For Christmas, my mom got me 2 weeks worth of Sunbasket meals. This particular meal delivery service was appealing because you have a lot of control over which meals you get, and you can do gluten free! That being said, I picked out 2 weeks of meals, supposedly starting next week, and then last week I got an email saying my meals were shipping. What…? I didn’t even get to pick that week’s worth of meals! But I think I still have the other 2 weeks coming? Unclear. That being said, the meals were not exactly something I would have picked out, but worked out pretty well given various dietary constraints.

The first meal we made was by far my favorite. It was vegetable tostadas, filled with roasted butternut squash and seasoned black beans, pickled onion and radish, queso, and a soft boiled egg.

I chose to have mine as soft tacos vs. tostadas, but my parents’ tortillas didn’t crisp up too much. I also added a touch of spinach. This meal was delicious and cooking was seamless, minus the soft boiled eggs. We followed the directions and time exactly, but the eggs were a little TOO soft when we started to peel them (which was its own nightmare). We ended up microwaving them to firm them up a little bit more. Not pretty, but still delicious!

The next meal we made was chicken tacos. I’m really not a huge fan of cooking raw meat, but this went fairly seamlessly, minus the fact that the marinade blacked a  bit in the pan, causing the house to smell smoky for days (but it tasted good!) These tacos had marinated chicken (tomato paste and spices), roasted red peppers, cabbage, radish, and lime juice, topped with queso. These were good but we agreed they could have used a little salsa. Served with salad on the side! I also left out the super spicy pepper that came with it.

Our third and final meal for the week was a little bit more of an improvisation. It was supposed to be blackened sole over herbed cauliflower rice, with a citrus pico de gallo. However, my mom has extreme fish phobia, and we’re not allowed to cook fish in the house. I’m actually not a huge fish eater either, although I like it well enough. Instead, we made basically the same dish, but instead of fish, we topped it with a fried egg with smoky seasoning.

The cauliflower rice was good, as well as the pico (which went better with tortilla chips than an egg…oops).

Not a bad set of meals, given I didn’t pick them out! Overall, I would say it was a fun experience to cook up the meals. I’ve heard the commentary before that Sunbasket doesn’t have as many veggies as one might like, which I sort of agree with. However, it’s super easy to add a side or throw spinach into a taco if you want more! I’m looking forward to next week’s delivery!

Now, otherwise in food.

Breakfast

Not a ton to share here. I’ve been on a bit of a smoothie kick since getting my new Ninja blender, but this morning I mixed it up and tried Siggi’s 4% blueberry yogurt (I like it—not too sweet!) with chocolate cheerios, sunbutter, and a Bosc pear.

Lunches lately have really just been leftovers from dinners.

Dinner

Hearty Chicken Stew with Butternut Squash and Quinoa. I love this one; it has the fun addition of kalmata olives! On the side is Brazilian cheese bread. It’s made with cheese and tapioca flour, and I found them frozen at a few different grocery stores.

Breakfast for dinner, plus the last of our previous week’s CSA, Romesco cauliflower! I’ve seen this alien-like cauliflower at the store a couple of times, and was excited to try it out! We simply roasted it up with garlic powder, salt, and pepper. It tastes a little like a cross between cauliflower and broccoli.

In the scramble is garlic, mushrooms, spinach, green onions, shredded carrots (I love this addition to scrambles) and Irish cheddar. Plus some toast with homemade jam.

Healthy chicken minestrone soup. I wanted a new soup to try, and we were in the mood for something that didn’t include squash, since it seems like everything we’ve made lately has included it! This minestrone is lacking all the meh parts (beans and pasta), and instead is packed with more exciting veggies (I really like cabbage), and topped with parmesan and pesto. Served with more Brazilian cheese bread balls.

Etc.

I’ve been going to coffeeshops to do work this week since I’ve been ready to get going before the library is open. I mixed it up and went to Peet’s and CHECK OUT THE QUALITY OF MILK FOAM ON THAT PUPPY. It’s extremely high quality. Peets>>>Starbucks.

This may not look like much but GUYS. I saw someone post about this on Instagram. Sweet Megan makes cookie dough free of the top 8 allergens, and since it has no eggs, it can be eaten straight from the jar or baked in the oven. After several stolen spoonfuls, I decided to be civilized and bake a cookie in the oven. YUM. I got small jars of chocolate chip and sugar cookie to try, but there are a ton of flavors.

