When an 86 year old woman gives you her meat loaf recipe, you cherish it! You think "there can be no better meat loaf recipe than this meat loaf recipe!". This is a recipe that needs to be passed from generation to generation and must always be your go to recipe. This is how I feel about our neighbor Bea's recipe. She passed away a year ago, and I learned little secrets from her not only about her meat loaf, but also about apple pies and kettle corn. So it's understandable that I would have my reservations about making meat loaf with another recipe, but I did.
This week I tried the Turkey Meatloaf recipe from "Double Delicious". Of course I changed the recipe a bit. The recipe calls for 2 lbs. of lean ground Turkey, but I used ground Deer Meat, because that's what we eat in our house. I mixed in some sausage per Don's request simply because Deer Meat has very little fat. I think next time I might just be able to use the Deer Meat. The recipe also calls for 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/3 cup breadcrumbs, 1 tablespoon Worcestershire sauce, 3 large egg whites, 1/2 cup carrot puree ( I used sweet potato because I had some made already), 1/2 cup cauliflower puree. Mix everything together and put in a 9x5 inch loaf pan with cooking spray and bake 50-55 minutes.
I have to say, it turned out pretty well. I enjoyed it, Travis enjoyed it, and to my surprise, Don even said he thought it was better than Bea's. All I could think about was that she, much like my own 86 year old grandmother, would love the fact that it was "healthy" and had veggies hidden in it. After all, she made her pie crusts with Canola Oil so they would be healthier!
A couple days later we had some meat left to use, so I decided to make the Burgers 1 recipe from "Deceptively Delicious" (there are 2 hamburger recipes in this book).
Again the recipe called for 1/2 lb. lean ground turkey and I used the Deer Meat and sausage combo. 1/2 cup breadcrumbs, 1/2 cup cauliflower puree, 1/4 cup skim milk, 2 tablespoons soy sauce, 2 cloves garlic, 1/8 teaspoon pepper, 1 tablespoon olive oil, whole grain dinner rolls. Stir together all the ingredients (except the olive oil, that's for the pan) and mold into hamburger patties.
We were going to try and cook these on the grill, but the weather turned wicked and Don didn't want to be outside on the front porch, and I don't blame him. We wound up using my pampered chef stone pan to broil them in the oven, which turned out great. So even healthier probably than frying them in the pan. We paired it with potatoes and peppers which were also roasted in the oven. We ate the burgers on Thomas' whole wheat english muffins, and it was great!
I don't yet know what I will make for this weeks recipes. I'll have to think about that tonight. Now at 33 weeks pregnant I am beyond the point where I stopped running with Travis. I ran a mile on Saturday and Sunday at the track along with some drills and hope to get another mile in today. But I must say, my belly has gotten to that point where I am amazed that it can stretch this far and I am convinced it will never go back again! It's quite a sight!
Tuesday, February 8, 2011
Tuesday, February 1, 2011
Are we there yet?
I'll admit I am getting a bit antsy. I am feeling good and I can still run a bit, walk for a while, and do some running drills, but it's just not the same. I sit here in the house on a 40 degree day, the first in a while, and I am trapped because of ice.
As any marathoner does, I like to plan out my training schedules. I print out a big calendar and write down what I will do each week for a long run, when I will start double days, how much mileage I'd like to get in, etc. I haven't done this in about a year. When this baby is born, it will be just about a whole year since I've done any serious training. I took the summer "off" only running 30 minutes a day for a while knowing we would want to get pregnant and that I would be working 50 hours a week. I was happy at the time to take a break.
After a couple months I got tired of my flabby self and started upping my mileage. I felt like crap! I thought, wow, I'm really in horrible shape. Then I told myself, maybe it's the hot weather on top of not running that much, I'll bounce back in a couple of weeks, I just have to struggle through this crappy time.
