Registration for the 2017 Walt Disney World Marathon Weekend opened at noon today. The Dopey Challenge has been on my bucket list for a while and I decided that 2017 is the year I’m finally going to do it. If you’re not familiar with the Dopey Challenge, it’s 4 races totaling 48.6 miles.
My best friend, Amanda, and I are officially registered and will be going down to Orlando in January! I’m so proud of Amanda… she will be running her first half marathon🙂
The Dopey challenge absolutely terrifies me, but I am also so SO excited!!! Everyone is telling me I’m crazy, and I’m starting wonder what I’ve gotten myself into…
For dinner tonight, I made Mexican picadillo with cilantro-lime cauliflower rice. To make the rice, I heated up 1 tablespoon of EVOO and sautéed an entire 12 oz. bag of Trader Joe’s organic riced cauliflower.
I removed the cauliflower from the heat, added a handful (about 1/4 cup) of chopped cilantro and the juice from half of a lime, and tossed to combine.
I chopped up all of the veggies for the picadillo on Sunday, so all I had to do was brown the meat and throw everything into the crockpot.
I ate my Mexican picadillo and cauliflower rice with avocado. You can find the recipe here.
For breakfast this morning, I ate 2 fried eggs, 2 slices of Paleo bacon, and some strawberries.
After breakfast, we went hiking at Great Falls National Park in Maryland. We hiked Billy Goat Trail Section A, which is the most difficult and physically demanding trail.
After our hike, we ate lunch at The Old Angler’s Inn. I ordered a salmon salad and used fresh lemon juice as my dressing.
I got home around 3:00 and started meal prepping for the week. For breakfast, I made a sweet potato breakfast casserole. You can find the recipe here.
For lunch this week, I made creamy sun-dried tomato chicken. I changed the recipe a little bit by using chicken breasts instead of thighs, and adding 8 oz. of sliced baby bella mushrooms. I added the mushrooms to the pan when I put in the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper. You can find the recipe here.
This recipe is SO good!!! I was literally drinking the sauce as I was cooking… and no, I’m not ashamed to admit that🙂
I’ve got a lot going on in my life right now… some good, and some not-so-good. I got home late from work tonight and had a lot on my to-do list, but I needed to go on a run. Running helps clear my mind.
I spent the evening meal prepping for the week since we got back from Morgantown late last night. For breakfast this week, we are eating scrambled eggs and fruit salad. PJ also threw some leftover roasted breakfast potatoes in his containers.
For lunch this week, we are eating spaghetti squash with turkey meatballs and broccoli. I used the turkey meatball recipe from Whole30 Slow Cooker Recipes.
2 lbs. ground turkey
1 large egg
1/3 cup almond flour
2 cloves garlic, minced
1 1/4 tsp pink Himalayan salt
1 tsp onion powder
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp cayenne pepper
I put all of the meatball ingredients in a bowl and used my hands to combine. Instead of using a slow cooker, I browned the meatballs in some EVOO and then put them in my homemade sauce to finish cooking.
I doubled my marinara sauce recipe this time. I used two 28 oz. cans of organic crushed tomatoes from Harris Teeter since tomatoes aren’t quite in season yet.
I used 2 bags of broccoli florets from Trader Joe’s. I just microwaved the broccoli right in the bags… it was such a time-saver!
The Appalachian Mountains run through West Virginia. The hills in Morgantown are no joke. I always try to run and get some hill work in whenever I visit. I woke up this morning and ran some hills. I also found this great staircase by our hotel to run up and down.
I always pack Larabars in my suitcase, just in case. I’m glad I did because our hotel doesn’t serve breakfast. I grabbed a complimentary banana from the lobby after my run and ate it with a Cashew Cookie Larabar for breakfast.
We grabbed a quick lunch at Chipotle before the baseball game. I ordered a salad with carnitas, mild salsa, medium salsa, and guacamole. This Chipotle hooked me up with carnitas and guacamole🙂
We got home late, so we grabbed dinner at Thai Basil. I started with coconut milk soup with shrimp. For dinner, I ordered shrimp stir-fried with fresh asparagus in a light sauce.
Greetings from Morgantown, West Virginia! We went to Panera for breakfast this morning. I ordered the Avocado, Egg White & Spinach Breakfast Power Sandwich without the bagel flat or cheddar cheese. I also had a fruit cup.
We spent the afternoon tailgating before the baseball game. I drank Strongbow Gold Apple Hard Cider. Strongbow is a premium cider from the UK. Ciders are 100% gluten-free, and a great alternative to beer.
We ate lunch at the tailgate. I had a burger with onions and mustard and baby carrots with guacamole.
After the game, PJ and I went to Longhorn Steakhouse for dinner. I ordered the Redrock Grilled Shrimp without rice or butter. I had steamed broccoli as my side. Please excuse the terrible picture… it was the best I could do after drinking all day.
I love Teacher Work Days because I don’t have to be at school until later. I was able to get a quick run in this morning before work.
Our wonderful PTA bought all of the teachers lunch from Cava Grill today. I ordered a salad with romaine, grilled chicken, tomato + onion salad, and cucumber. I used fresh lemon juice as my dressing. I had never eaten at Cava before, but now I’m hooked!
After work, PJ and I headed to Morgantown, West Virginia to watch my brother-in-law play baseball. We stopped at Sheetz to pick up some snacks for the 3 1/2 hour trip. I was very excited to find Paleo options!
We ate dinner at The Greene Turtle after the baseball game. I ordered a bun-less hamburger with lettuce, tomato, onion, and mustard with sweet potato fries.
For lunch today, I ate the honey mustard chicken w/ roasted carrots and potatoes that I prepped on Monday. I also had an unsweetened iced green tea from Starbucks that a parent of one of my students brought me (Thanks Carly!!!).
I went to yoga at 6PM tonight. We had a really hard time focusing, but it was so much fun🙂
For dinner tonight, I made my own version of Shake’N Bake pork chops. I’ve always loved Shake’N Bake pork chops… my dad made them all the time when I was growing up. After I went Paleo, I realized how much junk is in Shake’N Bake.
I combined 8 teaspoons of almond meal with 1 teaspoon each of black pepper, garlic powder, Italian seasoning, paprika, and Himalayan pink salt.
I coated 4 thin pork chops with the mixture. I heated 2 tablespoons of EVOO in a pan and cooked the pork chops for 3 minutes (undisturbed) on each side. I think I found my new favorite pork chop recipe!
For me, apples and pork go together like peanut butter & jelly. I made baked cinnamon apples to go with the pork chops. I usually cook these apples in the oven, but I was short on time, so I just used the microwave. You can find the recipe here.
I also served the pork chops with garlic green beans. Enjoy!🙂