I can't believe this is my last week on my half-marathon training schedule! I am planning to run my self-mapped out half marathon this coming Sunday and I can't wait! I did a 10 week training schedule and it is finally here! This past week I did 4 miles, 4 miles, and 3.5 miles during the week. Then, I did 9 miles on Saturday. On top of that, I did Pilates, some elliptical work outs, and turned 21...I was a busy girl!
This week, I have another 3 short runs before Sunday where I will do the whole 13.1! I can't wait!
I also have an awesome lunch idea to share with you all! I hate taking "normal" sandwiches for lunch and so I've been trying to be creative with my camp lunches. My mom made a fabulous Roasted Red Pepper Veggie Dip for our Pampered Chef party and put out a bunch of veggies and chips to go with it. Then, we had a ton of leftovers and so I did this:
Random Veggie Wrap
2 tbsp roasted red pepper dip (see recipe below)
1 small tortilla
handful of chopped up veggies (I used pepper, broccoli, and snap peas)
good goat cheese
1. Heat up your tortilla in the microwave for a few seconds. Spread on the red pepper dip and place veggies and cheese on top. Roll it all up and pack it away for a fun, healthy, and delish lunch!
Roasted Red Pepper Dip (adapted from Low-Fat, Low-Colesterol Cookbook)
1 cup low-fat sour cream
1 7 oz jar roasted red bell peppers, rinsed and drained
1/4 cup snipped fresh dillweed
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp smoked paprika
pinch of salt
3 tbsp minced onion
In a food processor, process all ingredients except for the onions. Mix in the onions. Chill in fridge or serve immediately.