We decided to have a little happy hour to open up our growler of Reindeer Sweat. This chocolate cherry oatmeal milk stout is SO good. While drinking it, my dad made me cookies as part of a little friendly wager that I won within my family. The cookies of choice were carrot oatmeal, made with carrots from our CSA box! (The recipe is actually from the CSA box too.)

They came out really well! They tasted healthy, but in a good way!

And FINALLY, the recipe!

Almost a year ago I went to Sweetgreen in DC (when I was there for the Cherry Blossom Race) and had a delicious salad with beets, goat cheese, and wild rice. I’ve been meaning to recreate it ever since, and FINALLY I did, motivated by regular and golden beets in our CSA box, as well as romaine lettuce.

Beet and Wild Rice Sweetgreen Copycat Salad

Salad ingredients:

3 grilled or broiled seasoned chicken breasts, sliced

3 large handfuls of romaine, or 3 bowlfuls

3 large beets

3/4 cup crumbled goat cheese

1 cup seasoned, cooked rice blend (I used a brown rice and quinoa microwave rice pouch that’s seasoned with garlic. You could also use wild rice.)

Dressing (from Cooking Light):

3 T balsamic vinegar

2 T olive oil

1 T minced shallots

1 T chopped fresh parsley

1 t Dijon mustard

1/8 t salt

1/4 t black pepper

1 garlic clove

Directions:

Preheat oven to 400 degrees. Peel the beets, and then chop into bite sized pieces. Toss in olive oil, salt, pepper, and garlic powder, and roast for 35 minutes or until tender.

In a small bowl, mix all the dressing ingredients.

When the beets are done, toss all ingredients in a large bowl.

Enjoy!

(Served with extra beets on the side to dip in ketchup!)

My morning today started with a 3 mile run on the hills around my neighborhood. It’s good for me because I’m currently training for the Nike Women’s Half in SF which is hilly. Did I ever mention I was doing that? Well, I’m officially in training mode now. The run went well-I’m getting much stronger on the hills (my first few runs this summer were ugly).

I started work at 8am today, so everything occurred rather early.

Breakfast was a new to me yogurt that I’ve been meaning to try for a while-sweet potato! I liked it-the flavor was subtle and it wasn’t very sweet at all. I topped it with sun butter and had a few dates from the farmer’s market on the side.

Today at work my position was room nurse, which means I get to room the clients and discuss what is going on with their pets. It’s a lot of fun to interact with the ‘parents’ but the position can get a little slow when there are not a ton of appointments. Around 10:30, I broke for a quick snack and ate the Vans gluten free crackers I packed in my lunch.

Lunchtime was at 12:30, and I chatted with my coworkers while enjoying my typical salad.

I also ate a piece of blueberry banana bread that I pulled out of the freezer.

Then, at around 3 I had a small piece of ice cream cake. On the last Friday of every lunch at work, we celebrate the birthdays from the month with the treats of their birthday people’s choices!

After work, I wanted to go to Crossfit, but I got out of work a few minutes late and couldn’t make the earlier class. I was a little hungry and already ate my snack for the day (oops) so I stopped by CVS to pick up a bar. It was just ok, and I didn’t love the ingredient list, but given my nut restrictions it was the best option I could find.

Crossfit was a fun one! My of my favorite types of workouts-short and heavy. As a warm up we did zig zag agility drills, which were a lot of fun and a great way to mix it up! The strength portion was 5 sets of 5 presses, at 55, 60,70, 80, and 85 percent.

The WOD I was looking forward to-7 minute AMRAP:

5 push ups

5 front squats (I used 105#)

7 knees to elbow

I got through 4 rounds plus 10 reps.

My shoulders are weak and creaky. I’m terrible at push ups for some reason and most WODs I choose to do them on my knees. This was few enough reps though that I was able to grunt out chest to ground, elbows in, real push ups. In terms of the creakiness, I can’t really do multiple days of overhead work without my shoulders being cranky, and I think it’s because I’ve gotten weak and stiff. I started going to yoga again, and I’m really hoping that helps things out! Yoga is so great for shoulder strength!

Dinner was a salad I dreamed up on the plane back from New York, and it came together beautifully. I suppose I’ll call it the California Niçoise?

(Side note-I learned last week that to get accented letters on a Mac you press down on the character and hold….I took Spanish for 5 years without this knowledge….)

