I finished week five of my 5K training program this morning. Twenty minutes nonstop, longest I’ve been able to run since high school. And in 25F weather. Didn’t feel great but solidly possible and rewarding.
I baked these on Sunday and froze them for the coming weeks. We thawed a half for barbecue sandwiches (using soy curls) last night. These may be the best loaves I’ve baked yet.
Today I reached my weight loss goal. The last time I was at this healthy weight was sixteen years ago. I am not done, rather I get to close this chapter and begin another, for the rest of my life, continuing and adding to the healthy habits I’ve worked hard to establish.
One more because I had been looking forward to wearing this shirt I bought over ten years ago again. The fit was always ambitiously slim from the day I bought it. I guess I should have tried it on sooner.
I bought this shirt the weekend I interviewed the crew at ESB, a few years ago. It was always a bit tight. 2 lbs from my goal, now it fits nicely. Actually may even be a touch too big.
I am trying to focus on routines and practices that will help me get through today starting this morning with day 10 of my 5k training app which was brutal both for the cold and the increase in difficulty.
I have been expanding my lunchtime repertoire. The base is barley, rye, oats and lentils. Topped with radish, carrot, sprouts, and hemp hearts. Dressed with soy sauce and gochujang.
F*ck you, random allergy attack.
Short chore list today. This was my second and much improved batch of “cheesy” snack crackers. While these cool, some sandwich loaves are proofing.
Two months ago when I went full vegan for health reasons and dedicated myself to exercising every day, I committed to reaching a healthy weight. I started at almost 210 pounds with a goal of 170. I have not weighed less than 190 in over a decade. Today I weighed in at my lowest so far, 179.7lbs. I am excited by my progress and being able to see my goal from here.