In the back of my mind I was thinking I might be pregnant, but I kept taking the tests and they kept coming back negative. I was very frustrated....until one day, BAM! a positive test result. Now, I never drink really, but I had just gotten done being race director for our Big Bear 12 hour run and one of the racers had a Smithwick's (a lovely Irish Beer!) so I had to have one. Then after that I had a Yuengling Black and Tan. Two beers and I was good and drunk. (weak, I know!) It wasn't a week later that I had the positive test. Oh the damage I must have done. LOL!
So here I am. I had my 32 week check up and everything was great. Not only am I preparing for the baby, trying to get organized, I've started planning out my training. I understand that there are many variables that are beyond my control, but I am still planning my comeback like I would do a marathon training plan. It actually is a marathon training plan, except that I am starting completely from scratch and it goes well beyond the normal 24 week training plan.
The other night I counted out the weeks from my due date (I know she'll come late though) to my goal marathon. On paper it seems like a long time, I know in real life not so much. Don saw all of my calculations and asked what they were. I briefly explained, but I don't think he really understands or cares, and that's okay. It will keep me sane to know that there is a light at the end of the tunnel, and then goals to keep me on track! Now I've just got to figure out the logistics of lugging two kids around everywhere instead of just one.
As any marathoner does, I like to plan out my training schedules. I print out a big calendar and write down what I will do each week for a long run, when I will start double days, how much mileage I'd like to get in, etc. I haven't done this in about a year. When this baby is born, it will be just about a whole year since I've done any serious training. I took the summer "off" only running 30 minutes a day for a while knowing we would want to get pregnant and that I would be working 50 hours a week. I was happy at the time to take a break.
After a couple months I got tired of my flabby self and started upping my mileage. I felt like crap! I thought, wow, I'm really in horrible shape. Then I told myself, maybe it's the hot weather on top of not running that much, I'll bounce back in a couple of weeks, I just have to struggle through this crappy time.
In the back of my mind I was thinking I might be pregnant, but I kept taking the tests and they kept coming back negative. I was very frustrated....until one day, BAM! a positive test result. Now, I never drink really, but I had just gotten done being race director for our Big Bear 12 hour run and one of the racers had a Smithwick's (a lovely Irish Beer!) so I had to have one. Then after that I had a Yuengling Black and Tan. Two beers and I was good and drunk. (weak, I know!) It wasn't a week later that I had the positive test. Oh the damage I must have done. LOL!
So here I am. I had my 32 week check up and everything was great. Not only am I preparing for the baby, trying to get organized, I've started planning out my training. I understand that there are many variables that are beyond my control, but I am still planning my comeback like I would do a marathon training plan. It actually is a marathon training plan, except that I am starting completely from scratch and it goes well beyond the normal 24 week training plan.
The other night I counted out the weeks from my due date (I know she'll come late though) to my goal marathon. On paper it seems like a long time, I know in real life not so much. Don saw all of my calculations and asked what they were. I briefly explained, but I don't think he really understands or cares, and that's okay. It will keep me sane to know that there is a light at the end of the tunnel, and then goals to keep me on track! Now I've just got to figure out the logistics of lugging two kids around everywhere instead of just one.
Saturday, January 29, 2011
32 weeks and counting!
AHH! The end of a pretty hellish week. Last Thursday and Friday Travis got the little flu bug. Friday and Saturday Don got it (although it seemed to linger all week) then Saturday night I started feeling yucky. It's a scary feeling being on the verge of a fever and having chills when you are 31 weeks pregnant. This year I actually got a flu shot for the first time. I thought I was covered, apparently not. All in all it was a minor flu. I just felt yucky and achy and had chills. So I didn't get much exercise at all in this week.
With all our sickness I decided it was a good time to make some home made chicken soup. I chose the Chicken Alphabet soup from "Deceptively Delicious". 3 quarts reduced fat low-sodium chicken broth, 1/2 pound of chicken, 1/2 teaspoon salt, 1/2 cup alphabet pasta (I used some tiny bow tie pasta with peas, carrots, and corn because it needed to be eaten and I thought it would be good), 1/4 cup cauliflower puree, 1/4 cup sweet potato puree.
