Since retuning from our honeymoon Tuesday night, it has been great to jump right back into the swing of things. I know that coming back from a vacation can be hard, but the longer you drag it out the tougher it will be.
To get right back into it, I woke up bright and early and headed to the gym. Although we had walked miles beyond miles while in Europe, Neal and I both decided it was best to ease back into our workouts. Walking is a whole lot different than running, lifting, etc. Here’s what my workouts looked like this week.
Monday – Walked up to Neuschwanstein Castle in Bavaria, to the bridge, and back down to the town. Let me tell you, it’s a killer workout.
Tuesday – Rest day? We traveled back to the US, thus walking around airports, carrying our 30 kilo backpacks, and unpacking.
Wednesday – 30 minutes on the Elliptical and upper body weights
Thursday - 30 minutes on the Elliptical and upper body weights (Wednesday was just so good I wanted to do it again).
Friday - 20 minutes outdoor run. We took on a 1 mile square, running the “straightaways” and walking the “curves”. I thought of the each side (quarter mile) and thought it’s be perfect for a sprint “track” workout. Boy did we sweat! It was a great morning run.
It was also important to get my eating back on track. I am determined to see a low number on the scale at the end of my scaleless summer and thus didn’t want my honeymoon habits to affect the rest of the summer. We actually did very well on our honeymoon, eating 2 meals a day and walking EVERYWHERE! Although we didn’t eat the healthiest and I drank a LOT of beer, walking counterbalanced it all.
Since Wednesday, I have eaten the following… for breakfasts I have been having roasted bell pepper soup or eggs with a side of Ezekiel bread. For lunch each day I have had a salad with avocado, steak, bell peppers, lettuce, and a light dressing. With an apple and a yogurt late afternoon, it has been the perfect amount of food for my work day.
For dinners, Neal and I have been eating the same thing since Wednesday but boy is it good. I made a Green Chili Pork Roast (adapted from PaleOMG ) in my new Crockpot. This was my first time using a Crockpot and it couldn’t have been simpler!
2 1/2 lb pork roast
1 yellow onion, chopped
2 garlic cloves, minced
3 (4 oz) cans of diced green chiles
1 poblano pepper, seeds removed and chopped
1-2 jalapeño peppers, diced (one with seeds removed, the other with seeds in)
2 cups chicken broth
1 (8oz) can of diced tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon sage
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1. In a large crockpot, place the unseasoned pork roast.
2. Chop all of the vegetables (peppers and onion) and add them around the sides of the pork roast.
3. Top the pork roast with the 3 cans of green chilies and can of tomatoes.
4. Lastly add the chicken stock and all of the spices (I gave it a little stir to make sure all of the spices were incorporated into the broth).
5. Plug your crockpot in and turn it onto low.
6. Cook for 7-8 hours (depending on the weight of the loin).
7. After the roast is cooked, shred it with a fork and enjoy!
Neal and I have had this for dinner both Wednesday and Thursday, which was fantastic and Neal has also taken it for lunch this week. It’s amazing how much food this dish makes.
My favorite workout was today’s workout and I’m looking forward to trying out a new gym next week, Crunch Gym! My goal is to try out 2 new classes next week after work.