Who’s excited it’s Friday?? I’m excited it’s Friday, for no other reason that it seems appropriate to be happy it’s Friday!
After a week of running with my new Garmin 205, I can officially say I’m in love. It provides an extra incentive to get up at 4:30am in the morning to go for my runs. I especially like the interval feature, which notifies me with a “ding, ding, ding” when an interval starts and stops. Very helpful!
Thursday was my first “scheduled” interval run on my half-marathon schedule. I ran 6 X 800m intervals with a 400m recovery jog in between. I would have run with Shari, but her marathon training schedule conflicted with mine. Thus, I ran my intervals alone, which probably accounts for the subsequent decreases in pace. I was losing my mojo! It really helps to run intervals with someone who has a pace comparable to your own. They challenge you to run faster than what you could probably do alone. Plus, it simulates racing conditions when you will have others running against you.
Warm up: 1 mile
Interval 1: 800m @ 6:14 pace
Interval 2: 800m @ 6:27 pace
Interval 3: 800m @ 6:38 pace
Interval 4: 800m @ 6:58 pace
Interval 5: 800m @ 6:38 pace
Interval 6: 800m @ 6:56 pace
Cool down: 1 mile
TOTAL Distance: 6.32 miles
1. Always eat AB sandwich with a fork and knife. This makes the sandwich last sooooo mucccchhhhhh looonnnnggggger.
2. Water taste better when consumed out of an old almond butter jar.
3. Use a dessert fork whenever possible. They are cute and force me to eat smaller bites.
4. Iced tea spoons are the way to go, no matter what you’re eating.
3/4 cup greek yogurt
1/4 cup rolled oats
1 chilled banana, sliced or mashed
pumpkin pie spice
Option Add-Ins: Chia seeds, Flax seeds, Toasted Wheat Germ, Blueberries
Mix and Mash. Serve. Enjoy.
4. Unusual utensils, such as spoons with holes that say FUEL, only serve to make your food taste better.
[granola, Quaker Cinnamon Oatmeal Squares, puffed millet, blueberries, cinnamon, milk]
5. Food is more attractive and delicious on unusually LONG serving plates!
[This plate is not a joke!]
This was probably not intended to be used as a dinner or lunch plate. In fact, I can almost guarantee it was not meant for that purpose. But I like eating off of cool dishes, and this fit that bill. My mom found it on sale while out shopping the other day (a mom who knows the way into her foodie daugher’s heart). It served as the perfect platter to plate my lunch!
Lunch features yet another hummus recipe. Yes, I have a penchant for eating and making hummus! This recipe had to be made though. Several years ago while searching for hummus recipe that didn’t require tahini, I found a recipe called “Super Healthy Hummus.” In place of the tahini, they used yogurt and extra virgin olive oil. I have made hummus with and without tahini, and must say this is my preferred method. The flavor is ridiculously good. The mellow tasting yogurt allows the garlic and chickpeas to dominate. I added more garlic to give it more bang.
I spread it on a tortilla and added steamed asparagus, spinach, and tomatoes. A delicious combination. I would highly recommend making a wrap with hummus or avocado, and steamed asparagus. The steamed asparagus adds nice crunch
Super Healthy Hummus (adapted from a website several years ago)
This is by far my favorite hummus. I used to default and buy my hummus from the store, but not after trying this variety. It is a wonderful balance of flavor, texture, and satisfaction!
1 can no-salt-added chickpeas
1/4 cup yogurt (greek or regular)
2-3 t EVOO
3-6 cloves garlic
1/4 t salt
1/4 t paprika
1/8 t pepper
Add all ingredients to a food processor and process until smooth. Taste for flavor and adjust as necessary. Serve.
Is there a food or product you prefer to home-make as rather than buy at the store? Hummus, soups, and breads always taste better homemade. Unfortunately, I’m not Martha Stewart and usually resort to buying store bought bread. I am going to work on making more of my own bread this month.