Hey! Hey! Hey! Thanks for all your comments regarding the co-worker fiasco. I’ve been friendly since her inappropriate actions but keeping my distance. I think they key is separating my personal life and business. Sorry un-named co-worker, you don’t have any friends in Atlanta, and I won’t be your social coordinator anymore.
Anyways, everything else is going fairly well. Some weeks just seem rougher than others, and unfortunately, this has been one of them. When I have weeks like this, I find it super difficult to run. I think when things are going great and I’m really happy, running is almost a way to celebrate! I feel energized and eager to get outside. However, it seems like making it out the door is such a struggle during a week like this. I forced myself to put on my running clothes last night. Turning the door knob to the outside was the hardest part. But once I was out there, I felt so relieved. I need to remember how amazing it feels to run when I’m upset or stressed. I feel like I transform and am renewed. I ended up running a fast [for me] 6.1 miles in 55:30! I could feel the weight of my stress lifting off my shoulders as I picked up my pace with every mile. Sweet success.
Now: food! I’m all about the homemade dinners this week! I’m so proud of myself. On Sunday, I made Emily’s vegan black bean burgers, which were amazing.
On Monday night, I made a quick and easy dinner that my sister-in-law, Kenna, told me about.
- Pasta of your choice
- Sundried tomatoes
- Pesto (mine was vegan)
- Toasted pine nuts
- Garlic Gold
While the pasta cooked, I dry toasted the pine nuts.
And cut several tomatoes into smaller, bite-size pieces.
Next, I drained the pasta…
Then put it back in the pot and added the pesto, toasted pine nuts, sundried tomatoes, and some garlic gold.
Finally, I mixed everything, and there you have it!
It was soooo good and uber easy. You don’t even need exact measurements of any of the ingredients. Just eyeball it and add more of whatever to your liking. Thank you, Kenna!
Before my speedy run last night, I prepared another homemade dinner. On the menu? Lentil-walnut burgers with roasted potatoes. I basically just used Emily’s black bean burger recipe as a guide.
1 can lentils, rinsed and drained
1 carrot, peeled and grated
1/4 cup oatmeal
handful of walnuts
1/2 tbsp e.v.o.o.
sea salt, pepper, seasonings
P.S. Grating the carrots in a bowl is a way less messier way to do it! Just sayin’.
Oats + walnuts in blender (or food processor).
Plus 3/4 of the lentils, extra virgin olive oil, salt, pepper, and seasoning.
Then blend and combine that mixture with the remaining unprocessed lentils.
I also quartered some multi-colored small potatoes, placed them on a baking sheet with olive oil, salt, and pepper, and baked them while the burgers cooked in a 300 degree oven for 40 minutes.
On a whole wheat bun with sliced avocado, plus side of roasted ‘taters.
I was a very happy girl.
Well, it’s a dreary, cold night here in the ATL. Taking the night off running and about to devour another Kristy-made dinner! I’m on a roll, folks!
Have a great night!
Do you find it easier to run/work out when you’re stressed or not?