• My Longest Run Since October {8 Miles}

    April 2, 2013

    Hi, friends! Happy Tuesday!

    Breakfast

    Yesterday started bright and early with a breakfast blast from the past: a French Toast Breakfast Scramble! I haven’t made one of these babies in weeks now, but it was just as delicious as I remembered. I added a big ol’ scoop of Teddie peanut butter to it. Delish!

    089-001

    I also drank a glass of Dandy Blend with almond milk with breakfast. We were out of decaf iced coffee, so I whipped up a batch of Dandy Blend (you just mix it with water).

    092

    Snack

    Mid-morning, I stopped working and snacked on a rice cake with Teddie peanut butter. I had plans to do my long run in a little bit, but I was starting to feel hungry, so I ate a snack to hold me over. I can’t exercise on an empty stomach!

    003

    Workout

    Then, I headed outside for a glorious 8 miles—the longest run I’ve done since October! I have to admit, the first couple of miles totally blew (they were exhausting and I felt like crap), but, by mile 3 or so, I started to get into a groove and the whole running thing came back to me.

    8 mile run

    Since I’m a crazy person and partaking in my box’s Burpee Challenge, I incorporated some burpees into my run yesterday. Ninety burpees was my goal for the day, so I split them into 3 sets of 30. I did 30 when I started my run, 30 at the mid-point, and 30 when I finished. It definitely added a challenge to yesterday’s workout!

    Burpee_Run_Burpee_001

    The final 30 burpees were definitely the hardest…

    30_Burpees

    Lunch

    After my run, I stretched, showered, and then made lunch, which was Trader Joe’s fried rice with turkey meatballs.

    045

    I also ate a few dates with peanut butter.

    048

    Dinner

    Last night’s dinner was a delicious one, and it was inspired by this recipe. This meal is so simple to make and came together in no time at all. Definitely a keeper!

    Turkey & Spinach Sweet Potato Hash

    Ingredients:

    • 2 tbsp extra virgin olive oil
    • 2 medium-large sweet potatoes
    • 1 medium onion
    • 1 pound ground turkey
    • 1 tbsp garlic powder
    • 1/4 tsp cinnamon
    • 2-4 handfuls of fresh spinach

    Directions:

    1. Dice sweet potato into small pieces and then add them to a large sauté pan with olive oil, garlic powder, and cinnamon. Coat sweet potatoes in olive oil and cook on medium heat for 5 minutes. While sweet potatoes are cooking, dice onion.
    2. Add ground turkey to the pan with the sweet potatoes. Break it up with a fork as it cooks. Add onion.
    3. Continue to cook sweet potatoes, turkey, and onion until turkey is no longer pink and sweet potatoes begin to soften.
    4. When sweet potatoes are soft, add spinach and cook until it is wilted.
    5. Remove pan from heat and serve immediately.

    052

    I love, love, love this meal! It’s seriously so easy—just throw it all in a pan, stir occasionally, and, voilà, you have a nutritious, delicious, and super satisfying dinner!

    turkey_&_spinach_sweet_potato_hash_

    After dinner, I ate a couple of sugar cookies with sprinkles from Easter. Holy yum!

    064

    Health News & Views

    Recently, I enjoyed a couple of wonderfully relaxing and indulgent vacations. Eat, drink, and be merry was the name of the game, but I didn’t allow myself to go overboard either. I didn’t want to come back from my vacation feeling worse than when I left!

    Are you planning a vacation this season? If so, here are a few tips for staying healthy!

    3 Tips for Staying Healthy on Spring Break

    Question of the Day

    Would you rather…

    Run or do burpees?

    Eat a sugar cookie or a chocolate chip cookie?

    Get licked by a dog or a cat?

    P.S. Just a reminder that Abby’s Kick Ass Virtual 5K is one week from today! I hope you decide to participate! You can win all sorts of great prizes!

    Pin It

    { 3 comments… read them below or add one }

    Hillary April 15, 2014 at 9:49 am

    Tina, I finally made this recipe! It was absolutely delicious! I’m curious as to how you have changed this up – we were missing cinnamon, mind you, but I feel like with some spice changeups, it could be really versatile. Any suggestions?

    Thank you as always and tick tock tick tock, can’t wait to “meet” Hoppity!

    Reply

    wendy June 1, 2014 at 4:33 am

    Nice! How do you not burn it in the stainless steel pan? Whenever i do diced potatoes in mine i end up with a burnt crust at the bottom.

    Reply

    Nikki Palmer September 14, 2014 at 5:44 pm

    This was a very yummy recipe :) I don’t cook very often (or well), but hubs loved this! Actually ate leftovers

    Reply

    Leave a Comment

    { 5 trackbacks }

    Previous post:

    Next post: