What was in my Sephora boxes?

Wednesday:
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I started the day with a crepe date at the Perch.
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And met my friends at Percy Warner Park to run.  Unfortunately the park was still too icy, but we still managed run an 8 miler.
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I stopped by Fleet Feet after our run to pickup my new Adidias Ultra Boosts!  I was itching to try out my new shoes, so instead of driving home I stopped for a 3 mile run.
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For dinner, I made Glazed Cauliflower Wings…yum!
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Thursday:
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Fleet Feet and Adidas were kind enough to host an Adidas Boost Ultra Boost Demo Run (say that 10 times fast!) for the Brentwood Breakfast Club.
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Runch Bonus Miles!
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For dinner, we had Saladworks.  Stay tuned for a gift card GIVEAWAY!!!
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FriYAY!
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The new season of House of Cards dropped on Netflix…bring on the binge watching!!!
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It’s also National Chili Day!  Click the link for my favorite Vegetarian Quinoa Chili recipe.
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Long run prep… (I swear there’s pasta in there somewhere!)
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And, I posted earlier this week about the stack of boxes left on my front porch by UPS after the ice storm.  A bunch of folks asked what I had ordered from Sephora.  I’ve been wearing my hair naturally curly lately and need some products to tame the mane!
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That’s it for now.  I hope you have a WONDERFUL WEEKEND!
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What is your weekend running plan?  How many miles?  Racing?
Are you watching House of Cards?
Have you tried the new Adidas Ultra Boosts yet?
#choosejoy

The Friday Five

1.  Brownie Coco-Roons!  Organic, Live, Gluten-Free, Vegan, Paleo, and they taste great!!!!
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2.  “A wearable robot that feeds you tomatoes as you run.”  Just what I always wanted!

3.  I have a crush on my Nespresso Aeroccino Frother.  It’s the only frother I’ve found that works with non-dairy milks.

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4.  Hysterical Flyers.  Here are a few of my faves.  Thanks Huffman for sharing these gems!!

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5.  This pretty much sums of what my runs have looked like over the last week.

Have a great Friday and Choose JOY!!!

Glazed Cauliflower ‘Wings’

These sweet, savory, and sticky poppers will be devoured by both vegetarians and meat-eaters. The balsamic vinegar reduced and got sticky and sweet and syrupy in the oven, with just a hint of garlic and rosemary.
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Preheat your oven to 450 degrees and line a baking sheet with foil.

Cut the cauliflower into bite size florets.  Whisk the flour and milk together.
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Toss the florets in the batter to coat.
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Place the cauliflower onto the baking sheet in a single layer and bake for 15-20 minutes.
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While it’s baking prepare the glaze.  Combine the balsamic vinegar, soy sauce, honey, garlic, rosemary, salt, and pepper.
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Remove the cauliflower from the oven and drizzle the glaze over the cauliflower.
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Bake for 5 minutes.  Remove from oven and gently toss and flip the cauliflower making sure to coat with the glaze.  Bake for an additional 5 minutes.
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Enjoy!!!
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Ingredients:

For the glaze:
¼ cup balsamic vinegar
2 Tbsp soy sauce (or tamari for gluten free)
¼ cup honey (or agave or maple syrup for strict vegan)
1 clove garlic, crushed
1 tsp finely minced fresh rosemary
¼ tsp salt
a few grinds black pepper
optional: crushed red pepper flakes

For the cauliflower:
One large head cauliflower
3/4 cup flour (I used all purpose flour)
3/4 cup milk of choice (I used cashew milk)

Instructions:

For the glaze:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.

For the cauliflower:
Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
Whisk together the flour and milk in a bowl.
Toss the cauliflower in the batter until thoroughly coated.
Arrange the cauliflower on the baking sheet in a single layer.
Bake for 15-20 minutes, or until slightly less done than you want them.
Remove from the oven and pour the sauce over the cauliflower.
Return to oven for another 5 minutes.
Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
Return to the oven for another 5 minutes.

Recipes adapted from: Cupcakes & Kale Chips

Related Recipes:

Cauliflower Crust Cheese Sticks
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Brussels Sprouts with Balsamic and Cranberries
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Roasted Cauliflower and Mushroom Quinoa
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Busted By the UPS Man!

Monday:
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After Saturday’s indoor 13 miles and Sunday’s outdoor 18 miles, my legs were so heavy!!  I got it done with some Monday Motivation from Britney.
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Food for thought: I’ve been running on the treadmill more than ever lately and I just recently read this article on the Runner’s World site: Biomechanics Expert Debunks Treadmill-Running Myths.  I have always thought that the treamill should have a minimum 1% incline to simulate running outdoors.  The article says that that rule only applies if you’re running a 7:09 pace or faster.

