Nut Butter Runner

A Food And Fitness Nut Serving Up A Dose Of Healthy Living

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From The Kitchen To The Table VI

Wahoo! We have made it to the midweek hump! 

As I mentioned yesterday, I had my first 15 hour day and guess what? I survived! The day actually ended up flying by. I was constantly on the move from meeting to meeting and by the time 5 p.m. rolled around, I was ready for the last few hours. My caffeine consumption kept me awake for the remainder of my shift, but it also kept me awake for most of the night. Oops. 

Anyways, enough about work…on to the food chat!

Here is what we prepped last week:


  • Quinoa salad with blanched asparagus, dates, and almonds
  • Quinoa salad with beets, diced orange, and avocado
  • Plain cooked quinoa
  • Veggies (cucumber, celery, and carrots)
  • Cooked turkey breast
  • Chicken cabbage soup (my mother-in-law’s recipe)
  • Hard boiled eggs [recipe]
  • Quinoa mini muffins [recipe to come]


Breakfast all week consisted of a smoothie bowl! I have been trying to figure out what I can stomach at 5 a.m. to start the work day, and last week’s winner was a smoothie. This week I’m trying something new!

In my smoothie: frozen banana, frozen blueberries, almond milk, protein powder, and spoonful of peanut free NuttZo


This made it’s presence in my lunch pail quite a few times at work this week! It consisted of roasted squash and carrots with cinnamon and crushed red pepper, a grapefruit, almonds, a hard boiled egg, and chicken cabbage soup.


Another packed up lunch was the beet quinoa salad with celery, carrots, yellow squash, tomatoes, and a hard boiled egg. Sadly, I am trying to incorporate more grains, but quinoa just didn’t settle with me. This week’s goal is to do smaller portions to see how that goes.


Dinner was a couple slices of turkey breast with steamed cabbage, peppers, onions, garlic, and sliced beets.

I sliced up the cabbage then added it to a sauté pan with a little olive oil, about 1/4 cup water, and covered it with a lid to allow it to steam. Then, I added the sliced peppers, onion, and garlic once the cabbage was cooked through. Lastly, I added the beets once it was on the plate.


This dinner was so delicious! I baked haddock from my Sizzlefish delivery with black pepper, lemon zest, and lemon juice at 400 degrees for 15 minutes. On the side I sautéed cabbage, kale, artichoke hearts, and tomatoes with balsamic vinegar and a little olive oil. Naturally, a baked sweet potato with cinnamon accompanied my meal.

I made the cabbage sauté similar to the previously mentioned method, but I also had the kale cooking with the cabbage, then added the artichoke hearts and tomatoes. This time I added less water and used about a tablespoon of balsamic vinegar.


This wasn’t the prettiest meal of the bunch, but I used the leftovers from dinner (balsamic cabbage, kale, artichoke hearts, and tomatoes) and scrambled it up with eggs. Transformed leftovers make me ridiculously happy.


I snacked on a hard boiled egg at work…I am pretty sure my coworkers are starting to get used to it.

Unpictured snacks also included celery and carrots, quinoa mini muffins, and lots of fresh fruit. 


Last week was my experimentation of incorporating a little more grains into my diet. Unfortunately, my digestion still isn’t a huge fan of grains. Although my stomach hasn’t been loving the new addition, I feel like I have more energy to fuel my long runs so it is definitely something that I need to explore and experiment more with. I’m trying to do smaller portions to see how that goes, but we will see!

So there you have it…a week full of yummy eats thanks to food prep!

Filed under from the kitchen to the table food prep sunday food prep weekly eats from the kitchen to the table VI

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What Is In My Lunch Bag

Hello, hello! Happy Tuesday! I hope your Monday was as marvelous as you are! 

Today is my first 15 hour day. Yep, you read the correctly. 15 hours. I will be working from 6 a.m. until 9 p.m. this evening. And like any normal human being, I decided to wake up at 4:45 to get my run for the day in. That makes my morning pretty crazy, right? Up at 4:45 a.m., at the gym by 5 a.m., showering and to work by 6 a.m.

