Summer has officially begun for me and I am loving it! Colby did his half Ironman this past weekend and rocked it! I will post tomorrow all about his race. We got back yesterday and I only ran 3 miles on the treadmill at the hotel once. I had plenty of time today to workout… so that is what I did!
I asked Colby to run 3 easy miles with me outside. His legs were sore but he was okay going slow with me. We walked a little too. Tonight, I did something I haven’t done in a longgggg time… I went to a SPIN class!! Two years ago I tried to get into spin, but I just couldn’t. My new gym has all RPM (Les Mills spin class) and they have a 30 minute class two times a week. Tonight they had the 30 minute class and CXWORX was right afterwards. I really loved it!! 30 minutes was just enough, because I’m not sure I could have done much more tonight. Spin is just so hard when you aren’t used to it! I loved that it was in a separate spin room and it just had such a cool atmosphere. I really liked the instructor too!
I made an awesome smoothie this morning after my run. I haven’t made a smoothie in a few weeks so it tasted great. Chocolate Vega protein, Silk almond milk, PB2 powder, spinach, frozen banana, frozen strawberries and chia seeds! YUM!
Big Ironman review tomorrow!
As soon as the weather starts to warm up, I crave these oats! When I first started reading running and healthy living blogs, I couldn’t understand how these bloggers ate cold oats soaked in yogurt! Now I crave them and it is my favorite way to eat a big breakfast. Don’t let the small bowl fool you! If you are watching calories, you could easily get to 500+ calories in this tiny bowl… or else that is just me because I put so much peanut butter on top! Here is my favorite mix…
- 1/2 serving of So Delicious Blueberry Coconut Milk Yogurt
- 1/4-1/2 cup Silk Almond Milk
- 1 serving oats (usually 1/2 cup)
- Tbsp Chia Seeds
Mix that up at night (I usually make two at a time because I split the yogurt container) and stick it in the fridge! In the morning I add…
- Banana (or sometimes blueberries or strawberries)
- Way too much White Chocolate Wonderful – Peanut Butter & Co (cheaper at Target) This is my absolute favorite PB
My Favorite Smoothie
I am blessed with a beautiful Vitamix blender and I use it daily. It is great for hot soups in the winter, sauces for dinner, chopping veggies and of course, smoothies! Above are the ingredients I use, except I forgot to take a picture of my huge container of fresh spinach.
Here is my favorite variation and this is the order I put it into the Vitamix…
- 1 cup vanilla or original almond or light chocolate soy milk (depends if I want extra chocolate)
- Powder mixes (Usually 1 scoop chocolate vega protein, but I’ll add a scoop of Colby’s chocolate Recoverite if I just did a crazy workout or run)
- Chia seeds and PB2
- Tons and tons of spinach… seriously like 2 and 1/2 cups
- Frozen berries (usually strawberries because they taste so good in this smoothie!)
The frozen berries and banana weigh down the spinach. I feel like everything blends the best in this order.
Not the prettiest color, but it is delicious!!
Homemade pizza dough, pesto sauce, veggies and non-dairy cheese!
This pizza is vegan, except for the honey used in the pizza dough recipe.
I’ve always liked making my own pizza dough recipe and use Ina from the Barefoot Contessa’s recipe. If you are trying this dough recipe here are a few tips that have worked for me…
- Use a thermometer to make sure the water is just over 100 degrees and then add yeast, honey and olive oil. Set the timer for 15 minutes and let it get foamy!
- Add 3 cups flour and set kitchenaid to #2 for 10 minutes. Add a little flour to keep it from sticking and getting too crazy.
Colby and I always split the dough into two parts (his part is always much bigger than mine) so we can make separate pizzas. The last few times I’ve had cheese on my pizza, I’ve felt really sick so I decided to make this one dairy free!
For the pesto… buy the new “More Peas, Thank You” book. There are some really good recipes I’m looking forward to making this week. I’ve already made a few and they are easy and delicious!
The pesto includes: chickpeas, basil, walnuts and nutritional yeast and I made it in my vitamix. Fast and easy clean up!
For my toppings: mushrooms, onions and red peppers (sauteed first), toasted pine nuts and a little Daiya “cheddar cheese”. I’ve tried the Daiya “mozzarella” many times and I hate it. I LOVE their cheddar melted!
Getting ready to run my last long run for my Nike Women’s Half training! 12 miles
(adapted from Ina Garten’s recipe found here)
3-4 lbs butternut squash, peeled and seeded (I used 3 medium sized squash)
1 yellow onion
2 McIntosh apples, peeled and cored
3 tablespoons olive oil
Salt and pepper
2 cups chicken stock
1/2 teaspoon curry powder
Condiments- scallions, flaked sweetened coconut (lightly toasted), roasted salted cashews (toasted and chopped) and diced banana
Preheat oven to 425 degrees
Cut the butternut squash, onion and apples into 1-inch cubes and place them on a baking sheet
Toss squash, onion and apples with olive oil, salt and pepper and roast for 35-40 minutes
Lightly toast coconut and cashews on the stove for a few minutes, or until they turn a light brown color.
When roasting is finished, place squash, onion and apples into Vitamix. Add 2 cups of chicken stock, curry powder, salt and pepper and set to the “soup” setting.
Let the Vitamix run until the “soup” setting is finished. Pour hot soup and add chopped scallions, coconut, cashews and fresh banana on the top. Enjoy