Saturday mornings were meant for outdoor runs, and I am thrilled to finally have a running buddy, my trainer. When she suggested last night that we go for a longer fun (~90 minutes), I was a little nervous. I haven’t been keeping up that kind of mileage, running no longer than an hour these past few months. With a half marathon approaching (I am all signed up for the Great Western Half Marathon on May 6th), I know I will be increasing my distances again soon, so I was up for the challenge.
I stated my day with my usual pre-long-run breakfast: Hot Tea
TJ’s frozen oatmeal with 1/2 of a banana, cinnamon, and chia seeds. I also added a 1/2 cup of canned pumpkin this morning.
And a scrambled egg (1 egg + 1 egg white). I found these beautiful farm fresh eggs at Whole Foods and was so excited to try them this morning. My conclusion…well worth the extra 50 cents!
I also fixed up a post-run Almond Butter and Banana (using the other 1/2 from this morning’s breakfast) sandwich and tried out a new brand of coconut water. I debated taking my water pack, but ended up not running with it.
We met up at the gym parking lot at 9AM. I had a little bit of time to stretch my legs before heading out. It felt much colder than my driveway, which is crazy because the gym is only15 minutes away.
We headed east towards the forest preserve path, slowly warming up as we went. The path is nice and flat and there were plenty of people out walking and running and one brave woman cruising along on her bike. The path is almost 8 miles long making our round trip just around 11 miles. I really had no idea, but my trainer has run here often enough to know the mileage. We finished our run in just under 1 hour and 45 minutes, which is not too far off of my next half marathon goal.
I was proud to have just run 11 miles and surprised at how good I felt when I was done. I felt some fatigue during the last two miles, but mostly, I just needed some water when I finished. I stretched my legs a bit and hopped back in my car before catching a chill. I was happy to have my snack for the car ride home! By the way, when you work with kids, it is totally OK to have a Toy Story sandwich holder!
I have an amazing group of girlfriends from college and I was super excited about getting together with them tonight, especially since one of our friends has just moved back to the Chicago-land area and another was in town to visit.
We met when we all joined the same sorority at our small private school in central Illinois. We have been friends for 10 years and although life has changed from those ‘Cornerstone’ days (with the addition of husbands and babies and moves to different states), we are as close as ever. During RUSH in college, our sorority used to make spinach dip. It was so unbelievably amazing, I swear it is how we got the major of the girls to join. Since then, most of our get togethers have included spinach dip and Hawaiian bread. Although Portillo’s would be providing our dinner, appetizers were a must, and I volunteered to make the spinach dip. It is a simple recipe. I follow the Knorr recipe, with an important addition…I use FRESH spinach!
This four ingredient dip always turns out amazing and is a crowd favorite wherever I go. I have used light mayo and light sour cream in the past, but never ventured into the land of fat-free! It always amazes me how these foods which I despise on their own (sour cream=yucky!) can make the tastiest dip EVER!
The fresh spinach is a bit of a pain to cut, but totally worth your effort. It helps to start with baby spinach and it is really helpful to have a good pair of kitchen sheers. I try to leave out the stems because nobody wants to eat them, but this dip is so tasty that if a few get buried in the pile, nobody will notice.
I have been known to get lazy towards the end of my cutting and in the past a full leaf or two have even made it into my bowl. My backup method for chopping involves plunging the sheers into the bowl and chopping away. It actually works quite well!
All of the ingredients get stirred together in a bowl.
Cover the dip and place it in the fridge for 2 hours, allowing the flavors to mix together.
Stir and serve in a Hawaiian bread bowl. Trust me, it’s the only way to go!
Like I said…this spinach dip recipe is always a favorite. You won’t be taking any leftovers home with you!!
It was such a fun night hanging out with my friends!!! We always pick up right where we left off and the spinach dip brings back some of our favorite college memories.
Sorority Spinach Dip
1 package (10 ounces) of fresh baby spinach, chopped well
1 16 ounce container of sour cream
1 cup of mayonnaise
1 package of Knorr vegetable recipe mix
-Combine all ingredients in a bowl. Stir well.
-Cover and place the bowl in the fridge for two hours.
-Serve dip with Hawaiian bread