Weekend Fitness & Meals Ideas

This weekend Training =  Intervals/Roadwork.    Weekends are officially off from the gym.  The weather here in Rhode Island has been spectacular, too nice to be indoors.

My usual spring-summer route used to be jogging right down scenic 1A, all the way past Narragansett Beach to the end of the pier (around 5 miles).  It's a straight run from my house and the scenery by the water is beautiful.  Five miles is a nice amount for me at a steady jog, and sight seeing.   When I get to the pier I would call home for a pick up.

This Saturday morning I decided on sprint intervals down to URI bay campus, this hill is a killer!  A really steep drop, sprinting up is torture!  Hammies & glutes were on fire!  The water is directly down this hill.

When the weather warms up I am going to start my kayaking along with some sailing in Newport.  I love any type of water sport.  Narragansett Beach also offers Surf lessons daily at the beach.  I'm really looking forward to the summer this year.

I hit the Roch's Fresh Food Market before returning home.  A great market, kinda like a Whole Foods, but on a smaller scale.  Then I started my walk home carrying all my groceries.  What a great way to start the day,  and my weekend grocery shopping was done!

My son was coming by our house to help with our weekend gardening project (that means lunch & dinner), so I basically bribe him with food.  I posted some food photos below.

Fresh homemade Country Wheat Bread!  It was still warm when I got home!  I prepared fresh sliced turkey sandwiches for our lunch.  This bread is so crusty and good!

A little side dish of sun dried tomatoes, shaved parmigiano reggiano and spanish olives.  Small portions, but big on flavor!  A little goes a long way, so delicious!

Dinner was black angus burgers with cheese and grilled seasoned chicken breasts.

I also made a mixed green salad, with the best side ever!  You have to try this recipe for yourself!  So tasty and a little something different than your usual baked sweet potato or brown rice.

My Baked Butternut Squash & Sweet Potatoes cubed and baked for 45-50 minutes at 375 degrees.  You need to try it!

• 1 large Butternut Squash pared and cut into 1 inch cubes (remove seeds)
• 2 Sweet Potatoes
• 1/2 teaspoon Saigon Cinnamon
• 1/4 teaspoon Nutmeg
• 1/3 cup Brown Sugar
• 2 teaspoons Fresh Lemon Juice
• Light Butter just a few dabs (optional)

*Instead of the brown sugar you can substitute with Organic Molasses (a good source of potassium, calcium & iron)