After skipping a week of weekly workouts and updates to bring you my February recap, I’m back at it again, having kicked into gear this week with running as I get ready for the New York City Half Marathon on March 20th. It’s nearly time for round three after it being my first ever half marathon in 2014 and the second stab last year, and it’s the start of a spring race calendar with the Scotland 10K on April 2nd and More Women’s Half on April 17th. All this leading up to the start of my training in May for the New York City Marathon.
Another Wednesday, another WIAW. Except that usually I’d expect to be sharing mugs of hot cocoa to stave off the winter chill, when in reality we’ve been having a bit of an Indian Summer spell this December in New York City and what I’d really like most of the time is a bowl of fresh berries! Which luckily I got this week, at breakfast for a work seminar. I had a slice of smoked salmon quiche beforehand since it’s usually just bagels, but the fruit was a nice surprise.
Welcome to this week’s What I Ate Wednesday, hosted by Jenn at Peas and Crayons. This post features Monday’s eats. I think my PB&J cravings and insatiable appetite that day were the result of doing my first long run on Sunday since the NYC Half (I jogged to the start of the 10k, making it 8 miles and change). I’m always extra-hungry for a few days after one of those. In fact, after this morning’s November Project PR Day, I’m not sure my tummy is going to STOP growling! The sunrise was a beautiful way to usher in April…but now I need to make some breakfast to start my monthly eats off right. So without further ado…
Breakfast: I was really craving PB&J Monday morning. Before my run, I had a salted rice cake with a smear of Peanut Butter & Co Smooth Operator and some blueberry jam, topped with fresh blueberries. I did 5 miles in the sunshine in the park, just a nice and easy pace, and felt fabulous. Both my food and fitness for the wee hours seemed to be exactly what I needed. Then, when I got home, I mixed up a PB&J Oatmeal Cake and put it in the oven to bake while I showered and readied myself for the day. My stomach was already rumbling, so I had a peach Greek yogurt to tide me over. The oven timer couldn’t chime a moment too soon! I enjoyed my oatmeal cake with some more fresh blueberries and a crisp Pink Lady apple, and a mug of Green Mountain Wild Blueberry coffee. Scrump-diddly-umptious!
Lunch: An assortment of snacks to get me through a long afternoon of class and internship. As regular readers know, I tend to eat a lot of little things strung together during the day, bookended by a big breakfast and dinner, because I’m often on the go and dislike feeling weighed down (as I snack, my backpack gets lighter!) OR hungry (because for me, hungry = hangry). This day featured a salad of greens, cabbage, and carrots, with smoked sockeye salmon and feta cheese, topped with Annie’s honey mustard vinaigrette as my ‘lunch’ entree. I ate this with a side of baby carrots around 12:30. I ate the muffin around 2pm before leaving school for Lincoln Center, and had the apple and pretzels around 4pm while at my internship. Then I had a pre-dinner snack when I got home around 6pm and had to wait a bit for dinner as I was going out to eat with a friend. To tide me over for the hour, I had the yogurt – banana cream, with some kettle corn and blueberries crumbled in.