Forced Eating Schedule

I feel like lately my eating schedule has been well… all over the place!

I got hungry for lunch at 11:00 am. I decided to make something that would take a bit of time so I would be forced to wait until a more normal (for me) lunch hour. I had half a block of leftover tofu to use up, and a bell pepper on its last leg.

I created: Tofu stuffed bell pepper!

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  • Half a block of tofu (only used half of what I cooked)
  • steamed spinach
  • cheddar cheese
  • leftover israeli couscous
  • red bell pepper

I cooked the tofu, mixed with the other ingredients, stuffed it all in the pepper, and baked for 20 minutes.

Only about half of the mixture fit inside the pepper, so I ate the rest of it while the pepper baked.

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Delcious!

 

Snack #1: Two homemade cookies

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Snack #2: 1.5 honey crisp apples (there was a random half in my fridge I wanted to use up)

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On the way out the door, I had part one of dinner, which Jason photographed for me. HEHE…

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I had a container of Vanilla Oikos, 1/2 cup Kashi H2H, pom arils, and blueberries. YUM!! It held me for about four hours, until dinner part two:

 

I got home from class at around 9:30 pm.Luckily, I planned ahead and thawed out some butternut squash soup.

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I didn’t think that sounded filling enough, so I heated up the leftover tofu to go along with it. (I ate half a block of tofu in one day…)

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It was really filling!!

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I don’t really like having to split my meals up like this for a few reasons:

1. I don’t feel like eating something large at 4:30 pm when I leave.

2. I feel like I eat way more because I get home and I’m STARVING!

 

No matter what I try, I seem to always leave for class feeling stuffed, and get home starving.

 

My Ideal Eating Schedule would be:

5am (or before my runs)- Snack

8am (after run or when I wake up) Breakfast

11am: Snack

1 pm: Lunch

4pm: Snack (or more snacks if needed)

7pm: Dinner

 

However, life is not ideal. I eat when I have time!! Right now my schedule forces me to eat a LARGE snack to hold me over at around 4:30 pm, and then I can eat again at 10-11pm.

 

 

Do you tend to eat whenever you feel like it, or does your job/schedule force you to eat at random times?

 

❤ MegaNerd

Teriyaki Tofu Triangles

That’s a tongue twister!

For lunch, I wanted to use up the other half block of tofu. I would end up throwing it away otherwise. I got a little creative, and cut them into cute little triangles!

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I marinated them in teriyaki sauce for 30 minutes while I studied, and then grilled them on the George Foreman grill.

Along with it, I had carrots, cauliflower, and broccoli with the same marinade. I sprinkled it all with sesame seeds!

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Yummy lunch!

Soon after, I wanted sugar! I busted out some cantaloupe…

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I wasn’t really hungry this afternoon, but with a 12.0 miler on the schedule tomorrow, I need to make sure I fuel up adequately. I munched on some pita chips, hummus, and more veggies:

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I packed a snack for my break between classes, which is at 7:15pm. I picked up this new (to me) flavor of Stonyfield yogurt, Super Fruits. I packed raspberries on the side to mix in!

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It was a great idea! This flavor was very fresh tasting, and the berries were a perfect addition!

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When I got home from class, I was distracted by this:

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Water from the ice pack used to pack the yogurt leaked out of my cooler and into my bag, getting ALL my school papers soaked!

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As much as I hated doing it, I saved that shiz.

While this was going on I tried to think of the fastest possible way to get food into my belly. A sandwich sounded awesome. The grill was still out from lunch, so I whipped up a panini!

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I think the fact that it was warm made it so much better!!! Oh, and the bread was free thanks to Foodbuzz! 😀

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It had:

  • 2 Slices Nature’s Pride Bread- 12 Grain
  • turkey slices
  • cheddar cheese
  • tomato
  • sprouts
  • mustard

I’m off to bed! Waking up at an Un-godly hour to run 12.0 miles!

❤ MegaNerd

Disney Marathon Training Plan

I FINALLY got around to creating my training plan for the Disney Marathon!

Here it is! My Disney Marathon Training Plan !!

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You may notice it looks a little all over the place. That is because I tailored a plan to fit my schedule, and my life. There really is no ONE right way to train. Every person is different, and my schedule is perfect for me!

 

Some aspects about the plan:

 

1. Only 4 days a week running. I am extremely busy with school, and this will keep me sane. There is NO need for me to train 5,6, or 7 days a week!

 

2. All rest days are not really created equal.  I plan to incorporate strength training, core work, yoga, and cross-training (like biking) if time permits. However, Monday I have ZERO time to dedicate to exercise, so that will be my official “do nothing” rest day.

 

3. Quality vs. Quantity: Since I’m only running 4 days per week, I am making the most of my runs. There isn’t a lot of room for “easy” runs in my plan. Example, today’s scheduled 4.0 miler is going to be speed intervals, not just plain Jane 4.0 miles at easy pace. Following?