This salad is fun because it’s full of all kinds of flavors and textures-my favorite way to eat a salad.

California Niçoise

(Note that this is not given in terms of exact quantities.)

-2 grilled chicken breasts, marinated in lemon juice, olive oil, garlic, salt and pepper

-roasted asparagus

-roasted red potatoes (I used creamer potatoes) in olive oil, salt, and pepper

-truffle goat cheese (you could use regular goat cheese)

-a sprinkle of truffle salt on top of all of that

For the dressing (adapted from Cooking Light)
3 T red wine vinegar
2 T olive oil
1 T minced shallots
1 T fresh chopped parsley
1 t Dijon mustard
1/8 t salt
1/4 teaspoon black pepper
1 garlic clove, crushed

The process is simple-whip up the dressing, and then toss everything with the exception of the goat cheese, which is crumbled on top. Yum!

Dessert was also sort of epic. It was a Cooking Light recipe from the latest edition-Hasselback Apples. They’re basically apples sliced hasselback style and then roasted, topped with an oat, butter, cinnamon, and brown sugar mixture, and then broiled. Words cannot describe how amazing these were!

And since my picture truly doesn’t do it justice, here’s the shot from Cooking Light.

I highly recommend giving these a try!

This afternoon, I flew in to attend the Idea World Fitness Conference, as part of the College Discovery program. To say I’m excited would be an understatement! I’ve never actually been to downtown LA before-just in the area. I will definitely do a nice full recap of this trip and the sessions! I am mainly going to spin sessions and Nutrition/Science lectures, but there are also other fun things here like the Urban Party tomorrow night (not really sure what that will be like) and the big Nutrition/Fitness Expo. My morning begins bright and early tomorrow for a 7am spin class by Schwinn. I’m taking quite a few Schwinn courses while I’m here, and since I’m certified in Spinning brand of indoor cycling, I’m very interested to see how the philosophies of the two organizations are similar and different!

My morning began with a simple breakfast of eggs and mango, plus half of a Luna bar.

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My workout today was lots of Olympic lifting with my trainer. My snatches were not so good today, but the cleans are getting a lot better, and felt good! Plus, my hip is feeling WAY better. I’m going to still baby it a bit though and try to only squat in a controlled manner (like a back squat, not a burpee). My puppy came to pick my up from my workout since my car was in the shop, and she had her first walk outside since she is almost totally vaccinated!

Once home, I was super rushed to pack, eat, and shower. Lunch was leftovers. Chicken breast, carrots, and asparagus with goat cheese. Plus the other half of my Luna bar.

The trip here was short and uneventful-the taxi ride to my hotel was super expensive and long though because this is LA! I have actually had the worst experience with my hotel thus far in that I wasn’t happy with how they charged me originally, and then it took FOREVER to get checked in. I guess it’s kind of an apartment complex so there’s no lobby to check in at exactly. On the plus side, my room is actually super nice. It’s basically  a studio apartment with a full kitchen and everything. I’m less than a mile from the center where the event is held. I checked in today, and while where I’m staying is a good area and the expo is in a good area, Google maps routed me through a not so great area. Given I’m going to be by myself, I’m happy I found a much better (and more direct) route!

I was actually pretty lost trying to find the Convention Center. To make it worse, I walked through the area where the ESPY’s are going on! I finally got close enough to see people with IDEA bags walking away and was able to find it!

I stopped at a Carvery for dinner on the way back and got a salad with kale, avocado, and chicken. Perfect!

On the way back, I stopped at a grocery for some food and snacks. I’m not sure what the food situation will be like, and I’m worried about my stomach acting up, so I tried to really stock up. I’m hoping I’m not eating Luna bars for every meal! I found a salad for lunch tomorrow. I also tried soy nut butter for the first time. The verdict? I like it! It doesn’t seem as fatty as sunflower seed butter (which can be good or bad depending on what you’re looking for), and it definitely doesn’t taste like peanut butter, but it’s nice to mix it up!

It’s about 8pm here now, and since I have quite a big day tomorrow, I’m probably going to watch a little Netflix before calling it a night!

Have you ever been to a conference?

I started work at 7am today, so a quick breakfast was in order. Cherries+polenta+Luna bar. I probably eat too many bars, but sometimes you gotta do what you gotta do. I currently have a healthy alternative baking in the oven which is a total experiment so we’ll see how that turns out!

