Nutrition Nut on the Run

Autumn Apple Flax Bread

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I think it’s rather funny that after reading all of your cooking “whoops” [which were hilarious, by the way], I sort of had one of my own. The rainy weekend was ideal baking weather, and I’ve had this recipe bookmarked for a while, so on Saturday I turned on my oven and pulled out my spatula and yellow polka-dotted bowl. Oh yeah… but how was I to make quick bread without a loaf pan!? I know… how does one not have a loaf pan? It is a definite kitchen staple. I was determined to have this bread made, so I made the trek to TJ Maxx in the wet weather.

There I found a ceramic [no nonstick for me] loaf pan in the back of the bottom pots ‘n’ pans shelf… and it was pumpkin orange to boot! I’ll take it :)

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Autumn Apple Flax Bread

  • 1 1/2 c. whole wheat flour
  • 3 T ground flaxseed
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 pinch nutmeg
  • 1 pinch salt
  • 1 c. brown sugar
  • 1/2 c. canola oil
  • 1 egg + 1 egg yolk
  • 1/2 tsp. pure vanilla
  • 1/4 c. unsweetened soy milk
  • 1 1/2 c. apples [~2 medium], diced
  • 1/2 c. pecans, toasted + chopped

  • raw sugar

In medium bowl, combine flour, flax, baking powder, cinnamon, nutmeg and salt. Stir to combine.
In another bowl, combine oil and sugar. Add the egg + yolk and mix thoroughly. Then add the milk + vanilla.
Add the flour mixture to the wet ingredients, a little at a time, just until combined.
Fold in apples + pecans.
Scrape batter into a greased loaf pan [batter will be quite thick] and spread evenly.
Sprinkle top with raw sugar.
Bake @ 325* for approximately 50 minutes, ‘til a ‘cake’ taster inserted into the center comes out clean. Let cool before serving with a hot, spicy chai latte.

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I have been enjoying my moist loaf of apple flax bread, as it’s very nice to slice up in the morning for breakfasts on the run. Unfortunately, it isn’t the best baked good that I’ve created in my kitchen. If I made it again, here’s what I would do differently:

1. Use all-purpose flour [100% whole wheat was very “wheaty”]

2. Ditch the eggs + turn the ground flax into flax eggs [1 T flax + 3 T water = 1 flax egg]

3. Grate the apples, rather than chop

*I added the 1/4 c. soy milk because the batter was very stiff. I think grating the apples would create a moister batter, eliminating the need for this.

Do you have a favorite quick bread recipe that I should make in my new loaf pan?

* * *

Alright, already! The winner of the 1 free case of Chobani is…

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Alyssa – please e.mail me your mailing address, so you can have a case of pomegranate Greek yogurt sent to your doorstep A.S.A.P. 

Running.

Well, that’s about it for tonight folks. If you’re interested, you can check out my latest running post, updated Training + Racing page… and my original running story.

Off to get some rest for another Running Tuesday. Have a great week!

Hill

Achy Breaky Heart

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I guess I used up all of my weekend productivity motivation yesterday because today I had close to none. I rolled outta bed at 8:30am – that’s sleeping in! – and ‘made’ cereal for breakfast… a pathetic Sunday morning meal.

Oh, but it was still pretty… and pretty tasty.

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  • Barbara’s Shredded Spoonfuls
  • homemade granola – still tasting fresh
  • 1/2 banana + 1/2 organic farmers’ market peach
  • organic 1% milk

I wanted to workout this morning, but didn’t know what form of exercise I wanted to do after my long run yesterday. While I thought about it, I gave Little Blue a thorough bubble bath + vacuum [hey, that’s exercise – right!?], as well as caught up on my 3 loads of laundry from last weekend.

Still undecided about exercise, I ate.

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Plain 0% Greek + 2 fresh figs + walnuts & honey – mmmm!

After lunch and a couple hours at the computer doing homework, I was hit with the Sunday Slump. There wasn’t an ounce of energy to be found in my body. My throat hurt. I needed sleep. I knew then that fitting in an evening workout was out of the picture [hence the achy breaky heart]. My body was not game for raising its heart rate, so I laid on my feather bed until my eyelids began to drift closed. Can you see where this is going? Don’t underestimate the power of  Sunday afternoon siesta. It wasn’t long, but it was just what my body requested. Half an hour later, I was mildly refreshed and ready to… eat.

