1st - both "laps" were at 8.6
2nd - 3/4 of the first lap was 8.7, a full lap at 8.6, and 1/4 of the second lap at 8.5
3rd - first lap at 8.6, second lap at 8.5
4th - both laps at 8.5
For the 2nd - 4th sprint I had to jump off for about 10 seconds, then jump back on simply because of my legs feeling so tired. But other than that I was impressed with my breathing ability and my mental endurance to keep going. Friday I will run a tempo run on the treadmill, incorporating speed and incline.
Last night Brian and I cooked a "healthy" chicken pot pie with a spinach salad. Below is the recipe and nutrition facts. We doubled this recipe so Brian would have leftovers for lunch, so it made 4 servings instead of 2. Definitely would make this again!
1/2 cup canned condensed reduced-fat reduced-sodium cream of chicken soup
1/4 cup fat-free (skim) milk 1 cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1/2 cup cut-up cooked chicken breast
1/2 cup Bisquick Heart Smart® mix
1/4 cup fat-free (skim) milk
2 tablespoons fat-free egg product or 1 egg white
· 1 Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
· 2 In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
· 3 Bake uncovered about 20 minutes or until crust is golden brown.
Nutrition Facts:
Calories - 407
Carbs - 42
Fat - 8
Protein - 44
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