I have been thoroughly enjoying my rest day and break from running today.
This morning I slept in until 6:15 a.m., which was nearly 9 hours of sleep! I knew my body needed it!
I spent my morning unloading the dishwasher, making breakfast for Craig and myself, packing my lunch, watching the news, and reading blogs. It was glorious!
And the highlight of my day. . . . my massage after school today!! I have been needing/wanting a massage in the worst way lately, and let me tell you—it was heavenly!!
I’ve been seeing Tiffany at Luminary for some time, and she is awesome! I’ve had a handful of other massage therapists, but she is by far the best one! She knows just the right amount of pressure to use and always hits the most tender spots—hip flexors from running and my shoulders/neck from stress.
Here’s why a rest day was in order . . . .
My workouts from last week:
Monday: 90 minutes of yoga
Tuesday: 7 miles – a.m. /4 miles – p.m.
Wednesday: 5 miles
Thursday: 8 miles – a.m. /3 miles – p.m.
Friday: 6 miles
Saturday: 6 miles
Sunday: 15 miles
Total: 54 miles
My highest weekly total EVER!!
I was starving by the time I got home, and it was so nice that some of tonight’s dinner was already prepared!
Last night I made Baked Breaded Chicken, and then reheated it tonight.
Baked Breaded Chicken
(Based off this here. recipe.)
Yield: 4 chicken breasts
4 chicken breasts, thawed
1/2 cup breadcrumbs*
1/4 cup grated Parmesan cheese
2 tablespoons cornmeal
1/2 teaspoon paprika
seasonings: salt, parsley, garlic powder, basil, oregano, onion powder, thyme, and dill
(I didn’t measure anything out–sorry–but I put those seasonings I used more of towards the beginning of the list.)
1 egg, beaten
olive oil for drizzling
1. Combine all ingredients, except the egg, in a bowl.
2. Whisk egg in a separate dish.
3. Dip chicken in egg and then in breadcrumb mixture.
4. Refrigerate for 1 hour.
5. Spray chicken with olive oil. Place on foil-lined baking sheet.
6. Bake at 350 for 40 minutes.
* I used a loaf of old bread I had frozen and food processed the bread.
Our side dish tonight was a recipe from Taste of Home Healthy Cooking February/March 2011 issue.
Lemon Couscous with Broccoli
Yield: 4 servings
4 cups fresh broccoli florets, cut into small pieces
1 Tablespoon olive oil
1 cup uncooked Israeli couscous
2 garlic cloves
2 cups low-sodium vegetable broth
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
1. In a large skillet, saute broccoli in oil until crisp-tender. Add couscous and garlic; saute 1-2 minutes longer.
2. Stir in the broth, lemon zest, salt, basil, and pepper.
3. Bring to a boil. Cook for 15 minutes or until couscous is done.
I am currently enjoying some quality time with the TV right now and watching the one and only show I’m committed to all week: The Bachelor.
What are your thoughts about this season?
Who do you think he will pick?
Have you ever had a massage? If so, how often?