Cook the chicken in the broth and then take it out and add all of the other ingredients. Cook for about 6 minutes and then add the chicken back in. It was good stuff and it lasted a couple days for us. Not only was the chicken broth good for our sickness, but in case you didn't know, sweet potatoes are the super veggie which has everything you need! So I was sure this would get us healthy quick!
For breakfast one morning (I think it was Sunday) I made the Baked Egg Puffs from "Deceptively Delicious". They looked so good in the picture in the book, I was sure they would be wonderful. I don't know if I cooked them too long or if I was just having a pregnancy aversion to eggs on that day, but they didn't sit well with me. They also didn't come out quite like the picture. Don and Travis seemed to like them, but I'm figuring out that they'll eat anything.
A couple nights later we were still feeling a bit yucky, and I really didn't feel like cooking. I thought I would make the home made Tomato Soup recipe from "Double Delicious", but we were snow bound and I didn't have all the ingredients. Don got home from work and asked what we were having. I told him I thought about making the tomato soup, and he agreed to make some grilled cheese. So I made some adjustments to the recipe with what I had around the house and just hoped it would come out okay.
The recipe calls for 2 tablespoons olive oil, 2 stalks celery (didn't have any, left it out), 1 small onion, 3 cloves garlic (just used garlic powder), 1 can whole peeled tomatoes (used diced, same thing), 1 cup sweet potato puree, 1/2 cup broccoli puree, 1 quart beef broth (used chicken), 1 bay leaf (left out), 1/4 teaspoon pepper, 4 ounces of low fat cream cheese.
Cook the onion and garlic in the oil over medium-high heat until the onion softens. Add tomatoes, sweet potato puree, broccoli puree, broth, and pepper. Bring to a boil. Reduce to a simmer and cook until it starts to thicken, about 10 minutes. Take off the heat and add the cream cheese. It says to blend with an immersion blender, I don't have one so I just put it in our regular blender.
The tomato soup actually came out really good. It was a bit more like a tomato bisque, and Don said it would've been great with some seafood in it. Along with the grilled cheese it was awesome.
We all seem to be pretty healthy now, although we are buried in snow with some more on the way. I did get in a little run/walk yesterday and I ran 1 mile at the track today and then walked about a mile. So I am starting to feel better and I hope that I can keep running just a bit until about 35 weeks. We'll have to see!
With all our sickness I decided it was a good time to make some home made chicken soup. I chose the Chicken Alphabet soup from "Deceptively Delicious". 3 quarts reduced fat low-sodium chicken broth, 1/2 pound of chicken, 1/2 teaspoon salt, 1/2 cup alphabet pasta (I used some tiny bow tie pasta with peas, carrots, and corn because it needed to be eaten and I thought it would be good), 1/4 cup cauliflower puree, 1/4 cup sweet potato puree.
Cook the chicken in the broth and then take it out and add all of the other ingredients. Cook for about 6 minutes and then add the chicken back in. It was good stuff and it lasted a couple days for us. Not only was the chicken broth good for our sickness, but in case you didn't know, sweet potatoes are the super veggie which has everything you need! So I was sure this would get us healthy quick!
For breakfast one morning (I think it was Sunday) I made the Baked Egg Puffs from "Deceptively Delicious". They looked so good in the picture in the book, I was sure they would be wonderful. I don't know if I cooked them too long or if I was just having a pregnancy aversion to eggs on that day, but they didn't sit well with me. They also didn't come out quite like the picture. Don and Travis seemed to like them, but I'm figuring out that they'll eat anything.
A couple nights later we were still feeling a bit yucky, and I really didn't feel like cooking. I thought I would make the home made Tomato Soup recipe from "Double Delicious", but we were snow bound and I didn't have all the ingredients. Don got home from work and asked what we were having. I told him I thought about making the tomato soup, and he agreed to make some grilled cheese. So I made some adjustments to the recipe with what I had around the house and just hoped it would come out okay.
