HELLO EVERYONE! What is the menu for you today?
My menu varies depending on if I'm training or not. Rest days I'm usually protein-centric: eggs/cheese/veggie/meat bake for breakfast, maybe some 0% plain Fage w/ strawberries, a protein shake, lunchmeat (often on 1/2 flax & whole wheat pita pocket) and meat & veggies for dinner. If I have any calories left over, dessert will either be more Fage, berries w/ whipped cream or Arctic Zero.
On days when I run, I often up an additional protein shake or two and a portion or two of fruit. For days of long runs, I also take a GU during the run, so that's more carbs than a usual day.
First ultra: Stone Mill 50 miler 11/15/14 13:44:38, First Full Marathon: Marine Corps 10/27/13 4:57:11, Half Marathon PR 2:04:43 at Shamrock VA Beach Half-Marathon, 12/2/12 First Half-Marathon 2:32:47, 5K PR Run Under the Lights 5K 27:23 on 11/23/13, 10K PR 52:53 Pike's Peek 10K 4/21/13, (1st timed run) Accumen 8K 51:09 10/14/12.
I tried this bistro dinner salad and i really like it. It's so easy to make it.
This has all the elegant elements of a restaurant salad―fresh-toasted walnuts, soft-cooked eggs, crumbled bacon, tangy blue cheese, and crunchy pear―but it takes just 10 minutes or so to make. A teaspoon of bacon drippings in the tarragon-Dijon vinaigrette makes it extra rich-tasting and flavorful.
