I've been making these NON STOP since the warm weather arrived. They're perfect to make a day ahead of time and and serve them the next day cold. I actually think they taste better when they can marinate in the fridge overnight or at least for a few hours.
So summer is finally here and I AM SO EXCITED. I love running in the heat. There's nothing better then feeling the sun and not have to spend 15 minutes looking for your other glove. Maybe it has something to do with spending the first 23 years of my life in hot and humid Florida, or it's PTSD from the soul killing Boston winters. Either way, bring on the heat.
So it’s no secret that I’ve been not running for a while now. What started as some tightness in my quad turned it a some major issues. Basically my whole body is outta whack so I’ve been spending some major time (and money) on physical therapy getting me back on track
Lately I've been aaallll about oat milk. I like to switch around what milks I use and now that more and more coffee shops have Oat Milk, I've been using it in my cold brew.
One of the reasons I signed up for the Leona Divide 50/50 was to have an excuse to travel to Los Angeles. I'll be honest, I've never had a real desire to travel to LA. I don't know why, but when planning a vacation it just wasn't ever on the table.
I've finally perfected my gluten free protein waffle. It's super simple to make and you can make these in bulk to freeze to pull out and reheat during the week.
After this Sunday's 25 mile training run, I felt like garbage. I've actually felt like trash ever since running the OSR30 the previous week. I mean, I know why. Leading up to the OSR30 I was on top of my recovery: foam rolling overnight, doing my stretches, epsom salt baths, and compression all the time.
Every time I talk to my dad he asks me "How are your knees and are you getting enough protein?". I love my dad but these are the two questions I'm asked constantly due to being a plant based ultrarunner. (BTW, my knees are fine)