candy coated rose petals

Last night I arrived home and fell quickly into panic. A panic that involved delirious frantic searching, digging through pockets, throwing around belongings and racing thoughts. “No, that couldn’t have just happened, could it?” was my first thought. Nah. Check again. And as I checked again, the reality of what had just transpired sank in and the tears began to flow … along with the swears (sorry gentle reader).   [ Read more ]

These last two weeks have been really difficult. I have had minimal energy and thus, skipped most of the weekday runs. I did manage to complete the long runs though, which I was pleasantly surprised were still manageable. I also maintained my average pace of around a 10-minute-mile pace. So overall, especially after finishing Saturday’s 12-mile run, I think I’m fairly ready for the half marathon. I wish I was a little stronger, but I think it was best to listen to my body when it said to slow down. Only a few more weeks left until the big day.   [ Read more ]

I found a quick breakfast tip in a back issue of Self magazine the other day where a reader discussed whipping up a batch of mini frittatas for the week. I thought this was brilliant, and the recipe was something I could eat gluten free (and dairy free if I have to adjust my diet again this week). So I decided to make them. And they lived up to the hype: they are ridiculously easy to make and delicious. Bonus points.   [ Read more ]

When I’m looking for a quick and easy pasta dish, I whip up a variation of this summer pasta and veggies. It’s a great and quick dinner idea that is flexible enough to work with what you have in the kitchen.

The main concept is warm pasta, olive oil and cheese. The cheese should be something like a soft cheddar. Mozzarella works too, although is softer and thus gooier. The olive oil and melting cheese make a light enough “sauce” that works well with the pasta. A dash of sea salt, and you’re all set.   [ Read more ]