I got up this morning and headed down to the hotel gym for time on the treadmill. I was rushed and only racked up about 25 minutes. I knew I blew it and the lack of exercise all day was gnawing at me all day.
Seattle was a rainy mess this morning, but by mid afternoon there was a little blue starting to peak through. By the time I stepped out of the office building, the clouds came back but the temperature was comfortably in the 50s. The best running weather!
While on the treadmill, there was a notice on the gym wall letting me know that MapMyFitness had running routes saved around the hotel I was staying at (nice Marriott perk!). So, I looked those routes up and picked a quick 1.5 mile loop for my first outdoor run.
Well, I can’t say that I did great. I need to do a ton more conditioning. I ran about a third of it at a 12 minute mile. Just barely over a power walk. The rest I moved at a power walk pace. It was so embarrassing! (I’m actually laughing as I write this). The best part was really that I was outside and at least for a while I did feel like a runner again.
For those of you that are running, go ahead, laugh and poke fun. I’m completely with you. It was hilarious. I think even my hotel door was laughing at me as my key didn’t work after three attempts at reprogramming and my punishment was to keep going up and down the stairs to the reception desk.
But, I am going to go out again tomorrow and see if I can at least get myself up to half the loop at a run. Or, maybe I put my internals to work and find a 3 mile loop. Either way, I am proud of the fact that I just got out and did it. I celebrate with a Guinness, zucchini noodles and shrimp alfredo (see skinny alfredo sauce at the bottom), and in a little bit a low calorie dark chocolate pudding.
Recipe: Skinny Alfredo Sauce
1/2 cup low fat milk
1/8 cup low fat milk (on the side)
1/4 cup chicken stock
1 T light cream cheese
2 T shaved parmesan cheese
1 tsp corn starch
salt and pepper to taste
Italian dried herbs to taste
Heat chicken stock in pan. Melt cream cheese and parmesan in stock. Add in 1/2 cup low fat milk and mix well. Mix 1/8 cup milk with corn starch. Add to pan and stir until sauce thickens. Add herbs salt and pepper to taste.
1 serving 60 calories