I came up with this title while I was running. Catchy right? I set a mini goal to run 5 miles a day for the next 7 days, to keep track of this and to keep myself motivated I made this here handy dandy chart.Fancy right? Now you are probably thinking “Woah Megan, didn’t you get all happy about running a 7:39 min/mile recently? Where is this 7:37 coming from??” Well folks, I think I’m getting faster!! My splits for this run were 7:37, 7:58, 8:44, 8:38, and 8:00. For a gal whose happy place is normally an 8:45 I’m kind of blown away. Especially since when I was training for the half marathon I ran in June I never saw an 8:00-8:30 mile. Pretty sweet! If I get back to my happy runners weight I’ll be even faster! I ended up running a good amount of hills too! Every down hill it was that “ugh I have to run back up this don’t I”. The 4 mile radius I run around my office has way to many hills for my liking.
Post run I had to scoot to a meeting so I chowed down a banana to hold me over before getting back to my desk. I never wait until 2pm to eat, my stomach was grumbling to say the least. I made a chicken burger this morning and paired it with a heaping serving of mixed greens. I used up the rest of the balsamic vinaigrette that I had in the office and polished lunch off quickly. A quick and easy guide to making salad dressing: 2 part EVOO, 1 part vinegar (I personally like red wine, apple cider, balsamic, and soy sauce), a bit of sea salt, and a bit of pepper. You can make this more fancy by adding things like spicy or brown mustard (love), hot sauce, lemon juice, or lime juice.I haven’t purchased ground chicken in a while, I normally go with turkey if I get ground anything and the switch up was a nice change of pace. The burger came out really good, I used greek seasoning and some smoked paprika and cooked it in a frying pan. I put off grocery shopping until after 9pm last night so the butcher was closed. I made the executive decision to get what I needed for breakfast and lunch today and then go back this evening for the rest of my shopping. I am having my friend Audrey over for dinner tonight and am excited to cook for her. I haven’t had a dinner guest (besides the bf) in a while, plus she is a veg so I will be making a veggie friendly meal. So far on the menu is portobella mushrooms with a balsamic reduction, zucchini and red onion ribbons, and sweet potato fries. Last time Audrey was over for dinner I made pizzas, I had thrown out sweet potato fries as an option and I knew she was sad that they weren’t made in the end so I knew I had to make them tonight.
Q: Do you like cooking dinner for friends? Do you normally split duties or rotate hosting?
Q: Are you a DIY salad dressing person or store bought?