More hot days and long runs, more easy summer eats to refuel in this WIAW. Yesterday after my morning 5 miles, I refueled with a cup of coffee and a goat milk yogurt at my apartment before heading to work and digging into my real breakfast.
This Sunday, after my runger finally stopped raging and I had not been the nicest person to be around for a few hours in the afternoon, I got to thinking about my relationship to food a year ago, or two or five or ten, as compared to what it currently is. There’s a huge difference between now and then, and I’m grateful for it, but change didn’t happen overnight. It was gradual over time, so that sometimes I’m still surprised when I realize how far I’ve come.
I’ve shared the depths of my runger on this blog many times, first in a WIAW last July and most recently in one featuring my New York City Half Marathon weekend eats. Today’s WIAW is from another rungry Sunday, this past one, when I ran the MORE Women’s Half Marathon and subsequently was so demanding where food and drink were concerned that I thought my boyfriend was going to lose it. Luckily, he’s a trooper and puts up with me and my runger 🙂
They say that March roars in like a lion and goes out like a lamb where the weather is concerned. Well, the opposite is true if we’re talking about my life. The first two weeks of the month were relatively quiet, coming off the whirlwind of my Florida trip. Then things sped up, quite literally, with my PR in the New York City Half Marathon, continued on to a weekend escape to Connecticut, and now it’s full steam ahead into April and everything planned for the spring. Read on for my March monthly recap and a peek at what’s ahead!
In today’s WIAW, you’ll see a lot of eats I posted on Instagram over the weekend (although this isn’t a complete Behind the Instagram like last week). I just ended up sharing most of my meals from Saturday in photo form, and it was a recipe shoot day to boot, which meant lots of snacking on sweets directly from my oven. Starting with breakfast. In addition to my lemon water, Larabar, and cup of tea before my run, I had a Buckwheat & Quinoa Banana Muffin – recipe coming this Friday!
I don’t want to jinx it, but after this week, it seems like spring has sprung in New York City and I couldn’t be happier with the sunshine. It wasn’t a particularly cold winter. In fact, most of it was rather mild, save the arctic freeze over Valentine’s Day weekend. But there’s something about the arrival of spring, a season when the world is in bloom and everything is reborn, that’s particularly conducive to lazy weekend mornings, long runs in the not-yet-hot sun, fresh foods, and a general feeling that now is the time when new hopes and dreams can come alive.
This WIAW is all about the eats I’ve been showcasing on Instagram lately, and telling you the stories behind the Instagram of mouthwatering photos. Like this one of a typical at-the-office breakfast for me, a Baked Quinoa Flax Cake with chocolate chips and peanut butter. I tend to enjoy this alongside a cup or three of decaf coffee, with some fruit to follow. I’ve always enjoyed dessert for breakfast, and now that I’m off oats I thought I’d be trying all my oatmeal cake flavors out with quinoa flakes, but I’m still not tired of the PB&C combination.