Still not feeling 100%, I took the easy way out with dinner.

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A handful of gold.

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… and one of my favorite, college-style comfort foods ever: Annie’s Mac & Cheese with a dab of real buttah, peas and creamy avocado.

New roommate: “What are you going to do with that avocado"?

Me: “Oh, ya know… just put it in my macaroni and cheese with peas.”

Very odd combo, but tasty to me! : )

Going to work on my never-ending pile of assignments, and then hopefully turn in to bed early. I have not been getting enough zzz’s and it’s starting to take a toll on me. I can’t let a lack of sleep prevent me from possibly having one of my greatest training seasons yet. I want to be exercising at least 5x/week, and that has not always been happening =/

Run. Eat. Study. Sleep. Repeat.

Good night!

Sunday, S’mores + Summer Recipes Galore

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I know, I know… I said I would have my half-marathon training plan up yesterday, but frankly, I wasn’t interested in taking the time to write it all up. Instead, I did normal summer activities like go on a 40-minute run with my bestie/half-marathon partner, followed by a walk downtown to the Saturday farmers’ market, and lunch at the local bagel shop.

After dinner, my 6-year-old neighbor came knocking on our door to invite us to make s’mores in their backyard. Despite the fact that I’d just polished off a bowl of homemade banana soft serve, I gladly accepted his adorable offer.

You can read more about our Saturday night s’mores here: CLassic S’mores Fit for the Healthy Co-Ed

I did write a post yesterday… for College Lifestyles. I had been struggling all day to find writing inspiration, and it wasn’t ‘til 10:00pm – saturated with s’more smoke – when I had an ‘ah ha’ moment. You can’t force writing. It doesn’t work that way. ‘Ah ha’ moments have a reason behind their scheduling.

* * *

Today’s a different story… as it should be. I declared today ‘a day in the kitchen’. I had three things that needed to be dealt with: 1. ripe bananas, 2. garlic scapes, and 3. fresh basil from the market.

3 individual ingredients = 3 individual recipes. In between recipes, I cleaned; I guess it was a Sunday of cookin’ and cleanin’. Mama Hill is too accurate of an alias.

Recipe #1: Blue Ribbon Banana Chocolate Coconut Muffins

Since my Summer Bliss Bread was such a success, I decided to make the recipe a second time [in the same week!], subbing bananas for zucchini + a couple other alterations*.

  • 3/4 c. all-purpose flour
  • 3/4 c. whole wheat flour
  • 1/4 c. unsweetened coconut*
  • 1/3 c. rolled oats
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon*
  • pinch of salt
  • 1/2 c. canola oil
  • 1/2 c. organic cane sugar
  • 2 eggs
  • 2 T non-fat plain Greek yogurt
  • 1 tsp. vanilla
  • 3 ripe bananas, mashed *
  • 1/2 c. pecans, toasted & chopped*
  • 1/4 c. chocolate chips
  • 1/2 banana, sliced thinly
  • unsweetened coconut

In a smallish bowl, mix together dry ingredients. In a medium-large bowl, whisk together oil and sugar. Whisk in eggs, 1 at a time. Add yogurt, vanilla, and mashed bananas. Add flour mixture, mixing minimally. Fold in nuts and chips. Plop 1/3 c. of batter into each paper-lined muffin tin. Top with 1 piece of sliced banana and a light sprinkle of coconut. Bake @ 375* for approx. 22-24 minutes. Makes 12-14 muffins.

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Recipe #2: Garlic Scape Bean Dip

  • 4 chopped garlic scapes, flowery end removed
  • juice of 1 lemon
  • 1/2 tsp. salt
  • pepper to taste
  • 1 can of white beans – I used Great Northern
  • 1/4 c. olive oil

Add chopped garlic scapes and lemon to your food processor. Process until finely grated, scraping the bowl as needed. Add the beans, salt + pepper and blend away. Stream in olive oil 1T at a time, until desired consistency is reached. Blend, scraping down bowl as needed. Add more salt + pepper to taste.

*I followed Ashley’s recipe exactly, except I did not add any water. I was pleased with its consistency and did not want to dilute the flavor. Speaking of flavor, garlic scapes are spicy! And yes… they leave you with garlic breath. I intend to use it in my lunchtime sprouted wheat wraps, and as a dip for my favorite chips.

