Tonight was pretty cool. I ran in silence. What? Word.
I had a new magazine waiting for me at my treadmill, but seriously, who can run and read? I sure can’t.
My body is aching all over from the kickboxing workout the previous night. I didn’t even “run” 3 miles but more of a fast walk. Yup, walking hurts. I may have over did it…may is key. It’s all good, tonight was a ER or easy run or uhm, easy fast walk. 🙂
This is what I found out from running in silence:
1. The time ticked just as fast as it did with an iPod. Coincidence? I think not.
2. There were so many thoughts, it was like I was chatting it up with my girlfriends.
3. I got all the jumble out before bedtime!
Do you ever lie in bed and think before falling asleep? That would be me. Reviewing that day, thinking about the next day… lots of thoughts, people. Lots of thoughts.
I’m just happy tomorrow is a REST day! Woo hoo!
Here’s a quick dinner idea to ponder on. It’s good and super easy.
Let’s say you are on Day 3 of left over chili and you just can’t stomach to eat it plain anymore…add it to a tenderloin! I made a big bowl of thick stew this week and did the same, it’s all good. And if you really don’t feel like cooking, cheat…purchase a can of chili and throw it on top.
Ingredients:
1 tenderloin
1 (15 oz) can of favorite chili
Preheat oven to 400 degrees. Place tenderloin in roasting pot (I used my Deep Covered Baker from The Pampered Chef).
Throw on top the chili and bake until cooked through at 165 degrees. (20-30 minutes depending upon size. 1lb, I do 20 minutes but be sure to check the temperature of the meat).
This is super easy to make.
Now, I’m off to the Monster Caves. Yup, no lie. Tell you more tomorrow. Wish me luck!