 

4. Long Runs are Random: The days of my long runs are all over the place, but I tried my best to not have two long runs less than 7 days apart. I only have one 20 miler scheduled because my marathon goal is just to finish!

 

5.  Subject to Change. While I would like to say my plan is concrete, it’s only just about to be poured. The reinforcing is in place, and I’m ready to pour, just going to take it one run at a time! Sometimes life gets in the way, minor injuries pop up, etc. I’ll do my best to follow this plan, but there are no guarantees!

 

So… what do you guys think of my plan?

 

Lunch

I’ve been a busy bee this morning, taking tests, and studying for the next. I made another quick and easy meal:

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Couscous literally takes 5 minutes to make. While it was in the pot doing its thing, I heated up leftover tofu, leftover peas, and chopped some grape tomatoes. Combined it on a plate, snapped some pics, and enjoyed!

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Off to study some more before class!

I have a 4.0 miler on the schedule today, but it’s SO hot out. I may have to hop on the dreadmill. 😦

 

❤ MegaNerd

Pumpkin Swirl Bread

I am proud to say that I treated today as my weekend. 😀

 

I got NO school work done, but I think I deserved  a break. I’ve busted my butt the past week! Tomorrow is back to Saturday class, then studying for two tests that I have on Monday.

Since I don’t want to risk further injuring my shin, I skipped the run and headed to the gym for some upper body strength training. It sort of frustrating not to be able to run, but I know that resting (meaning no impact on the bone) is the best thing for now.

Once I got back, I made a quick lunch of stir-fried tofu with honey and soy sauce mixture, and some sugar snap peas, carrot, and red bell pepper.

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Veggies always taste better stir fried in my opinion!

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I contemplated making brown rice, but I decided I would rather save room for pumpkin swirl bread.  I made it last year from a recipe that Jason’s mom gave me, and I have been waiting for October to make it again!!

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Pumpkin Swirl Bread Recipe

Ingredients:

Dough:

  • 2 cups all purpose flour
  • 1.5 cups WW flour
  • 1 cup oats
  • 1/3 cup packed brown sugar
  • 1-1/4 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 1 tsp sugar
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water
  • 1/2 cup canned pumpkin
  • 1/3 cup unsweetened applesauce
  • 1 egg, lightly beaten
  • 1/4 cup raisins

Filling:

  • 2 TBL butter, melted
  • 1/4 cup packed brown sugar
  • 1/2 tsp ground cinnamon

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Directions:

  1. In a large bowl, combine 1 cup of the ap flour, ww flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Beat in the warm water, pumpkin, applesauce until moistened. Add egg, beat until smooth. Stir in the remaining 1 cup flour until the dough is firm. Add raisins.
  2. Knead dough until smooth and elastic (about 5 minutes or more). Place in greased bowl, cover and let rise for 1 hour on the counter.
  3. Lightly flour surface (I used the counter) and roll the dough into about an 18×9 inch rectangle.
  4. Melt butter in dish and spread onto the dough.
  5. Combine the brown sugar and cinnamon, and sprinkle on top of the butter.
  6. Roll up the dough jelly-roll style, starting with the short side. Pinch ends to seal. 
  7. Place seam side down in loaf pan, cover and let rise for 30 minutes.
  8. Bake at 350 degrees F for 1 hour, until golden. Cool for 10 minutes.

Makes 12 big fat slices. 😀

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This bread… rocks. It’s not too sweet, but just enough.

Try it for yourself folks!

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I made two loaves so I could share with my pals.

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Off to clean the kitchen, and then it’s date night!

 

❤ MegaNerd

One Thing at a Time

I have really started to realize how important is to take things one step at a time!

It’s so easy to get overwhelmed when you have a million different things going on. Instead of worrying about future stuff, focus on the task at hand.

Yesterday, I was thinking about failing classes (long term), not passing the FE test (October 24th), marathon training (still have 16 weeks…). Basically, I was worrying about things that need not be worried about at THAT moment.

I had two focus on what needed to be done yesterday, or today. Not tomorrow, not next week, or next month. Not even next weekend.

By taking things one step at a time, it’s much easier to get a grip. Caitlin helped me realize this yesterday, and I immediately got it. I was freaking out about all that could go wrong. My energy was being spread too thin, and nothing I was doing was being done to my full potential!

I concentrated on what I had to do right then and made a list. Once I realized that I only had two things to accomplish (study for two tests) it made it so much easier to tackle!

Today, I have just as much work to do. I focused a lot more today, stayed off g-chat and twitter, and got my stuff done! I even have time for a lunch post! 😀

 

I completely forgot about my Pei Wei Leftovers!!!

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YUMMMM!!!

Thai Dynamite with tofu, veggies, and brown rice!

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I love those crunchy little peas!

Already dug into snack number 1:

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I’m sad that strawberries are going out of season! 😦 Bring on the honey crisp apples!!!

 

How do you stay focused on today, and not worry about the future?

 

❤ MegaNerd