The recipe calls for 2 tablespoons olive oil, 2 stalks celery (didn't have any, left it out), 1 small onion, 3 cloves garlic (just used garlic powder), 1 can whole peeled tomatoes (used diced, same thing), 1 cup sweet potato puree, 1/2 cup broccoli puree, 1 quart beef broth (used chicken), 1 bay leaf (left out), 1/4 teaspoon pepper, 4 ounces of low fat cream cheese.
Cook the onion and garlic in the oil over medium-high heat until the onion softens. Add tomatoes, sweet potato puree, broccoli puree, broth, and pepper. Bring to a boil. Reduce to a simmer and cook until it starts to thicken, about 10 minutes. Take off the heat and add the cream cheese. It says to blend with an immersion blender, I don't have one so I just put it in our regular blender.
The tomato soup actually came out really good. It was a bit more like a tomato bisque, and Don said it would've been great with some seafood in it. Along with the grilled cheese it was awesome.
We all seem to be pretty healthy now, although we are buried in snow with some more on the way. I did get in a little run/walk yesterday and I ran 1 mile at the track today and then walked about a mile. So I am starting to feel better and I hope that I can keep running just a bit until about 35 weeks. We'll have to see!
Friday, January 21, 2011
Chicken and Biscuits
Well, it's been one of those mommy weeks! On Wednesday I decided to make Chicken and Biscuits. Sounded like a nice comfort food, and with the snowy weather moving in on us again I thought it would be good. Keep in mind that I mentioned before, I like to change recipes a lot, does that make me a non-conformist? I suppose it helps me learn a little more about cooking. This time around I changed the recipe to take the easy way out on the biscuits part, but it turned out good anyway.
The basics of the recipe are 1 tablespoon Olive Oil, 1 lb. chicken breast cubed, 1/8 teaspoon ground black pepper, 1 can of reduced fat cream of celery soup, 1/2 cup skim milk, 1/2 cup of sweet potato puree. I added carrots and celery because I thought this seemed more like a chicken pot pie, and I love chicken pot pie, and you can never go wrong with extra veggies!
You cook the chicken in the oil (after peppering it) until brown (4 to 5 minutes) then you stir in all the other ingredients until they are well combined. Then remove from heat.
I put everything into a small casserole dish. Then I was onto the biscuit topping. This is where I cut corners. The recipe called for cream of tartar and buttermilk, neither of which I usually have around the house. I never use them and I've never bought them, so I figured it would be silly to spend the money on them just for this recipe only to have the leftovers go bad in the refrigerator. So went to the old standby, heart healthy Bisquick mix. I spread the biscuit mixture over the top of the ingredients in the casserole dish, then I put it in the oven for 25 minutes.
The result was a pretty little dish, not hard to make, and the family seemed to like it. We had enough leftover for everyone's lunch yesterday.
I made the leftovers for Travis, but he didn't eat any because he was running a nice fever and coughing and just not feeling well at all. When he was a little baby and he was sick I couldn't wait until he would be old enough to be able to tell me what was wrong. But now he is old enough, and he just cried and clung to me and said "mommy, make me better!" Well, let me see, eye of neut, chicken's feet, blood of a rare snake. I'm sure it will do the trick. Wound up all he really needed was lots of sleep.
He seems to be doing better now. I snuck out to the mailbox while he was sleeping, but that was pretty much all the exercise I got yesterday. Well, unless you include carrying around a 3 year old for half the day. I'm looking forward to some nice treadmill time today, since it is snowy and 15 degrees outside. I think I'll try the Chicken and Alphabet soup today. ON ON!
The basics of the recipe are 1 tablespoon Olive Oil, 1 lb. chicken breast cubed, 1/8 teaspoon ground black pepper, 1 can of reduced fat cream of celery soup, 1/2 cup skim milk, 1/2 cup of sweet potato puree. I added carrots and celery because I thought this seemed more like a chicken pot pie, and I love chicken pot pie, and you can never go wrong with extra veggies!
You cook the chicken in the oil (after peppering it) until brown (4 to 5 minutes) then you stir in all the other ingredients until they are well combined. Then remove from heat.
