This morning started out like most Tuesdays…with Bodypump.  Because I am training for my next half marathon, Tuesdays also mean run days.  I don’t want to give up this Bodypump class…so I am trying to make it work out so I drive to the gym with Brian, take Bodypump, then run the 2-3 miles home…

That’s me after pump this morning with sore legs thinking  “I have to run home now?…”

I did it, but not quite at the pace I was hoping for.  I started out pretty slow, since my schedule today was 1 mile EZ, 1.5 miles Tempo, .5 mile EZ, 1.5 miles Temp, 1 mile EZ.

Starting slow made it hard for me to pick up the pace later on in the run, I also cut the run a little bit  shorter than what was scheduled because I needed to get home to shower…and it was so humid and felt like 10000 degrees outside.

I am hoping that next week it is a bit cooler so that I can run during my lunch break…this running right after pump thing isn’t exactly working as well as I had hoped.

Oh well, that is why I am evaluating the situation and I will make the necessary adjustment.

After showering and cooling down somewhat, I enjoyed a delicious Mango Banana smoothie bowl.

It has been forever since I last put mango in a smoothie, and I forgot how creamy the mangoes make them.  Totally hit. the. spot.

Dinner Recipe

Remember when I said I was working on a vegetable lasagna, but didn’t quite have the recipe right?

It wasn’t exactly pretty either…

Well, I did a bit of research on how to actually make veggie noodles and I found this article:

14 Methods to Make Zucchini Noodles

Jackpot!

I used method 12 and was so happy with my veggie peeler, no fancy tools required!

With these beautiful noodles, I used similar ingredients to what I did the first time around to create a delicious Italian Summer Squash Bake to use up any of the last bits of summer squash you may have around the house.

Not only does it LOOK a lot better, but the thinner squash noodles made for a much more appetizing meal too.  The ricotta cheese mixed with spinach is the perfect “filling” for this dish and really compliments the summery squash well.  After visiting Italy for our honeymoon, I couldn’t make an “Italian” dish without a bit of parmesan…so I tossed some in at the end and I am so thankful I did.  The saltiness of the cheese really brings out the flavor of the ricotta in the dish.  Yum!

Italian Summer Squash Bake

Yields:  2 servings

Ingredients:

• 2 summer squash, peeled with veggie peeler into noodles (like method 12)
• 1/4 cup onion
• 1 garlic clove
• 2 cups spinach
• 1 tsp extra virgin olive oil (evoo)
• 1/2 cup ricotta
• 1/2 cup tomato sauce
• 1 tsp oregano
• 1/4 cup Parmesan

Directions:

1. Preheat the oven to 400.
2. Peel your squash into veggie “noodles” and set aside.
3. In a large skillet, sautee the onion, garlic, and evoo for about 4 minutes or until the garlic and onion become translucent.  Then, add in the spinach and cook until wilted.  Remove from heat.
4. Add the ricotta to the spinach and onion mixture.
5. Grease an 8×8 inch baking dish, and place a thin layer of tomato sauce on the bottom of the pan.  Next, layer with “noodles” (I just laid down a small handful, no need to straighten the noodles like lasagna!) and top with the ricotta mixture.  Sprinkle with a bit of parmesan. Repeat the layers (sauce, noodles, ricotta, parmesan) until all ingredients have been used.  Top with oregano and any leftover parmesan.
6. Bake at 400 for 10-12 minutes, or until the bake is golden and bubbling.
7. Enjoy!