Sunday (MONDAY) Planning

Sorry for not doing my regular Sunday Planning post – it was quite hectic around here yesterday! See my race/weekend recap for proof 😉

Here goes…

Meals – Week of April 23, 2012


Dinner: at parents’ house (free food & good company = a score!)


Breakfast: whole-wheat toast spread with peanut butter, flax + sliced banana

Lunch: hummus + flatbread; pear

Dinner: tilapia with pineapple-mint salsa + quinoa

Snacks: trail mix, yogurt, smoothie

Treat: oatmeal chocolate chip cookies


Breakfast:English muffin topped with peanut butter, sliced banana & a small handful of chocolate chips

Lunch: spinach + arugula salad with shredded chicken, goat cheese, strawberries, blueberries, mandarin oranges + candied pecans (mmm)

Dinner: beef + sweet potato tagine on quinoa (from Quinoa365)

Snacks: apple + almonds, diced watermelon



Breakfast: oatmeal with sliced apple & chopped walnuts

Lunch: pulled bbq chicken sandwich + sweet potato

Dinner: out!

Snacks: pear, yogurt with berries


Breakfast: yogurt with walnuts + HolyCrap!

Lunch: cheese + crackers, banana

Dinner: whole-wheat pasta with veggies + tomato sauce

Snacks: apple slices with caramel sauce 🙂 + pear



Breakfast: oatmeal with banana slices, almonds, HolyCrap!, + peanut butter

Lunch: spinach salad with black beans, walnuts, mandarin oranges + balsamic vinaigrette

Dinner: out with girlfriends!

Snacks: apple, yogurt


Workouts – Week of April 23, 2012

MONDAY – sore from 10k race – rest/stretch

TUESDAY – weights (details to follow)

WEDNESDAY – yoga at home

THURSDAY – cardio (details to follow)

FRIDAY – weights (details to follow)

SATURDAY – fun, exciting NEW workout – Jukari Fly!

SUNDAY – cardio (details to follow)

Dinner tonight was a tried & true favourite – tilapia with pineapple-mint salsa + quinoa (recipe below)



Tilapia with Pineapple-Mint Salsa + Quinoa

-Serves: 2


  • 1/2 cup uncooked quinoa
  • 1/2 tsp dried oregano
  • salt (to taste)
  • 3/4 c diced, fresh pineapple
  • lime juice
  • cayenne pepper
  • 1/2 cup chopped, fresh mint
  • 2 tilapia fillets (other kinds of fish that would work include sole, cod + salmon)
  • dried raisins + cranberries


  1. Bring 1 cup of water to a boil, then add 1/2 cup of quinoa
  2. Cover + cook on low-medium heat for 15 minutes
  3. As quinoa cooks, combine diced pineapple, 1.5 tsp lime juice, pinch cayenne pepper, mint + pinch of oregano in a bowl (to create salsa)
  4. Drizzle olive oil over fillets + sprinkle 1/2 tsp of oregano; cook in skillet over medium heat – about 4 minutes per side.
  5. Meanwhile, after quinoa has absorbed water (about 15 minutes), set aside + keep covered for 5 minutes.
  6. When fish is cooked through, transfer to plate + spoon salsa overtop. Mix in about 3 tbsp each of dried cranberries + raisins to the quinoa & scoop beside fish.
  7. ENJOY 🙂

This recipe reminds me of summer, which was a nice daydream & escape from the reality of the dreary weather today! Next time, I hope to enjoy this with a tee-shirt, on our patio, with a glass of beer/wine/mojito :).

Hope everyone is having a wonderful start to the week!




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