Have you ever wondered why we have a 5 day work week and a 2 day weekend? I mean, who’s idea was that anyways? Two weekend days is simply not enough. By the time I exercise, plan meals and workouts, tidy up, catch up with family and friends, and prep some food for lunches and snacks there is hardly enough time to kick my feet up.
Today started off with some long overdue spring cleaning. I didn’t have much to get ride of, but my workout clothes sure needed a little straightening. After cleaning things up a bit, I went out for my first brick workout of the triathlon season. If you are unfamiliar with “brick” workouts, they involve two disciplines of triathlon such as swimming and biking or biking and running. They help you practice and train for the transitions involved in a doing triathlon. Today I did 2 hours of climbing on my bike then went straight into 15 minutes of running. Fifteen minutes doesn’t sound like much, but your legs sure feel like jello after a significant bike ride. For the first five minutes you feel like you are running through honey, and eventually you build up enough circulation in the right places of your legs to feel like normal again.
I hit the hills hard on my bike today, and I felt great! I pushed myself hard enough to stay in zone 3 out of 4 while climbing, and suddenly found that I had a lot more momentum than I have ever had during these climbs before…and I survived. I blew my time on this course from last year out of the water by 18 minutes!
After my brick workout, I fueled up with some lunch and went for some birthday shopping with my Mom and Sister. And by the time I got home it was dinner time! We had some leftover refried beans, strawberry avocado salsa, and tortillas to use up, so we threw together some dang quesadillas.
| Strawberry Avocado Salsa |
- 1 cup fresh strawberries, diced
- 1 cup roma tomatoes, diced (about 3 small)
- 1 avocado, finely diced
- 1 jalapeño, seeded and minced
- 1/2 cup white onion, diced
- 1/4 cup cilantro, minced
- 1 lime, juiced
- 1 clove garlic, minced
- 1 teaspoon honey
- 1/4 teaspoon sea salt
- Fresh black pepper to taste
- Combine all ingredients in a medium sized bowl, stir to combine. Let sit for 5-10 minutes before serving.
Workouts for the week:
- Monday: 1300 m swim + 75 minutes vinyasa yoga
- Tuesday: 55 minute endurance swim + 60 minute bike ride
- Wednesday: 50 minute run
- Thursday: Long swim
- Friday: 55 minute mostly zone 1 run with some Bolder Boulder race pace thrown in there
- Saturday: Rest day
- Sunday: Bolder Boulder leg opener
Meals for the week:
- Monday + Tuesday: Chicken and rice pasta with pesto
- Wednesday + Thursday: Thai chickpea almond curry from Let Them Eat Vegan
- Lunches: TBD
What is on your workout and meal plan for the week?
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