Swim Bike Run Fuel: Catching Up

I had a fabulous training day on Thursday and that's about all I have to brag about for the past 4 days. I ran for 2 miles on the dreadmill then I swam 1000 meters. It was GREAT! As a wife/mom/teacher, my training time is limited so when I have time for a brick I get excited.

Friday was a food free for all! We had Louisiana themed food at school for all of the teachers and boy was it yummy! Here's a look at what we ate.

My favorites were the mini pecan pies and my shrimp dip. I won't share that recipe it's not too healthy!

We also had our school Mardi Gras Parade, here's Beau :)

Saturday was a "hang with my guys" day. Beau (my son) coughed all night so we took him to the walk in clinic and he has an upper respiratory infection so that canceled our plans. We were headed to Lafayette for 2 Mardi Gras parades but we decided to stay in town and run some errands. We stopped at my favorite place for lunch, The Salad Shop. Its like the subway of salads so delish even Beau loves it!

So all that catching up takes us to Sunday also known as "meal prep day." I am fighting a terrible migraine and trying to keep a rowdy sick little boy resting. It's not looking like I'll get a work out in today but I was able to get my meal prep done and try out a new recipe.

On deck for this week is brown rice and pork chop casserole.

Super easy!
1 pack thin cut pork chops
1 box chicken broth
1 box Uncle Ben's instant brown rice
1 chopped bell pepper

brown the pork chops in a skillet throw the rest of the ingredients in a glass dish and top with pork chops. Cover with foil and bake at 350 for about an hour.

Then I threw together my favorite stir fry.

4 bell peppers
1 red onion
1 pack mushrooms
2 1/2 chicken breast
2 tbsp Ponsu sauce ( similar to teryaki)
1 tbsp EVOO

Put EVOO in skillet and heat. Chop chicken, and veggies and put in skillet. Add Ponsu sauce and stir fry it up.

I usually just eat out of a bowl but I bought some low carb tortillas so I made a little wrap today.