When children are young the focus of their birthday is on the party with friends; invitations, theme, games, decorations, cake, gifts….. And maybe a separate celebration with family. I always tried to make my boys feel special on their birthdays, but a lot of work went into the celebration.
When children get older and celebrate their birthday away from you it’s different. For me, I get more reflective and sentimental about their life. I realize how much my life was enriched by them, and I wish I could go back and do it all over again. That’s what I’m doing today on my first baby’s 22nd birthday. He is far away, but he is very present in my heart and mind.
This post is in his honor, but also for all the moms out there who are missing their children.
Cheers to My Son on His Birthday
Cheers to this day, January 31st, the day when I became a mom. It’s the day when my life was changed beyond my comprehension and in ways I could not believe possible.
Cheers to this tiny baby whose light head rested softly in the space between my neck and shoulder.
Cheers to this baby who snuggled in my arms and cried when I put him down.
Cheers to this baby who climbed before he could walk and who started walking at ten months old never to slow down again.
Cheers to this toddler who moved ever so quickly and whose hugs were given on a quick flyby as he chased after another adventure.
Cheers to this little boy who transitioned seamlessly when we moved to England. Cheers to this little boy who, without hesitation, let go of my hand to join a new group of classmates.
Cheers to this boy who learned to read and comprehend math so easily. Cheers to this same boy who loved baseball and soccer and always checked to make sure I was watching.
Cheers to this boys who cultivated strong friendships, loved his family and was a positive role model for his brother.
Cheers to this boy who embraced life with vigor and excitement and who played with such passion.
Cheers to this kid who had more than his fair share of scrapes and bruises. Cheers to this kid who announced so valiantly that he thought it was time to make yet another trip to the ER to stitch up the newest gash in his skin.
Cheers to this teenager who shares my love of skiing and who races down the slopes while flying, twisting and turning off jumps.
Cheers to this young man who has compassion for others and deep loyalty to his teams.
Cheers to this young man who graduated from high school with high respect from his teachers, family and friends.
Cheers to this young man who left home to pursue a higher education and continue his passion for playing soccer and lacrosse.
Cheers to this man who grew up much too fast and will graduate this spring with a degree in Physics and Math.
Cheers to this man whose hugs are now longer and stronger than ever.
Cheers to this man whose sense of humor warms my heart because it is so reminiscent of his grandfather’s.
Cheers to this man who will always be my little boy, full of spirit and action, love and dreams!
Happy birthday, Rikley, as you turn 22 I know your future is as bright as you. Always know that you are loved beyond measure and my pride for you is monumental. Thank you for all the joy and memories you have blessed my life with.
PS. Remember to call home.
As the mother of two boys I’ve had two fears. The first is for their safety as they fearlessly tackled physical challenges. If you have boys you know what I’m talking about. They’ll climb on counters and jump off, luge on a skateboard down a steep neighborhood road, or sail off of every jump they can find on a ski hill. The second is that they will move far away and never come home to me. Now that my nest is empty the second fear is becoming greater than the first.
What are some of your favorite memories of your children?
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Paprika-Lemon Chicken with Sautéed Kale and Quinoa Tabouli is Hit Dinner #10 in my recipe journal. I started keeping a journal in my kitchen three years ago. Whenever I “wing” a meal that everyone likes I write it down in my journal. I wish I had started doing this many years ago because my journal would be filled by now. Before starting the journal I’d throw something together for dinner, all of my guys would like it, but I didn’t write it down. I thought at the time that I would remember what I had created, but unfortunately I never did. Even with my journal I’ve missed recording some great meals because I got busy and thought, “I’ll write it down later.” Needless to say, “later” never comes. I am learning that I have to do it in the moment or else it doesn’t happen.
Why Dinner Menus?
There is a reason why I want to record the entire meal. I experiment with recipes all the time, but then I also have to come up with an idea for the side dish. We get bored with steamed broccoli, or I fall into a salad rut. When I make a dinner where every part comes together, I want to remember what I made so I can do it again. My dream is to write a cookbook based entirely on seasonal dinner menus that are simple, fresh and easy to prepare. Of course they have to taste good as well.
