Hurricane Productivity

Good Afternoon friends!

I hope this post finds you safe and on your way to being high and dry 🙂 We’re still windy and wet here in Massachusetts but Irene is on her way out with only some minor damage in the form of down trees and power loss (thankfully we have a generator).

I woke up this morning knowing that today’s long run was not going to be happening outdoors. I was a little disappointed, but decided not to let the hurricane ruin my plans. I got myself hydrated and pumped up and headed to the gym for a 50+ minute treadmill run: Super excited for my date with the treadmill! To be totally honest with you, I didn’t think I could stay on a treadmill for 50+ minutes. Each week I am finding myself amazed at what my body and legs are capable of; I have said it very many times but I never believed I could be a runner. 55 sweaty-minutes later I was done my 5.2 mile run and feeling great! I gave my legs and little stretch and headed home for Sunday morning brunch with the fam. This is one of my favorite times of the week; preparing breakfast together and sitting at the table, sharing the Boston Sunday Globe. Today’s breakfast was a bowl of eggy blueberry oats: I really loved todays oats, I haven’t had eggy oats in a while but I found a version of it I like much more. I started with 1/2 cup of oats, a dash of salt, and 1 1/2 cups of water. After it was almost cooked down I added 2 jumbo egg whites and stirred to combine. I added about a tablespoon of oat-bran to thicken it up. Once it was fully cooked I poured it into a bowl and added about a cup of blueberries (they were too good to not devour almost the whole pint) and drizzled some agave syrup and few sprinkles of Warrior Crunch Granola (c/o KERF’s Open Sky store). I love love sweet and salty and this bowl was filling and full of the protein and carbs I needed after my run. After drinking some tea and reading the paper I decided it was time to get my bake-on. I had found this recipe on Clean Eating the other day and had to make them! I give you, Almond Butter Chocolate Chip cookies! 5-ingredients and so so good! How can you not love almond butter, dark chocolate, sea salty and sweet cookies?!? I think next time I might experiment with sweeteners to cut down on the sugar a bit, but they’re awesome! They can easily be made vegan by making a flax-egg with 1 tablespoon ground flaxseed to 3 tablespoons water. When I was done baking, the power went out which I used as an opportunity to get some planning recipe writing done: At the start of every week I like to make a plan of my workouts as well as a general to-do list for the week. The workout plan keeps me on track and motivated and the to-do’s give me a space to de-clutter my mind of all the “should’s” for the week (and I always include a few fun/relaxing thing’s too). This week’s to-do’s range from shopping for back-t0-school/internship supplies to going to see “The Help.”

After finishing up my to-do’s I make I started to organize my recipes into one of my favorite birthday presents this year:

Katlyn and Kristina gave me this recipe binder which I absolutely love. It has different categories which you fill in with your own/favorite recipes and also has a resource section that gives food prep and safety tips. It’s something that I definitely plan to have and use for a very long time.

While I worked on my recipes a tomato sauce simmered on the stove:

Even though no one in our family is Italian, we still have a stand-by sauce recipe that we make about once a month. I love the smell of sauce simmering all day long 🙂

Our next project is pickeling, I’ll post tomorrow with some updates!

Tell me: what do you do on rainy days?

Enjoy your Sunday!!

lots of love,


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