6 Tempo (Treadmill, 2 Warm Up 2 @ LT 2 Cool Down, 49:07, 8:12 Pace)
6 General Aerobic (Const Trail, 48:16, 8:03 Pace)
6 Easy (‘Hood, 52:21, 8:44 Pace)
0.91 Warm Up (8:41, 9:33 Pace)
4 Mile Race (Peoria Chiefs, 27:49, 6:58 Pace, 1st Female Overall)
0.63 Cool Down (5:33, 8:49 Pace)
5.15 Tempo (Treadmill, 2 Warm Up 3 @ LT .15 Cool Down, Tummy troubles cut cool down short)
6.4 Easy (‘Hood, 56:11, 8:47 Pace)
Sunday after the race we headed over to dinner with Drew’s family. They are so sweet and made us feel right at home. Rob and Drew’s dad went for a flight in his Archer.
Work priorities are still filling my plate the most, but I’m also trying to focus on my lifestyle change to gluten-free. It will take a bit more planning, but luckily the changes so far don’t seem super dramatic. It’s just figuring out a new way to make recipes at home. I’m trying to look at it as a discovery of new grains and foods to try. I will be updating my nutrition page with my favorite gluten-free finds. 🙂
Here is what I made for dinner the other night. I used polenta sliced and heated in a pan with olive oil. Then I layered the slices with fresh basil from our garden and topped it with a little herb olive oil and had gluten-free pasta sauce on the side. I also had a gluten-free “wheat tasting” baguette that was super yummy for dipping.
Rob’s version had basil herb cheese in between the layers. I’m still staying lactose free until my stomach is better. I may try a little when I’m feeling better to see if it’s something I can have moderately.
It was delish! The only thing I would change is I would use a little less olive oil next time, the polenta didn’t need very much. Polenta is very versatile and it says that it can be used in dishes that call for pasta or grains. If you have any great polenta or gluten-free recipes, please share! I’m sure restaurant choices will be a bit trickier. I’ve started mapping out some gluten-free menus. If you have a fave place give me a shout! Thanks! 😀