hair and here and everywhere

This is going to be a quickie of a post, because I have to get everything ready for tomorrow’s early morning.  I’ll be up at 5:45, potentially running by 6, back by 6:45 and out the door by 7:45. 

The internship starts tomorrow….ahhh!!

Now that I have that out of my system, let’s move on.  This morning was my rest day, which meant I had a little bit of extra time to savor breakfast.  I took advantage of a slow-paced morning and ate my “un”overnight oats outside on the deck. 😀

Sometimes I use “rest days” as a means to have complete, utter rest.  And other times—such as today—I use it as a means to fit in some low-key yoga and a long walk.  I treasure these types of rest days.  I love a morning yoga session, and nothing clears the head like a really long, morning walk. 😀

Post-walk: Snyder’s Organic Whole Wheat & Oats pretzels with a cheesestick

I knew I’d be eating a late lunch since I was heading out for a hair cut, so I snagged an apple to-go.

I’m pretty much in love with my hairdresser.  Just thought I’d throw that out there.

It’s not like I leave looking like Jennifer Aniston, mind you.  But it makes me incredibly happy, that my hairdresser actually listens to what I have to say.  If I tell her that my hair has a tendency to poof on the bottom, she understands.  She thins out my hair so it’s not as thick on the bottom (this is especially important during times of humidity!)  If I tell her that I’m looking for the edgy Katie Holmes look, she pulls out a picture and explains what she’s doing while she’s razoring the ends of my hair.

I’ve overcome my fear of getting my hair cut.  And I always leave happy.  It’s a beautiful thing.


There is an overabundance of beet greens available right now, and I’m trying desparately to use them up.  So if you happen to see a boat load of these smoothies within the next week, you’ll know exactly why. 😉

  • 1 c. frozen blueberries
  • 1 c. milk
  • 3 large handfuls of beet leaves
  • topping: Natures Path Pumpkin Flax Granola and a scoop of PB&Company’s honey roasted peanut butter

So refreshing!  I love sneaking in so many greens in this way. 😀

Afternoon Snack: Trader Joe’s Raisin Bran Cereal with milk

This afternoon’s weather forecast: 94 degrees.  Hot.  Humid.  Sunny.

If this is not the perfect excuse to cook up a batch of black bean burgers (click for recipe,) I honestly don’t know what is.  I followed the recipe to a T, but added in an extra tablespoon of worcestershire sauce and some diced green bell peppers.

On the side, I roasted some sweet potato fries and sauteed a cabbage head (with lots of mustard…trust me, this flavor combo works!)

I’m loving these Trader Joe’s whole wheat rolls.  They’re the perfect size, made with 100% stoneground whole wheat, and have a nice, fluffy texture.  I like having some in the freezer for when I want a quick, impromptu black bean burger fest. 😀

+ post dinner sweetness in the form of Green and Black’s 85% dark. 

I’m so nervous for tomorrow.  Excited, yes.  But nervous too.   Giving a presentation on my own life shouldn’t be as nerve racking as I’m making it out to be, but it kind of is.  Even more so then any of the other presentation  that I’ve ever given.  Strange! 

Anyways, I’m off to make sure I know what I’m wearing tomorrow, while getting myself somewhat organized too.  Hope you guys had a great day…tomorrow is HUMP DAY!

Question: Do you like having your hair cut, or do you dread it?  Are you constantly trying new styles or do you stick to the tried and true?  I go through spurts.  Sometimes I’ll try something completely new, and other times I’ll go for years before switching things up. 😀


Running and Roasting

Not watching tv last night was a little like getting my teeth pulled.  Slightly unbearable but completely irreversible.  Once I set my mind to something, there’s absolutely no going back.  Unfortunately, however, that old adage of “you want what you can’t have” is very, very true.  Which is why, by the way, you should never set any food as “off-limits.”  You’ll just crave it.  A lot.  Trust me.

Anyways, I survived my very first day of strength training and no tv.  And aside from a little bit of dramatization and agony, I lived to tell the story. 


Supposedly today is the last day of 60 degree temperatures, and so I decided to once again take advantage of it with some warmth, in the form of a big ol’ bowl of oatbran.

  • 1/4 c. oat bran
  • 1/4 c. wheat bran
  • 1 apple, diced
  • 1 c. milk + 3/4 c. water
  • cinnamon and nutmeg
  • toppings: 1 tsp chia seeds, 2 T. Galaxy Granola and a scoop of Teddy peanut butter

Morning Snack: Cantaloupe!!!!

I broke away from homework for a little while in order to fit in a morning run.  And I’m so glad I did.  My legs felt wonderful, my knees were pain free, and I was completely, 100%, totally enjoying myself.  I found myself running up a hill (which my dad and I call “Victory Hill”) which I haven’t run since before my knee injury in February.  I celebrated with a little Rocky dance at the top.  :mrgreen:

That being said, I still plan on continuing with cross-training.  Biking has been great for my running performance and knee problems, and I’d like to keep at it.  Once the warmer weather comes around, maybe I’ll throw some swimming in there too!


Two whole wheat toasts with butter.  Raw vegetables.  One whole egg and one extra egg white.

I almost always crave fried eggs after a morning run. 

Afternoon Snack: 6-oz. plain yogurt + 2 T. crushed flax, 2 T. Galaxy Granola Maple Pecan Quinoa, and a scoop of PB&Company Dark Chocolate Dreams Peanut Butter…

…I think I’m addicted!


When it comes to cooking beets, roasting is where it’s at.  Some people prefer them bottled in vinegar.  Some people eat them raw.  Some people puree them into a smoothie or a soup.  I’ll eat them any which way, but if given the choice, I will always—always, always—opt for the roasted beet. 

Simply preheat the oven to 425 degrees F., and cook the diced beets (which I toss with a little olive oil and sea salt) for about 25-30 minutes, flipping halfway through.  Voila.  Roasted, caramelized, sweet perfection.  It will make even the most simplest of salads seem gourmet.

The Salad

  • mixed greens
  • cucumbers
  • tomato slices
  • roasted carrots and beets (I chopped the carrots onto the same baking pan as the beets)
  • 2 T. each of walnuts and feta cheese
  • 1 tsp olive oil, drizzled on top

+ 2 slices of toasted, homemade whole wheat bread. 

+ dessert!

I’ve been hanging on to the last of my Coconut Bliss coupons for a while now, and finally decided to pick up the Dark Chocolate Dreams this week.  Honestly, I can’t decide which flavor was my favorite, but this one is definitely high up on the list.  It was intensely dark and creamy.  And we all know how much I love my dark chocolate. 😉 

Off to chillax with a snack and a good book!  I’m moving on to “sarah’s key” now, which I’m really excited to start.   


Question: Have you ever tried roasting your vegetables, and if so, what is your favorite vegetable to roast?  Definitely beets.  And brussels sprouts.  😀