I started off the year with the Needham New Year’s 5k, which is such a great race! It’s a low-key local race that starts at the YMCA so there are plenty of indoor spaces for those years that it’s freeeezing. This year was actually gorgeous weather, with temperatures in the fifties and a larger than normal race turn-out! (Over 600 people when last year the frigid temps meant numbers didn’t reach 300.)
I was excited to see what would happen since the New Year’s 5k reflects my fitness level going into the New Year. How well did I train all summer and fall, and how much did I lose as November and December rolled around?
I managed to finish in 28:35 for my second best 5k time, a tribute to how well my New Year’s Resolution to run 500 miles kept me running through December!
Not bad considering I had champagne and red wine to celebrate the evening before. (I mean, the race starts at 11 a.m. for a reason.)
Hope you had a wonderful start to your year, and that you’re excited for new beginnings or renewed energy for existing goals!
PS – it’s “Veganuary!” the month where many people explore more vegan meals and add recipes to their repertoire – if you’re eating some meatless meals, here’s some of my favorite things I ate this week!
- Beans, Greens & Grain bowl with vegan ranch dressing (from No Meat Athlete). Basically take a grain, a green, a bean and some vegetables (we did just broccoli for the greenest bowl ever) and put some dressing on it. It’s a fast, easy “recipe” for a healthy and filling meal!
2. Peanut butter stuffed dates. SO GOOD. Want something less messy? Stuff with a salted almond instead and they make a great portable snack.
3. Instant Pot eggplant baingan bharta by Vegan Richa and homemade naan from Minimalist Baker. We left out the hot pepper and optional liquid smoke for the eggplant dish and were rewarded with kids going back for seconds which was kind of unexpected and totally amazing. Greg said it was one of the best Indian dishes I’ve ever made at home. The naan is a family favorite – Greg makes it with lots of garlic and some vegan butter for a ridiculously delicious and indulgent side.