When I jam pack my morning like this, I make sure that I have all my things ready to go. That means both my work bag and my lunch bag is packed. Since it’s 15 hours, I have my breakfast, lunch, and dinner packed. I know I won’t have time to have my breakfast at home before jetting off to work, so I will be enjoying it while I sit at my desk and multi-task. 

My lunch bag is pretty amazing actually. Since this next year entails one day a week of a 15 hour day, I bought this bag off of amazon. 


It fits all my meals, snacks, silverware, and emergency stash of food. Actually, it can fit more than I fill it up with, but I love that fact. The tupperware life can certainly be a fancy one (I kid), but this bag steps it up a notch!

I know I share with you my weekly eats and prep, but I thought I would also share with you a “what is in my lunch bag” post, too! So here is what I will be eating throughout the day:



Oatmeal cooked with almond milk an egg + egg whites, topped with hemp seeds, chia seeds, and an apple



Salmon salad with romaine, kale, cucumbers, and tomatoes with a banana and almonds



Sautéed cabbage, kale, artichoke hearts, and turkey breast topped with salsa



I always bring snacks on top of my emergency stash of food in my desk. You just never know when the hunger monster is going to strike. So, today I packed up some veggies, a pear, hard boiled egg [recipe], lemon blueberry protein bite [recipe], almonds, chocolate NuttZo, and a cappuccino Larabar.

A 15 hour work day requires lots of pick me ups and the Chocolate NuttZo and cappuccino Larabar are sure to do the trick!

Last night I had the chocolate NuttZo on top of the lemon blueberry bite and it was the perfect dessert! By the way, you can save 15% on online NuttZo orders with the code “NBR-15”. Just sharing the NuttZo love!

So there you have it…my day in a bag! Hopefully it’s enough to carry me through…I will let you know how it goes!

Questions Of The Day

How much food do you bring to work/school?

What was the best part of your weekend?

Do you like to see my daily eats and weekly eats/prep?

Filed under what is in my lunch bag work tupperware tupperware meals 15 hour day residency lunch bag

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Lemon Blueberry Protein Bites

Oh, summer. How I love thee.

Farm stands full of fresh fruit, vegetables, and the aromas of citrus all around. One of my favorite weekend activities is certainly going to the local farmer’s market. 

Lemon and blueberry just happen to be one of those flavor combinations that I love. It’s super refreshing with a hint of sweetness that leaves me satisfied. Add in a little protein for a boost and I am sold. These bites certainly deliver!


Lemon Blueberry Protein Bites
Makes 12 Bites
By: Morganne

1/2 cup Coconut Flour
1/2 cup Gluten-Free Flour
1/2 cup Garbanzo Bean Flour
1 scoop Vanilla Protein Powder
1 tsp Baking Powder
1/2 Tbsp Cinnamon
1 1/2 cups Unsweetened Almond Milk (or Coconut Milk, may need more or less depending on protein powder)
3 Tbsp Liquid Egg Whites
Zest of one lemon
~1/4 cup Lemon Juice (squeezed from a lemon)
1 tsp Vanilla Extract
1/3 cup Blueberries

1. Preheat oven to 350 degrees. Prepare a muffin tin with nonstick cooking spray.
2. In a large bowl, combine all dry ingredients together.
3. Add in milk. Zest one lemon, then squeeze the juice into the mixing bowl and add vanilla extract.
4. Mix all ingredients well.
5. Toss blueberries with a little flour (any will work) to prevent from sinking to the bottom of the muffin tin. Then incorporate into the mixture.
6. Distribute batter amongst muffin tin and bake for 15-18 minutes, until a toothpick comes out clean.


These bites are easy to transport and perfect for a post-workout snack, mid-afternoon pick-me-up, or even a little after dinner treat. And hey, what do you know…they’re also great for a with a little NuttZo on top!

Filed under meatless mondays protein powder recipe lemon blueberry protein bites

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Weekly Workouts I

Happy, happy Friday friends!