Paprika-Lemon Chicken with Sautéed Kale and Quinoa Tabouli
This Paprika-Lemon Chicken was our dinner Sunday night. I already had the buckwheat soaking in a Mason jar because I had planned to use it in a salad. However, I had forgotten to thaw the salmon and as a result didn’t have a complete dinner plan. When Rob called me from the market to see if there was anything I needed, I thought for a moment, and then asked him to get a couple boneless chicken breasts. While waiting for him, I cooked the grains and pulled a bunch of veggies out of the refrigerator. I do my grocery shopping on Mondays, so by Sunday it’s time to use up whatever is left. We had a red pepper, red onion, cucumber, parsley and garlic to make a tabouli style salad with quinoa and buckwheat. I also found a bunch of kale that needed to be eaten. Bingo! I had my dinner plan.
Quinoa Tabouli
I should probably call it Quinoa-Buckwheat Tabouli, but that was too long. You could do this with any grain. I wanted to try buckwheat, which is naturally gluten-free, and I like using quinoa. Quinoa is actually not a grain even though we prepare it like a grain. It’s a pseudo-cereal loaded with beneficial vitamins and minerals, and it’s high in protein.
Cook the buckwheat and quinoa each for about 15 minutes. It’s best to soak the buckwheat prior to cooking to make it easier to digest and allow you to absorb more of its vital vitamins and minerals. Put the buckwheat in a glass bowl or jar in the morning, add warm water and then cover the container with a clean kitchen towel. It can sit on the counter until you are ready to use it. Rinse the quinoa and soaked buckwheat before cooking. I cooked mine separately, but you could try cooking them together. Use enough water in the pot to cover buckwheat and/or quinoa by about two inches, bring to a boil, then simmer for about 15 minutes. The buckwheat should be tender but not mushy, and the quinoa should have little white halos around them. Quinoa comes in different colors. The kind I used was a mix. When done, rinse under cold water and combine in a bowl. I used about a cup of each of the cooked quinoa and buckwheat and the rest I stored to use in a soup later in the week.
The Vegetables
Traditional tabouli is more parsley than anything else. I’m not a huge fan of the flavor of parsley but it is a great herb for digestion and detox. Use the amount that suits you. Sweet peppers and cucumbers are among the “dirty dozen” fruits and vegetables that you should absolutely buy and eat organic. This is because they have some of the highest pesticide loads even after peeling and washing. Just to be clear, I don’t peel red peppers, but I will peel and remove the seeds from cucumbers in salads. They aren’t as bitter that way however, you lose some of their nutritional value.
Chop the vegetables and combine them with the quinoa and buckwheat. Stir in 2 TBS of extra virgin olive oil, a TBS of raw unfiltered apple cider vinegar and a TBS of fresh lemon juice. Taste and adjust the oil and acids to your taste. Finish it off with a pinch or two of sea salt and some freshly ground black pepper.
This is going to sit while you cook the chicken and kale. The flavors will have time to settle in and get all happy together. Taste again before serving and adjust the seasonings to your taste.
Lemon-Paprika Chicken
I used two boneless, skinless chicken breasts for the two of us and we had some left over. Put the chicken breasts between some plastic wrap on top of a non-wood cutting board.
Before you start pounding the chicken with a meat mallet smash three cloves of garlic on the cutting board you used for the veggies. You could do it with the flat side of a chopping knife but, since the mallet is out I like to give the garlic a good bang with it. The garlic will be used with the kale so peel off the thin papery skin and set it aside.
Pound the chicken until it is about a 1/4-1/2 inch thick. Peel off the top layer of plastic wrap. Season the tops of the chicken breasts with a pinch of sea salt, a tsp of smoked paprika, a couple turns on the pepper mill and a 2 tsp of fresh lemon juice. Turn them over and do the same on the back side.
Heat the avocado oil over medium heat until it will move easily around in your grill pan. Add the chicken breasts and let them cook for 4 minutes.
Start the Kale
While the chicken cooks wash and de-stem one bunch of leafy green kale. Heat another TBS of avocado oil in a separate pan over medium heat. When you can swirl the oil around to coat the pan add the smashed garlic cloves.
