New Shoes!

Hey guys! I’m going to keep it short and sweet because I have a midterm tomorrow so…yay…

First off, I got new boots over the weekend and I’m sort of obsessed with them.


And the good news is, my feet are too! I got boots with some really good support for my plantar fasciitis, and it’s making a world of difference!

Also new shoes-new running shoes! My old ones took me through a lot. Countless DC rainstorms, through the monuments, and across the finish line of a half marathon! But my feet were starting to feel every bump in the road, and to be honest, my feet don’t need any more reasons to complain!

Here are the new ones! I wasn’t sure about the feel when I first put them on but they felt great on the run! I like the look of the old ones more though.





So, let’s run through food and fitness, shall we?

I went to 7am Crossfit, and had some healthy pumpkin bread to fuel me. It was perfect! No lightheadedness despite 50000 squats.


In all seriousness though, our new squat program we are doing is why I will not be able to walk tomorrow. I think I did 56 HEAVY squats? And then 50 wall balls. And I already feel it. Yippee. The WOD was 50 wall balls, 800m run, and 30 pull ups.

Good news on the pull ups front though! After losing my pull ups strength over the summer because we never did them, I finally got it back! I was coerced into switching to a very small band during the workout, and then I whipped out a couple of real kipping pull ups afterwards! YES.

Post-workout, protein was very necessary. Yogurt+peaches+sunbutter.


And coffee. I definitely took the time to get a real coffee-a cappuccino!


Lunch was same old, same old from my freezer this week. I only have 2 more frozen meals! Then I need to go grocery shopping. But first I need to make it through this week…


After class, and before a meeting, a rushed to the gym for a quick run to shake out my legs. I did a modified version of my treadmill workout, and was shocked at how well it went. I had no problem knocking out the 8:00 mile, and keeping up with the intervals.(5 rounds of 2 mins @7:30 pace, 2 mins walking.) I ended up covering 3 miles. Seriously though, coffee+not super early+not sore (yet) is a running game changer. Plus, I definitely had some excess energy to burn! I think I may switch my Monday runs to afternoon treadmill speed workouts because I loved it so much. That and my next 5k is in a month and I’m not in that sort of speed-shape yet! Plus, my feet seemed to appreciate the extra cushion the treadmill provided.

Dinner was pretty good in the dining hall today. Rosemary chicken, salad, a little rice, yams with cranberries, plus a baby spinach and cheese pie, which was delicious.


I also tried some of a dessert that apparently is pretty popular but that I still don’t know what it is…


I think it was pudding? Chocolate pudding, whipped cream, banana, strawberries, and what appeared to be some type of ores pudding? It was pretty good.

And that my friends, was my day! Now I’m off to study!

How do you feel about the treadmill?


Food and Fitness Lately

Who’s happy it is the weekend? My weekend is super low key. I’m currently watching the Giant’s game on TV, and I don’t have a ton to do this weekend. My quarter has been weird-some nights I have a ton of work to do, but at the end of the week it’s basically nothing. Odd.

Since it’s been a few days since I’ve blogged, I thought I’d share some photos!



The last of my Easter eggs! It only took a few days to eat them all, with the help of my roommate of course!





Lunchtime coffee…which really was the main event but there was also a veggie sandwich in there. I did it for the avocado!



Ok, I promise this is better than it looks. I made a little pretzel dip out of mashed banana mixed with sunflower seed butter. Super tasty! You could definitely do this with peanut butter, or any nut butter.



One of my school’s cafe-type of places recently started carrying green smoothies. Clearly, I had to try it out. It was very mango-orangey! And definitely a bit chunky-my friends thought it was guacamole! I love avocados but I’d have to draw the line at drinking them through a straw!



This cappuccino has a twist…it’s decaf! Crazy, right? This was the morning after I took Benadryl, so I slept REALLY well. Haha!



Check out this new Trader Joe’s purchase-I just had to get it, didn’t I?? The verdict-good but surprisingly subtle. I put mine in eggs, which I will admit, looks a bit odd.



So…the other day, I finally broke out my blender. I’ve been wanting to make a chocolate mint smoothie forever, and since I had fresh mint, it was time. So-I’m pretty sure the last time I used my blender was when I tried to make a chocolate mint smoothie and put in way too much mint extract…which was 1.5 years ago.

IMG_7419 IMG_7420


In the mix was lots of fresh mint, cocoa powder, frozen banana, almond milk, and chocolate whey protein. It tasted just like a milkshake!

There was a bit of an…issue. My blender is a tiny, one person blender. It also has individual cups that you can screw into the blade to make the smoothie into a cup. I’ve never used it like that before, so I thought I’d try it because it would mean less clean up. (HAH.) Well…this requires turning the cup upside down. I blended up banana and almond milk, and was ready to add everything else…when I accidentally unscrewed the cup in the blender base…upside down. Which meant I opened the contents of the cup all over my desk. It was fabulous. Thanks to amazing reflexes, I managed to not drip it all over my chair and the carpet…but yeah. The smoothie pictured above is 2.0.