Are you as ready for the weekend as I am?! I cannot wait to get the party started. Okay, so I really have no plans of a “party”, but I certainly cannot wait for a couple days off.

I realize I have been doing this whole “sharing my weekly fitness on Friday” thing for awhile. But, I decided to finally title it into a series. I mean, I share my weekly eats, so why not share my weekly workouts, right? Since I really have no clue what number we’re actually on, we’re going to start with one. 

I really enjoy doing this series because I try to keep up with it each day so that I can write down exactly how I was feeling with each workout. Some are good, some aren’t as great, but regardless, it’s always great to sweat.

Saturday: 10 mile run


It was a gorgeous, unseasonably cool morning that I definitely appreciated! Last weekend’s 10 mile run was hot, humid, slow, and cramp-y. Yes, my stomach was cramped up the entire time, my legs felt heavy, and I am pretty sure it was 95% humidity by 6 a.m. This weekend was drastically better. Not only had I fueled my run properly, but the weather cooperated to my liking as well. I’m still working on gaining my speed back, but that’s what speed work and tempo runs are for! Overall, a win-win.

Sunday: Spin

I know I have mentioned many times on this blog just how much I love spin, and I am really surprised that I went as long as I did without it in my normal workout schedule. But, I now also have a favorite spin teacher. She is seriously motivating!

Monday: Spin

So, my favorite spin teacher offered a private morning class Monday. She is preparing for a big weekend this weekend, so she was pulling a couple extra training sessions in. When she offered to teach a private class and I did not have to be at work until later, I definitely did not pass up the opportunity!

Tuesday: Run 

I was supposed to do another 4x1200 m spin session, but I just wasn’t feeling it. My legs were pretty tired after a 10 mile run + 2 days in a row of spinning, so I stuck to three and called it a day.

Wednesday: 60 minutes weights

I did a modified R.I.P.P.E.D. class that incorporated a full body workout with weights. It had been awhile since I lifted, and boy could I feel it! I definitely need to make sure I incorporate weights into cross training, too!

Thursday: Rest

On the schedule was a run, but to be honest with you…I needed to rest. I was sore from Wednesday’s weight class and tired from a few leg-heavy days in a row. I opted to swap my rest day today (Friday) with yesterday’s run so that I can still stay on track with marathon training, but not overwork my muscles. This is part of the reason why I love three-day training programs!

I hope you have a beautiful weekend!

Filed under weekly workouts I fitness friday run spin

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From The Kitchen To The Table V

Hi friends!

We’re back with another round of food prep and eats! Before diving in, I had mentioned last week how I had not been fueling my body properly and was feeling the effects during my workouts. Although I am sure my workouts took a hit between not being on a regular schedule and eating too many nuts/nut butter/dried fruit/etc, I also wanted to try incorporating a few more grains. Although it is certainly possible to eat a paleo diet and train for a marathon, I am not sure it is right for my body. Again, it’s all about trial and error!

So things may start looking a little different, but we’re still focusing on whole food choices. Here is what I prepped last week:


  • Veggies: red bell pepper, celery, carrots, cucumbers, edamame
  • Soaked and cooked black beans
  • Black bean chili burgers [recipe]
  • Hard boiled eggs [recipe]
  • Cooked ground turkey
  • Grain-free coconut NuttZo bars [recipe] (I made in a muffin tin)
  • Kale pesto

So now that we have seen the food prep fun, here is how I used it throughout the week:


Sautéed carrots, tomato, kale, red and white onion omelet with a baked sweet potato [recipe] and cherries

I enjoyed this breakfast after my 10 mile run last weekend. Carrots, tomatoes, cherries, and eggs are great for muscle recovery! 


Tuna on a bed of romaine with cucumbers, asparagus, tomatoes, and a carrot

I started buying the big bag of carrots rather than baby carrots, so part of my meal prep involved peeling and chopping them up. Although it is a minuscule task, it certainly helps to be able to just grab a pre-prepped carrot out of the bag!


