Not long after Brittany died, her amazing family started the Angel's Race Triathlon to raise money for the Brittany Groover Memorial Scholarship Fund. I've been participating and volunteering in this race for many years and yesterday I just signed Seth and I up again!
Every year that I have participated in this race, I've been on a relay team in which I swim the 300m leg of the triathlon, while another team member bikes the 20k and another runs the 5k. I've had a goal for a few years now to work my way up to doing the whole race myself. This year I'm stepping it up and doing both the swim AND the run.
There is no doubt in my mind that I can do this because each year Brittany lets me borrow her angel wings :)
And I know she's watching over me everyday....yesterday I was kicking myself because I forgot to scan this awesome picture of Brittany and I that I have at home. So while I was writing this blog post yesterday that very same picture that I had forgotten hangs in cube at work fell off my pinboard and landed right beside my computer! Thanks Britt :)
Brittany's parents gave me this picture when we went to visit them after the funeral. I love it because it shows the true essence of Brittany. This picture really is worth a thousand words!
2-day Recap:
2/29Breakfast: Banana
Snack: Banana
Lunch: Small salad and grapes
Snack: Clementine and mixed nuts
Dinner: Ground turkey casserole
Water: four 24oz bottles of water
Exercise: 30 minutes on the treadmill, 25 minutes core and lower body strength
3/1
Snack: Banana
Lunch: Small salad and grapes
Snack: Clementine and mixed nuts
Dinner: Ground turkey casserole
Water: four 24oz bottles of water
Exercise: 30 minutes on the treadmill, 25 minutes core and lower body strength
3/1
Breakfast: Banana
Lunch: Leftover ground turkey meatloaf
Snack: Clementine and mixed nuts
Dinner: BBQ chicken thighs, couscous, and moo shu veggies (see below for recipe)
Water: four 24oz bottles of water
Exercise: short walk after lunch around the building with my girls
Moo Shu Veggies
Ingredients:
3 teaspoons toasted sesame oil, divided
4 large egg whites, lightly beaten
2 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables, we used broccoli slaw
1 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce
Directions:
Heat 1 teaspoon oil in a large nonstick skillet over medium heat and scramble egg whites. Remove to a plate. Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat and cook the garlic for about a minute. Add shredded vegetables, half the sliced scallions, soy sauce, and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat. Enjoy!
Lunch: Leftover ground turkey meatloaf
Snack: Clementine and mixed nuts
Dinner: BBQ chicken thighs, couscous, and moo shu veggies (see below for recipe)
Water: four 24oz bottles of water
Exercise: short walk after lunch around the building with my girls
Moo Shu Veggies
Ingredients:
3 teaspoons toasted sesame oil, divided
4 large egg whites, lightly beaten
2 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables, we used broccoli slaw
1 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce
Directions:
Heat 1 teaspoon oil in a large nonstick skillet over medium heat and scramble egg whites. Remove to a plate. Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat and cook the garlic for about a minute. Add shredded vegetables, half the sliced scallions, soy sauce, and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat. Enjoy!
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