Feeling Feisty Friday

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Friday once again!

Does anyone else find that Friday workouts are always easier? I find that Monday is always the hardest and Friday is always the easiest. I just have a bit more kick to my step on a Friday.

Lately I have been incorporating some speed work into my runs. I haven’t done speed work since before my injury back in January 2009! Part of the reason why I think I got injured was because I was pushing myself way too hard doing 2 mile army fitness runs. I decided that I am going to work on my speed again- but do it in a safe way this time.

The run:

  • Few mins. walking warm-up
  • Mile 1: 6mph, incline 2%
  • Mile 2: Intervals (1/4 mile at 7.0 mph, 1/4 mile at 7.5 mph, repeat) incline 2%
  • Mile 3: Intervals (1/4 mile at 6.2 mph, 1/4 mile at 7.0 mph, repeat), incline 1%
  • Mile 4: Repeat mile 2 intervals
  • Mile 5: 7.2-7.8 mph, bringing incline down to 0%
  • Walking cool-down

This run was tough but very satisfying! I did 13 poses for runners and some yoga afterwards. Felt so good to stretch! I find running makes the muscles sooooo tight. I often don’t realize how tight my muscles are until I stretch.

Tomorrow will be my 3rd rest day of the week. I have an exciting 10k on Sunday with a couple girlfriends so I need to rest up!

Feeling Feisty Loaded Mexican Oatmeal

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This is a spin-off of the Loaded Lunchtime Oatmeal I made a while back. I was feeling like Mexican and this little creation was born!

Ingredients:

  • 1/2 cup regular oats
  • 1 cup water
  • 1/2 cup almond milk
  • 1/3 cup frozen veggies
  • pinch sea salt
  • Black pepper
  • Touch of EVOO
  • 1/2 scoop Manitoba Harvest Hemp Protein Powder (optional)

Toppings:

Directions: Throw oats, water, milk, frozen veggies, and seasonings into a pot and stir. Bring to a boil and cook over medium to low for about 8-10 minutes. Pour into a bowl and add toppings. Enjoy your Mexican getaway without leaving the house!

Naked Oats!

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Let’s get these oats dressed for lunch…

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Much better.

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For anyone who is squeamish about trying savoury oats, my suggestion is to put your fears aside and dive in!

If you just think of the oats as another grain like rice or quinoa, you can really add anything you want to them.

I like to think of the grains in my meals as like a pair of long johns- on their own they are nothing to write home about, but once you add some layers everything comes together!

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Satisfying in every way imaginable. I will be making this on a weekly basis for sure.

Can you tell I have had avocados to use up this week?? I made Green Goddess Pizza, Choco-cado Pudding, and now this. I’m not complaining! ;)

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A burrito on a spoon:

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Mmmm.

Updates:

  • Do you have a health or food blog and would like to be a part of my blog resource list? See this post for details. The reason why I am creating this list is because there are so many amazing blogs out there and I want everyone’s efforts to be recognized in one spot! Your blog can be small or big, it really doesn’t matter!
  • Are you interested in attending a meet-up in March in Florida or Toronto? See the bottom of this post for the dates and locations.

Size Healthy Around the Blog World:

Ok back to work for this kiddo. I’m baking orders as well as glo bars for a fun charity donation today.

I will be streaming the USA hockey game on my laptop this afternoon. Going to be fun stuff!

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{ 55 comments… read them below or add one }

Naomi (onefitfoodie) February 26, 2010

FABULOUS! I have yet to make oats savory style and this is an amazing place to start! love the step by step pics!

I was in youtube and typed in jillian michaels and your video came up of you doing some of her workout! it was so cute :)

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Staceyhttp://stacey-healthylife.blogspot.com/ February 26, 2010

I am afraid of the savory oats but it’s building on me, just because you make it look good.

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Daniel February 26, 2010

Hey, been reading your blog recently and decided to comment for once.

I really like the Mexican spin on the oats, I’m going to have to try them savory sometime!

And I feel the opposite of how you do regarding workouts, I always find my Monday workout easier and I’m much more tired out by the end of the week. :o

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Allison February 26, 2010

Looks very tasty! Mexican food is good, yum yum! You’re making me more starving before supper.

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Katie February 26, 2010

Mexican oats are my absolute favorite savory combo. I don’t even eat sweet oats anymore! I always add nooch to min, in addition to the ingredients you used.

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Melissa February 26, 2010

We tried the green goddess pizza tonight. It was delicious! We loved the sweet potato casserole and the Moroccan chick pea stew, too.

Your blog is significantly improving our diet!

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Mimi (Damn the Freshman 15) February 26, 2010

Heck yes! Oats are great savory-style. I’ve never tried Mexican oats…but I think I just might!

I made the chocolate pudding! You’re right, it IS fantastic! I froze half of it–it’s like the lovechild of fudge and a fudgesicle.

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Monica @ Musings of the Granola Girl February 26, 2010

You’re so creative! I’ve never had savory oats (scared that I won’t like ‘em) but those look DELICIOUS!

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AGS February 26, 2010

I think oats are considered a breakfast food mostly in the U.S.. During my 5+ years in Ukraine and Russia, oats were often served as a grain, like rice, with lunch/dinner. Similarly, buckwheat groats, and rice were served hot with milk in the morning.

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Tracey @ I'm Not Superhuman February 26, 2010

I’ve never had savory oats. I’m a little nervous, but I have no idea why. I love other grains with savory foods. I guess you’ve just convinced me to quite worrying. Have a good Friday night!

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Audrey February 27, 2010

I’ve never had savory oats, but this looks pretty darn tasty! I love the colors and textures in the photos.

Oh, and I like the long john analogy. Cute. :D

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Brooke February 27, 2010

Just tried savory oats for the first time loosely following your recipe…LOVED ‘EM! Color me an addict!!

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