When I plan meals for the week, I try to think about what’s easy, nutritious, and can be eaten for lunch the next day as well. I also try to consider innovation because repeating the same five meals over and over gets old. But on busy days, relying on what I know and can make quickly is definitely the best stress-reducer.
Tonight, I opted for an easy shrimp & pasta dish – a staple in our household and a good choice during the last few weeks of half-marathon training (exactly one month until race day!).
It took about 15 minutes to prepare.
First, I cooked some penne in olive oil and salt. I would have preferred to use whole grain penne, but white was what I had.
Next, I sautéed shrimp in some olive oil and garlic.
Then, I added chopped, filleted tomatoes.
I had to switch the shrimp over to a new sauce pan because I charred the bottom of the first one. Oops. I get so distracted by my German soap while cooking.
I also added a little bit of chopped red onion, and a handful of spinach and kale each. I seasoned it all with lemon juice, lemon pepper, and garlic salt.
That’s it. I had a small portion because I didn’t want to overdo the carbs at night, but my leftovers will make a perfect lunch before my night-run tomorrow.
Speaking of running, I am icing my legs as we speak. Yoga at lunch today helped me recover too, but I want to avoid any preventable soreness.
Meanwhile, I am enjoying this chocolate almond milk for desert.
My number one goal for tonight: a solid 8-hours of sleep. Why do we as a society prioritize everything else over sleep? It’s so incredibly good for us. I am trying to be more conscious of what little tasks I squeeze into my nights that keep me from getting to bed at a reasonable time. Sure, they all seem more exciting than hitting the hay, but then I pay with a lack of focus and energy the next day and often many days after that. A simple realization, but still so difficult to act on.