Blog

I started week two of C25K this week. So far it’s noticeably easier this time around and I feel that’s a testament to how my level of fitness has increased over the years. It’s also a huge help that I’ve kept up with a daily yoga practice. My legs were sore last week but daily stretching with yoga, plus a longer class on Thursday night, has really helped make the soreness barely noticeable. This week I also upped my speed in half of the segments that I’m running. The program this week has me alternating running for 1.5 mins and walking for 2 mins for a total of about 29 minutes. I was excited to break the two mile mark yesterday and will try to up my speed when I run again tomorrow. I will say I’m missing my HiiT workouts. I had to shift things around to make room for running so I’m taking a break from HiiT and Kettlebell 2-3 days/wk to running 3 days/wk. While running is great to build my cardio, it’s also a bit boring (especially when compared to HiiT), and it’s not dynamic so it’s uber-focused on legs and core so the rest of my body is just happy I’m continuing to climb and do yoga to keep it active.

I reached a new height in climbing today by killing a 5.9+ route. Regular climbers may not find this impressive, but for me it was a big deal. I specifically chose the route because it had very few jugs and was mostly slopers, pinchers and globes. I hate all of those, though slopers and I have become friendly lately. I’ll also admit the two globes thrown into that route proved to be really nice resting points. But pinchers? We’re still not cool, pinchers. For the non-climbers that read my blog I will eventually explain more about those different holds so sorry if you feel left in the dark for now.

I realized it’s been a long time since I’ve posted a new smoothie recipe, so here’s my current favorite:

Pineapple Mango Smoothie:

Ingredients:

• 1/2 cup vanilla coconut milk (recipe here)
• 1/2 cup pomegranate juice
• 1 tbsp flax seed (if your blender won’t pulverize this buy it ground)
• handful fresh baby spinach
• 1/2 cup frozen mangos
• 1/2 cup frozen pineapple

Blend it up in the mixer of your choice! I still love my Vitamix and make smoothies for myself and my partner every morning. If you’d like to indulge in the rest of the meal pictured above, make yourself some Scrambled Eggs with Spinach!

Scrambled Eggs with Spinach (yes, this may sound simple but I’m posting the recipe because I believe my scrambled eggs are recipe-worthy)

Ingredients:

• two eggs (preferably free-range organic, even better if they’re local)
• 1 tbsp unsweetened coconut milk (recipe here, omit vanilla and sweetener)
• handful baby spinach
• 1 tbsp coconut oil (or fat of your choosing)
• salt and pepper to taste

Directions:

1. Melt oil in pan over medium-low
2. Beat eggs with milk, salt and pepper until slightly frothy.
3. Add eggs to pan and move continuously. This is the biggest trick to making light, fluffy eggs; keep them moving constantly. I like to use a heat-safe silicon spatula to keep folding them in on each other.
4. When eggs are barely firm (maybe 20-30 seconds in the pan) add the spinach.
5. Continue moving constantly until they reach desired firmness and spinach has wilted.

Now have your smoothie and scramble and go take over the world! 😉

Share