It should be time to turn the chicken.
Doesn’t that look good? It will be a nice golden-red color. Set the timer for another 4 minutes for the chicken and start cooking the kale. After cooking the second side, remove the chicken and let it sit for 5 minutes before slicing into strips.
Sautéed Kale
When the garlic starts to brown swirl it around in the oil and then add the kale. Be careful, if your kale is still wet from washing it the oil will spit at you. I try to add the kale all at once to cover the pan surface. Turn the kale over as it cooks so that it wilts evenly and doesn’t burn on the bottom.
The kale will be nicely wilted. Before serving sprinkle it with a pinch of sea salt and a drizzle of lemon juice. I’m amazed at how little there is once it’s wilted. Rob and I will eat the entire bunch in one meal. I could eat kale like this every day. I love it! Adjust the salt and lemon to your taste buds.
Paprika-Lemon Chicken with Sautéed Kale and Quinoa Tabouli
There’s your Paprika-Lemon Chicken with Sautéed Kale and Quinoa Tabouli dinner. Plate it all up and enjoy!. I happened to have some pomegranate seeds that needed to be used, so I topped the tabouli with those and chopped raw almonds for added crunch. These are optional additions.
Yields 2 servings
Paprika-Lemon Chicken with Sautéed Kale and Quinoa Tabouli
1/2 a chopped Cucumber, peeled and de-seeded if desired
1 cup chopped parsley
2-3 TBS Extra Virgin Olive Oil
1 TBS Raw Unfiltered Apple Cider Vinegar
1 TBS fresh Lemon Juice; or more to taste
Sea Salt and Pepper to taste; a pinch or two
8 raw almonds, chopped
Pomegranate Seeds; optional
FOR THE CHICKEN
2 skinless, boneless Chicken Breasts; pound to 1/4 - 1/2 inch thick
1 tsp Sea Salt
2 tsp Smoked Paprika
1/2 - 1 tsp Ground Pepper
4 tsp lemon juice
1 TBS Avocado Oil
FOR THE KALE
1 bunch of Leafy Green Kale; washed and de-stemmed
3 Garlic Cloves; smashed and peeled
1 TBS Avocado Oil
1-2 tsp fresh Lemon Juice
a pinch or two of Sea Salt
Instructions
For the Tabouli, put the buckwheat in a pot and cover it with 2 inches of water. Bring the water to a boil, turn heat down to low and simmer for 15 minutes. The buckwheat should be tender but not soggy. Rinse it under cold water in a fine mesh sieve and add to a medium sized salad bowl. Rinse the Quinoa well and then cook in the same way as the buckwheat. Rinse it under cold water and add to the bowl with the buckwheat. Mix in all of the chopped vegetables. Add the oil, vinegar and lemon juice and stir. Taste to see if you want more lemon juice or vinegar or if you need to add more olive oil. Sprinkle with a pinch of sea salt and a few grinds from a pepper mill. Stir and set aside so the flavors can blend while you prepare the rest of the meal.
For the Chicken, mix the salt, paprika, and pepper together. Season both sides of the chicken breasts with the mixture. Then drizzle the lemon juice over the chicken using about 1/2 a tsp per side on each breast. Heat the oil in a grill pan over medium-high heat. When you can swirl the oil around to coat the pan add the chicken. Cook the chicken for 4 minutes on each side. Let it sit for 5 minutes before slicing into strips.
For the Kale, heat the avocado oil in a pan over medium-high heat. When the oil swirls easily in the pan add the garlic. Stir the garlic, flipping it over until it is lightly browned. Add all of the kale to the pan. Be careful because the hot oil will spit at you as the water from the kale hits it. I like to use tongs to turn the kale as it cooks so that it wilts evenly and doesn't burn. It should take only about 5 minutes to wilt down. Drizzle with the lemon juice and sprinkle with a pinch or two of sea salt.
I’ve been taking steps along a path towards change. I’m not talking about the kind of change that jingles in your pocket or falls between the seats in your car. I’m talking about the changes that happen in our lives. Life is all about changing, and change is all around us. It’s inevitable and little changes happen every day. It’s the big changes that challenge us, create stress, make you struggle and make you realize what is truly important.
