I haven’t talked much about running in the last few weeks but I’m still at it. I try to get out 2-3 times a week regardless of the snow, wind and extreme cold; although I do pay a lot of attention to the weather and try my best to run on warmer days when there won’t be ice on the ground. I’ve found the trick to surviving the cold has been to get a good running hat and layering up on top. Personally, too many layers on my legs is more annoying than helpful.
I can’t say my times have been particularly good but my main goal these days is just to get out there and not worry too much about the pace. Here are some of my latest stats. For some reason I can only get the time on my latest workout to show but I’ve put the pace below the other two.
This was the first run I’ve done without Eli in a long time. I thought I would be faster without him but it seems his excitement fuels us along.
Run 2. Pace 8.28.
Run 3. Pace 8.09.
As you can see, I’m holding steady, not really improving my pace right now. But my hope is that all this winter running will make my summer running faster when the weather improves. We’ll see.
From my love of running to my love of smoothies.
Even with the cold weather I’ve been making a ton of smoothies. They make meeting my daily calcium quota so much easier and the flavors are endless.
The smoothie below has quickly become my new favorite. I’ve made it two days in a row and it was just as good today as it was yesterday.
It tastes a lot like a chocolate milkshake with much healthier ingredients. I’m sure you could add a handful of kale to it as well without affecting the flavor too much if you’re looking for some added nutrients.
Chocolate Peanut Butter Breakfast Smoothie (vegan, gluten-free)
1 tbsp unsweetened cocoa
2 tbsp chia seeds
1 tbsp natural peanut butter
1 cup unsweetened or vanilla flavored almond milk
3-4 ice cubes, depending on how icy you want it (see note)
Add all ingredients to a blender and blend until combined.
Note: I often have almond milk that is about to expire. When I have extra I freeze the milk in ice-cube trays then store in Ziplocs. I often use a couple of almond milk cubes in place of the ice cubes. If I use almond milk cubes, I cut back the fresh almond milk to half a cup.
Also,the glasses pictured below are teeny tiny, this recipe yields enough for one smoothie.
Dessert for breakfast.
Enjoy and Exhale!