I put everything into a small casserole dish. Then I was onto the biscuit topping. This is where I cut corners. The recipe called for cream of tartar and buttermilk, neither of which I usually have around the house. I never use them and I've never bought them, so I figured it would be silly to spend the money on them just for this recipe only to have the leftovers go bad in the refrigerator. So went to the old standby, heart healthy Bisquick mix. I spread the biscuit mixture over the top of the ingredients in the casserole dish, then I put it in the oven for 25 minutes.
The result was a pretty little dish, not hard to make, and the family seemed to like it. We had enough leftover for everyone's lunch yesterday.
I made the leftovers for Travis, but he didn't eat any because he was running a nice fever and coughing and just not feeling well at all. When he was a little baby and he was sick I couldn't wait until he would be old enough to be able to tell me what was wrong. But now he is old enough, and he just cried and clung to me and said "mommy, make me better!" Well, let me see, eye of neut, chicken's feet, blood of a rare snake. I'm sure it will do the trick. Wound up all he really needed was lots of sleep.
He seems to be doing better now. I snuck out to the mailbox while he was sleeping, but that was pretty much all the exercise I got yesterday. Well, unless you include carrying around a 3 year old for half the day. I'm looking forward to some nice treadmill time today, since it is snowy and 15 degrees outside. I think I'll try the Chicken and Alphabet soup today. ON ON!
Monday, January 17, 2011
Yummy Chicken Salad
It's been a long weekend! Travis and I were left alone while Don went on his annual winter hike. Before he left I made some Chicken Salad from the "Deceptively Delicious" cookbook. I wish I would have taken a picture of it, it was beautiful! It was also absolutely delicious. Needless to say I will be making it again.
2 large hard boiled eggs (farm fresh of course), 1 lb. boneless skinless chicken cutlets or breasts, 1 teaspoon salt, 1/4 tsp chili powder, 1/4 tsp paprika, 1/4 tsp garlic powder, 1 tsp Olive Oil, 3/4 cup reduced fat mayo (I use smart balance), 2 stalks celery finely chopped, 1/2 cup cauliflower puree, 1/2 cup non fat plain yogurt (I used greek), 1/2 cup green grapes coarsely chopped.
This recipe was fairly easy to make. You want to sprinkle all of the spices on the chicken and then cook in the oil. Just about the hardest thing was peeling the eggs. It must be because they are farm fresh and not store bought, I don't know! The Greek yogurt has more protein, and I use the smart balance mayo because I have to watch my cholesterol (can you believe that?!). The recipe also calls for taking all the yokes out of the eggs before chopping them, but I only took out two.
So you slice everything up and drop everything into a bowl and mix! It was fantastic! I loved it, and Travis loved it, especially the grapes, and I think as far as a chicken salad goes, very good for you! I will definitely be making this one again!
Now onto a little running and pregnancy update.....Today I had my 30 week check-up. I was happy that I had maintained weight instead of gaining after two weeks, but I know that you could gain no weight one week, and five pounds the next. I just keep trying to eat healthy and exercise and hope that I won't be too far in the whole come April. The Mid wife said everything was great, and I'm feeling great too, except for the occasional day when it feels like the baby is trying to pull an alien on me and jump out of my stomach. Oh, and every time I see someone I haven't seen in a while I get "wow, your belly is really popping out there!" well, where exactly do you expect the baby to go? Kinda like your only option for building in New Jersey is up, your only option for growing in my belly is out! I've come to terms with the fact that this baby will probably be over 9 lbs, and my belly will be HUGE come March! It's an amazing thing.
Despite my giant belly, I'm still getting around pretty good. Last week we had some wicked snow, so I stayed home with Travis from Monday night until Friday. I was able to get out for the occasional walk/run to the mailbox, and otherwise I got on the treadmill. I'm holding steady at about 2 miles. I've also been doing more exercises for legs and core. No abs of course, but some random running drills. I did a nice 45 minute routine with some of the WVU girls last night and I am feeling it today! The hips just don't want to do much except for walk! So today was an easy day of just walking since I am very sore, but it's a good sore!
