Always Time for Meal Prep {Plus Hit Double Digit Mileage!}

Wow, what a weekend! Well, really just a jammed entire week that just ended. Lots of good things going on in my world, but I wouldn't mind a slower paced day somewhere on the horizon. I woke up really early for a Sunday because my mind tends to get a bit of a buzz when I know I want to accomplish a lot in a given day. What's better than whipping up some pancakes with that extra time, right?

No surprise that I have plenty of strawberries that make for a delicious breakfast topping. The pancakes themselves were just blended up oats, banana, almond milk, tatsoi and lemon balm from the garden. Easy peasy for a pre-run meal full of healthy carbs!

I had been trying to fit in a 10 mile run for the last week, so that was priority number one on the docket (after breakfast, of course). 😉 It's been getting warmer around here, so I prefer to get out early in the day to enjoy some cooler temps. Especially for the longer runs! As is I still sweat off about 2 pounds of water that I needed to replenish.

I'm still feeling solid in my runs! I haven't been on quite as good of a roll as I was a few weeks ago, but I'm hitting all the major training runs I feel like I need. Only a month out from my half marathon! Since this was my first time running in the double digit mileage this year, I took it really conservative to start but finished out at a good pace. Looking for a few more longer runs and I'll be ready for race day.

Despite plenty of other things to do, I never skimp on meal prep! Good nutrition is at the base of everything I do. No matter what else is going on I try to go into the week with some veggie-packed meals ready to go. This afternoon I put together a quick stir fry with black rice and an almond butter sauce. That will make for a delicious lunch for both @dksart and myself.

He also did his part with cooking up some veggies I prepared for the grill. That's one method of cooking I leave to his expertise. 😋

The farmers market had the first yellow squash of the season, so I mixed that with sweet onion and bell pepper. The mushrooms I stuffed with chickpeas, garden cress, fresh oregano, spring onion, balsamic vinegar, nutritional yeast and some spices. Not a bad way to end off the day!

Alright folks, time to chill for a few hours before I totally pass out! Hope you all had a great weekend, as well!

Running