I didn’t get to have lunch until 1:30, so I was pretty ravenous and tired by then! Lunch was a salad with dates, nectarines, chicken, and feta (recipe at the bottom).

Plus Mary’s crackers.

I’m trying not to get froyo at work more than once a week, but since I was so hungry, I had a small cup with blueberries.

After working the rest of the afternoon, I had a quick snack before Crossfit. A random bar I found that didn’t haven anything I’m allergic to (i.e. nuts-which nearly every bar has), a banana, and a couple of pieces of these freeze dried apple/raspberry balls.

Crossfit was good, but my hip has been bothering me lately when I squat for some reason, so I’m trying to be gentle to it. I worked on power snatches (not landing in a full squat), and did very shallow overhead squats in the WOD which was 12 minutes of overhead squats, push press, and push ups on the minute with an increasing rep scheme. Not a crazy intense one, but I got a good shoulder burn!

Dinner was a few Cooking Light recipes from the Cooking Light app. The app is so convenient-they even make meal pairings with main dishes and sides, and it’s easy to scroll through different recipes based on their principle component (like poultry). Today, we had BBQ chicken which I ate over a piece of gluten free bread, coleslaw, and mashed sweet potatoes with sage and browned butter.

For a little something sweet after dinner, I had a little sunflower seed butter and raspberry jam on gluten free bread.

Now-recipe time!

Date Nectarine Salad

Ingredients:

For the salad:

8-10 oz grilled chicken breast, chopped

1/2 c feta

2-3 nectarines, chopped

about 15 pitted dates, chopped

3 large handfuls of lettuce

For the dressing (adapted from Cooking Light)
3 T white wine vinegar
2 T olive oil
1 T minced shallots
1 T fresh chopped parsley
1 t Dijon mustard
1/8 t salt
1/4 teaspoon black pepper
1 garlic clove, crushed

Mix up the dressing, and then toss it all together!

Serves 3

In other photo worthy food news, I’m enjoying the last of the summer’s figs! I LOVE figs, and I’ve had a lot of fig eating to cram into the last 2 weeks I’ve been home in CA. Yesterday morning, I enjoyed them with fancy vanilla yogurt.

If it’s in a jar, it’s automatically fancy. Fact. But then the jar was tiny and I couldn’t fit enough figs in, so I poured everything into a bowl and topped it with sun butter. Perfection.

Minus the recipe, nothing has really been photo worthy. This may have something to do with a new Costco purchase-sea salt caramel and chocolate pretzel clusters. Oh yes. Buy them. Or don’t. It’s a huge bag and so, so addictive.

One thing photo worthy I suppose is my shoes.

I think I kind of like that model of shoes, you think? I decided to take a family photo because my oldest two pairs are going off to the Goodwill. I actually got a new pair when I went to the running store because my foot doctor told me I needed good shoes. After a full running/walking/shape of my foot analysis, they brought out…the same shoe I’ve loved for years. Seriously-I’ve worn these shoes since my sophomore year of high school (almost 5 years if you’re keeping track). I had no idea they were the same model when I got my first pair of this year’s version, and was shocked to find the new shoes I had loved were the same as my old ones I loved! I’ve had at least 3 running store workers analyze me and pick out the same shoes so I think it’s safe to say they’re good for me!

Ok. I promise I’ll get to the recipe now! This recipe is a knock-off of one of the Sweetgreen’s salads I had all summer. I don’t even feel a little bit bad about copying their recipe given the nearest Sweetgreen is 3000 miles away. This salad is based off of the Guacamole Greens salad they had, which was the one I got most often. I tasted like fresh guacamole!

Here’s their version:

And mine:

Guacamole Salad

Serves 3

Ingredients:

8 oz cooked chicken (two small breasts)

1 medium tomato

1/4 c chopped cilantro

1 small red onion

1.5-2 avocados

1 c crushed tortilla chips

3 handfuls of lettuce

For the dressing:

3 T lime juice

2 T olive oil

1 t salt

1/2 t pepper

Shred the chicken, mash the avocado, mix up the dressing, and toss all ingredients together.

Throw on a sombrero and enjoy!

After my trip and race, I’m back to what I suppose is my normal routine for the next week and a half, so here’s what I ate!

For breakfast, I had leftover cheesy mushroom quinoa (with excessive kale) and some cherries.

