The excitement, along with my new found love with pre-sunrise running, is getting me through this week.
Derek and I laced up around 6am on Monday and Wednesday mornings and headed out for a 3.5 mile runs. I really wish we could make these morning runs longer but the thought of getting out the door in the 5 o clock hour doesn’t sit well with me. We will see where this morning run takes us , but for now I think I’m maxing out at 4 miles or less!
The workout took about 15 minutes, so I added on the following to round out my time to 30 minutes:
- Front Raises – 5 lb weights – 3 sets of 15 reps
- 1 minute planks x 4 sets
- 100 crunches on stability ball
- Overhead press with free weights – 10 lb weights – 3 sets of 15 reps
- Side raises – 5 lb weights – 3 sets of 15 reps
After the strength portion, I stretched for 10 more minutes and called it a night!
On the eats fronts, I’ve been taking whatever I can get whenever I could get it. Which has turned out to be a great tactic, as I went with my parents to Acropolis on Monday evening after work
And a tasty bowl of chili at Derek’s parents’ house on Tuesday night
This chili was amazing, and since it was a rainy night out, it really hit the spot!
The work days have been long for me, filled with plenty a pumpkin spice flavored coffee. Who can complain about anything when there is pumpkin spice flavored coffee offered endlessly?
Anyways, as to not bore you with my daily tribulations, I will not present to you a deliciously warm fall recipe!
A couple of weeks ago, as I was browsing through the aisles of Publix Greenwise, I found some canned organic butternut squash and knew something good could come of it. But there it sat in my pantry, untouched and unloved for far too long. I brainstormed my head off but just couldn’t come up with what to make with it. But all it took was a little turn of the can to discover a recipe for Butternut Squash soup printed on the back label. Since the recipe looked fairly simple (it proved to be true), I decided to give it a go! I changed it up a little, by using almond milk instead of cream, and it was deliciously thick! This is how it went:
1 15 oz. can butternut squash purée
1 cup chopped carrots
1 large white onion , quartered
2 cups vegetable broth
2 cups original almond milk
1 tsp salt
1 tsp pepper
1 pinch cinnamon
1/3 cup crumbled goat cheese
Add vegetable broth, onion, carrots, salt, pepper and cinnamon to a large pot and simmer over medium heat for 15-20 minutes.
Add in butternut squash puree, as well as almond milk, and simmer for another 10-15 minutes.
Ladle into bowls and top with crumbled goat cheese. Serve immediately.
Hope y’all have a happy hump day and are enjoying your week! Let me know what you think if you try out the soup recipe 🙂