Hi friends! Welcome back from the weekend. I hope it was great, mine sure was!
One of the great things was my run this weekend! I don’t know how I managed to pull it off, but I actually made it through the whole 160 minute run on Saturday. I was completely anticipating pain-city and having to stop. My coach gave me the go-ahead to run as long as I didn’t have any sharp pains; discomfort was okay to run through. Remarkably, it stayed at that!
To set myself up for success, I wore compression sleeves, ran super slow, and stopped at all of the water stops (and stretched at several). The most important thing was that I made it. Almost 16 miles – my longest EVER! I kind of looked at this run as a deciding factor as to whether or not I’ll be able to complete the marathon in a few more weeks. I’m happy to say that after running this, it seems much more realistic 🙂
I made sure to stretch and ice a lot afterwards, along with wearing my compression socks during my post-run nap. Those things work wonders.
Later that night, my friends and I celebrated my birthday! It’s actually not until Friday, but we all have busy schedules next weekend, so we did it a little early.
They were super sweet and brought a cake before our festivities out on the town…
Such a fun time! I feel so lucky to have such great friends 🙂
On Sunday, I got my hair cut. It was MUCH needed. I think the last time it was cut was summer maybe…? Oops! My dad’s cousin’s sister-in-law ( there is probably an easier way to describe that relationship?) cuts hair, so I had fun chatting with her while she snipped away. (P.S. She also has a blog and bakes some very tasty/creative things…check it out here!)
Now onto the semi-recipe to share with you. I say semi because it’s something I’ve made before, but I just discovered how I like to eat it best.
Quinoa Fried “Rice” (w/optional Peanut Flour Sauce)
Prep time: 2 Min
Cook time: 10 min
- 1 Cup frozen asian veggie blend (or whatever frozen veggies you feel like)
- 1 cup cooked quinoa
- 1 egg + 1 egg white
Peanut Flour Sauce (Optional)
- 2 tbsp PB powder
- 1 tbsp soy sauce
- 1.5 tbsp warm water
- .5 tbsp rice vinegar
- shake of garlic powder & ginger powder (optional)
1. Spray a medium size pan with cooking spray. Heat medium-high, add veggies when hot.
2. When veggies are tender/warm, add quinoa and heat through. Turn heat to medium-low.
3. Using a spatula, push veggies and quinoa to the side. Crack egg + egg white into pan. When they begin to cook, add a splash of water and stir. Continue to stir until eggs are cooked and everything is well combined.
Sauce: Mix all ingredients. Stir into pan, or leave to drizzle on top.
My epitome today was that I actually like this without the sauce stirred in. Maybe this is kind of weird, but I like things plain sometimes. I drizzled the sauce on some of it, but the rest I ate plain with just some salt & pepper on top. Delicious both ways!
babysitting 3 y/o girl, she playing with her named “Tigah”
Girl: Tigah used to be a baby, and I used to be a baby
Me: Yep, everyone used to be a baby. Do you know how old Tigah is now?
Girl: Ummmm…he’s 5….16ths!