Running Recipe

There was a shift in my exercise approach within the last couple years. Previously, the main motivating factor for working out was wanting to lose weight/look good/not have to lay on the bed to try and button my jeans.

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Which are all still very valid reasons for working out. But lately my main motivating factor is less about vanity and more about feeling good. My body (and brain) really *feel* the difference on the weeks I am able to sweat it out versus the weeks I act like the character in the soap opera that’s in a coma for like 5 episodes.

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To increase my motivation for getting up off the couch, I try and sign up for races every once in a while. It’s less “racing” and more waving amicably at all the participants as they pass by while I promise myself that I’ll get to that finish line somehow. But it keeps me going to have a goal. I signed up for a Halloween 10k as a kickoff to the upcoming San Diego adventure, and training has been underway.

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The best part about running/working out fairly consistently? Getting to eat more food and feeling pretty justified about it! The formula for this is fairly simple, and I encourage you to do whatever is best for you and your health – this recipe is my M.O.

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  • Whatever you are eating
  • An extra
  • Parsley for garnish (optional, but classy)

1) Cook/prepare/arrange/order your meal

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2) Remember you ran that day

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3) Add more!

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T.L.C. (Tender Loving Chili)

I don’t know about other states, but in Minnesota there gets to be a sort of mania when the temps start to dip below 50 degrees. And not like an-in-a-panic mania, but like wide-eyed-exhilarated-rants-about-all-things-fall-and-how-it’s-the-best month mania.

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And I get it – my birthday is in the fall, so obviously there are some good things happening as the leaves are changing and we’re all showing off our cute scarf and sweater collections. But maybe it’s also that we have to throw ourselves into this state of gleeful autumnness because we know winter is coming, which is less about showing off cute clothing choices and making sure not an inch of skin is exposed to the air as you scrape off your car.

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Good news: there are some foods that just *taste* better in certain seasons, and once the degrees start to cool, these dishes start getting top billing and we are all the better for it. It’s already chilly in my apartment, and because I am cheap and refuse to turn up the heat until it’s below freezing, I am opting to bundle in blankets, fluffy socks, and hold a warm bowl in my hands. What’s in the bowl? One of my fave fall/winter go-tos: Chili.

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  • Can of chili
  • Parsley for garnish (optional, but classy)

1) Remember eating amazing homemade chili with your in-laws last winter and deciding that would hit the spot

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2) Also remember that you don’t have time or energy to figure all that out, and decide that good ol’ Amy usually has your best interests at heart in times like these

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3) Open can

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4) Pour chili into pot and heat until it seems like it’s ready

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5) Pour out of pot into bowl

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6) Realize you don’t have sour cream but you have cream cheese

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7) Decide not to possibly ruin everything at the last minute and just enjoy as is

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Veggies & Yum-mus

Although I’ve never had an aversion to eating veggies solo, I do enjoy adding a co-star when staring down a plate of garden goodness. Peanut butter waltzing with celery, salad dressing gracing the presence of spinach leaves, or hummus rocking out with a crunchy vegetable – I love it all.

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I’m not sure what my life was like pre-hummus. I’m actually not sure I want to think about it. Other hummus aficionados have regaled me with marvelous-sounding (and surprisingly simple) recipes to get those chickpeas nice and hummus-ed, which is awesome.

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Also awesome? You can just buy hummus and it’s all ready to go! Have fun enjoying this Veggies & Hummus recipe – your veggies will thank you for the company.

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  • Assorted veggies
  • Tub of hummus
  • Parsley for garnish (optional, but classy)

1) Pick out a vegetable or two while humming a healthy tune

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2) Procure a container of hummus to your liking

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3) Dip those veggies right up in there

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4) Enjoy!

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School Lunch Rock

No one in our household is going back to school this fall. I finished up my masters this spring, and we have yet to have young’uns running around and tearing up the joint. I probably get back-to-school anticipation every fall because I was one of those kids that *loved* school. Loved being around people learning, loved taking notes, most of the time enjoyed homework, loved picking out the supplies (3rd grade CleoCatra Lisa Frank trapper keeper FTW).

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I also had two versions of a shirt that said “So Many Books, So Little Time.” So…that.

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I hope my future offspring is able to enjoy school too. In my naive, pre-parenting dreams, I am one of those parents that provides a school lunch with thoughtful post-it notes, or adorably cut sandwiches, or hires a singing telegram to help open my child’s fruit cup.

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If I’m setting these high standards now, I figure I better start practicing school lunch prep. On a mission for a variety of healthy food packed with love and good intentions, I offer up this recipe to current parents or parents-to-be: Brown Bag Lunch.

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  • 1 brown bag
  • 1 GoPicnic
  • Parsley for garnish (optional, but classy)

1) Look through your food options to find a variety of healthy food that will sustain your child through their day’o’learning

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2) Discover that GoPicnic has already figured it out and put everything in a box for you

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3) Put a Post-It with a heart on it or something fun

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4) Put the box in the bag

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5) Get ready for your Parent-of-the-Year award, probably

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