In terms of my workout, as promised, I have a lot of cross training in front of me while my plantar fasciitis stops flaring so I went to the gym and did a spin workout on my own. It was a good workout, but not my best playlist ever. After my workout, I met my mom and sister on campus for lunch at my local cafe.

I started with a cappuccino (decaf).

And then my mom and I shared a couple of dishes.The first was called Beverly Hills Chopped Salad, and was mixed greens, olives, avocado, gouda, chicken, and asparagus tossed in a balsamic vinaigrette.

The second was an arepa filled with gouda cheese.

Before dinner, I went to my favorite yoga class and stretched out my tight muscles from the race. I think going to yoga more should help my plantar fasciitis-the stretching felt good and the one legged poses really made it apparent how weak the little muscles in my ankles and achilles are.

For dinner, we made a barbecue chicken salad. My dad grilled chicken with some of the new BBQ sauce we got in Napa, and we served it over a salad with corn, red pepper, tomato, onion, and avocado in a simple lime juice and olive oil dressing.

Plus some tortilla chips on the side!

For something sweet, I had the last of a container of caramel ice cream with caramel sauce from Napa. I didn’t get a picture, but I want to take this moment to share with you the best ice cream ever (although this wasn’t the kind I had last night because it was long gone).

This stuff is AMAZING but I’m pretty sure you can only get it in CA since Straus is a local dairy. Their dairy is the most amazing, creamiest, smoothest ever-the yogurt is amazing-and my favorite ice cream place uses their dairy. So it’s no surprise that this ice cream is ridiculous. SALTED toffee pieces. This is by far my favorite store bought ice cream.

And that’s what I ate!

What’s your favorite store bought ice cream?

Breakfast was plain greek yogurt+sunbutter+banana mashed with cocoa powder.

As for fueling on the run, I spiked my water bottle with coconut water. Worst. Decision. Ever. First worst decision though was buying plain coconut water instead of pineapple. I actually like pineapple-can’t stand plain. I thought plain would blend better with my water (that I wouldn’t taste it as much) but boy was I wrong. I think I gagged every time I took a drink. Blech.

I actually brought my phone (in case I passed out or died midway-never know!) so I got some pictures of today’s scenic route.

I also made myself choke down some water every mile or so. It was hot and humid today so that was a priority.

At the halfway point, I ate my Cliff chocolate goo. I think this is the only brand and flavor I could ever race with. Every other type I’ve tried (even other Cliff flavors) give me coughing fits. Which is fine on a training run (well, fine-ish), attempting to choke it down without losing a lung would be difficult. I think it is because this flavor is a bit thicker and less sickly sweet. I really wanted salted caramel for this run (because electrolytes) but I didn’t make it to the store on time.

I didn’t have any expectations on this run, other than to try and finish. From the very start, my legs fell into a faster pace. My calves felt tighter running slower so that was that.

Even though I got a new audiobook last night, I ran to music because I wanted to start with something to pump me up a bit. I didn’t plan to have music the whole way, but it was working for me. Plus, my route was pretty interesting and varied. From Georgetown to the river, past Jefferson, over the river to the Mt. Vernon trail, past the airport, back, and then from Lincoln through the National Mall.

I hit Lincoln around mile 10, and it was SO awesome because those were the first working drinking fountains on my run. I only had a bit of water left, and it was the nasty coconut mix so having fresh water was heaven.

Also-funny story. At mile 11, I totally wiped out in from of the Washington Monument. Luckily the ground was smooth stone so I kind of just slid, with just a bit of a scrape and bruise on my knee. Another reason to run in pants!

I finished perfectly at my lunch location of choice.

And out of nowhere, I had just completed my best ever 12 mile training run.

I never really felt like death, and my legs just locked into a rhythm. Hopefully this bodes well for PRing my race! I finished feeling good. And hungry. Definitely an improvement from last week when I just felt kind of gross.

I finished at The Protein Bar, and got a chocolate protein shake and a BBQ chicken “bar-rito” with avocado.

It has quinoa, not rice! So delicious. I’m getting hungry again just thinking about it. Or maybe that’s because I ran 12 miles? I honestly think the 11 mile run the week prior in my training plan is one of the worst-or at least it typically has been in my training! I get locked in a bit more by the time I hit the 12 miler. Also-totally random but on the way back I ran into a friend from school on the street who lives in DC!

On my way back, I decided to check one item off my DC dessert bucket list. Chocolate cream cheese muffin from a nearby coffee shop. It was kind of like marble creed/cream cheese. My weakness. So good. I actually had a chocolate muffin the night before the big run, and I think the carb loading helped.

