Taking the Time to Plan

This week, I'm making it a priority to meal plan and take time out to prep foods, prepare meals, and track.  I'm starting to get the exercise thing down, but that meant I went slack on the food front.  It's all about balancing everything.  Problem is, sometimes it all is balanced on the head of a pin!

I'm going to start following the Cool Running Beginner 5k training program, which is different from the C25k program.  I guess you'd say it's the next step up.  It means I need to run 4 weeks straight of the following: M off; T, W, Th Run 3 miles; F off; Saturday Run 3 miles; Sunday Run 4 miles.  Once I do that, I will start the official training.  I'm used to running every other day, so this will be a step up for me.  Nervous but excited about it.  I realized that my Nike+ was not actually calibrated yet, so when I thought I was running 3 miles in training, I was actually running closer to 2.5 miles.

Here's today's meal:

B: 2 cups coffee w/ 1tbsp Smore's creamer (not very good, btw); 1 Nature's Path Chocococonut granola bar

L: Wholly Guacamole 100 calorie pack with 15 tortilla chips; 1 mini corn on the cob

Snack: 1 tbsp Monster munch (I made it for church group last night and have quite a bit left over: Made from air-popped popcorn, Reese's Pieces, Candy Corn, Peanuts, and White Almond Bark)

D: Homemade chicken and dumplings (using 2 chicken breasts, 3 c. fat-free chicken broth, 2 tbsp flour and dumplings made from flour, baking soda, salt, olive oil, and milk)

Dessert: Frozen Raspberries pureed into a smoothie-like consistency (An idea since I need something else with dinner)