Just kidding. I(Chloe) don’t have a dog (although I REALLY wish I had a puppy- hint hint Christopher). And someone else’s dog didn’t eat my plan either. But the truth is that I haven’t seen my plan in a while…at least 2 weeks. A few weeks ago, I went through some “tough stuff” that left me feeling less than motivated to keep up the intensity of my training. I had a few “get over it” talks with myself and had a few of my friends simply tell me to “get over” it, and so I did. But “getting over it” didn’t mean going back to the training plan which is supposed to take me right up until the day of my 1/2 Ironman. It meant that I was going to swim, bike, and run when I wanted and at whatever distances I felt like doing them. I haven’t been writing down my workouts each day and I have been letting myself decide day by day what activity to train. I can’t tell you exactly what my training has looked like over the past two weeks, but here are a few snapshots…
- 60 MILE BIKE RIDE WITH MY DAD!!! (woohooo no knee pains)
- On two days while away in California, I bagged outdoor activities and just elipticalized it out for an hour.
- While away with my family over July 4th weekend, I put together a mini tri for myself. 33 mile bike, 2 mile run, 20 minute lake swim. I paid no attention to speed and just enjoyed being outside.
- 13 mile run in San Diego with no watch and no heart rate monitor.
- 4 days off in 2 weeks…definitely more off than my training plan read.
I am officially in taper mode…which simply means that I am going to shorten my workouts, rest whenever I feel like it and start to get mentally prepared for my race, which is in 11 days. I still plan to choose my activity day by day based on how I feel, but at this point, I have put in my time on the bike, laps in the pool and miles in my running shoes. I am going to enjoy these last 11 days…
And you know what else I am going to enjoy…this.
This would be my newest creation, baked coconut shrimp on top of creamy risotto. It might be one of the easiest dishes I have made in a while.
What you Need:
- peeled and deveined shrimp
- coconut milk
- bread crumbs
- dried coconut
- salt and pepper
- creamy risotto (I used a mix straight out of a box)
What to do:
- Get your risotto going. Boxed risotto usually takes 20-25 minutes, but homemade can take up to 45 minutes.
- Peel and devein your shrimp
- Mix together a few scoops (I didnt measure anything) of bread crumbs, dried coconut, salt and pepper
- Dip shrimp into a bowl of coconut milk and dunk into bread crumb mixture. Cover entire shrimp and lay on a baking sheet that has been sprayed with cooking spray.
- Bake for about 20-25 minutes at 350 degrees until shrimp just starts to turn golden.
- Place on top of your creamy risotto and enjoy!
See you on Friday!