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itching to run

I woke up this morning feeling pretty good, so I figured it was the right day to give running a try.  I wasn’t expecting much due to my week off, but I just wanted to get out there.  Me and the road…and everyone else out their running too!

It was wonderful!  My legs were itching to move, which made this a pretty great run for me.  I covered 5.6 miles in 51 minutes, which definitely isn’t too shabby.  I would have loved to do some light weights, pushups, planks, etc afterward, but my left arm is still sore when I move it a lot and the last thing I want to do is injure it more!  Baby steps. 🙂

Before my run, I just had some tea and a granola bar.  We are meeting some friends for brunch, so I never really know how to eat before brunch!  I am always hungry, but don’t want to ruin my appetite.  I figured due to the run, I needed to fuel properly.

After my run, I made up a smaller version of a protein shake that included 1 frozen banana, 1 scant cup frozen cherries, 1/4 cup hemp protein powder, 1 cup frozen spinach, 1 cup coconut water.

I love protein smoothies after a good workout.  They give your body the protein that it craves and needs and gets into your system quickly and efficiently, allowing your body to feed off of the protein, instead of the lean muscle that your workout helped to create.  The protein also helps to repair and restore your muscles from your workout.

Finally, it was time for brunch!

We headed over to Flour Bakery in the South End.  They have the best motto:

Yes, please!

Flour offers a variety of specialty sandwiches, pastries and coffee/tea for breakfast and lunch.  It’s a great spot to hang out and catch up with friends for a low-key meal.  We love it there!

I went with some iced tea and a raspberry/rhubarb bran muffin – yum!  It had a brown sugar top.

We are off to a wedding this afternoon/tonight.  In order to be prepared, I packed a small suitcase bag full of snacks because I never know what I am going to find to eat at events like this!  My thoughts are that it’s better to be prepared than starving. 🙂

Enjoy the gorgeous day!

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13 Bean Chili

After work I went for a lovely 40 minute run.  No watch, no headphones (well, I never run with headphones…), no nothing.  Just me…running.  It feels so great to run just to run.  I look forward to enjoying my surroundings and not worrying about my time.  It feels great!

Dinner tonight was a mish-mosh of things.  I had some leftover cooked quinoa from my Southwestern Quinoa Salad to which I added some lemon juice, salt, pepper, thyme, cooked lentils, raisins, chopped walnuts and goat cheese.

Served alongside some Parmesan baked asparagus – sprinkled with a little olive oil, salt, pepper and parm cheese before baking at 375°F for 15 minutes.

And some hummus with crackers for fun. 🙂

Then, I made up some 13 Bean Chili that I picked up at the store from Bob’s Red Mill.  It will be perfect for the week and to freeze.

The chili mix is basically just a mix of 13 different types of beans which you can cook and use however you wish.  It contains a mix of navy beans, black beans, red beans, pinto beans, baby lima beans, large lima beans, garbanzo beans, red lentils, great northern beans, kidney beans, black-eyed peas, yellow split peas, green split peas, and lentils.  No spices are added so that you can add whatever you want.

I decided to make this into a chili, as the back of the mix recommends.  But, of course, I added a few more ingredients to spruce it up!

I forgot to soak the beans overnight, so instead I boiled the beans for 5 minutes, then let them sit in that water for 1 hour.  By that time, the beans had absorbed some of the water.

I dumped out the water, rinsed the beans, and put them in the crock pot covered with water on low heat for 2 hours.

Once the beans were tender, I added the following:

  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 8 oz cans tomato sauce, no salt added
  • 1 6 oz can tomato paste
  • 2 15 oz cans diced tomatoes with pepper
  • 3 cups chopped kale
  • 4 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tbsp chili powder
  • pinch salt and pepper to taste

I chopped everything up and mixed it all together.

Then, set the crock pot to low heat and cooked for 1 hour until hot and bubbly.

Edited to add: I ended up simmering the chili on low heat overnight to make the beans more tender, and I definitely recommend doing that!  The chili thickened up a bit as well.

This made a ton of chili!  I have been making a bigger batch of 1 thing per week for the past few weeks to eat throughout the week, such as Millet Patties, Lentil Burgers and Southwestern Quinoa.  I don’t eat it for every meal, but it really helps to not have to cook something for every single meal during the week.  It is nice to have a lunch to grab and go, and to be able to have a healthy dinner within minutes.  I am planning on eating this chili all week, and also freezing a few containers for lunches or dinners in a pinch. (It ended up making 9 single servings!!)

Normally, I would do this over the weekend when I have a little bit more time, but this weekend just got away from me!  I love this bean mix, and the chili came out really good!

freeport, maine

It has been a fun weekend so far in Maine!  We got in late Friday night and our excellent hosts made us some pizza!  It was delicious, but I forgot to snap a photo. 😦

Yesterday morning, we headed up to Freeport, Maine to do some exploring.  Our first stop was When Pigs Fly Bread Company!

I was in heaven.  There bread is delicious and has minimal, healthy ingredients.  Check out all of the bread!

There is also a sampling station set up, so that you can try the bread before you make your purchase – so cool!

All of the bread looked phenomenal, but I ended up buying the Cherry, Peach Hog Heaven.  It was full of granola, peaches and cherries.  And, had great ingredients!

