The holidays were a training disaster. Too much food, too much wine and not nearly enough swimming, biking and running. All of this resulted in a post holidays weigh in of 188 peak lbs!!! Not good. After the New Year i got back into the swing of things and even pulled a couple of tripe training days. January turned into February and I found myself feeling pretty banged up and a little hurt. Brian and I decided to change up the plan a little bit since it is becoming a little obvious that my legs are lagging behind in the recovery department.
I've been spending a lot of time in the pool and feel stronger now than I have the last couple years. This is good news since the plan in to get out of the water in about an hour at IMFL. The only hiccup is that I spent a whole week down with the flu and I'm still shaking off a cold that followed it. i don't know but it might have something to do with the terrible weather that we have been having here in MI, with 40's one day and negative wind chills the next. the good news is that we got a nicer TV down in the basement so the long rides on the trainer and running on the treadmill are a little more bearable. I still dream of spring...
March 1st marked the official beginning of the NsOSRSGDtYRWC better known as the Not so Official Semi-Rockman Smackdown Get Down to Your Race Weight Challenge. Spurred on by my bought with the flu I intend to cut down to my racing weight of about 170 lbs by June 10th (or earlier). I have also been joined by several of the SlowTwitch community in cutting weight, so it should be fun to see how everybody does. So far I've been successful in dropping one more lb by cutting all of my usual portions in half, it's been tough but the leftovers sure last longer!
Here is a new recipe for all for all of you that are looking for something light:
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Tilapia with Mango Salsa and Citrus Vinaigrette Salad
Mango Salsa
1 Mango diced
1 Blood Orange diced
2 Cloves Garlic diced
1/2 Avocodo
1/2 Lime (juice)
~ 2 Tbs Cilantro diced
Salt
Pepper
Orange zest
1/4 Red Onion Diced
Citrus Dressing
1/2 Lemon (juiced)
EVOO
Red Wine Vinegar
S/P
Orange, Lemon, Lime Zest
Fresh Ginger diced
Bake the Tilapia in the oven with a little EVOO and Lemon pepper at 400 deg for about 15 min. I made the salad with pine nuts, goat cheese, Red onion, and dries cherries.
Serve with Sushi Rice.
