I know I started last week’s post by talking about the weather, but let me talk about it a little more. I’m pretty Colorado forgot to look at the calendar since we got 9″ of snow in Denver on Monday and it’s been snowing on and off all day today. According to my project manager, who lives in DC where it’s 70 degrees and sunny, Coloradoans need to start making sacrifices to the weather gods. I’m thinking I will gladly give up some of my old running shoes for some sunshine and maybe a 60 degree day with no wind.
Anyways, back to my life. Yesterday was my birthday!! The big 2-6.
Luckily for me, 26 means I’m still in my mid-twenties. Next year will be a whole different story. 27 means I’m in my late-twenties, which means I should probably figure some things out in my life. Despite the fact that I’m still in my mid-twenties bliss, my birthday has caused me to relook at some things in my life. One thing I thought about was what my next adventure will be. I’ve narrowed it down to three options:
- Travel to Nepal and trek to Everest base camp (I don’t want to actually climb Everest after watching all three seasons of this show)
- Travel to Australia and New Zealand (no link for this one since there’s too much I want to do here)
- Take an outdoor education course through NOLS in either Alaska or right here in my backyard
No matter which one I pick, I will be spending the next year saving up so I can take a nice long vacation. I’ll keep you posted on which one I end up doing.
In addition to taking an awesome vacation, I’ve also decided to start eating healthier again. As some of you know, I gave up sugar and gluten for Lent (although Lent was just a nice excuse to give these things up), but since Easter three weeks ago, I’ve gone a little overboard on the sugar/gluten. Now that training should be getting serious for TNF 50 and Leadville Silver Rush since they are 7 and 13 weeks away respectively, I’ve decided to get serious about my diet as well. I spent the past 2 days throwing out or eating my way through all the sugar and gluten in my pantry and fridge (not as fun as it sounds – I feel like crap now). Now my fridge looks like this:
If you can’t tell, the big bag in the front is brussel sprouts. I used to hate them, but I’ve recently discovered I actually love them. I also discovered that it is possible to spend $10 on brussel sprouts. Sorry to anyone who uses the King Soopers on 14th in Denver, you’ll have to wait for the next produce shipment to buy fresh brussel sprouts because I cleaned them out! I’m actually really looking forward to my new diet because I get to try out a lot of new recipes.
The final thing I re-examined on my birthday was my training plan. Considering I spent the last two weeks sitting on my ass being sick and the weather hasn’t cooperated, I completely redid my training plan. It now looks like this:
We’ll see how it works because I pretty much just pulled random numbers out of thin air and put them on an Excel spreadsheet. Also, I’m already behind since the terrible weather this week has caused me to miss today’s scheduled workout of 8 miles. This doesn’t bode well for the success of this training plan but I am running with my new running buddy on Saturday so I’ll at least be logging those miles.
Now that I’ve rambled on for quite a while and bored you to death my diet and training plans. Here are some pictures from my awesome weekend with my sister for Vail closing weekend.
Moose during our Friday afternoon walk
Cool Colorado sky
Getting ready for the O.A.R. concert
Good morning sunshine!
After the 3oh!3 concert at Breckenridge
At the Sublime with Rome concert
At the sublime concert before it started raining/snowing
Finally, here’s a picture of what the brussel sprout plant looks like and a delicious recipe that I plan on making with all those brussel sprouts I bought:
Brussel Sprouts with Sundried Tomatoes
1 lb brussel sprouts
10 sundried tomatoes, chopped
2 tsp soy sauce
2 tbsp olive oil
Salt, pepper, garlic
1. Cut off ends of brussel sprouts and cut in half. Put in bowl.
2. Mix in sundried tomatoes, soy sauce, olive oil, blackening spices, salt, pepper, and garlic.
3. Put on baking sheet and cook at 400 degrees for 30 minutes or until brussel sprouts are slightly crispy.