Apparently, the weather doesn’t care if fall is official.  It would much rather be summer.  Who am I to argue?

My morning run consisted of all good things.

Feeling good for 5 miles…well.  Let’s be honest.  Feeling good for 4 miles.  That first mile seems to always feel a bit creeky.

Sunny sky.

And a running revelation.  Don’t you love when this happens? 

What was my running revelation?  Well, I’ll tell you. 

It occurred to me as I was running along on my third mile, that I used to beat myself up over taking a walking break during a morning run. 

“Sarah, where’s your endurance?”  “You’re giving up!”  “Wimpy, wimpy, wimpy!”

And now?  Now, I’m convinced that taking the occasional walking break is not only okay, but it can also be extremely beneficial.   It’s part of living intuitively.  We hear so much about intuitive eating, but what about intuitive exercising?  Whether you’re having an ‘off day’ or are increasing your mileage, plan on structuring in some walking breaks.  This doesn’t mean taking a break whenever you grow tired and it doesn’t mean never pushing yourself—which really does help to build endurance.  But it means respecting what your body is telling you. 

If you’re experiencing abnormal pain related to an injury, STOP running.  And if you find that you’re becoming tired or starting to slouch, take a walking break!   A slouched, tired running form can cause you to run differently, leading to injuries. 

BREAKFAST

Libby and I, we’ve been best friends lately. 

• 1/2 c. uncooked oatmeal
• cinnamon + nutmeg
• 1 banana, thinly sliced
• 6-oz. plain yogurt
• 1/2 c. canned Libby pumpkin
• topping: 2 T. walnuts, Natures Path Pumpkin Flax Granola

I chomped my way through this bowl of deliciousness before heading out for my run.  It was easy on my stomach.  Dairy used to bother me on my runs, but no more.  I think I’ve built up a tolerance level. 😉

Post run, I was starving. 

As in, “is it lunch time even though it’s only 10 o’clock” kind of starving.

One whole wheat tortilla wrapped with ricotta cheese later, I was again feeling like my normal self.

LUNCH

Chopsticks.

Whole wheat bunny crackers.

Deliciousness.

• mesculin greens
• carrot
• cucumber
• tomato
• garbanzo beans (about 1/2 c.)
• 2 T. dried cranberries
• black olives, sliced
• feta cheeese (about 2 T.)
• olive oil

There’s something about having a day off that makes me crave Starbucks.  I’m so glad there isn’t one too close to my house.  I could foresee the following scenarios happening all too frequently:

“Oh, it’s Monday, I think I’ll treat myself to a morning latte.”

“Oh, it’s Hump Day, Starbucks would be a fun treat.”

“Oh, it’s Saturday, I think I’ll hit up Starbucks with Nicole for a coffee date.”

“Oh…”

You get the picture.  My entire paycheck would end up in Starbucks’ wallet.  It wouldn’t be pretty. 😉

Today I went with a grande soy misto with one pump of toffee mocha.  Mmmm….

Afternoon Snack: almonds and grapes

DINNER

If I had to choose just one thing to cook for the rest of my life, I would choose soups.  At least, for the time being.  Next month I may say differently.  But for now?  Soups!

This is one of my favorites.  It’s simple, rustic, and super hearty.  You could easily make this vegetarian by substituting vegetable broth for the chicken broth.  That being said, however, nothing quite takes the place of a homemade chicken stock in this soup.  The next time you boil a chicken, save the broth specifically for this soup.  It is definitely worth it. 😀

Mushroom Barley Soup
from the Culinary Institute of America, “Book of Soups” with some minor variations

• 1 T. olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 c. sliced portobello mushrooms
• 2 qts. chicken broth
• 1/2-3/4 c. pearl barley
• 1/2 tsp salt, or to taste
• 1/2 tsp black pepper
• 1 T. parsley
• 2 T. balsamic vinegar

1. Heat the oil in a soup pot over medium heat.  Add onion and cook, stirring frequently, about 10 minutes
2. Add vegetables up to mushrooms.  Stir, cover and cook on low for 3-4 minutes.
3. Remove cover and add broth and barley.  Bring to a simmer and cook until barley is tender, about 30 minutes.
4. Season with salt and pepper.  Stir in the parsley.  Stir in vinegar.  Serve in heated bowls.
5. ENJOY! 😀

A pear for dessert!

I’m off for a walk.  Nothing celebrates the upcoming weekend like a relaxing after-dinner walk. 😀

Question: Do you take walking breaks during runs? 

AND/OR

Question: If you were to cook one type of meal for the rest of your life, what would it be? 

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