I am having a tough time recovering from this half marathon! I think it was the combination of the effort I put into it with the extra cold conditions that took a toll on my body because I went into the race super rested. I was really sore for two days and now I just have a lingering tiredness. I took two complete rest days after the race and today I made my way back to light exercise. I felt more energized and better overall after I moved around a bit. It’s been a long time since I’ve felt this way so I’m listening to my body and being kind with rest and good nutrition.

I have been eating  some pretty great things to fuel + refuel my body around this race. It’s been over a week since my last recent eats post so let’s get to it!

I always have to start with the obligatory smoothie picture. I have stopped taking daily photos of them at this point but when I have a new and delicious combination, I like to share. I can’t get enough of this one. It’s frozen bananas, frozen strawberries, frozen blueberries, spinach, dates, plain greek yogurt, peanut butter, pumpkin pie spice and almond milk topped with Purely Elizabeth Pumpkin Fig Granola. This granola is ridiculous! It’s crunchy and full of good stuff like figs, quinoa and chia seeds. The flavor is salty and sweet all at the same time. I love it! It was a little pricy at $6.99 but totally worth the splurge. Try it!!!

I have been craving sandwiches and wraps since the weather has changed. Loved this open faced sandwich with sourdough, whole grain dijon mustard, honey, avocado, turkey and colby-jack.

Wrap with fig spread, turkey, smoked gouda and arugula.

Super simple egg sandwich with sourdough, salted butter, a perfect egg and melted cheddar. This was probably the best thing I ate all week (and I ate some pretty amazing stuff). It was just so comforting.

I have been squeezing some salads between the carbs and melted cheese cravings. This is spinach, arugula, turkey, apple, avocado, walnuts, feta and dried cranberries with a honey dijon balsamic vinaigrette.

Same salad as above but sub pears for apples and almonds for walnuts. I love adding fresh fruit to my salads. The nut + fruit + cheese combo is my fave.

This beautiful salad was from Luna’s Living Kitchen and featured all kinds of good stuff like arugula, greens, glazed pecans, raisins, avocado, pears, spiralized veggies and more. I had it topped with a veggie burger.

Half marathon recovery meal. Sushi extravaganza enjoyed on the couch and under a blanket.

Brisket, egg and cheese breakfast tacos at The Porch in Winston-Salem.

I made this salad for a girl’s night and topped it with maple soy salmon. I’ll be sharing the recipe on the blog because it was so good.

It’s always a good idea to make a meal out of a cheese plate.

Cupcakes are also always a good idea. We all took forks to this plate at girl’s night last week.

And we’ll round it out with the best cookies ever. I am seriously obsessed with these flourless peanut butter chocolate chip cookies. I make them all the time. They take two seconds to whip up and are so thick, chewy and perfectly peanut buttery. If you haven’t tried them…get on it!

So that’s what I’ve been eating lately. Not bad, right?

What have you been craving since the days have gotten shorter and cooler?