Since I got sick last week and missed a day of Couch to 5K training, I’m having to make it up this week, which means waking up at 6:30 each morning to hit the pavement. I’m a little scared to admit I might be enjoying it. Well, not when the alarm goes off…. because then I want to hurl my iPhone (AKA, my alarm) at the wall and snuggle back under the covers as it shatters into a million pieces. But afterwards, I feel awesome. 🙂
Today pushed me. The session was a little longer (32 minutes instead of 28) and it involved more running and less walking. There were 2 segments of 5 minute jogs thrown in, and although I jogged the whole time, I had to push. All you runners out there may be giggling at me ::hello insecurity… nice of you to pop up and say hello::, but this C25K is pushing me… and I like it!
By the time I got home I felt a little woozy and weak. I haven’t been eating before I head out in the mornings, which is 100% against what I tell others to do. But I get cramps if I eat within an hour of running, and I don’t want to have to wake up an earlier (mostly because I don’t think my body would be capable of waking up any earlier ;)).
OK runners… I need your help… any tips?!
The good news it that I made a refueling smoothie that could easily put any Smoothie King smoothie to SHAME.
1 handful frozen, mixed, organic berries
1/2 frozen banana
giant handful of organic spinach
1 scoop whey protein powder-vanilla
1 scoop of flax seeds
‘enough’ skim organic milk to make it blend
Possibly the best smoothie I have ever made. Boy, did it hit the spot!!
Speaking of delicious recipes, I made a new soup last night that rocked my face off. Yes, I know it is still 100 degrees out, but I am SO ready for soups that I decided to ignore that fact. I cranked the AC to cool off the inside (Shhhh! Don’t tell Hubbs 😉) and got to chopping!
Ballin’ Black Bean Soup
-slightly modified from Good Housekeeping-
I chopped up:
- 2 medium carrots, chopped
- 2 clove(s) garlic, finely chopped
- 1 large (10- to 12-ounce) onion, chopped
- 1 medium (4- to 6-ounce) red pepper, chopped
- 3-4 stalks of celery
Then I added all the veggies to a saucepan with 1 Tbsp of olive oil and let them cook on medium-high until soft (about 10-15 minutes)
I reduced the heat to low, then I added:
2 tsp ground cumin
1/4 tsp crushed red pepper flakes
sprinkle of kosher salt
2 c water
2 cans black beans (drained & rinsed)
1 can (14 oz) of chicken broth (reduced sodium)
Let it cook on low for about 15 minutes, so the flavors can blend.
***Close your eyes for a second a deeply inhale… YUMMMmmm***
Ok, back to the recipe. Scoop out 3 cups of the soup and place in blender.
Take the center out of the top to allow the steam to escape
then, puree away!
Add the puree back into the pot with the rest of the soup and stir to mix. Then stir in 1/4 c chopped cilantro and 1 Tbsp of fresh lime juice.
Serve it UP!
Not only is the soup DELICIOUS, check out it’s nutrition facts:
Per Serving (whole pot makes 6 servings)
3 g fat
33 g carbs
9 g protein
And it is filling! I topped mine with light sour cream and a cilantro sprig to make it pretty.
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Questions of the day: do you exercise in the morning? If so, do you eat prior? Any tips for this wanna-be runner? 🙂