I'll be honest and admit it... I'm not a runner. I have never been able to get into running and for some reason my arches kill me when I do. However there was something almost satisfying about completing my first 5K this weekend. Although I had to take a few breaks here and there and walk I was able to run my first 5K. To be honest I was going to just walk the whole thing and go home and workout, but something in my head was pushing me and it's like I had to prove it to myself that I was able to do it.
Even though I hated every minute that I ran, it was completely out-weighed by the high I experienced crossing the finish line. That small high of accomplishment was overwhelmingly addicting that I have decided to sign up for another 5K in October. This is all funny to me since at one time in my life I would have laughed at (and called anyone a liar) if they said I would willingly run a 5K. I have realized that the fitter I become the more addicting it is. Sure there are days (a lot of them sometimes) where I REALLY don't want to workout, but I do it. Even on days I plan to skip I almost feel like I am missing something until I finally workout.
Other then participating in the Susan G Komen Race for the Cure I spent a good deal of my time finishing up a school project and spending time with my family. Meal prepping went to the wayside Sunday so I have spent a good deal of my time tonight catching up and getting my food ready for the week. Not having anything ready for today made me realize how much prepping food once a week helps me stay on track. If you're not already prepping meals I would highly recommend starting, since it makes staying on track a million times easier! This weekend I will write a blog on some pointers for prepping food and give you a peak at how I plan my meals out.
Since I didn't post a recipe this weekend I figured I would do it tonight. In preparation for my run I carbed it out the night before and had some 21 Day Fix approved mac and cheese.
21 Day Fix Mac n Cheese
1 yellow, 1 blue
- 1 yellow container of whole wheat macaroni noodles
- 1 blue container of extra sharp cheddar cheese
- 2-4 tablespoons of reduced-sodium chicken broth (Free)
- Boil and drain your macaroni noodles
- Put your macaroni noodles back in the sauce pan and add 2 to 4 tablespoons of chicken broth and bring to a boil.
- Reduce heat and add in your cheese. Stir until creamy.