 

I also wrote my 200th Post!  Time flies when you’re having fun.  🙂
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It was National Banana Bread Day, so I baked a loaf of my Brown Sugar Banana Bread…YUM!!!  I had to send it work with Jason so I wouldn’t eat the whole thing myself.
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Due to last week’s ice storm, UPS stopped delivering for the entire week.  I tried to be understanding and patient (just a few of my character flaws).  Of course the UPS man arrived Monday night when Jason was home.  He rang the bell and we found this tower on the front porch…busted!
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I don’t hide packages, but they don’t draw attention when they arrive one at a time.  This did not go unnoticed!

 

Track Tuesday!
We kicked off Fleet Feet’s Winter Speed Session with an incredible group!  (It’s not too late to sign up!)
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I ran 5 miles of warm-up laps and drills.
6 x 800m (400m recovery jog)
1 mile cool down
It was a tough workout!
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Track roadkill!  Coach Christi Beth needs a cart like this one to drive around and pick up dead runners.
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Usually Fleet Feet gives the group a shirt for that season’s speed session.  This year we got toboggans!!!
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The upside to a tough track workout:  I knew that I was going to see Robin at Franklin Massage that afternoon!!  I’ve been seeing her every other week and she’s played a big role in my recovery.
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A few weeks ago, Chipotle was having a Sofrita’s giveaway.  So, Jason and I decided to use our freebies for dinner.  Because hello…Taco Tuesday!  Please tell me Taco Tuesday is a thing in your house, too.
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For those that don’t live in Brentwood, TN, our Chipotle and Starbucks are ALMOST beside each other. There’s a froyo shop in the middle. TRIFECTA!!!
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And lastly a sneak peak into the glamorous world of blogging. I’m writing this with crazy hair, from the floor, sitting on the heat vent, with two snuggling pups.
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Do you do Taco Tuesday in your house?

Do you set your treadmill at 1% incline?  I have always used 1% as my base incline.

Do you have a favorite track distance? Least Favorite? We call the 800m the “Devil’s Distance”

#choosejoy

Brown Sugar Banana Bread

Banana bread is my favorite pre-race breakfast. This version is very traditional in the most wonderful way. It’s everything banana bread should be…packed with bananas (5 bananas!), brown sugar, vanilla, cinnamon, nutmeg, and chopped walnuts.  To top it off, additional brown sugar and walnuts are sprinkled on top to add a sweet crunch.  Now all you need is a cup of coffee!
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In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg.
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In another bowl, cream the butter and brown sugar.
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Stir in the vanilla, eggs, and mashed bananas.
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Pour the banana mixture into the flour mixture.  Stir to combine and moisten.  Do not over mix!
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Fold in 1/2 cup chopped walnuts.
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Pour the batter into your prepared pan and sprinkle the remaining brown sugar and walnuts on top.
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Bake for 55-65 minutes until toothpick comes out clean.  Cool in pan for 10 minutes, remove from pan, and finish cooling on a wire rack.  Slice and enjoy!!!
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Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3/4 cup plus 3 Tablespoons brown sugar
1 teaspoon vanilla extract
2 eggs, beaten
2 1/3 cups mashed overripe bananas (roughly 4 or 5 bananas…I used 5)
1/2 cup plus 1/4 cup chopped walnuts (or nut of your choice)

**Notes:

Banana Bread is always better the next day, so bake it ahead of time if you have the opportunity.
Add more or less brown sugar depending on the sweetness of your bananas.
Optional ingredients: dried fruit, raisins, chocolate chips, toffee bits, butterscotch chips

Instructions:

Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, cream together butter and 3/4 cup brown sugar. Stir in vanilla, eggs, and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Fold in 1/2 cup chopped walnuts.

Pour batter into prepared loaf pan. Sprinkle remaining 3 Tablespoons brown sugar and 1/4 cup chopped walnuts over the top.

Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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235 and 93

I am finally back to my regular mileage, but this week’s runs have been far from normal.  Our ice storm lasted a full week, so indoor running gave me lots of time to focus on my mental game!

Thursday:

11 treadmill miles. I was the first and only person in the gym (the roads were really bad).  This was also my first two-a-day since my Achilles injury!
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We weren’t able to run outside together, but a few of us were able to meet up for a BBC breakfast.  My heart was so happy to see my friends!
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After breakfast, Corrie and I went to Orange Theory Fitness.  I logged some more treadmill miles, rowed, lifted, and did TRX.
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My favorite part about OTF is that they monitor your heart rate and send you your results after class.  (I promise I worked hard.  It’s just really tough for runners to get our heart rate up!)
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Jason’s favorite cuisine is Indian, so were really excited to try Chauhan Ale & Masala House.  We LOVED it!
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Friday:
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The roads were still thick ice, so more treadmill miles.  Choose Joy shoes seemed like the appropriate reminder.
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It may have been cold and icy, but I was craving a green smoothie from Daily Juice.  “When You’re Healthy You’re Happy!!”
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I was excited to find out that I’m a new FitFluential Ambassador!
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Saturday:
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Just in case there was any doubt, I am nuts!  13 miles.  235 laps.  Indoor track.  BOOM!
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Big THANK YOU to Fleet Feet and Nike for my new race kit!!!  I’m definitely not an exceptional runner and I often feel more like the team cheerleader (or mascot…ha!).  I just really love to run.  Either way, I feel blessed to be on a team with some incredible runners.
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Sunday: National Margarita Day!
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My first outdoor run in a week!!!!  18 miles with my incredible girlfriends!
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My friend Shyla (she’s 2nd from the left in the above picture) surprised me with the sweetest Choose Joy gift!!!!  Thank you, my friend:)
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My long run was followed by a lazy Sunday afternoon…perfection.