Stuffed bell pepper with ground turkey, zucchini, onion, garlic, and mushroom with sweet potato fries

I used the ground turkey that I had already prepped and cooked, so all I had to do was chop the rest of the veggies, sauté them in olive oil, add the ground turkey to the mixture, and some seasonings. While I was doing that, I sprayed the pepper with olive oil, popped it in the oven at 400 for about 15 minutes, then stuffed the pepper with my mixture. 


Black bean chili burger with rice mixed with kale pesto, yellow squash, and asparagus

This was pre-cook/pre-tupperware dinner since I worked nights last week! So I ended up sautéing the squash and asparagus in coconut oil with a little black pepper. Then I added the rice with kale pesto to the veggie mixture. 


Sautéed peppers and onions with salmon baked with kale pesto and a baked sweet potato

I prepared my salmon with freshly squeezed lemon and lime juice before adding the pesto and some black pepper. Then I baked that in the oven at 400 for 13 minutes. For the peppers, I used the remainder of the lemon and lime juice, garlic, and black pepper.


Kale with yellow squash, tuna, plum, lots of cinnamon, and an avocado (to be added at work), with almonds

I saw my friend Amy use an empty mint container to carry her almonds so once I finished mine off, I knew exactly how I was going to recycle it!


Tuna with chopped peppers, cucumbers, and salsa with a banana and almonds

If nothing else, I find that pre-chopping veggies is a huge time saver when it comes to packing meals for work!


Sautéed kale with ground turkey, asparagus, and tomatoes, a baked sweet potato with cinnamon, and a hard boiled egg

I sautéed kale with asparagus and tomatoes, then added the prepped turkey. I also had a leftover sweet potato (eaten cold, naturally) and a hard boiled egg and called it dinner.


Steamed cabbage with asparagus, tomatoes, and kale pesto with a black bean chili burger

To make the cabbage, I sliced it and added it to a preheated skillet with a little olive oil. Then I add about 1/4 cup water and cover it to soften and cook through. It gets a great texture that is almost like noodles so I decided to add the pesto! I highly recommend it!


Tuna cucumber boats with a coconut protein muffin

I made the tuna boats by mixing with the inside scoop of the cucumber, chopped pepper, and salsa


Chopped apple with cinnamon warmed in the microwave with a spoonful of peanut-free NuttZo

So this really didn’t use any food from my prep, but it was my dessert practically every night last week so I thought I would share! 


I had a lot of questions about the kale pesto, but I didn’t write down exact measurements. My dad is the pesto master, so I learned from him and started to just “wing” recipes. I will definitely make this again so I can share it with you though! 

Filed under food prep sunday food prep weekly prep and eats from the kitchen to the table from the kitchen to the table V tupperware

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Choosing A Training Program

Training for a marathon can certainly be a daunting task. In fact, I often think of it as being a “job” within itself. You have to dedicate time and effort in order to help prevent injury, build stamina and endurance, and properly prepare your body.

I am certainly no expert as this is only my third marathon to train for. However, I have had experience with different training programs for the previous half marathons that I have ran. 

The first lesson I ever learned when I began my running journey, was the importance of training. When I first started preparing for a half marathon, I could not run more than four miles. With a great training plan, focusing on gradually increasing distance, this no longer became a problem.


When picking a training plan, it’s important to consider what works for you. How many days per week can you set aside for a run? How far do you run currently? Do you have a goal pace? How hard would you like to train? How many weeks would you like to prepare for the upcoming race? These are primarily what compose a training plan.

The next step in choosing a training plan is how many weeks you would like to designate towards preparing for a race. If you have already built up the endurance as a runner, then starting at a 12-week program would be reasonable. This is also a great option for shorter races.  In general, I prefer to focus on a longer training plan for longer distances such as a 16- or 18-week plan. The length of time-spent training varies for each person, and should be picked based on your own preferences. 

Training plans work on gradually increasing your distance and endurance as an athlete. In order to optimize your training, you should vary your workouts in both intensity and duration. This is designed by incorporating tempo work, speed work, and long runs into the plan. If you follow me on Instagram, then you have probably seen me mention these terms before.