After cleaning myself up a lot, I met up with a friend for frozen yogurt. I wasn’t exactly feeling it after the muffin, so I just got tart with fruit.

We walked around the National Mall and Capital Building a bit, and then found the Supreme Court!

Take note of the compression socks. Those things are seriously magic.

On my way home, I stopped for a salad-the same one as the other day. It was delicious-feta, watermelon, chicken, etc.

Aaand now I know I’m going to sleep well tonight. I felt so much better all day today than after my last long run! But I am certainly going to sleep well tonight…

What is your worst run of training?

I have lots of good things to share, including a recipe! Yay!

Before I get to food, let’s talk about workouts. I was all set to go to Crossfit after work Monday, but I walked outside to a giant storm, and then the Metro stopped running, so I missed the class, and didn’t feel like going to the late class.

Anyways, this meant Monday was rest and today was a 3 miler! After pouring all afternoon, I decided to take a chance and go for it during a break in the rain. I did my usual 3 mile route.

Yeah. I live here.

And this is not a bad turn around point:

Yes, the Washington Monument is EXACTLY 1.5 miles away, so it should be pretty clear why this is my typical route now!

On the way back, storm clouds began to threaten. It started POURING right as I was running up my block. Talk about lucky!

The run also felt fantastic. I was running on rested and not “just woke up and it’s 6am” legs, plus I’m been working hard in my training, and it’s certainly paying off. This is week 3, and each week I’ve done this route. I’ve done it faster each week, and each week it feels better. Week 1 was super slow for me-10:18 pace. sat week was 9:48, and today was 9:29. And it wasn’t like it was an all out pace, so it’s a good start!

Now onto the part everyone actually cares about. Food.

Breakfasts have been the same old-sunflower seed butter with lots of fruit! Plus chai tea since I’m laying off the coffee.

Lunch Monday was leftovers of Cheesy Mushroom Quinoa plus some yogurt.

Lunch on Tuesday was extra special. I was on trip at work, and the food they prepared us was amazing and beautiful.

I’m not sure how much I should talk about work on here, but I will say this gives me so much hope for the future of America’s school food system!

I piled my plate high with all kinds of delicious salads. One of my favorites was a ginger root salad. This is the first context in which I’ve actually enjoyed beets!

I also got to take leftovers home with me, which made a great pre-run snack/dinner.

And finally-for the recipe!

Coconut Flour Arepas

*Edited to add: this is based on the fantastic Blogilates recipe for healthy quesadillas!

Ingredients

2 T coconut flour

1 ear of corn

2 T water

6 T egg whites

1/8 t baking powder

salt to taste

Directions

1. Mix together coconut flour, water, egg whites, and baking powder in a small bowl.

2. Remove the corn from the cob, and add to mixture.

3. If mixture is too thin, let it sit a moment. The coconut flour may take a bit of time to absorb the water, but this will still be fairly runny. Add salt if desired.

4. In a large pan, add a touch of olive oil and heat the pan.

5. Once pan is hot, pour mixture into pan.

6. When bubbles begin to form on the surface, flip and cook through.

7. If desired, sprinkle with salt, and fill with desired fillings. I used smoked gouda.

Delicious, and comes together in minutes!

What is your favorite type of cheese?

Not for everything, but I love goat brie. If you haven’t tried it, you absolutely need to!

Notable about Wednesday is that I ran in the rain. And I ate this little creation:

Under all that deliciousness is cottage cheese. Kind of a random combo, but easy to throw together! Also notable was my evening workout-I normally never go to the gym late at night, but I’ve gone a few times in the past couple of weeks. I’m proud of myself for actually sticking to it and going! I had wanted to go to Crossfit, but the workout was either movements I don’t like, or movements that might irritate my shoulder. It feels fine, but I did heavy lifts using it the day before and I didn’t want to push it! Instead, I did my own little workout. I worked on pull ups and the following:

30 sit ups, 21 kb swings and box jumps

30 sit ups, 18 kb swings and box jumps

etc. 15, 12, 9, 6, 3

I REALLY like this one! I actually did it once before, right when I was recovering from mono! Yeah, a little bit easier this time through! My abs are feeling it today too!

