I've got another free yoga video for you guys today! This video is part 2 of the 3 part series presented by Runner's World, which features yoga videos targeted for runners. This is another video with great flow and challenging (yet achievable) poses. This video also brings focus to stretching out your legs, which is great for runners that may not stretch on their own and need that little extra nudge to do it (no one here I know, ahem).
We are well into the time of year where you see pumpkin everywhere you turn. Well, I figured it's about time I joined the bandwagon and shared this delicious and healthy pumpkin spice cookie recipe, chock full of chocolate chips, raisins and oatmeal with a healthy twist of added flax seed. This recipe got rave reviews when I brought them to a work pot-luck and the best part was, I wasn't just serving "healthy eaters."
Yoga is great practice for runners: it teaches breathing techniques, develops core stability and reinforces stretching techniques to prevent muscle imbalances. It is important to stretch after running, when your muscles are warmed and when you won't be impeding any of your training gains during your run.
There is no long story behind this post. The truth is, I found a copy cat recipe for Panera's chicken and wild rice soup on Pinterest and decided I wanted to try it But, there were two small obstacles to overcome.
Since starting this blog, the way I look at and experience food has cmpletely changed. I
have begun to look for recipe inspiration everywhere, so that I can
share it with you all (plus, I love trying to recreate things in my own
This recipe inspiration came from one of my patients, who brought these in as a thank you gift on her last day. Man does she know what I like!
Almost everyone I know has weak hips, regardless of how far they can run or how much weight they can lift. I have weak hips, my sister has weak hips, my husband has weak hips, the list goes on and on. Weak hips can lead to poor movement patterns which cause problems up and down the kinetic chain. This is because your body has to compensate for that weakness in other ways. One classic example of a poor movement pattern due to weak hips is called knee valgus, which is when your knees fall in during a squat. Another example is your hip dropping when you are walking or running.
Oatmeal in a jar is a recipe technique that has gone viral over the past few months. If you haven't tried it or heard of it, the basic idea is that you combine oats, applesauce or yogurt, a liquid, fruit and sweetener in a jar, shake it up and then stick it in the fridge for breakfast in the morning. While oatmeal in a jar is pretty delicious and ridiculously easy, now that the weather has gotten a little chillier, I am back to craving warm meals for breakfast. Enter: steel cut oatmeal in a jar.
Recently, I saw a picture of a special and fun breakfast treat called an açaí (ah-sigh-EE) bowl and I knew I had to learn more about them immediately. A little research told me that these originated in Brazil and are now very popular in warmer-weather climates such as Hawaii and Southern California. These are a delicious, refreshing treat that can be customized in so many different ways.
After making my way through all of the Fage, Chobani and Oikos yogurt flavors, I had finally grown tired of Greek yogurt. Astonishing, I know! So, I found myself desperate for a new favorite yogurt and I turned to Whole Foods to find me just that. To even the playing field, I chose all vanilla yogurts and I left the store with a basket full of Green Valley Organics, Skyr, Siggi's and Wallaby Organic yogurts.
Here is the granola recipe I promised when I posted my link to homemade yogurt. While I've been on the constant search for a perfect, healthy granola recipe that isn't full of sugar and oil, and I thought I had come close with another granola I like to make, I am proud to announce that I have found the granola recipe that will end the search.
This dessert/snack/tasty treat has become my go-to for many reasons. I will list them for you here:
- It's ridiculously easy.
- It's healthy.
- It's decadent.
- It's grape season.
Although I've lived and run in Annapolis for a year, it has taken me awhile to write a post on running trails in the area. Annapolis has a lot of great places to run, the B&A Trail, Naval Academy, and Quiet Waters Park among them, but I have never any of them to be truly impressive or unique. Then, after a tip from a friend, I happened upon this trail, out past the Naval Academy Golf Course. I found myself instantly torn: do I post about this gorgeous gem or keep this secret to myself? Well, after another trip to the trail tonight, I knew I couldn't keep it a secret any longer. You all needed to know about this place and ASAP!
During my hour commute to work, I've been listening to "The Splendid Table"," which is an NPR radio show hosted by Lynne Rossetto Kasper. It is a dangerous show to listen to it, especially on the drive home, when I'm already pretty hungry. The show has been a constant source of recipe and DIY kitchen inspiration. It was the impetus behind my almond milk experiment and countless other projects I've yet to share, including pickled garlic, preserved lemons and herbed salts.
I have a special treat for you guys today and I am ridiculously excited to introduce our first guest post ever! Meet Jason, one of the most athletic people I've ever met, who knows TONS about biking, running and fitness, in general. Probably because he does things like this: a 104-mile bike ride from Washington, DC to Dewey Beach, DE. Oh, and then just for kicks, he continued his journey up the coast back to his parent's house in Atlantic City. We were lucky enough to spend the night before the race with him and he's chronicled his journey for us here. And since Jason is going to be my go-to cycling expert (right, Jason? he's just finding this out right right now), feel free to write-in any questions for him! Welcome, Jason!
This recipe was made thanks to a little nudge from my mother, who indiscreetly handed me a Better Homes and Gardens magazine complete (or rather, incomplete) with a number of recipe pages already torn out and then tucked under the front cover. Apparently, this was her way of telling me I was supposed to test out some of these recipes and then get back to her about them. Well, here ya go, Mom.
If you follow my blog, I'm sure you've noticed that I love to use
almond milk in many of my recipes. It's lighter than regular milk and
has less saturated fat. This is a huge plus for me since I am trying to
watch my cholesterol. I've been seeing a lot of recipes for making
almond milk recently and I decided it was finally time to tackle this
project! I love a good DIY.
There is no great story behind this meal, which means one thing, this dish truly speaks for itself. The first time I made it, I shared it with a friend, and he reported he went home, made a huge pot of it, and ate it for a week straight. I brought leftovers to work and everybody commented on how wonderful it smelled. If they could have only tasted it. And, since a neighbor offered me a gallon-size ziploc bag of basil snipped from her front yard and I just had to take it, you know, to be a good neighbor and all, it was time for take two of this dinner. Plus, I needed to share it with you!
A few months ago, the New York Times published an article “Reasons Not to Stretch,” which left a lot of people wondering whether or not stretching is something they need to be doing. I’ll summarize the article briefly and then get into reasons to stretch and when to do it.
This meal started out with a swiss chard impulse buy. Yes, that's right, my retail therapy involves "can't resist" prices of rainbow chard from Whole Foods. But, it was so pretty. I just had to have it.
This salad was a divine intervention. There I was, being driven home from the farmer's market by my chauffeur, er, husband, and my email notification went off. It was from the DC submarine spouse's group and contained a recipe for a salad that was extremely popular at their latest picnic. I didn't attend the picnic, but read through the recipe, getting a little happier with each ingredient. I looked at the produce bags at my feet. Red onion? Check. Cucumber? Check. Blueberries? Check. Corn? At this time of year? Of course! Check, check, check.