I hope that your week is off to a great start. In case you don’t follow PBR on Facebook, I must share this photo that I posted this morning. And if you do follow me there, who doesn’t want to see this cuteness again? It makes me happy every time I look at it.
(source)
Okay, now that we’re all smiling I have a few little things to share…
– Check out my interview with Digital Running. I connected with the editor of Digital Running quite a while ago and we’ve kept up via facebook. I was excited when she invited me to be a featured runner for their “Catching Up” series. Digital Running is a great source for information on all things running but the coolest thing the do is organize groups for events like Ragnar relays and marathons. I have been interested in doing a Ragnar relay with a Digital Running group for about a year now…I need to make it happen! They send you training plans and coordinate all the logistics of the event. Pretty sweet!
– Recently I answered some questions on Boot Camps and Adventure Racing for articles featured on Nissan’s Innovation for Endurance site. Innovation for Endurance provides information on cycling, running and general fitness along with ways to engage and interact and chances to win prizes.
It’s been a few days since I’ve shared food with you so here is a look at the weekend. It looks generally healthy from the surface but read on.
Saturday lunch was a big egg scramble with kale, zucchini, mushrooms, sundried tomatoes and goat gouda. Served over sliced tomatoes with avocado.
Chicken stuffed with brie, spinach and peaches for dinner on Saturday. Sauteed zucchini and gorgonzola foccacia on the side.
This is where things started to go downhill. I made these frosted sugar cookies (the big fluffy kind like the grocery store) on Saturday afternoon and managed to eat four of them in a 24-hour time span. I’m very happy with my decision to 1/3 the original recipe and also to give away the remaining cookies. They are no longer in my possession! These may be some of the best cookies I have ever made. And dangerously easy. I was eating them with breakfast, lunch and dinner. Literally, breakfast Sunday morning before my yoga workshop was coffee, peanut butter and banana toast and a cookie. Nothing like a sugar cookie with frosting to get you ready to flip, twist and bend. 😉
Salad for Sunday lunch with all kinds of good toppings.
And a healthy Sunday dinner to wrap up the weekend. This meal was so simple to prepare. I tossed the tofu in Trader Joe’s Island Soyaki Sauce and then placed it on a baking sheet. On a separate baking sheet I prepared broccoli and mushrooms with olive oil and lemon pepper and then sweet potatoes with a little bit of coconut oil. I baked it all at 400 for about 20-25 minutes, flipping/stirring once.
And then this…
I think I was the last customer in line at TCBY last night. One minute I was watching the Olympics and the next minute I was competing in my own Olympic quest to get to TCBY before they closed. Life is far too short to work so hard and not enjoy treats when you want them. It was a perfect end to a weekend that was both wonderful and stressful all that the same time. I’ll just be grateful for the amazing moments.