Last night I finished my Nutrition paper, and despite numerous distractions, I got a reasonable amount of sleep. I also got a reasonable amount of sugar in the form of doughnuts at our hall meeting, so I woke up drenched in sweat (TMI?) and very sluggish. Spin definitely perked me up!

Plus coffee and a delicious breakfast of egg and pesto gouda, plus a grapefruit.

(Here’s my beautiful title page. I blurred out the title because if I ever write a book, I’m totally using this! Kind of kidding…)

And yes, I did put chemical structures on there. 

Lunch was kind of random. I have some butternut squash soup, and I spruced it up a bit by adding a sundried tomato chicken sausage and creme fraiche. To be honest, the flavors didn’t meld but it was still tasty! Maybe if I cooked the sausage in with the soup.

Also-I’m officially done with Chem lab! Like, forever! Today was my last lab section, and we even got out a bit early. I hightailed it to the campus market to try and use up some meal plan dollars and got some awesome things! I’ve been wanting cereal to spice up my morning yogurt, and I found some that is puffed grain, with no sugar or weird ingredients! Plus some 85% chocolate, and lots of plasticware. Whatever meal plan dollars I have at the end of the quarter are going towards plasticware. In bulk.

I spent a little time decompressing from a crazy week with Netflix, and some new purchases. Grape kombucha and white cheddar black truffle popcorn.

Then I proceeded to begin the process of the grand room cleaning. So far I’m through my desk and am currently working on laundry. Hence why you will notice my dinner was eaten on a paper towel-I didn’t want to get food on my newly cleaned surface!

I was planning on going to a yoga class today, but apparently it was cancelled. I decided to not let that deter me-I need to be ready for race day on Saturday! So I grabbed my mat and headed outside in the dark. And don’t worry-I was just outside my window in our courtyard!

It. Was. Awesome. It hasn’t rained all day, and it’s been fairly warm lately. It was a bit windy, and very peaceful. I turned on my “Quick Yoga” playlist, and when that ran out, I turned on the “relaxing” Pandora station. I loved having my own practice. I felt strong and could do whatever I wanted! I actually made some decent progress on crow and didn’t fall flat on my face, thank goodness! I left feeling grounded and loose. When the weather warms up, this may need to be a nightly thing. Spring here is so nice, and a little nightly yoga sounds heavenly. 

Since I was expecting my yoga class to end after the dining halls closed, I had already bought myself a Mexican salad for dinner. This had some sparse beans and rice, and a cilantro dressing.

And more popcorn!

In other food news, I’m attempting to plan my meals for next week so I can go grocery shopping tomorrow. I’m thinking of something similar to my California Chop Salad, partly because I already have olives! I don’t think I’m getting enough veggies in the early parts of the day, so I’m planning on making a whole bunch of the salad minus dressing and pack it into ziplock bags for the week. Then, I can pour it into a bowl. Because my salads will not fit in tupperware!

While writing my paper on how sugar is toxic and eating doughnuts last night, I realized I’m totally addicted to sugar. I started tracking my adding sugar, and it’s a bit frightening. (Speaking of which-has anyone seen the proposed new Nutrition labels? I’m a fan! It’s time they added added sugar!) I think instead of going cold turkey, I’m going to try to schedule a bit into my day, likely in the form of a mid afternoon snack, since that’s when I always seem to want it! Thanks to herring about them on the blog world, I really want to try the new KIND grain bars! I love how KIND bars are low sugar, but thanks to my nut allergy, I can’t eat any of the normal bars! The new grain bars look delicious, and 4/5 of the flavors are nut free! Plus, they all have less than 10g of sugar, which is my general criteria for a bar. Now I just need to get my hands on some…

What’s your favorite type of granola/protein bar?

BUT before life get’s crazy again, let’s celebrate the party that Jenn hosts every week!

Monday for lunch I made a “throw everything in a bowl” kind of salad. The flavors worked pretty well, but not sure I would do it again.

It’s basically a Greek salad-except I used Thai Coconut Curry hummus, which was just a little too strange for this mix. I had the idea that it would make really awesome fried rice though!

While at the grocery store the other day, I passed by the pastry counter (because who doesn’t?) and saw this guy. My mom and I decided I should have one last celebration before I go back, so this was it! Since I’m starting a Mini Whole30 (just 7 days) on Friday, this was the right time. Carrot cake it was!

Ok, I know I keep going on about how everything I own is the same color so I’m ALWAYS matching, but I just had to document the evidence YET AGAIN.

