Tag Archives: daily menu

Weekly Preview – June 12

It seems like now is a good time to link up with one of my favorite blogs, which I’ve been following for several years, Mommy Run Fast, to talk about what I’m doing for fitness and diet since my cesarean in the form of my plans for the week ahead.

During my pregnancy, I tried to keep up with my running and I was successful for a while. Then, right around Christmas I ended up with a horrible cold. After that, I just couldn’t manage to keep my heart rate down, so I ended up switching over to walking. I resumed walking about 5 days after my surgery at about a 30 minute pace with a quarter mile. Now, I’m walking up to 3 miles between a 15 and 16 minute pace. I’m happy with that progress i less than 5 weeks time, but that still means I haven’t run for 6 months. UGH!

On Thursday of this week, I have my 6 week postpartum visit with my doctor and I’m hoping that means I’ll be cleared to start running again. I won’t technically be at 6 weeks until next Monday, so I’m not planning to start mixing running in until that day, but this week I will continue my brisk walks to prepare my body for running when I get the all clear. I am still taking a rest day very frequently because a cesarean is major surgery and I want to make sure I am treating my body kindly to allow it to properly heal. I’m also leaving out strength training because I am not cleared for core work yet and I get enough upper body work carrying around the baby and pushing the stroller.

Here is how my week will look:

Monday: 35 minute walk

Tuesday: REST

Wednesday: 45 minute walk

Thursday: REST

Friday: 30 minute walk

Saturday: 1 hour walk

Sunday: REST

I’ve also been taking a bit of a break from meal-planning while I’ve been recovering. I have an amazing husband who has been meal-planning, grocery shopping, and doing most of the cooking since the beginning of my third trimester. I’m working on starting to make that more of a collaborative process again now that I’m feeling more recovered and have another month at home before the end of my maternity leave.

We can also plan some slightly higher maintenance mid-week meals right now, because I can typically get a some prep done during the day. If something happens and I have less time, we just switch the planned meal to something a little easier. What has made our meal planning much easier is buying a small dry erase board for the refrigerator. I picked up this days of the week dry erase board by Quartet days of the week dry erase board by Quartet from Amazon for less than $10. It is heavy duty and is magnetized so the dry erase marker sticks directly to it rather than having to stick it on the refrigerator next to it. We tend to stay much more organized with our meals when we use it. We also add when we have special things going on so it helps us to keep track of when we don’t need to plan meals or we need to make some other type of special arrangement. I only wish that the week on the board ran from Sunday to Saturday instead of Monday to Sunday as that is how we plan our meals.


For this week we are planning to have a real mix of things:

Sunday: Summer Vegetable Risotto

Monday: Big Salad with Tuna Medallions ($6.99/lb at Harris Teeter this week)

Tuesday: Grilled Chicken & Brussels Sprouts with a Shallot Mustard Sauce

Wednesday: Pork Tacos

Thursday: Skillet Gnocchi with Spinach and White Beans

Friday: Cookout with friends

Saturday: Eat out or get takeout


Weekly Recap: VegWeek 2014

Last week was a good week! I got in some good workouts and with my vegetarian eating in full effect, felt like I was really doing good things for my body.

Monday: Spin with Sally. We spent most of the class out of the saddle, climbing.
Tuesday: 4 mile “run” on the neighborhood trail. After 2.5 miles by quads were yelling at me, so I walked a lot of the last mile and a half.
Wednesday: Rest. Quads were still very tender, so I thought it best not to push them with a race coming up.
Thursday: 4 mile run.  This one felt good! I got up early and went out because I knew my evening was booked.
Friday: Rest. I foam rolled my quads a little, since they were still tender.
Saturday: Body Pump, followed by yard work. Mowed and bagged 8 bags of yard debris, then hauled everything out to the street.
Sunday: 8 mile run.  Despite the fact that the heat got me a bit in the last half of the run and made me walk a little more, I finished with a good overall pace.

This week, I’ll be taking it pretty easy. I don’t want to go into race weekend not feeling 100%. My quads are still bothering me a bit (a combination of a very hilly run at a fast pace a week and a half ago, followed by the 10 mile run last Sunday, and spin the next day…I think), so I’ll be close friends with the foam roller over the rest of the week.

For VegWeek Day 9, here is what I ate:

Breakfast: Veggie Scramble (the last one for a while) and half a grapefruit
Morning Snack: Pomegranate Chobani and a banana
Lunch: Split Pea Soup and Grapes
Afternoon Snack: String Cheese and Carrots
Dinner: Quinoa-Stuffed Poblano Chiles (We modify this recipe by using Green Mountain Gringo Medium Salsa instead of tomato juice.  We also had about a half cup each of black beans and corn to the quinoa mixture.  As such, we add a little more lime juice as well. We also used a blend of cheddar and jack to top the chiles.) For dessert we finished off the Alter Eco Dark Twist bar we bought last week.

