Everybody’s Working (Out) for the Weekend

[**This blog was written for publication yesterday.]

During a normal week, I’ll probably run or do some form of cardio four days and try to do at least two days of strength. My schedule usually looks something like this:

A stability ball is the lazy girl's best friend.

Mon – Cardio           Tues – Weights or Pilates

Wed – Cardio           Thurs – Weights or Pilates

Fri – OFF                    Sat – Cardio

Sun – Weights or Pilates

That schedule varies from week to week, but I almost always take Fridays off. I do this because by the time I get home from work, it’s time to go grab dinner. Since I have two of the worst characteristics a runner can have (horse hair and the ability to sweat on command), I usually don’t have time to shower and fix my hair. So instead of driving myself crazy saving up hours all week so I can leave early, I made the decision for this to be my “off” day. By doing this, I usually end up eating extra healthy on my Pilates and weight training days for the simple fact that I know I’m not burning as much. A typical Tues/Wed/Thurs/Fri menu for me looks something like this:

Breakfast: old-fashioned oats with almond milk or 3 egg whites with a slice (or two) of wheat toast
Mid-Morning Snack: handful of almonds and a piece of dark chocolate or granola bar
Lunch: salad or steamed vegetables with cottage cheese
Late Afternoon Snack: rice cake or yogurt with cereal
Dinner: healthy wrap or salad with some kind of low calorie dessert

On cardio days, it’s more of high protein options and tons of fruit. I also allow myself one day on the weekend for whatever I want. It’s usually Sunday and it’s usually done in the privacy of my own home so nobody can see the ridiculous amounts of food I put into my body. (This isn’t a joke. I could win an eating contest easily on Sunday Funday.) Does anyone else do this?

Anyway, due to a change in schedule, I’m moving my run from Saturday to today, leaving me with a lot of wiggle room for dinner this evening! Even though technically I’m not cooking this evening, I’ll leave you with a recipe that was just posted on Alicia Silverstone’s blog “The Kind Life.”

Wild Rice with Pecans & Shiitake-Onion Topping

For the Sauce

  • 1 cup onion, minced
  • 1 cup fresh shiitake, diced
  • 1 1/2 cups filtered or spring water (approximately)
  • 2 tsp tamari

Steps

  1. Mince an onion and water fry in approximately 1 1/2 cups water until onion becomes clear
  2. Add diced shiitake and stir
  3. Make sure there is at least 1 cup of water remaining to cook the mushrooms
  4. Cook for 3 to 5 minutes
  5. Add in tamari and remove from heat
  6. Put aside

For the Rice

  • 1 cup wild rice
  • 2 – 2 1/2 cups filtered or spring water
  • 1 Tbsp sesame oil
  • 1/4 – 1/3 tsp sea salt
  • 1/2 cup roasted pecans

Chef’s Notes: While I recommend hand-harvested varieties of wild rice (as opposed to darker color commercial varieties) they are harder to come by and usually more expensive. Hand harvested has a distinct nutty and woodsy taste and requires less water. (Excerpted from: Nature’s Cancer Fighting Foods Author, Verne Varona)

Steps

  1. Oven roast or dry pan-roast chopped pecans until browned and fragrant
  2. Put aside
  3. Rinse wild rice in a colander under cold running water and allow to drain
  4. Place water and salt in a heavy saucepan over high heat and bring to a boil
  5. Add rice when the water boils and lower to a simmer
  6. Simmer rice for approximately 40 minutes – the kernels will usually split open
  7. Add the roasted pecans and allow to steam with the cover on for another 10 minutes
  8. Add shiitake-onion topping and mix
  9. Optional: Add fine chopped parsley as a garnish

My healthy choice of the day: Grabbed a whole wheat veggie wrap from the café next door instead of a Subway veggie sub.

**Clipart courtesy of Microsoft Office

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