Love all of the stuff in this bread!

Our next stop was L.L. Bean (aka The Bean).  I had to take a photo by the huge boot!

We walked around the store (it is huge!) and found ourselves at Coffee By Design.

Coffee By Design is a Portland, ME based coffee company who roast their own beans and make exciting and different blends.  They offer different brews each day.

I am not a huge coffee lover, but I heard that this coffee is great!  I stuck with a Rooibos Chai Tea!

While we sipped our coffee (and tea), we sat and chatted amidst some old catalog covers!

And, came home to Rebecca’s fabulous Tomato Basil Mozzarella Sammies for lunch!

It was delicious!  YUM!

We spent our evening at a gorgeous wedding – pictures to come!  Off to enjoy the poring rain day!

time to organize

My eats were not very exciting today!  I guess this usually happens towards the end of the week when the veggies are running low, and when work is completely crazy.  Anyways, I’ll whiz through my eats for the day and get to the more exciting stuff.

I started the day with a Banana Nut Vitatop with a smear of chocolate peanut butter.

But, that did not cut it.  So, I whipped up a smoothie.

I started with the base of Kristen’s Cherry Chocolate Bomb Smoothie, but changed it up a bit since I didn’t have all of the ingredients.  Here is what I came up with:

  • 1.25 cups water
  • 1 frozen banana
  • 1 cup frozen strawberries
  • 1/2 cup frozen blueberries
  • 3 tbsp hemp protein
  • 2 tbsp hemp seeds
  • 1 tbsp chia seeds

This was not the best smoothie I have every had.  I only drank about 1/2 because I just wasn’t feeling it.  This was my first time using chia seeds in a smoothie.  It was great!  It made the smoothie extra thick, so I will definitely be using them again.

Oh well, on to lunch.

I made a salad to bring to work.  I started with baby romaine lettuce and added lots of goodies: 1 dried pluot, 3 dried figs, 1/4 cup frozen pomegranates (thawed), sliced almonds and pear infused vinegar.

This was an awesome mix!  I had some plantain chips on the side.

Surprisingly, great combo!

Later on, I snacked on a dried peach and a Pomegranate Chobani!

Dinner was all about using up some stuff in our fridge before the weekend.  Brant had salad and eggs, while I had a salad with an open faced sandwich!

I kept my salad simple with cucumbers, dried cranberries and sliced almonds.  The sandwich was a toasted sandwich thin with a spread of spinach & artichoke hummus and topped with a roasted red pepper and eggplant “bacon”!

After dinner, I got to organizing our kitchen cabinets.  They have been driving me crazy for awhile, so tonight was the night it needed to be done.

Brant snapped a photo of me in action.  You can kind of tell the disastrous state of the open cabinets!

We had stacks of nut butter and bulk items all over the place!  Many of them were in glass jars already, but I got the mason jar idea from Ryan.  I had some in the basement and purchased another case.  I love this idea.  You can see the contents of each item and how much you have.  Plus, I love shopping in the bulk foods aisle!

All 3 cabinets are organized now.  I moved food to the bottoms so that we can actually reach it without standing on the step-stool!

Cereals, crackers, bulk food items (grains, nuts, unsweetened dried fruit).

Spices, snacks and nut butters!

Baking supplies, glass tupperware, water bottles and random stuff.

I love it!  Now, let’s just hope I remember where everything is tomorrow morning. 🙂

simple supper

By the time I got home from the gym tonight, I was starving!  I was shaky and dizzy and needed food asap.  I whipped all of this up pretty quickly – I love when I can do that with healthy food.

While I was putting together this delicious and healthy meal, I munched on some hummus and crackers.

It held me over for about 10 minutes until my dinner plate was full of food.  Last week when I made my Black Bean Burgers, I put one in the freezer to save for when I needed a quick meal.  Today was the day!  I popped the burger in the microwave for 1 minute to heat it up and toasted a whole wheat sandwich thin.  While those were heating up, I made a quick salad with romaine, sliced almonds, raisins and apricot stilton.  Then, I spread my sandwich thin with a laughing cow wedge and added the veggie burger.  I served the burger and salad along with some veggie chips.

This was a great healthy and quick meal – I’m stuffed!

Backing up to the gym.  I did a quick 45 minute easy 5 mile run when I got there, then hit up the weights.  The treadmill was torture!  I am so ready to run outside in warm weather again.  But, I made it.  For my weight session, I used circuit training and tried to hit the major muscles without overdoing it, since I haven’t lifted weights in about a week!

Circuit Weight Session

  • Bicep Curls
  • Overhead press with squat
  • Bicycles
  • Lunge with alternating front and side raises
  • Tricep kickback
  • V-ups
  • Hammer curls
  • Upright row with deadlift
  • Fly’s and tricep row
  • Situps

This workout felt great.  I plan to do one more weight session this week and then take next week off while I taper for my half marathon!!

I updated my Running Laps page with some running and workout tips, which I plan to update often!  Check it out here.

I also added some Weight Loss & Healthy Living Tips to my About me page!  Be sure to check them out.  I use a lot of these tips now, even though i’m not trying to lose weight.  They are good healthy living and maintenance tips as well.

Have a great night blog friends!