2012 most definitely had its ups and downs, and frankly I have zero interest in a reflection on my life over the year or my favorite recipes or anything of the sort. Lots of other bloggers do it, and that’s great, but it’s not very me.
I do, however, love planning. I’m a little hyper-addicted to it, in fact. It’s due in part to being a bit (ha!) high-strung, but it’s largely, too, because without a schedule or list of goals, I lose motivation easily. Crossing things off a list or having something specific to work toward really inspire me. I also love deadlines. I’m sick, but it’s not contagious.
So while I’m happy to say that 2012 wasn’t too shabby in terms of my eating and exercise, I still want to do better this year. With that in mind, here are the food and fitness goals I’ve outlined so far:
- Complete B & X’s 60-Day Challenge. The B is me, and the X is my husband, just so you know. He decided to complete the Insanity workout, which is eight weeks. To encourage him — and myself — I pledged to do a complementary program of my own design. Basically I’m recommitting to the 10k training plan I abandoned in the fall, plus adding two more workouts (yoga, strength training, bike riding, etc.) in each week. In sum, we will be active for six days a week. At the four- and eight-week marks, we’re going to get a little reward, to be determined. By doing the challenge together, we keep each other honest and motivated. But by engaging in separate activities, we can do the workouts we prefer and not embarrass ourselves in front of each other. Ha.
- Run my first 10k. I’m currently searching for one in late April/early May to coincide with the completion of my training (yep, it will continue after the 60-Day Challenge — it’s 15 weeks!). I will actually hit a 10k distance in mid-February, however, so I’m consider doing it earlier in the training and then another one after it’s over. I’m just talking to myself over here. Sorry.
- Cook almost every meal at home. You’ll notice I didn’t set an exact number each week, because it can be hard to predict work week plans. And frankly, sometimes takeout or a heat-and-eat pizza from Ralph’s are important for my mental health, too, on particularly stressful days. However, “almost every” pretty much means every lunch (with exceptions for work commitments), dinner every week night, and a brunch and dinner on the weekend. But again, I left myself some flexibility.
Those are my specific goals. I have some general thoughts about trying new cooking methods, eating more fruit and greens, and things like that, but nothing is fleshed out. I’m considering doing some kind of weekly recipe challenge in February, though, so be on the lookout for more details. And, of course, I have a bunch of other goals, but they are unrelated to the topic of this blog, so I didn’t think you’d be interested.
And just so this entry isn’t totally colorless, here is my cute little breakfast:
I made half a batch of Baked Banana Bread Oatmeal (no nuts or chocolate) in two of my new ramekins. They are so convenient! Yesterday I ate them hot from the oven, and today it was so easy to pop the little container in the microwave. I’ll make another half batch tomorrow morning.
And here’s lunch:
The dips look way less appetizing than they are. Ha! The brown mess is a variation/simplification of Susan’s Black-Eyed Pea Hummus recipe. Here are my variations:
- Used 1 cup of black-eyed peas and 1 cup of black beans (all freshly cooked at home)
- Omitted the onions and pecans
- Subbed white vinegar for lemon juice because I forgot to buy lemons
The green sauce is my Creamy Vegan Dill Dressing, though again I had to sub in vinegar for the juice, and I used hot sauce instead of jalapeno. I apparently paid no attention at all at the store. The dressing was left over from last night’s salad:
Almost identical to the original one, it featured baby spinach, black beans, roasted corn, avocado, the dressing, and tortilla strips. I made the strips from stale corn tortillas lurking in the fridge, and then I turned the rest into the chips you see above for my lunch.
And now I have three questions for you:
1. What kind of health-related goals have you set this year?
2. Do you give a hoot about other kinds of goals I’m setting, or should I still to diet and exercise? (I promise your answer won’t hurt my feelings.)
3. Would including nutritional information about my recipes help you?