Week One complete - week 2 with a Vegas twist :)

Hola !! Training is ON TRACK !

My 30 minute run on Thursday, I decided to go down the waterfront... which wasn't a bad idea, 'cept I turned to head back up on Lenora... which involved stairs ... and hills... whew ! Like Rob said, what goes down, has to come back up ... HA ! Friday was cross training, and I walked more than cross trained :( but Saturday was 4 mile run. I must admit, didn't wanna do it, but did. I ended up with 4 miles at 41 minutes. My usual manatee pace, but I'm good with it. My shin did A-OK, but I'd like to request a new set of lungs please !

We head to Vegas on Tuesday. I've already printed the week training schedule and it's good. Today is a 30 minute run and I think I'll head to Greenlake for that. Tuesday is 30 minutes of cross training, so I can do the eliptical before we hop on a plane. Wednesday is a rest day, Thursday is 35 minute run... so I'll hit the Boulevard first thing in the morning and be done. Friday is 30 minutes of cross training, so I can get that in somewhere. Pretty easy ! We're staying at Planet Ho... so I just need to figure out the mileage. Good stuff :)

OK... I found this breakfast egg recipe and I'm on a protein kick these days, so this is good. My sis makes a killer frittata and this might be similar... hhhmmm....

MORE-VEGETABLE-THAN-EGG FRITTATA

1 tablespoon olive oil

1/2 onion, peeled and sliced
Salt and freshly ground black pepper
6 cups washed, trimmed and chopped spinach, sliced mushrooms, or asparagus, cut into 2-inch pieces
1/4 cup fresh basil leaves, or 1 teaspoon chopped fresh tarragon or mint leaves
3 eggs
1/2 cup freshly grated Parmesan cheese (optional)

Put the olive oil in a skillet and turn the heat to medium. When the oil is hot, add the onion and cook, sprinkling with salt and pepper, until it's soft, about three minutes. Add the vegetables, raise the heat, and cook, stirring occasionally, until they soften, about 10 minutes. Adjust the heat so the vegetables brown a little without scorching. When the vegetables are nearly done, turn the heat to low and add the basil. Cook, stirring occasionally, until the pan is almost dry. Meanwhile, beat the eggs with some salt and pepper, along with the cheese. Pour over the vegetables, using a spoon if necessary to distribute them evenly. Cook, undisturbed, until the eggs are barely set, 10 minutes or so. (You can set them further by putting the pan in a 350?F oven for a few minutes, or running it under the broiler for a minute or two.) Cut into wedges and serve hot, warm, or at room temperature. Serves four.
CALORIES PER SERVING: 120
CARBS: 6 G
PROTEIN: 8 G
FAT: 8 G

And last - since I don't have a GPS to figure out how far or long I'm running... I put together a new playlist that is 46 minutes.

Boston by Augustana

Gives You Hell by All American Rejects

Brooklyn by Buckcherry

Hands Held High by Linkin Park

Roll On by Kid Rock

Good Life by Kanye West

Mr. Brightside by only the best band ever The Killers

September by Kirk Franklin

Ready to Go by Republica

I Dare You by Shinedown

Smile by Uncle Kracker

Last Song by Foo Fighters