Hi, my name is Kelly and I’m a ridiculous planner. A planning addict, if you will.
On any given day, I have planned in advance what I’ll eat, whether my run will be long/easy/short/speedy or if it’s an XT day, work projects and when I’ll do them, schoolwork and when/how I’ll do it, how I combine work and classes, get togethers with friends and when I can fit them in and what time I need to go to bed in order to get 7-8 hours of sleep.
And let me tell you, it’s exhausting.
When my plans get thrown out of whack and unanticipated things come up, it tends to drive me bananas and on occasion, escalates into a full-scale Mariah Carey Meltdown.
No bueno, for sure, but I’m learning slowly but surely to deal better with changes, even slight ones. Here are some things I keep in mind:
- Breathe – take some deep yoga breathes and calm down
- Look at the big picture – small changes that seem like a big deal often make little to no impact in the grand scheme of things
- Go for a walk or take a step away from all stuff for a minute or two
- Fake it – pretending you’ve kept your cool can sometimes fool you into actually doing it!
- Always remember – things usually work out in the end. Stay positive!
Today I’m off on a summer Friday, and planned on doing my longish run of 12-13 miles this morning due to a busy weekend. With weather promising to be 10 degrees cooler and less humid on Saturday, I decided to swap runs and did an easy 7 miler this morning instead. I’m feelin’ a bit run down, and a long run in cooler weather after a (hopefully) relaxing day today sounds like an even better plan.
In other planning news, I went a little crazy in the kitch last weekend and made copious amounts of quinoa, asparagus, zucchini and grilled chicken to make for quick and easy dinners during the week.
I grilled the asparagus and zucchini with just a bit of olive oil.
Portioned out cooked quinoa into Tupperware and grilled a large chicken breast.
Chopped up some fresh organic grape tomatoes.
And then portioned out the veg and chicken into the Tupperware atop the quinoa.
I let these cool a bit before sticking in the fridge. The only thing I needed to do before digging in during the week was add a touch of balsamic vinegar and some extra greens. So good!
Here are basic quantities I used, which made three equal dinner portions.
- 1 cup dry red quinoa, cooked
- 1 bunch asparagus (about 1 lb), cooked
- 1 zucchini, cooked
- 1 large chicken breast, grilled and sliced into pieces
- 10-15 grape tomatoes, raw (or however many you want)
- Splash balsamic vinegar
- Handful of mixed greens (or however much you want)
I’m looking forward to a fun weekend to celebrate my pal Meghan’s upcoming nuptials (i.e., a bachelorette party!). Hooray!
Good weekends, all!
Question: What do you do to plan your weeks/days ahead of time? Do you go nutty like me when things don’t go just as you planned?