Look what I started today!
It’s my Miami 70.3 training plan!
Did you forget I was doing a 70.3? Yeah. Me too. Between prepping for my sister’s wedding, traveling across the country, co-planning the Healthy Living Summit (less than one month to go – holy cow!), dreaming up my own wedding, and the rest of my day-to-day blogging and freelancing responsibilities… I…uhh… sort of forgot about it.
Which is strange because I was SO on top of it for Augusta last year. Check out my weekly training logs – I was committed! Now? Not so much. What’s different between this year and last? Schedule? Time? Knowing I’ve already done it once and can do it again? I’m not sure, but I wish I knew.
Luckily I’m not the only one doing Miami 70.3 in October. My brother and sister are joining me, as well as our friend Amber. I also have an XP teammate, Stephanie, who is doing her first 70.3 in October at another location. My sister tweeted us all this morning with the outline of her plan, which sparked a few tweets among the group on how we all need to get all out butts in gear. I heard them all loud and clear. I opened Kelly’s plan and immediately began working on my own. It’s not close to ready yet, but I’m working on it and that’s a start! Hopefully I’ll have something more to share next week. 🙂
Are you training for any major races this fall? Have a plan yet? Maybe we can all make a pact to have ours done by such-and-such date? 😉
Tonight was my last meal for #SurviveOn35. Considering the random items that remained in the fridge, I’d say this meal wasn’t half bad.
Pretty good, right?
Let’s see. Here’s what I had to work with.
- chicken sausage
- corn tortillas
- eggplant (unpictured)
- pasta sauce (unpictured)
hmmm…. what does one do with all that? Make dinner – that’s what.
First I sliced the eggplant and roasted the slices in the oven at 415 for 20 minutes.
Then I chopped the cabbage, carrots, and sausage and threw it all in a pan.
The veggies and sausage became a taco filling.
And the eggplant was topped with pasta sauce and served on the side.
When you get to the bottom of the fridge, the best thing to do is just combine it all and see what happens. I made it work.
Also, cabbage, carrots, and chicken sausage is an oddly delicious combination that went well in the taco. It was fresh and very summery, I would make that combo again. 🙂
Alright. Here are the totals from tonight’s meal:
- 1/2 cabbage: $0.88
- 3 chicken sausages: $1.28
- 3 carrots: $0.27
- 5 tortillas: $0.30
- 1 eggplant: $1.48
- 1/4 jar pasta sauce: $0.50
- Total: $4.71
- My portion: $1.57
- Derek’s Portion: $3.14
And that’s it. #SurviveOn35 is over. I’ll have a full recap up tomorrow.