Have you ever just wanted to spend an entire day sitting on your couch catching up on the hours of drama recorded on your DVR???
That was me yesterday!
In part, I blame this heart warming breakfast that made me want to curl up with a cup of tea and never leave the house.
But I also blame the long list of new shows piling up on my TV. It sounded like a fine idea to spend the day indoors in my PJ’s. But after 2 dramatic hours of Grey’s Anatomy, the gorgeous fall weather finally lured me out of the house.
It was a picture perfect fall day, which was what REALLY got me out of the house and onto the path for a run.
Once I started I was immediately happy to be off the couch. It felt amazing to be out in this beautiful day! I was so excited that I decided to up the ante a bit on my run. In order to meet my 1/2 marathon PR goal and rev up my lazy metabolism, I pulled out a workout from my past, 90/90 second intervals. I used to HATE this run during high school cross country…it was tough! But I was reading AGAIN last night about the importance of high intensity interval training. This time it was in regards to bone density and metabolism in your 30’s. I started with a 5 minute warm up and then ran 90 second intervals alternating between a relaxed pace and a push pace (not quite a sprint, but faster than you want to be running). And, it was just as hard as I remember, especially when I kept hitting the inclines during my push pace.
But after a 46 minute run, I felt incredible. It might have been all the cheering and energy from Sunday’s marathon. And the fact that it was one of my fastest runs since breaking my toe. I think that my new Birthday socks helped pump me up too! By the end of my run, I was reminded about the importance of speed and interval training, especially if I want to increase my mile times. I am familiar with tempo runs and negative splits, but looking for other training suggestions.
What techniques do you use to increase your speed???
Ok, now back to that hearty pre-run breakfast…
I found this recipe this weekend while I was cruising through blogs. With a Costco sized bag of quinoa in the pantry, it seemed like the ideal Monday breakfast.
It wasn’t until after I dumped the pumpkin into the saucepan that I realized I was supposed to add that later. Ooops! All ended well, but I would say that this probably caused an increase in cooking time to closer to 20 minutes.
The recipe serves 2, so I had a hot off the stove breakfast yesterday, covered in walnuts with a drizzle of agave, and leftovers for breakfast this morning, which was just as tasty! There is nothing like a power packed breakfast to get your day started right!
Pumpkin Breakfast Quinoa
Makes 2 servings
1/2 cup quinoa
1 cup milk (I used Almond milk)
1 very ripe banana, mashed
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice (I used way more)
2 egg whites
Combine quinoa, milk, mashed banana and egg whites in a pan on medium heat.
Increase heat to medium high and, stirring constantly, allowing mixture to thicken (approximately 10 – 15 minutes)
Fluff quinoa, reduce heat to low and slowly stir in pumpkin and pumpkin pie spice
Add protein powder and an additional splash of milk if needed
Divide quinoa into two bowls and enjoy
Top with walnuts, coconut, honey, or cinnamon