Happy Monday! How was your weekend? Mine flew by, as weekends often have a way of doing. I did, however, manage to pass my RRCA running coach certification exam yesterday! This means that in a couple of weeks, after I complete my First Aid/CPR/AED training, I will be able to coach runners in an official capacity. Fun!
When I read fitness blogs, one of my favorite types of posts are other people’s workout recaps. I don’t know why, but I love to see how others managed to fit in their miles, or add in strength training, etc. So I’ve decided to start sharing my own workouts. Selfishly, this will be helpful for me too, because unless I am training for a race, I don’t records my workouts.
So, without further ado:
M – 6 miles (3 at tempo pace of 7:30)
T – 20 minutes of strength at home (snow day!) including push ups, lunges, squats, sit ups, and wall sits.
W – 5 mile progression run (8:35, 8:20, 8:00, 7:48, 7:30)
Th – power (strength training class) + kickboxing
F – 4 easy miles
Sa – kickboxing
Su – OFF
Having not one, but two snow days in the middle of November was totally unexpected, and threw off my workouts! But I am happy with how much I managed to fit in despite the weather.
And now a recipe that I tried this week and really loved. This sweet potato chili was perfect for a cold evening, and different from the standard chili in our normal rotation. Hope you enjoy it!
Sweet Potato Chili
2 sweet potatoes (shredded or diced)
2 (14.5 oz) cans diced tomatoes
1 (14.5 oz) can tomato sauce
1 small onion (diced)
1/2 cup chopped celery
1/2 to 1 cup vegetable broth (or water)
1 tablespoon chili powder
1 teaspoon cumin
1/2 to 1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 to 1 pound of lean ground beef
1 (14.5 oz) can black beans
1 can of corn
Combine all ingredients (except for ground beef) in your crockpot and cook on low for 5 to 6 hours. Cook the beef on a skillet and add to the crockpot, cook for 1 to 2 additional hours. Serve and enjoy!