Hello, Monday! If you haven’t noticed. I’ve kinda been on a smoothie kick lately. I typically start my day with one.
Today, I decided to spice things up a bit… literally
-1 red bell pepper
-1 navel orange
-1 tablespoon coconut oil
-A dash of cayenne pepper
-1 to 3 ice cubes
Well, this was a little bit of fiery heaven.
If I’m not mistaken, I think that today is my one year love affair with running. Timer seriously flies!
It’s cray to think just one year ago, I laced up my sneakers for the first time and hit the Brooklyn pavement. Since then, running has been an addiction.
Well, here we are again. Another year, another Brooklyn Half Marathon. For this year’s training plan, I’ve decided to do hart rate training. I’ve never done this before, but I’m excited to give it a shot. The entire training plan is set on your max heart rate without any guidelines to speed. The idea being that as your endurance base builds, you’ll be able to run faster while maintaining a lower heart rate.
First run is on Tuesday!
Have you trained using a heart rate monitor? Any tips?
@hanaelassad is working her magic.
A quick trip to Boston for the @classpass launch requires a quick trip upside down in front of Fenway Park. (at Fenway Park)
I had quite the lazy weekend. It was kind of nice to just hang out at home get things in order and plain chill.
I decided to combine my love for avocados and my love for eggs and made the perfect home brunch.
What you’ll need:
- 1 avocado
- 2 eggs
- Seasoning (I used salt, pepper and paprika)
What you’ll do:
Preheat the oven to 425. Cut the avocado in half, remove the stone and scoop out a bit more so the egg will fit.
Crack one egg in each avocado half. Put in an oven dish (you’ll need to prop them up so the egg stays level). I used the sides of a toaster pan to keep the avocados upright. Season.
Bake for 15-20 minutes.
What’s your favorite brunch recipe?
Excited to get back to a running schedule. Brooklyn Half Marathon training starts today! (at Prospect Park)
Welcome to my morning routine!
- 1 spoon of raw cacao nibs
- 1 tsp of vanilla
- Handful of spinach
- 1/4 avocado
- 10 fresh mint leaves
- 1 cup of unsweetened almond or soy milk.
- Add water and ice as needed
I just got back from a weekend in Tahoe. The weather couldn’t have been more perfect. These pictures pretty much sum up the trip. Great friends, great weather, great times.