Quick update with a side of relief: doctor says my feet could just be inflamed, but at worst, show signs of plantar fasciitis. I’ll be resting for a few days, icing three times daily and upping my Ibuprofen dosage. Positive thoughts will have me back in no time, right?
I’m a creature of habit so of course I have certain routines down. One of them is doing all of my meal prep for the week on Sundays – breakfast, lunch, dinner and snacks. It’s a nice stress reliever and sets me up for success every week. If it’s there, I’ll eat it. If I’m unprepared, I’m more likely to eat out, spend more money on food and eat rather unhealthy. Plus, I get more time to myself when all I have to do is pop my portioned food in the microwave.
Breakfast happens to be my favorite meal of the day. Nothing warms my belly more than the scent of eggs in a pan or bread being toasted. I typically go for two types of breakfasts – either a sandwich or a scramble. If I start my day with a workout, I’ll up my protein and carbs. If I’m getting ready to run, I’ll eat toast with peanut butter and a banana. I don’t count calories, I eat clean and am always focused on what’s going to fuel my body for the day. What’s my workout? What mindset do I need to be in? How does this food make me feel?
There’s so many cliches I can fit in here – like breakfast is the most important meal of the day, or that you need food to fuel your workout but I’m going to make it even simpler than that: I just like to eat!! Here’s a few ideas for meal prepping a week of breakfasts – try one, try both, switch up and savor the flavor:
- Thomas Double Protein English Muffin with two sunny side up eggs, two slices of turkey, and low fat cheddar cheese seasoned with salt, pepper and red pepper. Enjoy open-faced.
- Switch up: instead of cheddar, you can also try plain whipped cream cheese
- Protein: up the amount of turkey or use Canadian Bacon
- Good fats: Add a slice or two of avocado
- Make enough for the week, wrap in tin-foil and pop in the toaster oven for a few minutes to heat up.
- “Sara Scramble”(at least that’s how I have it in MyFitnessPal) – brown a pound of lean ground turkey, add in six eggs, a carton of egg whites and all the veggies you want. I usually go with green and red bell peppers and spinach. Season with salt, pepper, cilantro and red pepper.
- Split into mason jars for the week so it’s pre-portioned and ready to pop in the microwave
- After you’ve reheated, add goat cheese or feta cheese and a couple tablespoons of fresh salsa (always check the ingredients!)
- If you’re eating after a workout, add an English Muffin, dry, for carbs.
For other meals, I really like these containers from Amazon.com. They are durable and compact, making it easy to store plenty of meals on one shelf in my fridge.
2 thoughts on “Run to Eat or Eat to Run?”
You will absolutely be back up and running (pun intended) in no time!
Quick question about your scramble – how long do you microwave it for when reheating? And when you’re originally cooking it, do you leave the eggs slightly runny so they aren’t overcooked when you eat them? I eat at my desk each morning because I get to work pretty early so I’m always looking for new ideas! Thanks for this! 🙂
Thanks for your question and for reading! Actually… I’ve never thought about leaving them slightly runny. Worth trying. I usually just go for about a minute and a half in the microwave.