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Hi everyone, hope your week has got off to a great start. I have to admit that the end of this week can’t come quick enough for me, I’m really looking forward to having next week off!

Monday started with an awesome workout. As part of refreshing my workout plan and with my races fast approaching, I decided to increase my usual Monday treadmill run. I went from my usual 20 minutes of 2.5 min intervals to a 3.1 mile / 5k run doing 2.5 mile intervals using the lap guide on the machine. It was really good fun! I started with a warm up then did my intervals covering 3.1 miles in 26.48. I then did some more cardio intervals on the cross trainer, bike and rowing machine for 30 minutes followed by my new abs and core plan – I managed to knock out an extra push up, up to a total of 5 now ;-)

Today I did the usual Yoga for Runners podcast this morning and Body Pump this evening after work. It was a bit frustrating as someone set up their step and weights so close to me I was worried I would hit them with my barbell!

I had an abundance of greens to use up from the weekend so made a big green smoothie for breakfast yesterday:

I went for my fave combo of strawberry and peanut butter, this included beet greens, spinach, frozen strawberries, home made almond milk, strawberry hemp protein powder, lots and lots of crunchy peanut butter, mesquite, maca, barley grass, ice and the usual gums to thicken. I topped with more pb, dried strawberries and freeze dried berries. I did go a little overboard with the pb, but this baby kept me full for hours! I was very impressed with the strawberry hemp protein powder too.

Today’s breakfast was just what I was craving – a giant cereal bowl with Dorset Cereals Low Fat Fruity Flakes, strawberries, almond milk and  Justin’s chocolate almond butter sauce:

Heaven in a bowl!

Other deliciousness these last couple of days include this simple but tasty Beetroot and Tahini dip / dressing:

 

I had it as a dip with veggies for a snack and slightly watered down as a dressing with a huge salad also containing chickpeas, romaine, red pepper, carrot, cucumber and radish. Its so simple I can barely call this a recipe!

Beetroot and Tahini Dip (makes approx 1.5 cups, vegan)

• 1 heaping cup of cooked beetroot
• 2 tbsp of tahini
• 1 tbsp of sweet white miso (could omit and add pinch of salt instead, but this does add creaminess)
• Juice from half a lemon (optional)

Add all ingredients to a food processor and blend until smooth. I added a small amount of water to get my desired consistency. This is really tasty, slightly sweet but with a savoury nuttiness from the tahini. It went especially well with the sweet red pepper for dipping!

I’ve also enjoyed this wonderful pasta dish:

Wholemeal spaghetti with spiralised courgette in a cheesy white bean and basil sauce (this recipe just with more water added) served with steamed broccoli and asparagus doused in shoyu.

I’ve been having the usual bowls of protein ice cream too:

This was 2 scoops of Smore’s spiru-tein protein powder with ice, water, xanthan and guar gums topped with a simple chocolate sauce made from cocoa powder and agave. I really never tire of these!

I also tried a new flavour Luna Bar from my NYC stash:

 

This was the Nutz Over Chocolate and it tasted really nice, check out the lovely chocolate layer! I haven’t decided if I prefer it over the Peppermint Stick yet though.

I really can’t wait for my time off next week and my trip to Brighton, fingers crossed I’ll get some nice weather while I’m down there! I’m staying with my Aunt and Uncle, Brighton’s really a second home to me as I’ve been visiting every year since I was little. Do you have any summer breaks or holiday’s planned? Is there a place that you would call your second home?

Don’t forget to enter my Giveaway for the chance to win a months supply of Total Greek Yoghurt!