Hello friends! I’m so glad to hear that some of you found my post on How to Make a Quick and Healthy Weeknight Dinner helpful! Let me know if you give it a shot. :) I just had a similar lunch – salad greens and chopped peppers with a little feta cheese, quinoa, and lentils with balsamic vinaigrette. Delish.
Last night, I had a fun running date with my college BFF Turner!
We met after work and headed out just as the sun was starting to slowly set. I’m loving that it’s a little lighter in the evenings again – spring is on the way (ish)!
The highlight of our run was running by the National Cathedral! Man, this building is gorgeous.
Makes me feel like I’m in Europe. :)
I was also excited because I had a new pair of shoes to try out – the Ravenna 4 from Brooks as part of my Run Happy Ambassadorship. I was thinking of going back to my old standard the Brooks Adrenaline, but when I tried the Ravennas on at a running store nearby I liked them a little more, so I decided to mix it up! The Ravennas are in between a neutral shoe and a support shoe – juuuuust right as their website puts in.
Aren’t they cute? I love the colors.
They felt great during our run, too, and last week on a run I did as well. I’m excited to train in them for all my upcoming half marathons!
Turner and I ran 3.6 miles in a little under 33 minutes. It was insanely hilly, though – 2 miles of it were basically all uphill – so I feel like that counts as extra mileage and time, right? ;)
After our run, we headed back to Turner’s apartment for dinner. The last couple times she’s come to my place and I’ve made us dinner, so this week it was her turn. On the menu: Smitten Kitchen’s Pasta with White Beans & Garlic-Rosemary Oil.
The recipe was a bit involved, so Turner started the process early and made the white bean/veggie sauce the night before so we’d be able to just throw it all together after our run.
Served with some roasted broccoli on the side. I’d forgotten how awesome roasted broccoli is – I need to make it more often! Just coat in a tiny bit of olive oil and salt, pop on a baking sheet and roast at about 350 until slightly crispy! Yum.
The pasta was great, too! Really good flavor, and lots of veggie power snuck into the sauce (it’s made with pureed carrots/celery/onions etc.).
Thanks for the fun night, Turner!
In other news, I’ve been working really hard this week to get my nutrition counseling business ready to go! My new website is nearly complete and now I’m just working on getting some forms and handouts for new clients ready to go. I’m also making sure I’ve got the accounting/liability/etc. logistics and other admin stuff like that all set. Starting your own business is exciting but a lot of work! I’m hoping to launch everything by Monday so stay tuned. :)
Have a great day, everyone!