2 large hard boiled eggs (farm fresh of course), 1 lb. boneless skinless chicken cutlets or breasts, 1 teaspoon salt, 1/4 tsp chili powder, 1/4 tsp paprika, 1/4 tsp garlic powder, 1 tsp Olive Oil, 3/4 cup reduced fat mayo (I use smart balance), 2 stalks celery finely chopped, 1/2 cup cauliflower puree, 1/2 cup non fat plain yogurt (I used greek), 1/2 cup green grapes coarsely chopped.
This recipe was fairly easy to make. You want to sprinkle all of the spices on the chicken and then cook in the oil. Just about the hardest thing was peeling the eggs. It must be because they are farm fresh and not store bought, I don't know! The Greek yogurt has more protein, and I use the smart balance mayo because I have to watch my cholesterol (can you believe that?!). The recipe also calls for taking all the yokes out of the eggs before chopping them, but I only took out two.
So you slice everything up and drop everything into a bowl and mix! It was fantastic! I loved it, and Travis loved it, especially the grapes, and I think as far as a chicken salad goes, very good for you! I will definitely be making this one again!
Now onto a little running and pregnancy update.....Today I had my 30 week check-up. I was happy that I had maintained weight instead of gaining after two weeks, but I know that you could gain no weight one week, and five pounds the next. I just keep trying to eat healthy and exercise and hope that I won't be too far in the whole come April. The Mid wife said everything was great, and I'm feeling great too, except for the occasional day when it feels like the baby is trying to pull an alien on me and jump out of my stomach. Oh, and every time I see someone I haven't seen in a while I get "wow, your belly is really popping out there!" well, where exactly do you expect the baby to go? Kinda like your only option for building in New Jersey is up, your only option for growing in my belly is out! I've come to terms with the fact that this baby will probably be over 9 lbs, and my belly will be HUGE come March! It's an amazing thing.
Despite my giant belly, I'm still getting around pretty good. Last week we had some wicked snow, so I stayed home with Travis from Monday night until Friday. I was able to get out for the occasional walk/run to the mailbox, and otherwise I got on the treadmill. I'm holding steady at about 2 miles. I've also been doing more exercises for legs and core. No abs of course, but some random running drills. I did a nice 45 minute routine with some of the WVU girls last night and I am feeling it today! The hips just don't want to do much except for walk! So today was an easy day of just walking since I am very sore, but it's a good sore!
Thursday, January 13, 2011
Lemon Chicken
This week I tried the Lemon Chicken recipe out of "Double Delicious". I paired it with couscous and string beans as you can see from the picture. I have to admit, there are times when I look at the recipes and they seem daunting. So I've decided to just take a deep breath and go slowly. What's the worst that could happen? I make a completely inedible dish. I have frozen pizza in the freezer for back up.
This recipe calls for: 1 Tablespoon chopped garlic, 2 tablespoons plus 1 teaspoon olive oil separated, 3 cups chicken broth, 2 tablespoons lemon juice, 2 teaspoons water, 2 teaspoons cornstarch, 1/2 cup cauliflower puree, 1 tablespoon chopped parsley (optional), 2 large egg whites, 1 large eggs, 1 cup whole wheat flour, 1/2 teaspoon salt, 1 teaspoon garlic powder, 6 boneless, skinless chicken breasts.
You cook all the ingredients up until the parsley in a sauce pan to make the lemon sauce. This wasn't too bad at all, the cornstarch and cauliflower puree made it somewhat thick. Then you combine the other dry ingredients for the coating and beat the eggs, dredging the chicken in the flour mixture, then the egg and drop it in the oil, 4 minutes each side or until chicken is cooked.
This turned out really well, although the flour coating came off of my chicken when I cut into it, but really I would've eaten it without the coating, especially with the sauce. I used the sauce on the couscous and string beans too. Don and Travis seemed to like it also. I think Travis likes saying couscous more than eating it though. I would make this recipe again!
Today I plan to try the chicken salad recipe. Travis and I have been stuck inside since Monday night because of the lovely lake effect snow showers. So I have plenty of time to cook.
