As I think about my blog, I realize that it started as a blog about being a new runner, for other new runners. It transitioned into a blog about training for my first half marathon, with a lot of lessons learned along the way and motivational strategies thrown in.
Now that I’m tapering for my second half marathon, it makes me think about my running goals. What I’ve realized, is that I want to focus on living my best running life. That might mean training for another half marathon in the spring, or it might mean getting faster for a 10k and enjoying that goal. It might mean planning another race vacation, or trying to run 5 days a week instead of three or four so I get my positive exercise endorphins more frequently.
It definitely means finding ways to eat healthier, find balance in my training, and live my best running life possible… and recognizing that it will keep changing.
I want to keep running, and to keep evaluating how to make running work for me in my life to live the best running life possible.
Living my best running life means eating more plant based whole foods, so I’ll be sharing some of those recipes here!
For starters, here’s what we had for dinner a few nights ago. It features wheat berries, a less processed version of a wheat kernel that are high in protein and fiber. They’ve got a chewy texture and a slightly nutty flavor that I love combined with comforting flavors like olives, spinach and tomatoes. I buy them from the bulk food bins at Whole Foods – and the cost of enough wheat berries for a full dinner (two helpings each) for Greg and I was a whopping $1.17. Makes it easier to splurge on high quality tomatoes, olives, and fresh greens!
Red Wheatberries – Mediterranean Style
1 onion, diced
1 T olive oil
1 package baby spinach or baby spinach & kale mix
3/4 cup chopped & pitted kalamata olives
2 cups red wheat berries
1 can (28 oz) diced san marzano tomatoes with juices
Warm the olive oil in a large skillet over medium heat and sautee the onions until transluscent, about 3-5 minutes. Add the wheat berries and the diced tomatoes with juices. Turn heat to low and cover. Simmer for 90 minutes, stirring occasionally and adding a little water if the pan starts to dry out. Once the wheat berries are tender (but still chewy), add the mixed greens and stir over low heat just until wilted. Remove from heat, add kalamata olives, and serve.
What does your best running life look like, and how can you get there?
Thanks for the recipe.! Rather than a ton of recipes I like the one or two you throw out! FYI – I signed up for another 5k mid-November!! Still not to a complete 3.1 but trying to stay consistent running at least 2 miles 3 x a week. I think I’m getting better at keeping my pace slow.
Glad you signed up for another one! That’s great!!!!!
After this weekend’s race I don’t have anything in my calendar until January so I’m going to take this time to work on getting fast but without the pressure I was feeling with training. That recipe looks delicious! I’ll have to add wheat berries to the grocery list and try it out.
Love that idea! It’s so nice to work towards a goal in a slightly more relaxed way sometimes. 🙂