Sometimes the path looks dark and lonely.
“Change is the law of life. And those who look only to the past or present are certain to miss the future.” John F. Kennedy
What I’m learning is that change isn’t necessarily bad, It’s just different. Most importantly, it’s our response to change that determines its impact. It’s a path we all travel, and one thing I have learned from all my years of hiking is that there can be a lot of beauty at the end of a particularly challenging or scary path.
“Life ain’t always beautiful. Sometimes it’s just plain hard. Life can knock you down…but the struggles make you stronger and the changes make you wise. No, life ain’t always beautiful. Tears will fall sometimes. Life ain’t always beautiful, but it’s a beautiful ride” song by Gary Allen and written by Tommy Lee James and Cynthia Evelyn Thompson
A Decision for Big Change
In my blog post, Obstacles; Two Weeks to Declutter, I wrote about our decision to sell our home of eleven years. We started the process in September with the goal to be out of it by the end of the year. While we were excited with the sales process and getting a step closer to our empty nest simplifications, I now realize just how much stress this change brought on. Add in Thanksgiving and Christmas, which we hosted, and you could say we had the lion’s share of stress.
For me the best way to handle it all was to break it up into parts and take on one piece at a time. First, we dealt with selling the house and the work of getting it ready, an Open House, inspections and the appraisal. Second, after we had a signed agreement, we started to conquer getting rid of the things we didn’t want to move. Next, we packed up things we didn’t need for the month of December and I focused on being ready for Christmas. Finally, on the day after Christmas we begun the final packing and moving.We were completely out of the house on December 28th.
The Steps I Took
Most of my stress came from making decisions on what to keep and what to get rid of. Then there were decisions and work that went into how, when, and where do we disperse SO MUCH STUFF! These were the steps I took.
DECIDE ON WHAT TO KEEP AND LET THE REST GO
Selling our house was an opportunity to have less clutter in our lives. Rob and I started to look around at new places to live. We asked ourselves, “Where do we want to be?” Since we are not currently tied to a location for its proximity to work (we’re both working from home) or school boundaries we, could quite literally go anywhere.
In her book, The Life-Changing Magic of Tidying Up, Marie Kondo suggests to her readers that they should have a very clear picture in their head of what they want their living space to look like and what lifestyle they want. My picture does not involve a big house with lots of rooms. It used to, but now I want less space to manage. I want more time to do the things that bring me happiness and the activities that bring vitality into my days. My vision of our empty nest is one where we will have the ability to do more while having less.
So, we went to the Portland RV show in November and dreamed of working while traveling the country in a Sprinter Van, which appeals to me on many levels. Then we started to look at condos in the Portland Pearl district. I saw a couple I liked and this gave me a concrete visual feel for what less than 1500 square feet looks like.
Kondo’s philosophy is to keep the things that bring you joy and discard everything else. So with the vision of a small and clutter free space in my head and the questions, “Does this bring me joy?” and “Will this fit in my new space? resonating, I filled our garage with items to discard. Fortunately for Rob he is still on the keep list.
2. DECIDE HOW TO GET RID OF THINGS
We decided that a garage sale should be our next step. We already donated a closet full of clothing in August. However now, given the amount of items we had, it seemed reasonable to try to sell what we could in a garage sale. December first doesn’t’ seem like the wisest time to hold a garage sale, but given our timeline, we couldn’t wait for spring.
I have amazing friends who jumped in to help me sort, price and organize it all. As we did this I came upon some items that have more value than what they’d get at a garage sale. I saved these to post on sites like Nextdoor, Craig’s List and maybe Ebay. We worked for four days and this is what my garage looked like when it was all set up. We could not have pulled this off without the tireless help of friends.
Even though our garage sale was a December success, we were still left with an enormous amount of STUFF!
3. REEVALUATE AND COME UP WITH ANOTHER PLAN OF ATTACK
Anyone who has had a garage sale knows that not everything will sell. Therefore, you must have a plan on what to do with what remains. You certainly don’t want it back inside your home! I identified some items that I thought could sell at a local consignment store and took those there. We donated boxes and boxes of items to charity. Then there are the higher value items that I set aside for selling online. It’s a long and arduous task. Even with everything I cleared out to sell and donate there was still plenty left inside our home. When it came time to move we were surprised by how much we had to pack up and take with us.