Tempo runs build strength and speed. This style run begins with a warm-up pace, then a pace at, or slightly faster, than your race pace for a short distance, followed with a cool-down pace.  Speed work focuses on building speed and endurance. This style run starts with a warm-up jog, followed with a mix of intervals consisting of short distances at a slightly faster than race pace and cool-down jogs. Long runs are typically done once per week and focus on gradually increasing your distance, strength, and endurance. These should be done at a pace about one minute slower than your goal pace. In certain cases, a recovery run may come the day after a long run. This style run is only a short distance at a much slower speed to allow your muscles to stretch out, help to reduce muscle tightness, and prevent injury.

I have found that for me, a three-day running week is best. It allows me one day to dedicate towards speed work, one day for a tempo run, and one long run on the weekend. With this plan, my legs don’t tire as quickly, it works with a more flexible schedule, and allows me time to cross train. The most important things to remember when picking a training plan is to choose one that works for youyour fitness level and your goals.

Filed under choosing a training program saucony saucony 26 strong marathon training run

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Grain-Free Coconut Waffles

Mondays are made better when they start with waffles, yes?


I thought so, too. If you have been a follower of the blog for awhile, then you know it is no secret how much I loved my mom’s waffles growing up. This was my first exposure to assisting in the kitchen. My mom would measure the ingredients out, while letting me throw it all in the mixing bowl. I eventually graduated to be able to use the hand mixer, and finally do the measuring, too.

We really only had these waffles on “special” occasions such as when a friend came over and stayed the night, family came to visit, or we were on vacation in a place with a kitchen. Once they were made, we had a ton leftover, which we never complained about! My mom would store them in the freezer and we could pull it out when we felt like her special waffles.

I have never owned my own waffle iron, which is why I never had made waffles before now. Actually, I still don’t own one. Since I now live with Kendall who is a proud owner of a waffle iron, I decided to take the rains and make waffles one morning. Yes, I made extra to stick in the freezer just like my mom.


Grain-Free Coconut Waffles
Makes: 4 Waffles
By: Morganne

1/2 cup Coconut Flour
1/4 cup Ground Flaxseed
1/2 cup Liquid Egg Whites
1 1/2 cup Almond Milk
1/4 tsp Baking Soda
1/2 Tbsp Cinnamon
1 tsp Nutmeg

1. Preheat waffle iron and spray with nonstick cooking spray.
2. Mix all ingredients in a large bowl.
3. Pour about 1/2 cup of batter on to waffle iron and cook until desired crispness.
4. Add desired toppings and enjoy!

Filed under grain-free coconut waffles waffles coconut flour breakfast paleo grain free gluten free

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From The Kitchen To The Table IV

Hey guys!

Even though I didn’t food prep last week, I wanted to share with you my prep and eats from two weeks ago! Last weekend I literally did not even grocery shop. I could not have been more thankful for Kendall who did a massive grocery haul and food prepped on Sunday. Unfortunately I didn’t take a photo, but here is a list:

  • Shredded chicken [recipe]
  • Black beans, soaked and cooked
  • Baked tofu
  • Chopped peppers, cucumbers, celery, and carrots
  • Rice
  • Summer chili (zucchini, yellow squash, onion, celery, carrots, ground turkey, tomato broth)
  • Hard boiled eggs [recipe]

And here is what I prepped a couple weeks ago!


  • Turkey burgers
  • Tomato sauce
  • Hard boiled eggs [recipe]
  • Paleo waffles [recipe coming soon!]
  • Zucchini noodles



Paleo waffles topped with frozen blueberries

I had been wanting to make paleo waffles for awhile, so I finally broke out the ingredients I had in mind and did a bit of experimenting. I made the batch of waffles on the morning that I ate them, then froze the rest to enjoy either throughout the week or at another time. I ended up digging into them later in the week, but I still have a waffle in the freezer!


Omelet with asparagus, peppers, and tomatoes with a sweet potato and homemade tomato sauce

You know…just the usual breakfast around here. I added the sauce for a little dipping action with both my sweet potato disks and omelet. It was the perfect little tomato touch!



