Reflections on a Day Off

So, yesterday was my first real "day off" in some time. I realized I haven't been really been taking a day off from training, because on days I don't go to the gym, I run and do core exercises at home. So, instead of training six days a week, I really was training seven days a week, and I know that's not right. So, yesterday I had a real day off. I did laundry (my gamey gym clothes). I went shopping. I cooked an unbelievably yummy chicken quesadilla that was only about 425 calories (I'll post my recipe below).

And, I went for a walk. About four kilometres total. I didn't do any core exercises, not even any stretching. Just a walk.

It feels a bit.... odd. This morning I'm itching to go for a run, or do some core work, or something. But I have step tonight, so I know I'll get a good workout there, plus I'll go through one of Shawn's upper-body programs. And, I slept well last night, so it wasn't like I had a plethora of extra energy to expend. In fact, chances are, I've been exhausting myself, rather than just exercising. So, instead, I'm lounging around in my very comfy yoga clothes and being a bit lazy. I need to make up my salads and such for lunch for the week later, which will at least keep me busy. Think I'll do that closer to lunch so I can combine making that and lunch.

So, step tonight - yay! I'm not hacking and coughing this week, so I should be good. Let's hope my knees decide to play nice.

Oh, and my own recipe for my super yummy chicken quesdilla (obviously, this is done to my specific taste - you can alter it for yours):

Chicken Quesadilla

1 serving chicken breast, diced
approx 1/4 small sweet pepper (pick a colour - I used orange), sliced very thin
approx 1/8 red onion, sliced thin
approx 2 mushrooms, sliced
2 tablespoons green onions, diced very small
1 tablespoon salsa (you pick strength)
2 tablespoons fat-free sour cream
1 tablespoon shredded low-fat cheese (I like Kraft Low-Fat Tex Mex)
1 large whole-grain tortilla (I used Dempsters Ancient Grains - 190 calories)

Using a non-stick frying pan, cook chicken, peppers, onions, and mushrooms (I half-cook the chicken, then add veggies, but I'm assuming you all have the basics on how to cook). Set aside and wipe out pan.

Away from heat, set tortilla open in pan. In one half spread one tablespoon of salsa, topped with one tablespoon of sour cream. Then evenly spread veggies and chicken and top with cheese. Moving back to heat (on high), fold tortilla over and hold in place for several minutes while the bottom side grills. The tortilla should start to hold its shape on its own. To flip, use either a large egg turner and carefully turn from the outside edge, or cover pan with a plate, flip quesadilla onto the plate, and then slide it back in. To remove, cover pan with place and turn out (I am so impressed I managed to do this). Cut into four pieces.

Mix remaining tablespoon sour cream with green onions, and use as dipping sauce or spread over top. (Optional - I just like sour cream)

Serve with alone or with a light garden or spinach salad!