Veggie wrap & interval training

Veggie wrap & interval training

I hardly ever now what to write on the first sentences, but I guess that’s how it is when your body has collapsed into the chair you’re in after a 16 hour-long day with a drivers lesson and a full work day afterwards. My head is so heavy I could walk over to my bed and fall asleep right away. But that just has to wait cause I want to give you guys today’s “Workout Wednesday”. This is a workout plan for a whole week, and I threw in a veggie recipe just for fun. Hopefully some of you out there read my last post about the vegetarian week I had and wanted to give it a go as well!

Monday: Long intervals. Walk or jog/run hard for 10 – 15 minutes and walk calm for 3 minutes – 3 repetitions.
Tuesday: Rest day
Wednesday: Weight training for the whole body.
Thursday: Rest day
Friday: Run short intervals and work to straighten the core and back. Run fast for 45 seconds, and then walk slowly for 15 seconds, do this 6 times before you rest 2 minutes – repeat this 5 times.
Saturday / Sunday: Jog for 60 – 90 minutes, walk if it gets to hard.

Veggie wrap with sweet potato and salad

You’ll need:
– 2 Sweet potatoes
– Oil for frying
– 1 Red onion in boats
– Salt
– Juice of 1 lime
– 1 tbsp honey
– 2 tsp olive oil
– Chopped red chilli
– 1/2 bunch scallions
– 1/2 bunch coriander
– Lettuce
– Salt
– 4 coarse tortillas
– Lime quarters
– Thick yoghurt natural / Turkish yoghurt

1. Peel the potatoes and cut them into slices. Fry them in oil in a hot pan for 6-8 minutes. Add the onion to the pan in the last 2-3 min. If possible, use two pans. Season the vegetables with salt.
2. In the meanwhile, stir the lime juice, honey and olive oil together and season with chili. Cut the spring onions fine and pick coriander and lettuce. Flip the lettuce, coriander and spring onions in the dressing and season with salt.
3. Warm the tortillas and fill them with the hot vegetables and salad. Serve with lime quarters and yoghurt.

Bon appetite!