Tuna, leftover ground turkey, celery, carrots, and squash on a bed of romaine and topped with salsa

I realize that sounds like a crazy combination…tuna + ground turkey? Well, I had the ground meat leftover from dinner the night before, but was a little hungrier than what I had left so I added another protein source. It actually was a great mix of flavors!


Zucchini noodle stir fry with chicken, broccoli, and carrots

I just sautéed the zucchini noodles in olive oil along with the rest of the veggies, before adding the chopped chicken and seasonings. I loved the addition of the zucchini noodles in a stir fry! I highly recommend it. 


Zucchini noodles with blackened tilapia, sautéed swiss chard, red onions, and topped with salsa

This was just leftovers from the night before, which made for a really easy lunch! Normally when I eat zucchini noodles, I will either just enjoy them raw, or blanch them lightly. 



Zucchini noodles with ground turkey and homemade tomato sauce

I left the zucchini noodles raw this night, and just topped it with some ground turkey and homemade sauce. I also ended up freezing half of the sauce so that I will have fresh veggie-filled tomato sauce throughout the winter, too!


Turkey burgers with salsa, asparagus, and a sweet potato

This is probably one of the easiest dinners for me to resort to. That, or breakfast for dinner of course!


Sautéed zucchini noodles with swiss chard, and red onion, and topped with blackened tilapia baked with lemon

This was such a simple dinner that had so much flavor!


Sautéed tomatoes, onions, and black beans, and a dunkin’ egg [recipe] on top of a paleo waffle

It was a version of “huevos rancheros” with my new waffle creation! I just popped the waffle out of the freezer and stuck it in the toaster to warm up, which worked out perfectly! You could also make these, freeze them, and have them in the morning!


I need to recreate that waffle recipe and photograph it for you. I was pretty impressed with how the experiment went! I even sent a photo to my mom, since she is the waffle queen. She said she can’t wait to try them and I can’t wait for her to visit! (Come soon, mom!)

In other news, I passed board number one! I have my second and final board Friday….so close to being done with exams! Yay!

Happy Wednesday, friends!

Filed under from the kitchen to the table IV weekly eats food prep sunday food prep prep and eat

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You Are What You Eat

You are what you eat. Have you guys heard of that notion?

Well, I believe it is true. When I eat healthy, I feel energized and nourished. When I overindulge in peanut butter, nuts, dried fruits, and sugar, I feel tired and slow.

Eating a well balanced diet during my studies was a struggle. I’m not going to lie to you…I ate balanced at meals, but mindlessly snacked throughout the day. I managed to finish off a couple of jars of nut butters and a bag of almonds. I have never been an “emotional” eater, but I could tell I was stress eating. This hasn’t really happened to me before, but I was well aware of what was going on. Now I’m not telling you this for any specific reason, other than to let you know that as a result, not only was I struggling throughout the day for some energy, but my workouts took a hit.

Now that I have rambled on about that, I wanted to touch on the importance of fueling your body for workouts! As part of being a coach for Saucony 26 Strong program, I write up a few posts on topics each month. You can read those here. Last month I shared about this exact topic, which I wanted to be sure to share with you as well! 


In particular, hydration is critical to training! One of the first lessons that I remember learning in school is that the human body is made up of 70% water. In fact, did you know that our blood is actually 90% water? Obviously we need water on a daily basis. This allows our body systems to function properly and effectively. During training, staying hydrated becomes even more important. Your body loses a lot of water, so staying hydrated throughout the day is one of the most important aspects of successful training.

Eating right and properly fueling your body to perform is crucial. A lot of times you will hear about carbohydrates being an important energy source for runners and this is true. Before a workout, carbohydrates are necessary because your body will use its’ glycogen stores for energy. Carbohydrates are needed to replace the glycogen loss and increase their storage. This is one of the most effective way to reduce post-workout soreness as well. 

The last nutrient that I want to touch on is protein. Yes, protein gets a lot of hype in the media. It’s true, protein is necessary for our bodies, muscle fibers, and system networks. Protein provides a steady source of nutrition for our muscles with the necessary amino acids for muscle fibers to repair. 