Looking Forward to the Changes Ahead of Me
We decided to rent a house close by and take some time to evaluate our next step. It’s a lovely home, and although it is smaller that the one we left, it is still much bigger than where we plan to land. So, as I continue to weed out the things I don’t use or that don’t speak to my heart, I’m keeping two thoughts from Marie Kondo in my head.
“No matter how wonderful things used to be, we cannot live in the past. The joy and excitement we feel here and now are more important.”
“Does it spark joy?”
I truly believe that the whole process of clearing away the clutter will bring new energy to my life and help me live with vitality. After all, my goal is to live well as long as I possibly can. Taking steps along a path towards change, and meeting the challenges along the way with an open mind, is one step towards achieving my goal.
What challenges you most when trying to tidy up your home? Are you currently challenged by a particular change in your life? I’d love to hear from my empty nest friends and how your empty nest has changed your everyday life.
Leave a comment and be entered into a drawing to win a copy of Marie Kondo’s book. You can share this post on Facebook to earn 2 more entries. If you follow Vitality in Focus on Facebook like this post and leave a comment there for another entry. I will draw a name on January 26, 2017.
About the Pictures
The pictures in this post were taken during our recent heavy snow storm. This kind of snow is very rare in Portland. After the snow fell we were graced with days of sunshine and cold temperatures. The snow lasted a week and I enjoyed every day of it. These pictures were taken on a walk through the Tualatin Hills Nature Park. My fingers were numb, but it was worth every step I took.
This chicken noodle Pho-style soup is soy and gluten-free, and it is full of goodness for your body. The shiitake mushrooms alone have antiviral, antibacterial, and anti fungal properties. They can help reduce inflammation and control blood sugar levels. Ginger also reduces inflammation and has been effective as a pain killer. It supports the digestive tract with its prebiotic content that causes good bacteria to grow. That’s just a start to the health benefits of this soup.
A CRAVING FOR PHO
Last weekend I had a craving for Pho, the Vietnamese soup pronounced “fuh”. I love the intensely flavored broth. It comes to the table steaming with rice noodles and blanched chicken. On the side you get a plate of flavors to add to it like Thai basil, cilantro, caramelized shallots, sliced Jalapeño or Serrano chili, lime, and a pile of mung beans. It is probably my favorite version of chicken noodle soup. Last winter when I was sick it was the only thing I ate for three days while my stomach healed.
CHANGE IS GOOD
However, there are two things I’d change: make the chicken more flavorful and add more vegetables. The chicken Pho I ordered from our local Vietnamese restaurant was perfect with minimal ingredients and bland chicken when my stomach wasn’t ready for much more. I was certain I could make some improvements with a few changes and come up with my own chicken noodle Pho-style soup.
FRESH INGREDIENTS
When I was buying groceries on Monday my craving was still on my mind. I decided that I’d experiment and make my own version. We had it for dinner Tuesday night and it was pretty darn good, so good that I want to share the recipe with you.
THE CREATIVE PROCESS
Start by mixing Coconut Aminos, Umami (a Japanese flavoring), Fish Sauce and chili flakes in a small bowl. I use Coconut Aminos in place of soy sauce or tumari. I have a soy intolerance and the Coconut Aminos are the closest substitution I have found. I even carry a bottle with me when we go out for sushi. Put the chicken in a bowl and pour the sauce over it. The chicken will marinate while you prepare the rest of the ingredients, however, you could do this a few hours ahead of time and put it in the refrigerator. This will give the chicken more time to soak up the flavors in the sauce. If you do put the chicken in the refrigerator take it out when you start preparing the other ingredients to bring it to room temperature.
Prepare a cup of each of the following: sliced shiitake mushrooms, chopped red pepper, chopped snow peas and grated carrots. I bought the organic carrots already grated in a bag to save time. Peel and slice a thumb sized piece of fresh ginger root. Wash, de-stem and chop a handful of cilantro, about a half cup. Slice the white and light green parts of 3 scallions. Cut a lime into quarters. You can keep all of these fresh ingredients in neat little piles on your chopping board or separate them into small bowls.
