Happy Monday! I’ve got a feeling that lots of people are dreading today even more than usual (it just might have something to do with that lost hour of sleep…), so, in an effort to keep things bright and cheery, onto MIMM we go!
1. Spring Break. Being home. My goodness, I can’t even begin to describe how much I need these two weeks!
2. Eleanor and Park. This may just be the sweetest book in existence. Rainbow Rowell, you rock.
Please don’t judge me based on my awkward facial expression
3. 12 miles of pure awesomeness for #longrunSunday. Despite losing an hour of sleep, I felt great throughout the whole run. It wasn’t my fastest long run, but it was a strong, steady effort that I was proud of. And what’s even better–it was a balmy 52 degrees F! I really love running in temperatures that don’t make my face fall off.
4. Refueling with a big bowl of smoothie oats. I hope you all aren’t getting sick of seeing my pictures of smoothie oats, because I don’t think I’ll ever get sick of making them! Sunday’s creation featured my typical oat base (oats + soymilk and water + banana slices + cinnamon + ginger + chia seeds +pink Himalayan salt + almond and vanilla extracts) swirled into a smoothie of banana, cherries, and kale. Of course, I drizzled a buttload of raw almond butter on top, along with a few dabs of Hazelnut Hempspread, and a handful each of blueberries, banana slices, cacao nibs, and sprouted pumpkin seeds.
5. Bike rides with my dad. Especially when it’s warm enough so that I don’t lose circulation in my feet halfway through!
Post-boiling, pre-oven
The final product!
6. These bagels. Oh my God. Cara, you are a genius. I’ve tried them with almond butter and banana slices, and I’m going to whip up a chive-y cashew cream later on to experiment with a sweet vs. savory flavor combination. I had forgotten how much I’ve missed bagels since giving up gluten!
7. Crafting dinners on the fly. After getting back from the bike ride on Sunday evening, I threw together a plate of millet, leftover steamed veggies, quickly sauteed mushrooms + spinach, white beans, a simple Avocado-Butternut Squash sauce of my own creation (‘recipe’ below), and a generous scoop of Caraway Kraut from Firefly Kitchens. Totally improvised, fast, and absolutely delicious!
Avocado-Butternut Squash Sauce (vegan, gluten-free, serves 2)
- 1 cup diced butternut squash
- 1/2 avocado
- 1 heaping tsp miso
- 1-2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 3-4 tbsp water
Steam butternut squash until softened (about 15 minutes). Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings as necessary.
8. The forecast for this week. Can you believe how warm it’s going to be? (63 on Wednesday!!) I see lots of runs and bike rides in my future, that’s for sure.
Yes. Yes. This actually happened. FREE Beyond Sushi samples.
Possibly the greatest meal ever at Caravan of Dreams
9. Going through my photos from the NYC Vegetarian FoodFest. Recap post coming soon!
10. Eleven days until Divergent comes out–AAAAHHHH!
11. And now, for the big announcement I hinted at yesterday…
It’s official. On June 21, 2014, I will be running my first full marathon!
I can’t even begin to describe how excited I am–ever since running the half last summer, I’ve literally been salivating with anticipation for the full. Now, the goal is to stay healthy and make it to the finish line in one piece!
That’s all for me :) I hope you all have a wonderful rest of your Monday–cheers!
~Kris <3
What’s your favorite restaurant in NYC? Favorite bagel flavor? Did DST throw you off? Any other marathon runners out there?
Plants & Pages 
Yay! Congrats on your first full marathon! I can’t wait to read all about your training, race, etc!
Oh yay! I couldn’t be more happy to hear that the bagels worked out for you. Thank you so much for the incredible shout out! xo, Cara
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