This Thursday, I’m thinking about lots of random things. Like my recent trip to California. I’m still so happy I got to run the Dumbo Double Dare with my cousin and good friend, and experience Disneyland for the first time. And eat lots of delicious food.
Hello and happy Monday, everyone! This heat makes me crave ALL THE FRUIT but sometimes you need a little substance to start your morning and week off right, so I tossed some blueberries and bananas into my Peanut Butter Puff-in-a-Mug this morning and paired it with fresh strawberries and iced coffee for a filling pre-workout breakfast. Apologies for the photo – I couldn’t help digging in before I snapped one!
Welcome to another WIAW. I thought to mix it up, I’d showcase a weekend day of eats instead of a weekday – and then I realized, since I’m still studying for the bar, and it’s two weeks away, my weekdays and weekend days are pretty much the same. I run, I eat, I study, I walk Sasha, I eat more, I study more, I procrastinate, I watch Netflix. Super exciting, huh? Anyway, I realized there was one thing that made this Monday, actually, a little snazzier, and that was my unintentional dining on breakfast foods all day long. I’ve done it before, and I’ll do it again, but without further ado – I give you breakfast, brunch, and brinner. A day of eats approved by the one and only Leslie Knope, obvs.
For a pre-run breakfast, I had a Peanut Butter Puff-in-a-Mug with some iced coffee and strawberries. It was actually regular coffee and not decaf, for once. My mom made an early trek to Dunkin’ and brought this back. To beat the heat and get a long-ish run in early, I woke up and ate at 7am so I could digest and be out the door before 8, which meant I could drink caffeine.
Here we go again – a post featuring a WIAW of my summer bar study eats! Since last week was National Running Day, I had wanted to post this last week, but due to my frequent races this month didn’t squeeze in a regular weekend long run the past couple weeks and turned yesterday into my substitute long run day instead. So today I’m sharing with all of you just how much I consume on one of these days. My “runger” is intense and long-lasting, from 30-60 minutes after the run is over sometimes through the next day. I should also mention that the typical long run of 8-10 miles isn’t all I do – whether I’m in Connecticut and walking Sasha several times, or in the city out and about, there’s an additional 3-5 miles on any given day. Especially this summer, when those are the breaks I get in my run-eat-study-repeat routine. Which might be part of what feeds my runger!
Happy Friday, everyone! I got it in my head to do a Five Things Friday this week with a roundup of five of my favorite recipes for pre-run snacks, in honor of National Running Day. They’re all on my Recipes page, but it’s fun to collect them all in a neat little array and share why I enjoy particular ones before different runs. Especially since the importance of running fuel is something I did not fully appreciate until the past year – when I ran my first half marathon, I did so with just a few sips of water along the way and no fuel at all for about 12 hours before the race start (after an early dinner the prior evening, around 6pm, the next food I got was my post-race apple at 10:30 and I had a temper tantrum for more food by noon when it took awhile to be seated at post-race brunch!) Now, I typically don’t fuel much for weekday morning runs that I start really early (6:30am or earlier) but if I’m not getting out the door until after 7, I at least grab a little muffin or a handful of cereal for a shorter run. And for longer runs, any of these treats is the perfect fuel to stave off hunger and keep me going!
1. Anything PB&J: I find that a little peanut butter and jelly is the perfect mix of fuel to get me ready to run in the morning. For a typical 5-6 miler at an easy pace, just a rice cake or two smeared with some of the good stuff does the trick. For a longer jaunt, a PB&J Oatmeal Cake is the perfect fuel.
Welcome to the first WIAW of June, featuring the Monday kickoff of my second week of studying for the bar. I’ve got a bit less time to be creative in the kitchen around here, but while that means many repeat eats, they’re still delicious and (mostly) healthy, and I have managed to sneak in some seasonal specials, despite the very unseasonable weather that ushered in the week.
Pre-run breakfast: A Peanut Butter Puff-in-a-Mug with some strawberries and iced coffee, eaten at 8am while reading the paper and reading a few blogs. Like I said last Thursday, I’ve been eating this dessert-for-breakfast a LOT lately because it’s quick and easy. And my muffin-making has been lower than usual because I don’t want to heat my apartment or house by using the stove!
This Thursday, I’m not thinking about too much too serious (except for contracts law, which nobody feels like thinking about unless they have to!) Instead, I’m thinking about dessert. Of which I eat a lot. While I like both sweet and savory foods, my taste buds definitely tilt to the sweeter side. Most of my oatmeal cakes and muffins could qualify as dessert, except I eat them in the morning and call them breakfast. I eat sweet snacks all day, and I always like to end both lunch and dinner with something sweet, whether it’s fruit, ice cream, or baked treats. Or, more commonly, all three! I try to keep the processed sugars in check, but since I don’t actually eat many processed sugars or carbs other than what I make myself for dessert, I like to say it’s all about balance. For example, my gluten free ice cream cone from Ferris Acres last Saturday – that balanced out a whole day of healthy eats beforehand!
So I’ve been blogging for more than five months now, and in addition to sharing my own allergy-free recipe creations I’ve been exploring the delicious treats that other bloggers have come up with. Some have been spectacular, like when I combined Katie’s ‘growing oatmeal’ trick and Julie’s egg white oatmeal to create a ginormous bowl of protein-packed Snickerdoodle oatmeal! Others haven’t been so successful, mainly because I end up trying to adapt recipes to fit my own unique allergy needs. And there are some things I’ve steered clear of just because they seemed strange, like mug cakes. Whoever heard of making cake in the microwave? I just didn’t think it could work, and besides, I like ice cream way more than cake, so barely ever eat the latter.
renaissancerunnergirl 