6 at 6

6 miles at 6am.  Followed by these delicious babies.  *Insert emoji with heart eyes*
3 ingredients and the easiest pancakes you’ll ever flip.  Plus they’re heallllthy.  Go get that beta-carotene!

gfpancakes

Paleo Grain Free Pumpkin Pancakes
From Wellness Mama
INGREDIENTS:

2 eggs
¼ cup pumpkin puree
⅛ tsp. cinnamon
Coconut oil for the pan
DIRECTIONS:

  1. Heat pan over medium heat.  Melt coconut oil to coat pan (use about ¼ tsp. of coconut oil for each pancake).
  2. Whisk together the eggs, pumpkin puree and cinnamon.
  3. Use about two tablespoons of batter for each pancake.
  4. Cook until the edges start to firm and appear golden.
  5. Carefully flip and cook on the other side.
  6. Serve with your choice of raw honey, pure maple syrup or ghee.  Makes about 4 pancakes.

iFeliz Cinco!

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This has been a great weekend for running.  I didn’t have training Saturday so I was able to run 8 miles even though I was kind of stiff and sore.  The weather was absolutely perfect.  Afterwards I treated myself to an acai bowl and a great view at Swami’s.  I kind of wish every Saturday could be like this one!

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Today I ran the same route as Sat, but added an additional mile out, resulting in a 10 mile run.  It was a little gloomier, but pretty humid.  I could have used a little more breeze.  Coincidentally my newfound parking spot makes it oh so convenient to frequent my favorite little hippie/health shack.  Today I went for double trouble with a Lina Spiralina smoothie (apple juice, peaches, strawberries, raspberries and spiralina) and an iced coffee.  Overall, I was satisfied with my ability to run 2 longer runs in one weekend.  This might be a trend for upcoming weekends, as I’m thinking I should start increasing my weekly mileage.

And finally, it’s Cinco de Mayo.  After a day sans-margaritas, mexican beers and tortilla chips, I felt the need to do something holiday-spirited.  So for dinner we made these beauties I spotted on Fed and Fit.  I served them over a simple salad of arugula dressed with lemon and olive oil, some diced tomatoes and oven-roasted orange and yellow bell peppers.  It made for a very festive and healthy iCinco de Mayo!

photoPaleo Stuffed Avocados with Cilantro Cream Sauce
From Fed and Fit
INGREDIENTS:
1 lb chicken breast, cut up into tenders
1 Tbsp. olive oil
1 container low sodium chicken broth
3 Hass avocados
1 can {14 fl oz) full-fat coconut milk
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
2 tsp. salt
1 tsp. black pepper
½ cup cilantro, chopped
4 limes, juiced
DIRECTIONS:

  1. Preheat the oven to 400 degrees F.
  2. Preheat olive oil over medium heat.  Add chicken breasts and cook until you start to see white edges around the meat (about 2 minutes).  Flip and cook for an additional 2 minutes.
  3. Then add the chicken broth to cover the meat.  Reduce heat, cover, and let simmer for about 20 minutes.
  4. Remove the meat from the pan and shred with two forks.
  5. Add the cumin, chili powder, salt and pepper to the chicken.  Mix together.
  6. Cut the avocados in half and remove the seeds.  Place on parchment lined baking sheet.
  7. Stuff the avocados with shredded chicken and bake in the oven for 5 minutes.
  8. To make the coconut cream sauce, mix together the coconut milk, lime juice and chopped cilantro.
  9. Remove the avocados from the oven and drizzle with the cream sauce.

Mayday Mayday

I haven’t had much to write about the past couple of days.  Monday and Tuesday I took a break and rested.  I looked and felt so beat.  Yesterday I went for a light 2 mile run without my watch because I was still sore and didn’t even want to know what pace I was running.

Now it’s already May! And with the Coronado Bridge Run in 2 weeks from Sunday and the SD Rock ‘n Roll in about 4, I decided to set some new goals:

paleo

Nutrition: Read Paleo for Athletes (just started this), eat paleo and try out some new recipes.  My recovery time from this past half marathon has been really poor, either because 1. the course was hard, 2. I fell off my paleo grind, or 3. the course was really hard.  Either way, Paleo for Athletes is shedding light on how paleo works to maximize athletic performance and increase recovery rates.
Workouts: Incorporate more early morning workouts into my schedule.  I’d like to get into the habit of going to sleep early, waking up early, doing yoga or body pump before work then running after work.
Running: Have more structured running workouts.  I feel like lately when I run I have a semi-determined length, but no determined pace.  I mainly just run according to how I’m feeling.  I would like to feel like I’m running more effectively.

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So I pulled out the book Run Less, Run Faster by Bill Pierce, Scott Murr, and Ray Moss.  This book has good running plans if you’re looking to run only 3 times a week.  Workout 1 is a track/speed workout, workout 2 is a tempo run, and workout 3 is a long run.  I attempted to use this program last year, for all of about 3-4 weeks. I kind of burned myself out because I attempted to do the speed workouts faster than prescribed.  This is exactly what you’re not supposed to do.  The plans start 12-18 weeks out (depending on the length your race).  I figured I can start next week at 15 weeks out and prepare for the America’s Finest City half marathon (I should probably sign up for this first).  I think this program could be beneficial, I just need to give it a full chance.  I feel like this time I’ll have a more practical approach, do exactly what it says and just test it out.  There’s no harm in that when my half marathons have consistently been between 1:44 and 1:47.  I’d just like to see a positive (or in terms of time, negative) difference.