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Recipe #3: Green Goddess Summer Pesto

  • 1 bunch of fresh basil, about 1 c.
  • handful of homegrown parsley, about 1/4 c.
  • 1/2 c. romano cheese, finely grated
  • 1/4 c. walnuts
  • 1/4 c. olive oil
  • salt + pepper

Place all ingredients, except the olive oil, into a food processor. Whirl away, scrapping the bowl as necessary. Stream in olive oil and blend until you have your desired consistency. It’s a 3-minute recipe, I swear!

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When you have fresh basil pesto at your fingertips, you don’t put it away… you use it!

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Have I mentioned that I’ve been on a [homemade] pizza kick this summer?

  • Alvarado Street sprouted wheat pizza crust
  • pesto – fresh off the press
  • sautéed shitakes + yellow onion in olive oil and white wine
  • steamed zucchini
  • black pepper chevre + romano

Yes, Mom – you’re reading that correctly: I ate mushrooms! Crazy things happen when you leave town.

* * *

Dry contacts. Time to sleep. More cooking tomorrow, but this time I’m getting paid for it.

I hope y’all have a lovely week!

Hillary

 

Oh, and I promise I will post my training plan in the near future. Three months ‘til race day!

I Deserved a Lemon Drop

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Howdy ho there! Happy Final Monday of June! Actually, I’m pretty bummed June is coming to a close, as it’s truly one of my favorite months of the year.

Anyway… I obviously survived The Big Day as you are aware of from reading this post or my million-a-day tweets. Yes, I catered a wedding reception for 200 people and… there were NO catastrophes. I can’t take all the credit, however, as I certainly could not have pulled it off without my savior of an aunt – thank you! I figured at least one embarrassing thing would have happened – a huge spill, a broken dish, flames… something – but, fortunately, I left at the end of the night feeling accomplished, exhausted from being on my feet for seven straight hours, and ready for a drink!

I rushed home, changed out of my soiled black and white, and met up with Miss Courtney for a drink at The Pearl, the one and only modern chic bar in town. I enjoyed a delicious lemon drop – mmm. Anything tastes better with a sugared rim : )

Then we have yesterday… I was pretty much useless. It was an “a lot of nothing” day. I did enjoy a tasty dinner of enchiladas – eggplant & almond! – and a pretty pile of ensalada for dinner. Thanks, Mom.

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I don’t know if I’ve mentioned before, but my mom is the Queen of Cookies… as in she’s incapable baking a bad batch.

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Oatmeal [White & Dark] Chocolate Chip + Coconut, Dried Apricots and Walnuts

The movie we watched afterwards – Remember Me with Robert Pattinson – was the opposite of our summery dinner. It was extremely dark – literally and figuratively. I’m banned from renting the next movie ; )

Oh, in case you were wondering, no exercising occurred this weekend [unless you count seven hours of catering]. So, I started the week on the right [left?] foot with a mini 37-minute run with Courtney. When I am going to get myself to start strength training again?

Gotta go figure out a dinner menu for tomorrow night’s meal with the aunts and uncles. Cooking for six seems like breeze after cooking for 200.

Hope ya’ll are off to a great week! I’ve gotta GIVEAWAY coming your way…

Hillary

Dinner for Three

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I wanted to write this post last night, but my body clock is completely different since being home; in other words, I am exhausted by 10:00pm. I slept for 12 hours last night– yikes! I guess it was resting-up for my birthday week!

Anyway, there were a lot of great eats yesterday. I enjoyed going shopping at our local co-op – it’s seriously a health nut’s heaven; I came home with two full bags of organic goodies. After unloading, I dove straight into a 2% Fage with organic blueberries, our neighbor’s raspberries ,and a drizzle of organic agave – it won a blue ribbon for “Snack of the Day”.

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Next, I dove into another new find. I think this is my new favorite Chocolove flavor – love love love!

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What’s your favorite?

I couldn’t resist this at the market. Ya’ll know how I love my green tea. This is was super strong, but at only 6 ounces, I guzzled it all. I could almost taste the antioxidants ; )

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Catechins are powerful antioxidants in green tea that help maintain a healthy heart and neutralize cell-damaging free radicals.

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I was in charge of making Sunday Family Dinner…

Appetizer

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Local Herbed Boule, Local Chevre & Organic Green Grapes

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Award-winning Purple Haze: the perfect mixture of lavender and fennel pollen gives this cheese a sweet flavor that plays off the acidity in the cheese for a delightful complement.

