lessons on long distance

So, yesterday was a tough running day. Being worried about panic attacks on a run is a tough business. If you’ve never experienced a panic attack before, god bless you. You are one lucky peep. To give you a deep dive into my fear, I am terrified that I won’t be able to breathe and there will be no one there to help me. Hence why my miles and miles of running has turned into walk/runs listening to podcasts. So, Brett and I took off on a run and I was really down on myself about having to walk.

Me: “I’m sorry that I stink at this now…”

Brett: “You don’t stink at running. Do you see all of these houses around you? I guarantee that not a single person living on this street has run 2 miles today. WE did. That’s an accomplishment.”

Me: “So says the ultrarunner…”

Brett: “Baby steps. You’ll get back to longer miles. I know you will.”

Sometimes, all you need is a little reminder from someone you love. How lucky am I?


When we got back, I decided to try out a variation on a recipe sent to me by Kath. Though these protein cookies have to remain in the freezer, they make for a great pre or post workout snack.

PB Raisin and Quinoa Protein Cookies (Makes 24)

1/2 cup natural peanut butter (I used Wild Friends Cinnamon Raisin PB – SO good)

New addiction

New addiction

Thank you Wild Friends for letting me know how I can store this butter :)

Thank you Wild Friends for letting me know how I can store this butter πŸ™‚

2 Tbs applesauce

1/4 cup agave

1 Tbs pure vanilla extract

1/2 tsp sea salt

1/3 cup almond flour

1/2 cup soaked quinoa (Note: you can use 1 1/2 cups cooked quinoa if you prefer. Uncooked, soaked quinoa gives the cookie a little crunch)

1 Tbs chia seeds

Combine all ingredients in a large bowl and fold until combined thoroughly.


Line two baking sheets with wax paper. Scoop spoon sized servings onto the sheet until you’ve used all the batter.


Don’t be alarmed that the batter is a little more gooey than you thought- the cookies take on a fudge consistency once they’ve frozen. Put in freezer for 20 minutes. Remove from baking dish and store in an airtight container in the freezer. Make sure to line the container and separate the cookies by layer. Simply use the wax paper from the baking sheets – double use success! πŸ™‚

Pre-gym cookie :)

Pre-gym cookie πŸ™‚


ALOHA to the scale

People have asked us about using a food scale. Brett and I actively use our Salter food scale with most meals. It’s actually kinda fun πŸ™‚

I remember hearing some of the stigma around measuring out food a few years back:

“That’s a little excessive…”

“Aren’t you taking healthy eating a little too far?”

The truth is…you would be astounded at the difference between a “scoop” and the gram measurement in a serving of food. That’s why we did a weight test when making breakfast this morning. Check it out!

We put together some greek yogurt with chia seeds, fruit and our new dried green juice powder from Aloha. We started off by measuring out the greek yogurt. One serving is 1 cup or 227g. When using a 1 cup scoop, this is the measurement we saw on the Salter:

Crazy, right?

Crazy, right?

50 GRAMS DIFFERENCE! That’s a big deal. Now, you see why we measure out our food.

So, on to the actual eating. Aloha sent us some samples of their dried green juice. We were excited to test it out a few different ways. The beautiful thing about this product is there are only a few ingredients and you can pronounce them ALL. If you’re trying to clean up your eating habits, one of the first things to do is to check out the ingredients of the foods you are eating. If you can’t pronounce the ingredient names and/or you aren’t familiar with them, it’s probably a safe bet that it shouldn’t be going in your body, eh? Food is like our own personal medicine. Keep it clean. We were so impressed with Aloha as a company that we simply had to give their products a try:



We used our first sample with our greek yogurt:

Green Yogurt with Chia and Fresh Fruit

1 serving greek yogurt (don’t forget to weight it out!)

2 tsp chia seeds

1 packet Daily Good Aloha

Half a banana, sliced

A handful frozen or fresh blueberries

Thoroughly mix together the greek yogurt, chia and Aloha. Top with fruit and enjoy!


We’re looking forward to trying Aloha Daily Good in our smoothies and maybe even a salad dressing? We’ll see what we can cook up next πŸ˜‰

Aloha is offering free samples for new faces πŸ™‚Β – you can claim yours here.

Happy Friday and aloha! #wheresmyicecream

Happy Friday and aloha! #wheresmyicecream

Smoothie cleanse

With all the craziness of moving and job hunting, my food intake has been poo. When you eat like poo, well, you know how it goes…


When attempting to exercise, after said poop diet…



I really miss my blender. It’s packed away in storage and I desperately begged Brett to get it for me on his way home last night. My blender and I are now happily dating.

Hey, yourself.

Hey, yourself.

The quickest way for me to get back to healthy eating involves lots of fresh juices and smoothies. I have a difficult time getting enough vegetables in my mealplan so by adding a ton of spinach or kale to a smoothie, I give myself an A for amazing.

I started off this morning fresh with a new smoothie created by yours truly πŸ™‚

Spinach Mango Kefir Smoothie (Serves 2)

Ingredients #letsgo

Ingredients #letsgo

1 cup homemade orange kefir

1/2 cup water

Spinach, to fill the blender (pack a TON in there)

And add some more!

And add some more!

