I haven’t been doing much creative cooking lately. I am just sticking to old stand by’s and cooking double batches just to keep up this week.
I ran my first race of the year last week, a quarter marathon – so fun! I plan on running a half marathon in the fall. which will be my third half marathon. I used to just run to finish, with no particular time or goal in mind. But since I did my first full marathon last year I am darn sure I can finish. I am spicing it up by trying to improve my time this year.
The other thing I would like to improve in my race training is my nutrition. I could really use a tune up there! And if it results a pound or two of fat loss then all the better! And if that pound or two of fat lost helps my speed, even better still!
Not that I run to lose weight. I didn’t lose any while training for the marathon last year. But really, who cares! I ran a marathon. (BOO-YAH! 🙂 ) Because working out is about FEELING good not LOOKING good, right?
But I digress. Whether you are trying to tune up your nutrition for a race, or trying to get more healthy foods in your diet just because – I have found this works out great. Having easy access to lots of vegetables for snacking makes it more likely that they will get eaten, just because they are convenient.
When the veggies come home from the grocery store I trim, wash and prep them into bite sized pieces. I fill up enough zip top baggies with mixed veggies to last for the week for mine and hubbies lunches. Any remaining prepped veggies go into larger bags for snacking, adding to pastas salads etc.
I buy all the vegetables at Aldi. It’s cheaper than the “regular” grocery store and I really like their produce. We like baby carrots, celery, mushrooms, cauliflower, sweet red and yellow peppers and radishes. When they look good I like cherry tomatoes too. I know I should save the celery scraps for making chicken broth (frugal fail on my part) and whole carrots would be cheaper, but lately our Aldi hasn’t carried whole carrots. Oh well!
The trimmings go into a garbage bowl I keep next to the cutting board so I can make one trip to the compost pile for a whole week’s worth of veggie trimmings (bonus!).
Now what to dip them in?
I used to use ranch dressing as a dip, which is fine. But since I’m trying to eat healthier, I switched over to salsa as a dip. I have to say I might like it as much or more than ranch. I love spicy food!
Are you trying to eat healthier? Do you have any tips and tricks?
I almost forgot… I’m bringing veggies to Fiesta Friday. Hopefully no one minds!