Hey guys! I’m super excited because this weekend is the Cherry Blossom 10 Miler (<- last year’s recap)! I’m running it in partnership with my friends at Cabot again this year and have put together a team of buddies to join me. You can see the adventures on Instagram, and I’ll be back next week with a recap! For those also running: good luck, have fun, and I hope to see you out there! 🙂 As of now, the weather forecast is looking wayyyyy better than last year… fingers crossed!
I’ve been keeping things low key on the workout front since the race is this weekend. (A good call, but I’ve really missed my usual boot camp dates with the girls this week!) On Wednesday, I hit Epic Yoga for a lunchtime yoga class via ClassPass (<- affiliate link for $30 off) while I was working downtown. I hadn’t been there in way too long – I missed it!
Matt is running the race on my Cabot team, too, so we got in a light shake out run together yesterday morning. Well, it was supposed to be a light run, but our neighborhood is basically one giant hill, so it was all insane hills. Oh well! Still good to shake things out. 🙂
Post-run I threw together an open-faced egg salad sandwich, plus some clementines (half of which were eaten before I took this photo). I forgot how awesome egg salad is, and we had some hard boiled eggs in the fridge to use up – yum! I mixed the eggs with dijon mustard and plain whole milk Greek yogurt, plus a little salt and pepper. Delicious!
As for other breakfasts this week, I’ve been enjoying my usual flour free breakfast pancake (the microwave version – put ingredients in a wide, shallow bowl, and microwave for 3 minutes). This variation had some melty almond butter on top, plus some slivered almonds for crunch, and blueberries for extra juiciness.
Last night my mom and I went out for pizza (Matt was at a work event) at Faccia Luna in Clarendon. Gotta start carb loading for the race, you know? 😉 Their pizza is sooo delicious – we loaded ours up with pepperoni, mushrooms, roasted red peppers, artichoke hearts, and black olives!
Plus side salads to start because, you know, balance. 🙂
And speaking of yummy food, if you’re looking for something to make this weekend, my Peanut Butter Power Cookies now have a fun recipe video to match – check it out below or in the recipe post! Those are delicious, btw, if you haven’t made them yet – gluten free and vegan and healthy enough to eat for breakfast. 🙂
I will leave you with two things:
1) The next LIVE version of my 6 week online intuitive and mindful eating non-diet program, Joyful Eating, Nourished Life, launches on Monday. You have until the end of the day today to sign up if you’re ready to ditch diets once and for all. The live program will not be offered again for quite awhile, so don’t wait if you’re interested in joining us! Sign up here.
2) Here are some fun links from around the web I thought you guys might enjoy. Have a great weekend!
- Recipes: Parmesan Roasted Fennel (obsessed with fennel lately) // 3 Healthy Homemade Salad Dressings (yum) // If you like my Asian Sheet Pan Salmon, here’s another similar recipe to try –> Paleo Sheet Pan Salmon // And because I’m obsessed with sheet pan recipes right now, this one is also on my must try easy dinner list –> Salsa Stuffed Sheet Pan Chicken
- For you runners: Marathon or Half Marathon Race Day Checklist (so useful!) // 3 Hill Workouts for Strength, Speed, and Injury Prevention (hill workouts are so rough but they really pay off!)