1 Tbs chia seeds

1 banana

1 cup frozen mango

Ice, optional

Add the kefir, spinach and water to the blender. Blend for 2 minutes, until you get a lovely wicked green color. Add the remaining ingredients and blend until smooth. If you’re making this for 1, bring the whole thing with you! I usually put the entire smoothie in a mason jar, drink half, and sip on the rest throughout the morning. It gives you a great added boost throughout the day.


Speaking of boosts…let’s discuss the benefits of drinking greens. Holy energy, my friends. I drank my smoothie this morning and went to the gym 90 minutes later. I was able to run 7:30s on the treadmill during my interval workout. This is a big deal given I’ve been on the running struggle bus lately. I was able to power through a full 30 minutes of climbing hills and faster speeds. It helped that I watched the Biggest Loser during my run. This has become my new obsession. If Jillian Michaels doesn’t scare the crap out of you to work hard, you’re a lost cause.



Feeling accomplished, I headed home to have a hardboiled egg as a snack.

Seems I wasn't the only one ready for an egg. Happy weekend!

Seems I wasn’t the only one ready for an egg. Happy weekend!


mug cakes and dog runs

Apparently, I’m on a creative, breakfast kick. This morning, all I could think about was making something new and different. Quinoa cereal? No. Almond milk oatmeal? Nah. Oatmeal and a hard boiled egg? No thanks. Mug cake? Uh, duh! I’ve made mug cakes in the past for dessert, but making a mug-worthy breakfast was a new challenge I was ready to tackle.

The best thing about mug cakes is that they’re FAST. Mix together ingredients and in the microwave they go to blow up for a few minutes. Done. Favorite part about making the mug cake this morning (besides eating it) was the way it made me feel. I wasn’t tired or run down like I would be with most pastries or donuts. I felt light, sated and ready to go. Tastes like dessert and makes me feel great? I’d say that’s a double win.

Almond Cocoa Chia Mug Cake (Serves 1)

2 Tbs cocoa powder, unsweetened

1 1/2 Tbs almond butter (I used Justin’s Maple Almond – delicious!)

1 tsp chia seeds

1 overripe banana, mashed

1 egg

1 tsp maple syrup

Fresh or frozen mango chunks (optional)

Ingredients - go!

Ingredients – go!

Combine all ingredients in a bowl and whisk together until thoroughly combined.


Pour into a medium size coffee mug. Cook in microwave for 3 minutes. Remove from microwave. Simply turn over the mug onto a rack or plate to remove the cake – it should pop right out. Let cool for a few minutes and serve with a side of mango.


Breakfast is served with an iced coffee with almond milk

Breakfast is served with an iced coffee with almond milk

Afterwards Fred and I went for a run. We’ve both been out of running shape as of late. For those of you that don’t know, I deal with some tough anxiety – some of which manifests itself during my time on the road. Unfortunately, that’s made it rather scary for me to lace up my running shoes. Running with Fred is the perfect solution. He is so entertaining outside that I hardly think about the stressors of anxiety.

Let's go, Mom!

Let’s go, Mom!

Since Fred likes to stop to smell everything…I mean everything: grass, random invisible spots on the pavement, mailboxes, the air, etc. Personally, I think it’s his excuse for a running rest. He’s so lazy.

...and happy :)

…and happy πŸ™‚


While Fred is in nasal euphoria, I make the most of my time by doing calf raises or lunges in place. I may look quite ridiculous to any drivers passing by, but guess what? I’m working out…with my awesome dog and they’re sitting on their behinds in their car. I’m pretty sure Fred and I win.

Take that, lazy people. Go eat cake! ;)

Take that, lazy people. Go eat cake! πŸ˜‰

the secret lives of chia and almond milk

Want to know a secret? Chia is one of our secret food weapons. We’re not alone. The Mayans and Aztecs cherished chia, using it as a flour/pressed oil and mixing it with water as a super drink. In fact, “chia” comes from the Mayan word for “strength.”

So, why are chia seeds so good for us? Chia packs in all the nutrients we need with a minimal amount of calories. Friends like fiber, omegas, calcium and protein are ever present in this superfood, giving us the long-lasting energy and fuel we need to power through the day. I often find that chia leaves me fuller longer.

Brett will simply add 1 Tbsp of chia to a glass of water and incorporate some fresh lemon juice. After stirring and letting the chia sit for 10-15 minutes, the water becomes thicker, taking on a slight gelatin texture.

Personally, I think that’s weird.



If you can deal with the texture, it’s good and a great boost prior to a workout. I’ll stick with my chia smoothies, chia oatmeal and the latest, chia breakfast pudding! Brett can have his weird, jelly water πŸ˜‰

Chia Almond Banana Pudding (Serves 2)

2 cups unsweetened almond milk (we use Silk unsweetened vanilla)

4 Tbs chia seeds

2 Tbs almond butter

2 overripe bananas, mashed



Combine the milk, almond butter and bananas in a blender Β until smooth. Pour the mixture into a large mason jar. Add the chia seeds, seal tightly and SHAKE THAT JAR.

Shake it :)

Shake it πŸ™‚

It may sound silly, but it’s a great arm workout. I add a little kitchen dance and poof…the calories disappear! Let the mix sit overnight in the fridge. By morning, this should take on a pudding consistency and have a almond, banana fresh flavor…yum. This is nice and easy to bring into work if you have an early morning workout. Serve and top with your favorite fruit. I opted for blueberries.

Happy Weekend superfood!

Happy Weekend superfood!