WHAT ARE MIRACLE NOODLES?
Instead of the rice noodles used in traditional Pho I tried something different. A few months ago I heard about Shirataki pasta or Miracle Noodles on a podcast. I bought some and they’ve been in my pantry waiting for me to use them. These noodles are made from the soluble fiber from the root of a plant called the Konnyaku Imo. They are zero calorie, soy free, gluten free, cholesterol free and vegan. You can use rice noodles, however the Miracle Noodles are worth a try if you can find them. I used the fettuccini noodles, but they come in a variety of pasta sizes. They are easy to prepare by following the directions on the package. I actually thought they were easier than rice noodles.
GRILL THE CHICKEN
At this point you’ll want to get a pan to cook the chicken in. I prefer my small grill pan. When looking for cookware make sure it is PFOA, PTFE, lead & cadmium-free. You want to avoid the toxins in traditional non-stick cookware that can leach into the food cooked in them. Heat about a tablespoon of coconut oil in the pan and when hot drop the chicken strips into the pan searing them on all sides. Turn the heat down and let them cook until just done. Try not to over cook because they will cook a bit longer in the soup pot. Let them sit for 5 minutes off of the heat before shredding or slicing.
PUT IT ALL TOGETHER
I chose another short cut by using Pacific Organic Chicken Pho Soup Base. It has a nice flavor and helps make this recipe a quick week night meal. Pour the broth into a pot large enough to hold all of the ingredients. I love my Le Creuset enamel pot. It is heavy but has held up over years of use on the stove top and in the oven. When the soup comes to a simmer add the ginger, carrots, and mushrooms. Cook those for 3 minutes and then add the red peppers and snow peas. You can add the noodles and chicken now as well. If you like heat sprinkle in some chili flakes.
CHICKEN NOODLE PHO-STYLE SOUP
DINNER IS READY
To serve, ladle the all the goodness into bowls and top with cilantro, green onions and a squeeze of lime. Enjoy and know that you are nourishing your body with immunity building, inflammation fighting and digestive tract support. We had plenty for the two of us and enough for my lunch the next day.
What is your favorite soup?
Thérèse Buckingham for Vitality in Focus
Yields 3 large portions
Serves 2 cups
Chicken Noodle Pho-Style Soup with Vegetables
This good for you, flavorful soup stands on its own for a satisfying meal.
7 boneless chicken breast tenders; about 3/4 pound
3 TBS Coconut Aminos
1 TBS fish sauce
2 TBS Umami
1/2 tsp chili pepper flakes
2 tsp coconut oil
1 quart Pacific Organic Chicken Pho Soup Base
thumb size piece of fresh ginger; sliced
1 cup shiitake mushrooms; sliced
1 cup carrots; shredded
1 cup snow peas; sliced
1 cup red pepper; chopped
3 scallions, white and light green parts; sliced
1/2 cup packed cilantro leaves
1 lime; quartered
Instructions
Mix the Coconut Aminos, Umami, fish sauce and chili flakes in a small bowl.
Put the chicken tenders into a glass bowl, pour the sauce over the chicken and turn to coat
Let the chicken sit while preparing the other ingredients or up to 24 hours in the refrigerator.
Chop and slice the vegetables and keep them in separate piles.
Heat coconut oil in grill pan on medium high heat
Sear chicken tenders on all sides, turn heat down and continue to cook chicken for about 10 minutes; turning every 3 minutes.
While the chicken cooks pour the soup base in a soup pot, bring to a slow boil and then simmer.
Drop ginger, shiitake mushrooms and carrots into broth and keep it just below boiling.
Take chicken off of heat when cooked through and let it sit for 5 minutes before shredding.
Add cooked chicken to the broth. If it is still pink it will finish cooking in the broth.
Add the red pepper and snow peas to broth. Cook for 2-3 minutes.
Ladle soup into bowls and top with cilantro leaves, onions and a squeeze of lime.
