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.  😀