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I don’t always share my mileage totals, but this was the first week I felt back to my normal running numbers.  I’m also proud of myself for running a lot of these on the treadmill!

Weekly Mileage Total: 93

Have you ever run on a tiny indoor track?  How did it go? I didn’t hate it as much as I thought I would.  Maybe it was because I had friends to talk to.

Did you celebrate Margarita Day?!!

Indian Food…yay or nay?

Peak and Pit?  Peak: Reconnecting with my girlfriends to run this weekend after being trapped indoors from the ice storm.  Pit: Not being able to get our cars up the driveway and into the garage all week.  (They’re finally warm and cozy in our garage!!)

#choosejoy

Spinach Artichoke Quinoa Bake

If you’ve read my blog for very long, you know all about my love for quinoa.  This recipe really steps it up a notch by combining a cheesy spinach artichoke dip, quinoa, and crunchy parmesan panko topping.  (The crispy, golden edges are my favorite!)
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Here are your ingredients:
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Combine the rinsed quinoa and vegetable broth in a medium saucepan.  Bring to a boil over medium heat.  Boil for 5 minutes, reduce heat to low, and simmer for 15 minutes until broth is absorbed.  Remove from heat and set aside.
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In a large skillet, heat olive oil on medium-high heat.  Add the onion and garlic.  Saute for 5 minutes.  Add the spinach.
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It looks like too much, but it really cooks down.
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Cook for 3 minutes and add the artichoke hearts, season with salt and pepper, and remove from heat.  Set aside.
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Add 3 Tablespoons of butter and flour to a medium saucepan over medium heat.  Whisk continuously to form a paste.  Whisk in the milk.
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Continue to whisk while you turn up the heat to medium-high to bring to a boil.  Stir in the cream cheese and 1/2 cup of the shredded mozzarella.  Whisk until smooth.
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Add the quinoa into the large skillet with the spinach mixture.  Pour the cheese sauce over the top.  The cheese sauce is kind of magical!
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Stir well. Stir in the remaining 1 cup shredded mozzarella.
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Pour mixture into the prepared baking pan.  Top with feta cheese because you can’t have too much cheese!
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Parmesan Panko Topping:

In a small bowl combine melted butter, Panko bread crumbs, and Parmesan cheese.  Sprinkle over the quinoa bake.
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Cover pan with foil and bake in a 350 degree oven for 20 minutes.  Remove foil and bake for another 15-20 minutes until golden and bubbling.  Serve and enjoy!
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Ingredients:

1 1/2 cups uncooked quinoa, rinsed
3 cups vegetable broth or water
1 tablespoon olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
10 oz fresh spinach leaves
2 cups chopped artichoke hearts (We use canned and drained artichoke hearts)
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk of your choice (I used Cashew Milk)
3 oz cream cheese
1 1/2 cup shredded mozzarella cheese, divided
Dash of red pepper flakes
1/2 cup feta cheese
Salt and black pepper, to taste

For the Parmesan Panko Topping:
4 tablespoons melted butter
3/4 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese

Instructions:

1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.

2. Add quinoa and vegetable to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until broth is absorbed. Remove from heat and fluff with a fork. Set aside.

3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add spinach and cook until it shrinks down, about 3 minutes. Stir in the artichoke hearts. Season with salt and pepper, to taste. Turn off the heat and set aside.

4. In a medium saucepan add 3 tablespoons of butter and flour and heat over medium heat. Whisk continuously until a paste forms. Whisk in milk. Increase heat to medium/high and bring to a boil whisking the whole time. Stir in cream cheese and 1/2 cup of the shredded mozzarella cheese. Whisk until smooth.

5. Add the quinoa into the large skillet with the spinach and artichoke mixture. Pour the cheese sauce over the top and stir well. Stir in the remaining 1 cup of shredded mozzarella cheese. Pour mixture into prepared baking dish. Top with feta cheese.

6. To make the topping, combine melted butter, Panko bread crumbs, and Parmesan cheese in a small bowl. Sprinkle over the quinoa bake. Cover the pan with aluminum foil.

7. Bake for 20 minutes. Remove foil from pan. Cook for another 15-20 minutes, or until the quinoa bake top is golden brown and slightly bubbling.
Serve warm.
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Recipe adapted from Two Peas and Their Pod

Related Recipes:

Baked Caprese Quinoa

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Black Bean and Quinoa Enchilada Bake

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Cheesy Broccoli Quinoa Casserole

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