I wore this to Spin the other night. Some exciting news-I talked to my Spin teacher after class the other night about becoming a Spin teacher. She directed me to the certification she used, as well as recommended some gyms to interview at. I’m excited about this-now that I’ve talked to her, I’m really gonna do it and get certified. My goal is to be certified (and hopefully teaching!) by the end of the year, although I’m going to wait until after my half marathon in October. 

Guess what Monday was?

NATIONAL GUACAMOLE DAY! You better believe I was all over that. 

The best part? I planned this meal before even realizing that it was that particular National holiday. #guacaddict

I celebrated in the form of a taco salad. I love this particular salad-the dressing is simply a mix of salt, pepper, olive oil, lime, and tomatoes. The meat on top (turkey) gives it plenty of flavor. I also subbed in chopped celery for the beans the recipe called for.

Tuesday morning I was up bright and early for a treadmill run. Which I really should never do; treadmill+early+tired=lazy run. I only made it 3 of the 4 miles slowly before giving up. I think I’ll add in some hill sprints tomorrow (which I’ve been meaning to do) to make up for it. 

After my run, I was pretty tired during yoga, so I grabbed a cappuccino from Peet’s, who makes one of my favorite cappuccinos.

Check out the milk foam on that baby! The sad part? I haven’t had coffee much at all this summer, plus I’m sensitive as it is, so I couldn’t drink much of this before feeling like it would be too much. I hate wasting good coffee!

I then headed to Whole Foods to stock up for the school year, as well as prepare for my baby Whole30. I decided soup will be a staple for me this fall-although I could only find 2 soups (yes, in all of the store) that were totally Whole30 friendly.

After drooling over the scones in the pastry case, I compromised and got some of their delicious vanilla granola over fruit, along with chinese chicken salad and a vegan taquito for lunch. 

After lunch I went to buy a water belt for running. Has anyone else thought that running belts are basically glorified fanny packs? Haha. I’m not thrilled with the one I got, since it holds just a large water bottle-I’m worried it will be too heavy. The ones with smaller bottles kind of interfered with my arms though…

I also saw this mug at Marshall’s and had to have it!

I also stopped at a craft store for some fall decorations for my dorm…and was met with an onslaught of Christmas. Really?? It’s September! But I’m not going to complain about all the fall stuff being 50% off!

Speaking of fall, try this recipe for microwave friendly Baby Pumpkin Pie! I just posted it yesterday!

And here’s an afternoon snack.

Ok, I’m going to get some outrage for what I’m about to say, but I’m officially done with Quest bars. For a while, I couldn’t decide if I really liked them or really disliked them-probably because the flavors are good but I just don’t like the taste of stevia. But they have kind of a lot of nuts, so my face breaks out. And they mess up my stomach. I had a piece of one today and my stomach immediately cramped up. It might be because of the sugar alternatives (like sugar alcohols)? Obviously everyone is different,t and most people love them, which is great but they just don’t work for me!

Aaand back to what I actually ate. A REAL Greek salad (as in, no weird hummus, just red pepper).

And a dessert of figs and a granola bar. I love that these bars now come in non-peanut butter, because then I don’t have to worry about my skin. Did I ever mention what happened in Hawaii when I ate a ton of Macadamia nuts? Yikes-I got weird lumps all over the back of my legs. 

That’s all I have on the food front for you guys today, but I have to share with you what I worded on today. I have the Nike Women’s half coming up in October, so I wanted a special shirt to wear for the occasion. I made a Fitness is Sweet tank earlier this summer, but it’s just going to be too cold for that.

Since avocados are kind of the theme of my blog, I wanted to do something similar, but maybe a little more running related. I tried to find pictures of avocados running on the Internet, but luck. Who wouldn’t want to look at pictures of avocados running? I mean, come on! I found some pictures of other vegetables/objects running, so I decided to try my own hand at it. I started by tracing the legs and face.

I then drew an avocado to fit the arms and face. I decided the eyebrows looked to much like antennae, therefore making my avocado look like a colorful green beetle, so I scrapped those.

I then spent time designing the perfect shirt, only to find out at checkout that I could only have 2 colors on the shirt. I looked at a few other sites, but I had already fallen in love with the font. SO. After a ton of fooling around, here’s the end product, which I just ordered! It says “fitnessissweet.com” on the back.

I’m so excited! 

What is your favorite fall produce? Have you ever made a shirt?