Eating for the Season: Hunter Gatherer

I’ve been looking for a way to incorporate more leafy greens into my diet, to compliment my increasingly meat-centric meals.  This stir-fry is the perfect thing for when you want a warm and healthy meal.  I feel like the secret ingredient (which might be completely normal and not a secret at all) is the sugar snap peas.  They add a nice bit of crunch and work nicely with all of the other ingredients.  Option to start off with your favorite protein and work in the vegetables, or to pair with (my favorite), baked chicken wings!

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Vegetable Stir-Fry
This recipe is Whole30 and Paleo-approved
INGREDIENTS:
1 crookneck squash
1/2 eggplant
5 baby bok choy
2 cups crimini mushroom
2 cups sugar snap peas
2 cups kale, chopped
2 Tbsp. olive oil
Salt and pepper, to taste
DIRECTIONS:

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  1. Cut the squash and eggplant into half-moon pieces.  Separate the bok choy stems from the leaves.  Cut the stems at a diagonal and cut the leaves horizontally.  Keep the stems and leaves separated.
  2. Heat 2 Tbsp. oil over medium heat.
  3. Sautee squash, eggplant and bok choy stems over medium heat, for 10 minutes (or until stems start to become translucent) while intermittently stirring.
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  4. Add mushrooms and sugar snap peas and sautee for 5 minutes.photo
  5. Finally, mix in the bok choy leaves and kale and cook for 3-4 minutes.

P.S. Don’t forget to enter the Body Love Apparel Giveaway!

raw.vegan.paleo.dessert.

macaroon copyThis is my first Paleo treat!  Not to mention it’s raw and vegan too.  Who am I?
I saw this recipe on Style Activist and I immediately went out to buy the ingredients.  It’s super easy, no bake, delicious, and healthy.  What more could you want?

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Raw Salted Caramel Macaroons
From Style Activist
INGREDIENTS:
1/2 cup medjool dates, soaked for 30 minutes and pitted
1 generous cup shredded unsweetened coconut
6 Tbsp. almond meal (the real stuff with specks and skin – can be found at Trader Joes)
2 Tbsp. grade B maple syrup
2 Tbsp. coconut oil, melted
1/2 tsp. pure vanilla extract
1/2 tsp. sea salt
DIRECTIONS:

  1. Soak dates in water for 30 minutes, then remove the pits.
  2. Put the dates, shredded coconut, almond meal, maple syrup, coconut oil and vanilla extract in the food processor.  Pulse several times until it all combines.
  3. Then add 1/2 tsp. salt and pulse a few more times until a dough forms.
  4. Line a baking sheet with parchment paper. Scoop 1 Tbsp. portions of the dough and roll into a ball with your hands.
  5. Make sure to work quickly as the mixture is soft and will start to melt.
  6. Set in the fridge to rest for 15-20 minutes, or overnight, and then eat up!

Eating for the Season: Tropi-Kale Smoothie

It’s time to get back on track and eating right.  Yesterday I went for a run after traveling 6+ hours.  I was worried I was going to be sluggish and that my running was going to be affected by my change of (poor) eating habits for the past few days.  However, I felt really good, and my legs just wanted to keep moving.  It was so refreshing to be back by the big blue ocean.  I did a 4 mile run, that included my first sub-7 minute mile at 6:44! 🙂

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Ok, so now back to this week’s edition of eating for the season: another kale recipe.  This is the perfect drink to help detox your system and make you start feeling right again. I’ve gone through phases of making and liking green smoothies, and then not.  They usually start out nice and mild, but then I become a mad scientist in the kitchen.  They become increasingly more brown than green, and the flavor becomes less than appealing.  However, the other day I got a great green smoothie from the Whole Foods juice bar which jotted my memory.  “Hey, I can do this!”  photo

Tropi-Kale Smoothie
This recipe is Whole30 and Paleo-approved
INGREDIENTS:
1 cup kale
½ frozen banana
9 frozen mango chunks
¼ cup frozen pineapple bits
12 oz. coconut water

DIRECTIONS:

  1. Place all ingredients in the blender.
  2. If you don’t have a Vitamix (like I don’t), I usually set the blender to “chop ice.”
  3. Once everything has been broken down a little bit, I alternate between the “puree” and “liquefy” speeds.  Tip: If it’s hard to get moving, just add a little bit more coconut water.
  4. When it’s all blended, you should have a nice and thick, tropical tasting, green smoothie.

On The Road, On-The-Go

Ok, so I went a little gung-ho crazy at Trader Joe’s yesterday, stocking up on some healthy/paleo snacks for my trip to New Orleans this upcoming weekend to week.  Of course I won’t be able to go and not have a beignet or two, but I just wanted to make sure  that I had some healthy alternatives to reach for either on the plane or during the conference.  And you know what they say, if you fail to plan, you plan to fail!  Below are some whole ingredient products that don’t need refrigeration and should withstand some heat and movement.snacks_0

1. Apples and nut butter – I love a big, crisp and juicy apple.  Pairing this with a variety of different nut butters prevents this snack from getting dull.
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2. LARABAR – With minimal ingredients (primarily composed of a date and nut mixture), these have been my go-to energy bars since starting the Whole30.  This is a good alternative for something sweet with options like Apple Pie and Chocolate Coconut Chew!
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3. Nuts – Just good ol’ dry roasted, unsalted macadamia and hazelnuts.  These have quickly become a new addiction.

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4. Unsulfured and unsweetened dried fruit – Apple rings, pineapple rings, and dried cherries with no sulfur dioxide and no added sugar.  I love throwing these with some nuts for a homemade trail-mix of sorts.snacks_4

5. Roasted Plantain Chips – I haven’t had these before, but the only ingredients were plantains, sunflower oil, salt – they sound pretty safe.snack_5

How do you eat healthy on the road and on-the-go?