Week of…

Blogging is a funny thing. I originally set out to chronicle our life here in Boston and share some of my favorite recipes. But like most endeavours, it has turned into something much larger and better than I thought it would. I love sharing my creations and thoughts here with you all, and I love connecting with so many wonderful people, both those I know and those I’ve never met. However, sometimes I struggle with what to write. Some weeks there just aren’t enough new recipes to share or the recipes were flops. Sometimes there aren’t enough Things I’m Loving or enough Little Bits of Random. This is when I contest with whether to write nothing at all or to write about nothing. Yesterday I did the former, today the latter.

I apologize to those of you who follow for the recipes, maybe just skip posts like these? And for those of you who ‘read’ just for the pictures (Sarah, who probably didn’t even get this far), there just aren’t many of those this week either.

Maybe someday I’ll look back on posts like these wishing I hadn’t babbled on about nothing but what can I say, I like to write, I like this blog, I like all of you, so write I will, even without a cohesive theme for this post beyond what happened this week.

Here’s a snapshot.

A Week of Workouts:

There isn’t much rhyme or reason to my workouts. I try to do something active everyday like walk to and from my classes but I purposefully workout five days a week. I try to switch it up and attempt to get in two structured yoga classes a week in addition to my home practice. Running and the gym fall into the other days.

Monday was a rest day except for walking Eli and a little home practice with Guy.

cat yoga

On Tuesday I took to the treadmill. I did an incredibly tedious 4 mile run. I hate the treadmill. Every mile feels like 10 and I’m not one who can cover up the time with a towel and just run. So I watch every minute tick by in agony while I play games with myself like, “run until you hit 1.25 miles then you can stop”, at which point I move the goal to 1.50 miles or to running for 18 minutes or whatever the next milestone is. This trick actually works really well for me but it’s a painful process.

On Wednesday I took a hot hatha class after I taught. It’s pretty much a Bikram class but only 75 minutes and not as hot. I’m not a huge fan of Bikram but it was nice to change it up.

Yesterday I got out for a much more enjoyable run. I headed down to the river and ran 3.25 miles at an 8 minute pace. I thought I was going a lot faster but my watch told me differently. Regardless it felt good to stretch my legs again.

Today I plan to make it over to Baptiste for a power class this afternoon.

A Week of Bites:

I had a lot of Starbucks this week. I’m not sure why but I was craving lattes. This is from Wednesday. Sometimes I like to write and do work away from home, gotta love Starbucks for the free wifi and never kicking you out. It’s also amazing people watching.

Starbucks Soy Latte

I also made a lot of sweet treats.

Beyond these

peanut butter chocolate tart

I also tested a banana cake recipe for my friend’s cookbook. I saved a few slices for myself and shared the rest with my 4:30 yoga class yesterday. I was helping a student with arm balances right after class so I didn’t get a chance to ask how they liked it but the entire cake was gone in two minutes so it must have been good. If any of you are reading from that class please let me know what you thought so I can report back.

banana cake

I also made some banana raisin oatmeal bars. I smothered them with my new favorite Bonne Mamam jam: Apricot Raspberry (Flo, it’s almost as good as the plain Raspberry, almost).

oatmeal bars

Earlier this week I also attempted a not so sweet and not very good cashew cream. I haven’t had much luck with cashew creams. I think it might be my lack of a blender?

cashew cream

Anyhow, that’s about it for the week. Thanks for reading the babble if you got this far.

Have a wonderful weekend.

Enjoy and Exhale!

Winter Running and Chocolate Peanut Butter Smoothies

I haven’t talked much about running in the last few weeks but I’m still at it. I try to get out 2-3 times a week regardless of the snow, wind and extreme cold; although I do pay a lot of attention to the weather and try my best to run on warmer days when there won’t be ice on the ground. I’ve found the trick to surviving the cold has been to get a good running hat and layering up on top. Personally, too many layers on my legs is more annoying than helpful.

I can’t say my times have been particularly good but my main goal these days is just to get out there and not worry too much about the pace. Here are some of my latest stats. For some reason I can only get the time on my latest workout to show but I’ve put the pace below the other two.

This was the first run I’ve done without Eli in a long time. I thought I would be faster without him but it seems his excitement fuels us along.

IMG_3747

Run 2. Pace 8.28.

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Run 3. Pace 8.09.

IMG_3750

As you can see, I’m holding steady, not really improving my pace right now. But my hope is that all this winter running will make my summer running faster when the weather improves. We’ll see.

From my love of running to my love of smoothies.

Even with the cold weather I’ve been making a ton of smoothies. They make meeting my daily calcium quota so much easier and the flavors are endless.

The smoothie below has quickly become my new favorite. I’ve made it two days in a row and it was just as good today as it was yesterday.

It tastes a lot like a chocolate milkshake with much healthier ingredients. I’m sure you could add a handful of kale to it as well without affecting the flavor too much if you’re looking for some added nutrients.

Chocolate Peanut Butter Breakfast Smoothie (vegan, gluten-free)

1 banana

1 tbsp unsweetened cocoa

2 tbsp chia seeds

1 tbsp natural peanut butter

1 cup unsweetened or vanilla flavored almond milk

3-4 ice cubes, depending on how icy you want it (see note)

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smoothie ingredients

Add all ingredients to a blender and blend until combined.

Note: I often have almond milk that is about to expire. When I have extra I freeze the milk in ice-cube trays then store in Ziplocs. I often use a couple of almond milk cubes in place of the ice cubes. If I use almond milk cubes, I cut back the fresh almond milk to half a cup.

Also,the glasses pictured below are teeny tiny, this recipe yields enough for one smoothie.

Chocolate Peanut Butter SmoothieChocolate Peanut Butter Smoothie DSC_0127

 

Dessert for breakfast.

Enjoy and Exhale!