training + groceries + egg drop soup
Andrea
Hello my fellow bloggies! Have you all had a good Saturday? Mine started out gloriously...the hubb and I slept in 'till 10:30!!! I cannot even remember the last time we slept that late! My alarm went off at 7:30 to meet the training group for a run, but when I rolled over to check the temperature and saw that it was only 16* outside I rolled right back over and fell back to sleep!
We did get up and go for a run once it reached a balmy 25* at 11am. Brrrrrrrrr!!!!!!!!!! Today was supposed to be 2.5 miles and I mapped out a nice, although hilly, run for us around campus and some surrounding shopping areas. When we first started I felt really choppy, like I couldn't get into the groove. Things finally evened out and felt good after about 1/3 mile and stayed that way until about 1-1/2 miles, but then I got two horrible cramps, one under my ribs and one behind my hip bone. Wierd, huh? I had to stop to walk it off and decided to just walk the rest of the way back, so I only got about 1-3/4 miles in. I was so bummed. Especially after having such good runs this week. I know sometimes you just have "off" days that can't be predicted or explained. I remember even when I was having great 8-mile long runs I would have an "easy" 3-mile run a couple days later that I could barely finish. What do you other runners do out there when you get a cramp mid-run?
Breakfast: I had 1/2 a banana about 30 minutes before my run, then had two Kashi Go Lean blueberry waffles afterwards. One was topped with 1 tbsp almond butter and the other with 1 tbsp apple butter, both with sliced pink lady apple.
Lunch: Well, breakfast was kinda lunch since I slept so late, so my schedule was off all day. I did make the horrible mistake of going grocery shopping while hungry, which resulted in several snacks that you will see shortly.
I had the worst Whole Foods shopping experience today. I'm still bummed out about it. I've mentioned that we have a tiny store that doesn't carry a great selection of bars etc, but they are building a new store so I've just been hanging in there 'till its finished. Over the couple of years that the hubb and I have been shopping at this Whole Foods they've taken away several products that I love dearly to make room for new or different products. Some examples of products I love that I can no longer get at my store are:
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- Clif Nectar Cherry Pomegranate flavor
- Clif Nectar Cranberry Apricot flavor
- Newman's Own Salt + Pepper Pretzels
- Nairn gluten-free Ginger Crackers
- Nairn gluten-free Oat Crackers
- 4 cups chicken or veggie broth, divided
- 3 quarter-size chunks of fresh ginger or 1/8 tsp ground ginger
- 2 tbsp chopped fresh scallions
- 1/4 tsp salt
- 1-1/2 tbsp cornstarch
- 2 eggs
- 1 egg yolk
- Reserve 3/4 cup of the broth, and pour the rest into a medium-size saucepan. Stir in the salt, ginger and scallions and bring to a rolling boil.
- In a small bowl, stir together the remaining broth and the cornstarch until smooth. Set aside.
- In a small bowl, whisk the eggs and yolk together using a fork. Drizzle the egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.
- Once the eggs have been dropped, stir in the cornstarch mixture gradually into the soup is the desired consistency.
- If fresh ginger was used, remove the chunks before serving.