Taper Countdown + A Recipe 

The taper is upon me, and has been has been upon me but now I officially start carb loading building up to Sunday. I inadvertently started last week- and have been a little too carried away with my eating. It’s not making me crabby- but I am at the point where I’m really only hungry in the morning.

So I am eating smaller meals a bit more often – with carb and protein.

Going into this week I’m aiming for more structure, less eating out, and more control with portion sizes. 

I’ve already started by readying 3 days worth of breakfasts and 2 lunches. And mine and Pats meals are planned for the week. What will be important is the time later this week that will be in Chicago. I will be packing lots of snacks that I am used to, and being really careful with my meals. Fortunately Noodles & Co is something I typically eat pre race/long run, and I’m familiar with Chicago- so I know where to find healthier options, that I know will agree with me. 

Outside of my green smoothie, I’ve readied my favorite, savory oats recipe too, to get me through the week. 

I’ve posted this recipe before but I’ve added some new improvements.

Makes: 2 Servings

1/4-1/2 lb bacon (depending on how much you love bacon)

1/2 cup steel cut oats 

1/4 cup apple cider vinegar

1 1/2 Tbsp Maple Syrup

And if you’re feeling zazzy- a sprinkle of pumpkin pie spice.
Bring 1 1/2 c water to a boil

Add 1/2 c steel cut oats, reduce to simmer- stir occaisionally

  
Meanwhile take your bacon, cut it into smaller squares, bake it at 375 for about 10 minutes (until crisp).

  
Once your oats have sucked up the water that’s when you add the ACV and maple syrup.  

 
From here I portioned out into two containers an topped with bacon.

During the week I’ll add some apple on top as well. 

What the heck are you eating this week?

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