This recipe calls for: 1 Tablespoon chopped garlic, 2 tablespoons plus 1 teaspoon olive oil separated, 3 cups chicken broth, 2 tablespoons lemon juice, 2 teaspoons water, 2 teaspoons cornstarch, 1/2 cup cauliflower puree, 1 tablespoon chopped parsley (optional), 2 large egg whites, 1 large eggs, 1 cup whole wheat flour, 1/2 teaspoon salt, 1 teaspoon garlic powder, 6 boneless, skinless chicken breasts.
You cook all the ingredients up until the parsley in a sauce pan to make the lemon sauce. This wasn't too bad at all, the cornstarch and cauliflower puree made it somewhat thick. Then you combine the other dry ingredients for the coating and beat the eggs, dredging the chicken in the flour mixture, then the egg and drop it in the oil, 4 minutes each side or until chicken is cooked.
This turned out really well, although the flour coating came off of my chicken when I cut into it, but really I would've eaten it without the coating, especially with the sauce. I used the sauce on the couscous and string beans too. Don and Travis seemed to like it also. I think Travis likes saying couscous more than eating it though. I would make this recipe again!
Today I plan to try the chicken salad recipe. Travis and I have been stuck inside since Monday night because of the lovely lake effect snow showers. So I have plenty of time to cook.
Sunday, January 9, 2011
Beer Belly without the beer!
It's that time again. I did this when I was pregnant with Travis too. I would look down at my belly and think, "oh, there is no way that is going back the way it was!" Usually after going a whole day of walking around and a little running/working out, I wonder just how it is that a man can walk around with a giant beer belly and do nothing about it. I mean, it is really uncomfortable! I at least can see the light at the end of the tunnel. Some time, hopefully before April starts, this baby will be out, and after a few weeks, I will start to feel like my old self again (I hope). But a man with a beer belly, there is no reward. Maybe he sees beer as the reward. I will never understand it. I prefer to be able to see my feet. I digress...
This week has been somewhat challenging for my running since it has been so cold and snowy. Monday I got outside for a run/walk for about 2 miles because Don was home, and it's also the day Travis goes to school. Tuesday I ran 2 miles straight on the indoor track. I was really happy about that. On Wednesday I pushed Travis around our little town of Bruceton while I ran/ walked for 40 minutes. Thursday and Friday I got on the treadmill for about 35 minutes, again just walking and running.
I also decided to start, or resume, some prenatal exercises so that I don't completely lose my muscle tone. Most of the exercises are for my legs, hips, and butt. Right now, my hips are retaliating against me. I guess they are going through a lot getting ready for a couple months from now. I never thought lifting my own body weight could hurt so much.
Yesterday I took my day off. I pretty much have had a day off every week. Today I feel lazy, but I am going to the indoor track again so hopefully I will get in another 2 miles. I keep plugging along, now at 28 weeks, hoping I can make it at least 6 more weeks being able to eek out my "running" or what some would call race walking. Maybe I can run this baby right out of me!
This week has been somewhat challenging for my running since it has been so cold and snowy. Monday I got outside for a run/walk for about 2 miles because Don was home, and it's also the day Travis goes to school. Tuesday I ran 2 miles straight on the indoor track. I was really happy about that. On Wednesday I pushed Travis around our little town of Bruceton while I ran/ walked for 40 minutes. Thursday and Friday I got on the treadmill for about 35 minutes, again just walking and running.
I also decided to start, or resume, some prenatal exercises so that I don't completely lose my muscle tone. Most of the exercises are for my legs, hips, and butt. Right now, my hips are retaliating against me. I guess they are going through a lot getting ready for a couple months from now. I never thought lifting my own body weight could hurt so much.
Yesterday I took my day off. I pretty much have had a day off every week. Today I feel lazy, but I am going to the indoor track again so hopefully I will get in another 2 miles. I keep plugging along, now at 28 weeks, hoping I can make it at least 6 more weeks being able to eek out my "running" or what some would call race walking. Maybe I can run this baby right out of me!
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