Tuesday began week 4 of the couch to 5k work out: Brisk five-minute warm up walk, then: Jog 3 minutes, Walk 90 seconds, Jog 5 minutes, Walk 2-1/2 minutes, Jog 3 minutes, Walk 90 seconds, Jog 5 minutes. The entire sequence takes 26.5 minutes. I added an additional 3.5 minutes to make it an even thirty and= to cool down … I have noticed this workout training guide does not include cool downs … I imagine stopping abruptly is not advised and, have been adding a cool down to all my runs even if it is just walking home from the gym. Immediately following, I went to a 7:30 flow class taught by Marilyn to Sojourn Yoga in Drexel Hill to stretch myself out. Sojourn is my absolute favorite yoga studio … it’s so peaceful. And, the owner, Liz, is the person who introduced me to yoga … she is the best. It’s just a nice place to be and I felt great upon leaving.
At home, we had mac and cheese left overs … not a good idea. The dish was much better the day of.
However, my attempt at healthy cooking did not end with mac and cheese. Every day this week, I have been making overnight oats with peanut butter and banana for breakfast. I picked this recipe up from someone in one of my fitness classes, but it was so along ago, I don’t remember who or when taught me. It’s slightly high in calorie, but keeps me full all morning.
1/2 cup natural whole grain old fashion oats
1 cup unsweetened almond milk
1 tablespoon all natural peanut butter
Mix all ingredients together in a small container of your choice. i use Tupperware so i can bring it to work in the morning. Let mixture sit in the refrigerator overnight. In the morning, stir mixtures, heat in microwave, stir again and enjoy. Sometimes, depending on my mood, I add an equal packet.