We’re back from a trip to play with cousins and have another busy day today, so I’m going to keep this brief…
I’m not running as much as I originally wanted to be at this point so I’m filling in with extra biking and walking. Here’s the weekly recap:
Sunday: 5 miles easy/recovery run
Monday: am- upper body/core + 30 minute spin; pm- 4.5 walk
Tuesday: 5 mile run on the Alter G (warm up outside, then 4 miles at 6:40 pace); 45 minute spin
Wednesday: 4 rounds of this workout + 1 hour spin with speed intervals
Thursday: 5 mile run (8:02 pace) + 2 easy stroller jog
Friday: 6 total miles- 1 warm up, 5 on the Alter G with 2 minutes at 5:38 pace x 8 with 1 minute between each at 7:30 pace
I’m aiming for 10ish today and then one more solid week before starting to ease up a little to taper.
The next two weeks will be a bit different as my husband and I are doing a challenge together to eliminate wheat and dairy and added sugars. He has dealt with some inflammation that shows up in occasional skin flare-ups but has never done an elimination diet. We considered Whole 30 but will start with these three and see if he notices a difference. The third week is our time in Mexico, so we’ll break it for that but possibly return to it for another few weeks if we decide it’s helping.
Breakfasts: Steel cut oats with fruit/nuts, eggs with sweet potatoes
Lunches: Dinner leftovers, giant salads, chili
Snacks: Nuts, fruit, veggies and hummus, hard boiled eggs, almond butter + banana
Sunday: Easter dinner with friends
Monday: Ground Turkey Cabbage stew
Tuesday: Roast chicken with potatoes, onions, carrots
Wednesday: Stuffed Peppers
Friday: Lemon Garlic Salmon with sweet potatoes and asparagus
Saturday: Take out?
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Have you ever tried experimenting with gluten or dairy to see how your body reacts?