Dinner

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Arugula, Gorgonzola & Walnut Whole Wheat Pasta

[original recipe @ How Sweet It Is]

In a medium pot, bring water to a boil. Cook 1 lb. of whole wheat pasta of your choice until al dente. Meanwhile, in a large skillet sauté 2-3 cloves of garlic in 2-3T of olive oil. Add 3-4 c. of fresh arugula and stir until wilted. Drain pasta, add arugula mixture, a couple additional tablespoons of olive oil, 1/2 c. of crumbled gorgonzola, and a couple handfuls of toasted chopped walnuts. Combine thoroughly, then finish with a sprinkling of freshly-grated hard cheese [parmesan, asiago, etc.] – enjoy! Serves 4.

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We also enjoyed a colorful salad full of homegrown lettuces, organic avocado, tomato, red onion, chive flowers, orange-infused olive oil & balsamic.

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My Plate

Dessert

Chocolate Strawberry Scone Cake

Just wait!

Sweet [Sweaty] Summertime

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Thank you for all of the encouraging comments about my desire for direction in my life and with my blog. I thought about what ya’ll had to say; since blogging is still a young hobby in my life, I feel like all I can do at the moment is keep putting one foot post in front of the other. Good things come with persistence, practice, and patience…

So… what have I been eating lately?

Steel Cut Oats

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Apple Raisin Walnut Honey

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Banana Brown Sugar Coconut Pecan

Do you see why I loveee mornings so so much? I go to bed dreaming about diving into another bowl of creamy, chewy, healthy steel cut oats… so maybe it’s a tad weird, but that’s how foodies roll, right?

Sweet Potatoes

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The other night when I realized I had all four of the ingredients to make Caitlin’s Sweet Tater + Black Beans Balls, I got super excited. They were ridiculously easy to prepare, and ridiculously delicious to eat.

Sweet Tater + Black Bean Balls

  • 1/2 sweet potato, mashed
  • 1/2 c. black beans, rinsed + drained
  • 3 T organic medium-heat salsa
  • ground flax

To cook the potato, pierce with a fork and then microwave for appox. 6 minutes until tender. Meanwhile, preheat the oven to 350*. Combine the mashed potato, black beans, and salsa in a small bowl. Roll into balls [should make between 6-8]. Spread the flax onto a flat surface and roll each ball in the seeds, to coat. Place on a greased baking sheet + let cook for about 20-30 minutes, depending on size. Enjoy with sour cream or Greek yogurt – yum!

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Salads

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After the sweatiest 1-hour spin class tonight + 1/2-mile jog, I came home stoked for sweet taters: round 2. I’ve made renditions of this salad quite a few times before, substituting the potatoes for squash, and either way, it’s quite the taste bud pleaser.

To make: Peel 1 large sweet tater + chop into bite-sized pieces. Place in a small bowl, drizzle with real maple syrup, ground flax, cinnamon + coarse sea salt. Mix to coat. Spray baking sheet with chlorofluorocarbon free canola [or olive] oil and bake in a preheated 350* for appox. 30 minutes. Then place your hot taters atop a hefty portion of organic spinach, creamy avocado, chevre, and red onion. Finish it off with a drizzle of olive oil + balsamic and fresh black pepper.

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So… what have I been doing lately? Well, let’s see… soakin’ up the sun + sweating a ton!

I may be a California girl, but that does not mean I’m necessarily a summer/sun lovin’ girl. Perhaps a shock to some, but my body was raised in a climate that rarely exceeds 60* F, where rain is the norm most of the year, blue sky is received with a celebration, and you wear your winter coat to the windy beach.

Beach

circa 2007

That’s to say, I don’t know what to do with myself when I wake up in the morning to an apartment that’s a whopping 82*! So far I’ve figured out to stock my fridge with a huge pitcher of ice-cold green tea… and forget about doing laundry; there’s no way I’m putting on any real clothes – swim suit + shorts is all I need.

Hope your week is off to a spectacular start!

With much appreciation,

The Nutrition Nut

Humboldt County Readers: If ya’ll would like anything from the beloved Trader Joe’s, let me know by tomorrow night. I’d be happy to pick up your favorite product for you : )

Tuesday Two Hundred

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Yesterday I got a little carried away writing with a plethora of P’s. I’ll try not to go there today with the letter T, although it’s tempting ; ) Any guesses about the title? Two hundred… treats, tweets, tests? [You’ll have to read to the end for me to reveal…]

Today’s Tuesday task list was tight, yet I managed to tackle it all:

  • 3-hr. Chem Lab check
  • Trader Joe’s Trip check
  • Intern Interview – cross your fingers check
  • Visit Verizon – a new Blackberry, alive & well…and not tear-soaked! check
  • Running Tuesday check
  • Homework [in progress]
  • Blog check

First things first. BREAKFAST, obviously!