Notes
I am not a nutritionist. The recipes and experiences I share on my blog are based on what works for me, my own experiences with food, and what I have learned from reading about health and nutrition. If you are in need of specific nutritional advice please consult with a health professional.
I want to share my recipe for a pre-run “cookie” that I like to make. When I go on a run in the morning I need to eat something that will give me energy but not bog me down with a full stomach. I’ve always had a sensitive tummy in the mornings, but I can’t run on an empty stomach. I’ve come up with a recipe for a pre-run cookie that solves my problem. One or two of these with water gives me sustained energy and doesn’t upset my stomach. They are filled with good for you ingredients and are easy to make. They are also gluten, soy and dairy-free. It’s like eating a store bought protein bar without the added ingredients you don’t want. I firmly believe that the foods we eat should be as close to their natural state as possible and not be filled with preservatives or artificial ingredients.
JUST ANOTHER RUN IN THE RAIN
It was stormy weekend in Portland with lots of rain and wind in the forecast. Saturday was one of those weekend mornings when my husband and I look at each other and say, “Are we running today?” Of course we are! We can’t let the weather get in our way. If we did, this time of year, our runs would be few and far between. However, when you are warm and dry inside, and it’s looking rather nasty outside it takes extra will power to commit.
The next question is, “Where do you want to run?” As you may know, I love to run on trails, and we have some amazing forest trails in and around Portland. However, with a high wind warning it probably isn’t smart to run on a muddy trail in a forest. We decided to go into town and run a loop on the bike path along the Willamette River.
In my last post I said that I’ve never finished a run and wished I hadn’t gone. This one was no different. It really wasn’t that bad, and we weren’t the only ones out in the rain. Rob tells me that Sunday is a six mile run day. Sigh. Just another morning to get motivated and go outside, and I bet I will be so happy that I did. Thankfully I have my Pre-run energy cookies already made.
Boil for 20-30 minutes until most of the water is absorbed. Stir every five minutes to keep it from sticking the the bottom of the pot. This looks good.
You can use any of the links above to find out more from Dr. Axe on the health benefits of the ingredients in my recipe.
Stir it all up real good and then let it sit and cool for a while. While waiting whisk four eggs in a separate bowl. When the oatmeal mixture has cooled enough, about 20 minutes, so that it won’t cook the eggs or melt the chocolate stir the eggs into it. Then add a 1/4 – 1/2 cup of chocolate chips and 8oz of dried cherries. I like the tart cherriesfrom Trader Joes. When I’m buying dried fruit I always make sure it is free of sulfur dioxide and added sulfites. They upset my stomach, so I avoid them. I use these chocolate chips from Enjoy Life because they are soy free. I’m also soy intolerant, so I read a lot of labels. These can easily be made without the chocolate chips if you prefer.
When everything is mixed up real good use the quarter cup as a scoop and drop scoops of the oatmeal mixture onto a lined baking sheet.
Now pop the tray into a 350 degree oven for fifteen minutes. The recipe will make about 16 of these yummy, energy packed, pre-run cookies. I usually warm up two of these and eat them with a glass of water before a morning run.
Disclosure
This is my first attempt at food photography and posting a recipe. Please bear with me as I practice and learn all the ins and outs. This post contains affiliate links to products that I like and use. If you choose to click on product link it will not change the price, but I will receive a small commission from what you purchase.
Rob says I need a catchy name for these energy cookies. What would you name them? Do you have a go to pre-workout snack that gives you energy and doesn’t bog you down? Please leave a comment below, and remember to share this on Facebook, Twitter and Pinterest. Thank you!
Bring oats and water to a boil and then reduce to a simmer. let it cook, stirring every 5 minutes or so, for 20 minutes until most of the water is absorbed.
Transfer to a bowl to start cooling and add the coconut oil, cinnamon, flaxseed meal, chia seeds, hemp seeds, and salt. Stir them all together and let sit for 20 minutes to cool.
Lightly beat the eggs and stir them into the cooled oatmeal mixture
Stir in the cherries and chocolate chips
Scoop in 1/4 cup portions onto a lined baking sheet. Flatten them out just a little to an even thickness.