Now, each athlete is different so how someone trains and fuels their body will likely not look just like the person next to them. It’s important to figure out what works for you by trial and error. This is a lesson that I am constantly experimenting with, but something that is worth putting the effort into.

Not only is it important to eat a well balanced diet on a daily basis, but during marathon training it is especially important to make sure you are properly fueling your body!

Filed under saucony saucony 26 strong you are what you eat balance workout

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Guess Who’s Back

Wow, guys. I don’t even know where to begin.

How are you? How have things been? I have missed you more than you know. I feel like I am still getting used to this whole blogging/virtual relationships thing. Is it weird that I feel connected to you even though I probably haven’t met you? Ah well, that’s the beauty of this day and age. And if you’re still hanging around reading, I appreciate you. You guys make me smile!

Before I get any more corny on you, let’s go ahead and address the big elephant in the room. First, thank you for your good luck wishes and understanding my need to step away to prepare for my first board exam! I really do appreciate it! The exam was 5 hours long with one 10 minute break. I opted not to take the break and just keep powering through. As I left the exam, I felt really down. I’m not going to lie, it was really hard. Of course my mom reminded me to look at the positive and my dad told me I wasn’t allowed to worry about things that I don’t know the outcome to. This is why I call them when I know I need a good reminder! I won’t find out the results until later this week.

Oh, and I decided to go ahead and move up my second board exam…so that is actually this Friday. I will likely step away from the blog again for a couple days this week to focus on that one. Luckily, that one is only 2.5 hours! 

Anyways, since I haven’t been able to share with you too much, I wanted to share a peak of what has been going on in my world!


I managed to go to one of the nights of Fair St. Louis. Kendall and I met up with Alyson, one of our coresidents, and watched Matt Nathanson play. He was really good and definitely seemed like one of those people that I would enjoy being friends with. Hey, dream big! I was lucky enough to be able to see the fireworks from my apartment all three nights, so that was pretty cool, too!


I finally broke out my new Ninja system. I bought it at Costco when it was on sale last month and managed to use it twice over the weekend: one post-run smoothie and one batch of kale pesto! Let me just go ahead and tell you how amazing this product is. It came with four different attachments (blender, food processor, and two individual “to go” cups), the blades are super sharp so they can definitely blend up anything (like those 9 cups of kale in the photo), and it was really easy to clean! 

In other news, Amanda sent me the flower on the bottom and Kendall and I bought the basil plant on the top. St. Louis is starting to feel like home!

Now to some eats from last week…which were still pretty colorful! And consisted of a lot of eggs, sweet potatoes, and almonds. Yep. They’re delicious.



  • Coconut “Oatmeal” [recipe] with strawberries, blueberries, and almonds (my July 4th breakfast!)
  • Egg and spinach omelet with a sweet potato and cherries 
  • Omelet with spinach, tomato, sweet potato, almonds
  • Smoked salmon salad with banana, frozen blueberries, and NuttZo



  • Hard boiled egg, cucumbers, carrots, almonds
  • Almonds + raisins
  • Hard boiled egg + almonds
  • Larabar



  • Scrambled eggs with peppers, salsa, asparagus, sweet potato fries
  • Yellow squash noodles, salmon, asparagus
  • Ground turkey with peppers, onion, jalapeños with roasted broccoli, sweet potato, coconut butter, and NuttZo
  • Spinach omelet with sweet potato fries


Residency has been going great! I packed up a lululemon bag of snacks to keep in my desk drawer as my “emergency stash”. Let me know if you have any recommendations of anything else I should bring in! So last week I primarily did training for the early morning shift, and this week I will be training for the evening shifts. Hello, 11 a.m. - 9 p.m workday. I hope I can stay awake! :)

I suppose I will sign off now that my first post back is practically a book! Cheers to a great week!


Questions Of The Day

What food do you keep with you at work?

What is one thing you have been loving lately?

Filed under Guess who's back desk nuttzo larabar tea eats ninja basil flower fair st. louis fireworks

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