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I created quite the tasty bowl of oat bran out of my nearly bare kitchen.

  • 1 1/4 c. H2O
  • 1/2 c. oat bran
  • 1/2 T ground flax
  • 1 T walnuts
  • 4 dried apricots
  • agave drizzle

No need to go fancy to get full, folks!

After chem and eating “lunch” [1 piece whole wheat toast + PB, 1/2 banana & 12 oz. soy latte — I had the biggest craving for p.nut buttah!], I made my rounds at TJ’s and rushed home for my interview for a summer internship. I’m not going to say much more at this point; I don’t want to jinx the possibilities : )

After last week’s incident with my brand new Blackberry, my replacement arrived in the mail today. I hurried down the street to Verizon where they got Blackberry #2 up and running. Running. Yes, something I needed to do…especially since it’s Running Tuesday! Thanks to Sarah, this was about the only thing that got me motivated today. I made an attempt with the treadmill today:

3 x 10-minute sets

  1. 6 min. @ 6.4, 4 min. @ 6.8 [2.0 incline]
  2. alternate 6.6 & 8.0 @ 2 min. intervals
  3. 4 min. @ 6.8, 6 min. @ 6.4 [2.0 incline]

+ arms & abs

I didn’t always enjoy running on the treadmill, but somehow it made it’s way into my regular exercise regimen. My Tip: keep it interesting with intervals!

Running with Rachel Ray for 30-minutes, and I was ready to make a 30-minute 10-minute [“healthy meal from start to finish”] of my own!

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012Spinach Ricotta Rav + Organic Marinara + Organic Italian Parsley

Organic Heirloom Lettuce + Organic Cherry Tomatoes + Chevre & Seasoned Rice Vinegar

It sure hit the spot for being a relatively low-fat supper, but I didn’t stop there of course…

Milk & Cookies

020 Whole Grain Chocolate Chip Cookie Bites

I spied these little guys at TJ’s today and didn’t feel guilty about spending the dough [haha] on store-bought treats after the cashier raved about them: 100% whole wheat flour, oats & walnuts = 3 g fiber/serving. Perhaps I should apply for a Trader Joe’s PR position : )

Anyway, I must close. My to-do list is outta control! That is not what the Tuesday Two Hundred was referring to, but it might as well. The answer to my tumbler: this is the 200th post @ Nutrition Nut on the Run! That’s a lot of words, a lot of pictures…and a lot of smiles.

I hope your final week of April is A-OK!

Hillary

Change of Scenery

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GOOD morning! I am having an absolute glorious start to my Saturday…and hope you are too : ) I mentioned late last night that I had a long appointment with the pavement in the morning [a.k.a. a long run]. You also may know that I’ve been planning to run a 10-mile race tomorrow. It wouldn’t make much sense to go for a long run before a race, would it? So here’s the update: Due to the unfortunate circumstance of losing our family friend this past Thursday, I decided to forgo this one race in order to attend her service. With the race at 2:00pm and the service at 3:00pm – 45 minutes away from each other – there was no logistical way I could do both. There will always be more races.

That being said, I talked my regular Humboldt running gals into running 10-miles with me today! Spontaneity is not my specialty, but I thought if I was supposed to be able to run 10 tomorrow, why not today! We met up at the early hour of 7:30am, but I had no problem hopping out of bed, as the brightness of the blue skies was streaming into my bedroom.

Because I do not have a fancy shmancy Garmin Forerunner to track my mileage, I would be lying if I said I ran exactly 10.0 miles; yet, I ran for 92 minutes which – give or take – is 10 miles at my average pace.

It is really refreshing to have a change of scenery for exercising and eating. I plan to soak up as much of Humboldt’s finest as I can this week…including big bowls of thick oats. I had a simple, yet satisfying breakfast of banana walnut cinnamon oatmeal after my run + a steaming cup of Japanese Green Tea [inspired by Angela’s awesome post].

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Going to pick up my race packet [gotta get my t-shirt, after all] and probably spend some time with the ‘rents today since they aren’t working.

