Greg has been after me for awhile to post on the blog. Its not that I haven’t wanted to but most of my computer time has been one handed since Cole joined our family. He is down for a nap and I’ve got a few things to share.
100 Day Challenge
Those who know me know what an important part exercise plays in my life so it should come as no surprise that I’m going to talk about training. While I have no races planned at the moment I do want to get back into a regular workout routine which I let fall by the wayside with all of our renovations and the pregnancy over the last year. As a motivator I’ve joined a 100 day challenge on my favorite running forum www.runningmania.com . As of Wed. Sept 23 there were 100 days until the 2010 and I plan to do some form of exercise for at least 20 minutes each day. Approved exercise (approve by me that is) includes running, biking, swimming, strength/core work and once a week walking will count in the interest of having a rest day. Quite conveniently I’ve been enjoying doing the Jillian Micheals 30 day shred video which is an excellent high intensity 20 minute workout with a mix of cardio/strength and core work .
So far the week has looked like this:
Mon – AM: Jillian Michaels 30 day shred level one PM: 20 min bike
Tues – 30 min bike + core
Wed – Jillian Michaels 30 day shred level one
Thurs – 30min bike + core
In addition to loving to exercise I tend to stick with a pretty healthy diet. One of my fall/winter time favorites is Apple Lentil Soup. I can’t take credit for coming up with this recipie but I’m happy to share it. Not only is this soup delicious, it freezes well so you can make it ahead of time for busy days and the leftovers reheat well for lunch the next day.
Apple Lentil Soup
1 med to lg white onion diced
3 apples diced (I like macs)
1 tbsp butter
1 tbsp vegetable oil
2 tbsp flour
4 cups chicken broth (vegetable broth also works)
1 cup dried red lentils
2 tbsp parsely
To make the soup soak and rinse lentils 2 or 3 times. In a large soup pot mix onions, apples, oil and butter and cook until the apples and onions are soft and fragrant. Stir in flour and add broth gradually brining it to a boil. Add lentils and simmer over low heat for 20 to 30 minutes. Add paresly, salt and pepper to taste and then serve.