Yesterday started bright and early at 4:40am. Lucky me.
Actually, you guys know me by now and I kinda love that time of day.
It was Day Three of No Sugar. I felt a little tired and irritated all day, but it wasn’t too bad. Probably because I ate a lot of carbs!
When I walked out of the bedroom, I smelled hot dogs. Whaaaaat? I went to the kitchen to investigate why our entire house smelled like cooking hotdogs and found this:
It was NOT hotdogs, but a crock pot full of potatoes, carrots, onions and ribs! Justin and I had talked about loading the crockpot before we went to bed so that by lunch the next day, it would be ready. Well, I totally forgot. Justin didn’t. At midnight, he was cleaning and chopping vegetables and loading the crock pot full of deliciousness!
It was like Christmas morning! Suddenly, I didn’t smell hotdogs, but delicious ribs simmering away getting all tender and fall off the bone-y.
By 8am, I was ready
to get to the track.
Kansas City got some MUCH needed rain out of the left overs from Hurricane Isaac. It rained all day Friday and most of Saturday morning.
Which means, no one wanted to meet me at the track. I still went and got a killer workout. I don’t need no stinkin’ friends! (Just kidding. I really, really need you. I thought I was going to die during the lunges without someone to talk to.)
I am really enjoying SPRINTS! I went around the track once, sprinting the straights and recovering around the curves and I felt so good that I did it again. There is such a rush that comes from sprinting.
James’s (my younger brother) high school coach was at the track coaching a group of girls last weekend and I heard him yell, “Don’t be afraid to go faster!” as they raced around the track. That really stuck with me. Especially, since my 36 year old brain wants to tell me that it’s raining and could be slick and I could fall or pull a muscle or trip over my own feet and plunge head first into the track and scrape my chin or break my ankle or HAVE A HEART ATTACK!
“Don’t be afraid!”
That was my mantra yesterday during sprints.
Meal #1: Oats with protein powder
Meal #2: Ribs, potatoes and carrots
Meal #3: Ribs, potatoes and carrots
Meal #4: Gluten free toast with peanut butter
Meal #5: Vegetable Chowder
Oh my goodness, let me tell you about this Chowder. Vann pinned it yesterday and as soon as I read the recipe over at Lulu the Baker and realized I had all the ingredients, I knew we were having it for dinner.
The good thing about making soup is that you don’t really have to measure anything. You just add however much you think you will enjoy eating and taste it along the way and WA-LA you have soup. I read the blogger’s recipe and got the gist and then made it how I wanted it.
- Gluten free flour
- Chicken stock
- Bay Leaf
- Thyme sprigs
- Red Potatoes
- Cheddar Cheese
- Salt and Pepper
Melt some butter in a large pot. Add celery, carrots and onion. Cook until tender. Sprinkle some flour over to soak up all the butter (this will thicken the soup as it cooks). Add chicken stock. I used a whole 32 oz box and that didn’t make the amount of soup I wanted (I was making enough for five adults), so I added water. Bring to a boil and add a Bay Leaf, Thyme sprigs and potatoes. Cook until potatoes are tender. Add broccoli and milk. I added a little more milk then the original recipe because I added water to bulk up my soup. I just went by taste to know when I had enough milk. Cook until broccoli is tender. Add Kale and cheddar cheese. I think it tasted great with only one cup of cheddar cheese, but Justin thinks it could have used the two cups. Cook until Kale is tender. Salt and pepper to taste. (don’t forget to remove your Thyme sprigs and bay leaf before serving)