Quinoa-Stuffed Poblano Chiles

Quinoa-Stuffed Poblano Chiles

Up next, Day 10 and WIAW!  I’m really ready to eat some meat.  I saw stories from both NPR and Saveur yesterday that just left me with a craving.  I’ll be reintroducing gradually, but I’m looking forward to it!

VegWeek 2014: Day 5

Thursday marked the halfway point for this 10 day journey.  I ended up eating a lot of leftovers! Breakfast: You probably know this one by now…Veggie Scramble and half a grapefruit.  This time I topped the scramble with just a little bit of shredded jack.  It kind of was the icing on the cake. I wish I had been doing that all week! Morning Snack: Honey Chobani and a banana Lunch (pictured below): Red Beans and Quinoa, Sauteed Kale and Onion, Fresh Strawberries Dinner: Leftover Black Bean Cake topped with some of the lime and yogurt sauce we made for our tempeh tacos earlier in the week, leftover grilled veggies, and leftover spinach salad Dessert: Another square from the candied orange and dark chocolate bar. I really like this one, so I’ll be sure to share the details another day! 20140425-064316.jpgI made the red beans and quinoa for our veggie plate dinner on Wednesday night.  A lot of times when I make beans for a dish like this, I’ll buy the dried beans and let them cook all day in the slow cooker. Unfortunately, I didn’t plan ahead for that this week, so I ended up on Google looking for “Easy Red Beans and Rice” recipes.  I stumbled across one from Fat Free Vegan Kitchen that we really enjoyed.  I used the ingredients she recommends, but I made some changes to the procedures.  First, I chose to make the beans in our Le Creuset instead of a nonstick pan, so I had to add a teaspoon or so of olive oil to keep things from sticking. In addition, I like to see the ingredients in a dish like this, so I hand chopped the onion, celery, green pepper, and garlic.  Finally, I didn’t puree the beans and tomatoes as suggested; I left everything intact (but I did drain and rinse the beans well).  They took about 45 minutes of cooking time for all of the flavors to meld and the tomatoes to start breaking down, which worked out perfectly while the sweet potato baked and cabbage roasted. I’m a big fan of these beans and will definitely make them again!

VegWeek 2014: Day 2

Since I started VegWeek a day early, here is a brief summary of my Day 2.

Breakfast: Veggie Scramble (onion, red bell pepper, and spinach) and half of a grapefruit
Morning Snack: Black Cherry Chobani and a banana
Lunch: Split Pea Soup and Fresh Strawberries
Afternoon Snack: Almonds, String Cheese, Baby Carrots
Dinner: Grilled Veggie Salad and part of a Chocolove bar
Somewhere in there: More peanut M&Ms than I would like to admit…

20140422-062205.jpgLet’s talk about that Grilled Veggie Salad.  While we were planning our menu for the week, I hit Pinterest and some of the vegetarian blogs I read and came across a couple of different grilled veggie salads. Nathan was inspired, but since he doesn’t eat mushrooms or tomatoes, we knew we would have to think of some different veggie options.  He knew he wanted sweet potato and asparagus and I wanted bell pepper and red onion, but we felt like we needed something else. Once we saw how beautiful the fennel was this week, we knew we had stumbled on the final ingredient.

We prepped the veggies for the grill by snapping the woody ends off of the asparagus, cutting the onion into thick slices (they hold together a little better that way), cut the pepper into 8 large chunks, cut a sweet potato into slices a little thicker than 1/4 inch and parboiled the slices for about 5 minutes, and sliced the fennel vertically.  If you want the fennel to hold together, only trim the core, don’t remove it completely!  Nathan brushed all of the veggies with some olive oil and threw them on the grill. The asparagus and onion went on a few minutes before everything else because we knew those would take a little longer.

While Nathan grilled, I constructed the rest of the salad.  We used a combination of spinach and baby arugula for the bed of the salad.  We usually buy these items separately so we can mix in as much or as little arugula as we like depending on our dish.  I made a simple dressing of white balsamic vinegar (2 Tbsp), Dijon mustard (1/2 Tbsp), olive oil (3 Tbsp), and a little salt and pepper.  It was a little thick, but it had a great flavor so I left it that way.

When the veggies were done, Nathan arranged the veggies on top of our greens and I drizzled a heaping tablespoon of dressing over each of our plates.  After a killer spin class, it was the perfect end to our day! This dish just made it into our regular meal rotation!