Bake for 15 minutes
Cool on a wire rack.
Store in an air tight container in the refrigerator or freezer. I like to warm mine up just a little before eating.
Notes
I am not a nutritionist. The recipes and experiences I share on my blog are based on what works for me, my own experiences with food, and what I have learned from reading about health and nutrition. If you are in need of specific nutritional advice please consult with a health professional.
Last week I started running again after a six week break. That’s the longest I’ve gone without running since January 1, 2015. I’ve been an on and off jogger since college, but it has never been something I enjoyed enough to make it part of my daily routine. I dreaded going out for a run around the neighborhood. Sidewalks and streets didn’t inspire me. My knees hurt and I had shin splints, so I had excuses. I really surprised myself when I joined a Hood to Coast Relay team with eleven of my running friends including my husband. This was 10-14 years ago, and I did it three years in a row. I struggled to adequately train each year. I had fun, but didn’t continue running once the race was over. I tried to be a consistent runner but without a clear vision or goal, I failed.
Manzanita Beach
New Year’s Resolve
In December 2014 we rang in the new year on the Oregon Coast with our good friends from California. They are both runners and I admire them for their dedication to start each day with a run. We enjoyed an ocean view while cooking meals together, playing games and watching football. This is where my new running story begins.
Thanks to the inspiration of our friends, who returned each morning from a run before I had my first cup of coffee, and my husband’s motivation to get us out the door, I ran. We ran three days in a row. They weren’t long or fast runs, but they left me feeling invigorated, happy, and clear headed. I liked the post run feeling so much that I decided my 2015 resolution would be to make running a habit. After all, If I could run in the wind and freezing cold (there was ice on the sand one of the mornings in the unusually cold weather) then I should be able to run in the rain back home in Portland.
Building A Habit
They say it takes three weeks to build a habit. I thought, “I just need to get out and run at least 15 minutes every day to build a running habit.” However, I was concerned for my knees. They hurt in the past, and I didn’t want that to stop me this time.
On January 4th I bought my first pair of Hoka running shoes. One of our California friends ran in them, and convinced me to try a pair. He said it felt like he was running on clouds. They have extra cushioning to help absorb more impact.
I ran 27 days that January! I think I ran 14 days in a row before taking a day off. I was afraid that if I skipped a day I would lose my motivation and quit. I was determined to create this new habit. That 15 minutes became 25 right away and then 30. I didn’t start tracking miles until February 10th when I started using the Nike+ Running App. I had been using the Nike fuel band to keep me motivated, but it didn’t record mileage. I also took a picture during every run. I loved collecting the photos with data from each run. It worked for me and that is all I needed to help me stick to a new habit. I was thrilled, and it was those crazy looking shoes that helped me keep going without the knee and shin pain.
Over the course of the year I ran when the weather was perfect and when it was miserable. No matter how long, hard, wet, or muddy I never finished wishing I hadn’t done it. At the end of the year I was proud of my results. From February 10th to December 31st I ran 136 times for a total of 524.6 miles. I even ran my first half marathon. I felt stronger and healthier. I started to think of myself as a runner.
Why am I telling you this?
First, It takes time and determination to develop an exercise routine that works for you. It isn’t always easy to find something you enjoy and can do on a regular basis. If you get sidelined for awhile don’t abandon it altogether. Get back to your routine when you can. It’s worth it and you’ll be glad you did.
Second, exercise is a key component in living well longer. You don’t have to run, but it is important to develop an exercise habit. Make it part of your plan for living with vitality.
Do you have an exercise routine that keeps you moving? Is there a physical activity that you really enjoy? Are there Apps or devices that have kept you motivated? Please leave a comment below.
Disclaimer: I am not fitness professional. My stories are based on my own experience and results. Please consult your own health professional for personal advice.
Disclosure: The links in this blog are affiliate links. If you choose to click on them and make a purchase I will get a small commission. This does not increase the cost of the product. Thank you for your support.
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At the end of the year I was proud of my results. From February 10th to December 31st I ran 136 times for a total of 524.6 miles. I even ran my first half marathon. I felt stronger and healthier. I started to think of myself as a runner.