Monday, May 17, 2010

I did it again!

I walked my second 5K this weekend and shaved two minutes off my time. I was still at the end of the pack, but I did start out at a jog and then walked the rest of the way. I finished and did it in less time than my first 5K, which was my personal goal. This track was similar to the last one, but was a little harder. It seemed to have a few more hills, and I wasn't the only one who thought so. I'm really getting into these little 5K's. I can do these, not well, but that will come in time. I have my eye on another one in June and have already heard about two in the fall. My nephew's wife ran Saturday and it was her first 5K. I was so proud of her. Her time was right around 30 minutes and for her first one with only a few weeks of training, I thought that was great. She is one that really loves to challenge herself, which is an inspiration to me. She just finished the P90X program last month, so 5K's are her new addiction. I just want to be able to see her at the start line and then maybe again at the finish because I don't think I'll ever be able to keep up with her. Anyway, Clark and I slacked on the P90X this whole month and sat and complained about how we need to give it another shot, so tonight we start again with Chest and Abs. Let's see how far we can take it this time. :) I hope everyone has a wonderful week and don't forget those Strawberries. They will be out of season very soon, so stock up your freezer.

Recipe of the week:

Berry, Walnut, and Avocado Spring Salad
(Originally a Weight Watchers recipe, but I have changed a few things)

· 6 oz. spring mix salad
· 3/4 cup fresh strawberries, quartered
· 1/3 cup walnuts
· 1/3 cup golden raisins
· 1 large avocado, sliced
· 1/4 cup Bleu cheese crumbles
· 1/4 cup Raspberry Vinaigrette

· In a medium bowl toss together the spring mix, strawberries, walnuts and golden raisins. Top with avocado and bleu cheese crumbles. Drizzle lightly with dressing just prior to serving and pass dressing with salad.

· Yields 6 servings.

This is a great light lunch salad or as part of a meal with marinated grilled chicken and veggies.

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