Archives for March 2017

Fitness Update March 30 Scramble On

March 30, 2017 by Zucchini Runner in Life, Running | Comments Off on Fitness Update March 30 Scramble On

Not gonna lie… this week has been extra busy with work, so my fitness and nutrition tracking have bounced all over the place. I got my new Be Well Fitness journal last week, so I was able to pick-up right where my last journal left off. But, I felt a little lost. I didn’t know where to start.

Should I keep things the same as the last 3 months?
Should I up my distance a little?
What about races?
When should I start to taper for the summer heat?

Basically, I was letting my overthinking get the best of me and eventually just had to force myself to put pencil to paper.

Fitness and Nutrition Tracking

fitness and nutrition tracking

I didn’t get all 12 weeks mapped out, but I did plan 4 weeks ahead. That will get me to my virtual half, which I will do on April 21st.

Nutrition has been alright actually – I haven’t done anything too crazy and I’ve only had one beer in all of March. That is about how I roll when it comes to alcohol.

fitness and nutrition tracking

My biggest issue with fitness and nutrition tracking this week has been eating enough and eating often. Since I’ve been so busy, I get buried in the zone and just keep thinking, “Just gotta get this done… then I’ll make some food.” As a result, Mr. Zucchini Runner has definitely been cooking more this week. He’s amazing in the kitchen; I’m so lucky.

On Monday we used our frozen, leftover, lentil flour pizza crusts, and made Mexican Pizzas. They were incredible! I’m not even exaggerating. SO GOOD. We used hummus and cholula for the sauce and then topped it with onions, black beans, black olives, pepperoncinis, broccoli and then a little drizzle (once out of the oven) with cholula mixed with vegenaise. YUM.

mexican pizza lentil flour crust gluten free

I shared the step-by-step, live process on Instagram stories. If you don’t know how to find that, just ask in the comments below!

In terms of the fitness portion of my fitness and nutrition tracking, I’ve had to force myself out the door for each run and I have done zero cross training. I’m thankful for the almost 13 miles Ive been able to log though. This evening’s trail miles were windy and I was chewing dust into my gum by mile 1. Lovely! Below is the detailed breakdown of the past week.

Fitness Update

Below are the workouts I did over the past week:

Friday
REST day; slept 9 hours Thursday night, felt really good. Much needed.

Saturday
10 miles – kind on trails up in Prescott at 5,100 feet elevation + 7.8 mile leisurely bike ride in afternoon with FitFam.

Sunday
REST Day/TRAVEL Day back to Phoenix – I was kind of wiped out from all the Saturday activities

Monday
3.6 mile run in evening + 30 burpees

Tuesday
VERY busy work day, forced rest day.

Wednesday
4.6 mile run at an easy pace, listened to Chalene Johnson’s podcast interview with Dr. Dawn DeSylvia (episode 241)

Thursday
4.44 miles road/trail/road – major wind storm, lots of painful dust on the trails tonight!

Here is my March breakdown, according to my Strava data.

workout calendar strava

If you are interested, here are my previous fitness updates:

March 23rd + Eat Plants First; Launch of Etsy Shop

One thing you should never do – March 16th

March 9th

Mesa-Phoenix Half Marathon Race Recap – March 2nd

Feb. 23rd

Feb. 16th

Feb. 9th

Feb. 2nd

Jan. 25th

Do you find it difficult to stay in the groove of your workout routine when you are busier?

Until next week!

Sleep hard.
Get moving.
Trust Your Gut.

corine signature

Sweet Potato and Apple Oatmeal Bake

March 29, 2017 by Zucchini Runner in Breakfast, Dessert | Comments Off on Sweet Potato and Apple Oatmeal Bake

Do you like sweet foods for breakfast? Foods like french toast or pancakes smothered in syrup? What about minimal dirty dishes in the kitchen? If you do, you will love this sweet potato and apple oatmeal bake! I came up with this recipe when I was in a hurry the other day, and wanted something filling. It’s great because there is no gluten (especially if you use GF oats), but it still curbed my bread craving. I was pleasantly surprised by how sweet it was, all on it’s own too.

sweet potato apple oatmeal bake

If you have kiddos, this might be a good alternative to an overly sugary breakfast. Mother Nature is pretty good at creating sweets without our help. This is also easy to throw together, and once it’s in the oven, your job is done. While mine was baking, I had a chance to clean up the kitchen, which is always nice.

Okay, so maybe sweet breakfasts aren’t your thing… but you can easily make this sweet potato and apple oatmeal bake as a dessert! Just top it with some maple syrup, a little extra coconut flakes and some almonds or pecans!

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Sweet Potato and Apple Oatmeal Bake
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Prep Time: 20 minutes

Cook Time: 35 minutes

Sweet Potato and Apple Oatmeal Bake

Ingredients

1 c. rolled oats

1 lg. sweet potato, finely diced (2 cups once diced)

1 lg. organic green apple, finely diced (1 cup once diced)

1 c. water

3/4 c. culinary coconut milk (or other nut milk of choice)

1 TBSP coconut oil

1 tsp. cinnamon

1/4 tsp. Real Salt

1/4 c. raisins

1/4 c. coconut shreds

1/4 c. chopped almonds (for topping)

You will also need:

• Food processor or blender

• 8"x8" metal baking pan (This is what I used, so to ensure you get the same results, I'd suggest using metal. If you only have glass, be aware it may change the cooking time.)

• aluminum foil

Preheat oven to 375°F

Instructions

    1. Dump 1 cup oats into your 8"x8" pan.

    2. Coarsely chop sweet potato and measure out approximately 2 cups. Place into a food processor, or blender to quickly dice into small pieces. Measure 2 cups into 8"x8" pan.

    3. Coarsely chop green apple and measure out approximately 1 cup. Place into a food processor, or blender to quickly dice into small pieces. Measure 1 cup into 8"x8" pan.

    4. Measure remaining ingredients into pan, minus the almonds.

    5. Stir well to combine. Using spoon or spatula, gently press the mixture together to compress it and smooth it out slightly.

    6. Cover tightly with foil and place in oven.

    7. Bake for 35 minutes. Serve immediately and top with maple syrup and almonds if desired. This is great leftover for the next day and reheated in the oven too.

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So, let’s hear it, do you like sweet things for breakfast or do you prefer savory? I really enjoyed this with a cup of coffee. And as most of you know, I was raised in a bakery, so sweets for breakfast were pretty typical when I was growing up – especially in my teen years. And while my taste buds and habits have drastically changed since then, I still have a sweet tooth!

Also, in case you missed it last week – I launched my Etsy shop! Right now there is currently one printable download available, and it’s a 3-page quick start guide to plant-based eating! My mom has been using it the past week, and she has been feeling much better and has even dropped a couple pounds. I’ll keep you posted no her progress, if she’ll ok it of course, but I’m SUPER proud of her for giving it a shot. I told her she just needed to try it for 30 days to see how it felt.

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