Yesterday, the craziest thing happened. It rained. AND I didn’t have a race! This is the only time all year that it has rained without me having a race that week. I’m 100% serious. It’s also Admit Weekend, where all the prospective freshman come and stay. Why am I telling you this? I wanted something warm for lunch, at a place that didn’t have a million prospective students. A little cafe tucked into a basement in the corner of the quad was perfect. A tomato and mozzarella panini!

And lastly:



I went on a mango run post-Crossfit. And also picked up a green smoothie and blueberry muffin. I may have to make this a Saturday morning tradition!

On the fitness front:

Thursday morning I did an abbreviated version of my treadmill workout. I haven’t done much speed work lately, and I wasn’t exactly loaded with time, so I did 7 intervals instead of 10 and shortened the warm up to .5 miles. In the afternoon, I had my last sound wave treatment on my Achilles. My Achilles wasn’t doing so well last week, but the good news is it seems to be feeling a bit better now. The treatment can actually take up to 3 months to work! So we shall see.

Friday morning I did a bit of Spin on my own. And made the poor decision to do a late night rowing workout after sitting around all day. I rowed about 6k (which would have been nothing to my former self) at like 10pm…So at Crossfit this morning my legs started out feeling heavy! This morning’s Crossfit was called “Lumberjack 20” which was the following:

20 deadlifts (I used 165 lbs)

400m run

20 kettlebell swings

400m run

20 overhead squats (I used 65 lbs)

400m run

20 burpees

400m run

20 pull ups

400m run

20 box jumps

400m run

20 dumbbell cleans

400m run

It was a long one! It took me just over half an hour!

That’s all I have today-I hope everyone has a great weekend!

How did you move this week?

Butternut Squash Soup with Citrus Cranberry Relish

Ok. This may come as a big surprise, but I have some recipes to share with you! To be fair, they’re from my grandma. But I’ve been doing some more interesting cooking!


On the fitness front, I’ve had a couple of rough Crossfit workouts, and then this morning I went to a spin class with one of my favorite instructors, which was awesome, and followed it with my new favorite treadmill run. If you’re interested, here it is!


I love intervals because it is much easier for me mentally to push myself for a shorter amount of time. I just plug in my audiobook and zone out-right now I’m listening to Divergent-has anyone read it? I really like it!

Back to food-I have a couple of things to catch you guys up on!

The other night for dinner, we roasted up a spaghetti squash and made homemade marinara sauce with fresh tomatoes, basil, garlic, and olive oil, topped with fresh mozzarella.


Yesterday, my family went to the farmer’s market and picked up a few things-most notably dried persimmons and Afghan food, which has served as a couple of lunches these past two days.


This is spinach and pumpkin bolani-the sauces are unpictured.

For dinner last night, I made stuffed sweet potatoes, filled with an over easy egg, gruyere, and sauteed kale. With a side of broccoli, ketchup, and fig balsamic tapenade.


Last night, I also prepped a big bowl of overnight oats made with frozen cherries and cherry greek yogurt. I think I’m going to do overnight oats more next quarter because it’s a pretty complete breakfast and I can just take a bite here or there pre or post workout.


And now for the recipes! My grandma made both the soup and relish for Thanksgiving this year, and I gobbled up the leftovers. The citrus cranberry relish has been a staple at Thanksgiving or Christmas for as long as I can remember, and the soup was a new addition this year because my grandma knew I am in love with butternut squash soup!

Cranberry Relish with Orange 

(From Mark Bittman’s Cookbook)


1 large navel orange

4 c (about a bag) fresh cranberries

1/3-1/2 c sugar or to taste


1.Remove orange zest and set apart. Remove and discard white part of orange and separate orange into sections discarding white part.

2. Put orange zest and flesh in food processor with cranberries and sugar-chop.

Curried Butternut Squash Soup

(From Jeanne Lemlin’s Veg. Classics)


2 T olive oil

2 medium onions, finely diced

3 garlic cloves, minced

1 T minced fresh ginger root

1 T curry powder

4 c water

7-8 c peeled, seeded, and diced butternut squash (about 1 large 3 lb squash)

2 t sugar

1 1/4 t salt

1 (14 oz) can coconut milk

2 T lemon juice


1. Warm oil in large stockpot over med heat. Stir in the onions, garlic, and ginger root and cook 5 mins. Sprinkle on curry powder and cook 1 min, tossing constantly.

2. Pour in water and bring to boil. Mix in the squash, sugar, and salt, and lower heat to a lively simmer. Cook 30 min or until squash is very tender. Pour in coconut milk and simmer 5 mins. Stir in lemon juice.

3. Puree soup in blender (let cool a little first).

My favorite way to eat this is topped with creme fraiche and the above cranberry relish!


In other baking news, I was looking through Cooking Light and made the spur of the moment decision to make the Triple Chocolate Muffins.


I think this was a good recipe, but I went wrong by using whole wheat pastry flour in place of normal-as a result the muffins were a bit dry and crumbly. I usually don’t think twice about swapping the two flours, but I guess most of my baking is banana bread, or variations on banana bread, and the banana gives it a little extra moisture.


On the life front, I spent most of the day trying to figure classes, declaring major, spin jobs. I think I found a couple of places to apply once I do my CPR certification this week, but one of them I think is a pretty long shot. 

Have a great week everybody! Anybody have exciting plans for New Year’s? I currently do not-but I’m working on it!