6/7
Workout - 1 hour Personal Training
spin
XPF cardio
Breakfast - Mango, Apple, Lime Juice
Lunch - Noodle Casserole
slice of Italian bread with vegan cheese
Snack - Granola
 |
| Roasted veggies fresh from the oven |
Dinner - Roasted veggies - Cleaning out the fridge before vacation. I roasted, broccoli, chickpeas, asparagus, snap peas, bell pepper, cherry tomatoes,onion, garlic, and black olives in a sauce made from BBQ sauce, tahini sauce and lemon juice. I added some whole wheat bread crumbs and vegan cheese at the end.
Split a bottle of Gigondas
6/8
Workout - Weekend Warrior Workout
30 minutes incline treadmill
air yoga
Breakfast - Apple oatmeal with almonds
Lunch - Roasted veggies
Snack - glass of white wine
Dinner - at an Anniversary Party
Vegan Sandwich from Atwater's that included cauliflower and cucumber
Potato chips
Sparkling wine
Cider
This was the end of the 2 month challenge at the gym. I ended up at 162 pounds which is my lowest weight in a long time. I have definitely increased my strength and aerobic capacity. My blog will revert from being a food and workout log to the more conversational one that I was doing since the beginning of the year
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