Thursday, November 5, 2009

Back in the pool

Training Log
Time: 25 minute swim

Food Log
Breakfast: Banana, mini Clif peanut butter bar, 8oz coffee
Snack: none
Lunch: 6in turkey on wheat, with American cheese, tomatoes, pickles & black olives
Snack: none
Dinner: "Mexi bowl"
Dessert: 2 Reese's dark chocolate peanut butter cups

Today was my first time back to the pool in about a month. I didn't have a specific workout planned - my goal was to simply get back in the water and try to swim for 25 minutes without drowning! Surprisingly, it wasn't nearly as hard as I thought it would be. I can really tell that my lung capacity has diminished some, but I am hoping that by swimming one to two times per week in the off-season, I will be back up to speed come triathlon training season.

After warming up for about 10 minutes by alternating freestyle and breast stroke, I did 4 sets of 100 yards, with 50 yards of breast stroke in between each set. Next Thursday, I will swim for 30 minutes, with the goal of doing 10x100 (with 20 second rest between each set) in between 15 to 20 minutes. I am also going to try to get a short cool-down swim in after my long run this Saturday.

I've noticed that vegetables are pretty lacking in my diet. I wanted to fix it with my dinner tonight, so I made a "mexi bowl." This dish is inspired by my sister Megan, and it is a great and fast meal.

I put a handful of tortilla chips in the bottom of a bowl, and covered it with a few spoonfuls of a warm black bean, kidney bean, corn, green bell pepper, red bell pepper and green chile mix. I topped this with some mexican blend cheese, a teaspoon of sour cream and a diced fresh roma tomato. It is cheap, fast, very easy and SO good. Plus, I like that I got a good mix of vegetables, fats and protein in one dish!

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