#Chewsday Check-In

Morning Lovelies!


Happy Birthday Dad!

It’s been one week and I’ve already stopped counting calories. I’m still weighing a lot of my food just for keeping portions down.  I might try it again using this new tracking app called Nutrino–it actually recommends you recipes based on what you eat (though it’s proving to be slightly problematic with searching for stuff–a lot of basics, like half and half, are not in their database).  So I am going to give it a whirl…but let’s be honest–if I couldn’t stick with counting calories last week, I’m not sure what will change this week.

While my commitment to calorie counting waned, my desire to be more mindful of what I was eating was still present.  I really focused on trying to eat when I was hungry, rather than when it was “time to eat.”  If this meant eating lunch at 2pm, then that is what I did.  If that meant not eating breakfast until 10:37am….then that was fine, too.

Pretty much perfect!

Pretty much perfect!

This also meant that I indulged.  It was my dad’s birthday this weekend–which meant I made him birthday pie.  It was also one of my besties birthdays–which meant half a bottle of wine with nachos and a side of gossip.  Oh and I made macarons…amazing, yummy looking pumpkin spice dulce de leche filled cinnamon macarons.  And if you can believe it I only ate two.  The rest went to my coworkers.

In terms of fitness, it was a decent week.  My running still wasn’t great (why oh why do my legs feel so damn heavy), but I got out for my first swim practice with my beginner Masters Swim Club (SO DAMN FUN).  I also got back into a wee bit of strength training.  I worked out 5 of 7 days…not to terrible if you ask me.

All of this is to say, somehow, I’m down 1.6 lbs on the scale–from 169.0 down to 167.4.  I realize that the scale lies and is horrible and whatever, but I didn’t take starting measurements as I couldn’t find my tape measure.  Admittedly, all I really want is to get back into sub 1:50 half marathon shape and fit into my favourite Pixie pants from J. Crew with the leather tuxedo stripe for Christmas.  Is that too much to ask? I’m hoping not.

For the week ahead, I’m hoping for stronger runs and consistent weight training. I’m also hoping to get some meal planning done on the weekend as I didn’t do so for this week.

Much Love and happy Chewsday!

~Princess Lisa

Running, Ruts and Doubt

Yesterday I had a workout that sorta crushed me, emotionally. 

And yes, I am completely aware that I am being dramatic and this too shall pass.  But seriously…this gif perfectly described how I felt.

Two weeks ago, I started to get my run back a bit….given the injury and stuff…I was feeling pretty great.  For some reason, something crappy happened and now I can barely run a half mile without feeling like dying.

I have no idea what is going on and it frustrates the pants off me.  Well, maybe not really pants, butI think you know what i mean.

A year ago, despite being injured, I was running with some speed.  I was doing long runs of 10 -12 miles at an average pace of 8:00 to 8:15 min/mile.  Now I can barely sustain nines for one mile.  Gah.

I know taking the summer off to finally let myself heal after training for Glass Slipper and Pixie Dust was necessary, but good grief is it frustrating.

I have hopes of trying for a spring half marathon–ideally hitting my sub 1:50 goal, provided I can actually overcome this injury (still have twinge pain moments)….but after yesterday morning’s workout…I feel a large feeling of doubt–something I have not felt in running since my appearance at Princess 2013 with my crossfit battered/injured knees.

Yes, this is a whiny, first world problem post.  In all honesty, I just need a vent session.  Deep down, I know that this rut will end.  Eventually this injury will heal.  Running will be fun again.

Much love,

~Princess Lisa

I Cooked: Simple Honey Mustard Vinaigrette

My friend C has told me of the virtues of making your own vinaigrettes.  I always felt like it was too much work and that there is no way I could make one as tasty as Kraft or the multiple other salad dressing companies.

I was wrong.  Dead. Flipping. Wrong.

I adapted the recipe below from Spoon Fork Bacon.  They called it an Anchovy Vinaigrette.  I vetoed the anchovies as the last time I dealt with anchovies I spilled the oil they were packed in a ruined a fave shirt.  #sigh.

 Honey Mustard Vinagrette:
adapted from Spoon Fork Bacon

1 tablespoon minced shallot (I would cut this down to 1.5-2 teaspoons as 1 tbsp. makes for a rather strong shallot flavour)
1 tablespoon honey
2 teaspoons whole grain mustard
1 1/2 tablespoons white wine vinegar
1 garlic clove, minced
1/3 to 1/2 cup extra virgin olive oil (I used halfway between a 1/3 and 1/2)

Mince the shallot and the garlic, toss them into a jar.  Add the rest of the ingredients, put on some Taylor Swift and shake, shake, shake!

Toss your fave salad fixins with it and bam…yumminess!


~Princess Lisa