Enjoy your day!

Hillary

Forever Full

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Hey Guys! I’m really excited to be able to have time this afternoon to write a post…but even more excited about Spring Break when I will have all the time in the world to blog, blog, blog! Hope you’re ready for some ch-ch-changes around here, because Nutrition Nut on the Run will be getting a face lift!

Until then…let’s talk food.

I made the BIGGEST bowl of oats today! Seriously, folks…it was enormous. The pictures don’t do it justice. It wasn’t on purpose that I made oats for army – I didn’t even wake up hungry, stoked about breakfast, like I usually do – it just happened.

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Oatmeal Overload

In the mix:

1 1/4 cup water

1/3 cup rolled oats

1/3 cup oat bran

1/4 cup pumpkin

1/2 T ground flax

cinnamon

Top with:

1/2 banana

1 T walnuts

brown sugar & cinnamon

Although my normal ratio of oats to water is 2/3 cup: 1 cup, oat bran expands a lot more than whole oats and pumps up the volume! In the future, I plan to reduce the portions to 1/4 cup.

With a barrel of oatmeal in my stomach I was ready to head to campus and not have to worry about any hunger attacks. When I got home around 1:30pm, the oats still hadn’t thoroughly digested. I know I didn’t need any more food energy [calories], but I ate a light lunch anyway.

Mini GM: 1/2 Frozen Banana + 1/2 cup Almond Milk + 1 Huge Handful of Fresh Spinach

Low-Fat Cottage Cheese + Avocado, Cucumber & Tomato

TJ’s Chocolate Chunk Cookie [times two]

One of my least favorite feelings is that of continuously feeling full. I’m certain my calorie intake was way more than necessary this weekend and am feeling the lasting effects. The late night snacks aren’t helping either. I like going to bed and waking up “comfortably hungry”. I’d ask if you have any advice, but I’m pretty sure the answer is simple: don’t eat as much! Easier said than done, right?

Well, if you’re a reader of Skinny Runner, you know today’s Running Tuesday! I’m hoping a heart-pumping run/spin sesh will sweat out some of my excessive sugary treats [a.k.a. box of TJ’s cookies]. Then I am hopping on over to my bi-monthly Nutrition & Food Association meeting.

Are you participating in Running Tuesday today? If so, share!

Later,

~ Hillary

SUNdays Are For Running

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I’ve been sitting here for far too long pondering about something profound to say – some interesting fact to enlighten you with, or topic to spark a conversation – yet, the thoughts aren’t flowing tonight. I’ve got writer’s block. I’m not inclined to write a sequential story of my day because if the idea of that is snore-inducing to me, than it most likely is to you too.

How about a recipe for perfect pumpkin pancakes then? I’ve been needing to use up the 30-oz. can of pumpkin I planned to use for pumpkin yogurt, so today I decided I would test out my roommate’s new waffle maker and make waffles for her + one other =] I easily found a simple recipe online, made a couple of adjustments, and voila…fluffy and moist Belgian pumpkin waffles.

I topped my waffle with 1/2 of a banana, walnuts and real maple syrup…although, a dollop of Greek yogurt and toasted pecans sound like another equally delicious accompaniment.

While my waffles digested, I finished up my Statistics assignments for the upcoming week, and then got on my gear for a run in the sun. My race is 1 week from today, so I made a longer run a high priority for the day. With blue, cloudless skies this wasn’t hard cross off my list. I felt a little sluggish for the first 20 minutes or so – perhaps it was Friday’s ice cream and cookies, Saturday’s 10 lb. Chipotle Burrito Bowl, and/or today’s initial meal of simple carbohydrates  – but I kept turning my iPod louder and louder, and finally got in the groove.

I ran for 62-minutes around the south part of town, near my complex. It isn’t the most scenic area, so a solo 62-minute run takes some true self-motivation. Not once did my legs hint at me that they were tired throughout my run. I felt like the Energizer Bunny, as if I could just run…and run…and run. Unfortunately, I wasn’t able to enjoy the rest of the afternoon sun. I had to get home to cram for my chemistry exam =[ I’m bummed…I even missed the Oscar entertainment tonight. Chemical reactions are clearly miniscule in life compared to which actress struts the best accessories, but life’s events aren’t always on the same schedule.

Hope you had a beautiful weekend wherever you are!

The Nutrition Nut — always running, or on the run.

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