My Busy Life. Getting a Boost from Pure Earth Juice

This post is sponsored by Del Monte and Pure Earth Juice. All opinions are my own.

I kind of touched on this a few days ago, but now that my personal training schedule is starting to fill up, life is becoming really hectic. I’m in the middle of marathon training, and the schedule that I planned out a few weeks ago is getting harder to keep up with because I keep scheduling clients earlier and earlier. Something has to give, and I’m not going to let it be my running.

Instead I have been taking my breakfast on the road several times a week to save time in my morning routine. I’ll make a smoothie if I have time, but even that sometimes is difficult. This morning as I took off for work I grabbed a banana and my new juice obsession Del Monte Pure Earth Juice.

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3 Smoothies and a Juice plus my Revised Marathon Plan

If you follow me on Instagram, you know that I won a Blendtec Blender in a giveaway on the Fitfluential blog. Well, it arrived last week and I have been busy creating smoothies and juices since then. Here are a few of my favorite blends.

Three Smoothies and a Juice

Rader Farms Fresh Start Morning Vitality Fusion Smoothie (Fresh Start Vitality Smoothie for short).

I had a chance through Influenster to sample Rader Farms Morning Vitality Fusion frozen fruit and vegetable blend. This Fresh Start blend contained nectarine, mango, sweet potato and carrot,  and is picked and frozen at the height of freshness. I have so say that it is an easy way to get delicious and healthy ingredients into your smoothie (or juice, or whatever you choose). The Morning Vitality Fusion is and excellent source of Vitamin A and C and is loaded with fiber.

Fresh Start Vitality Smoothie

Silk-alicious Smoothie

I recently had a chance to try the new Silk non-dairy Yogurt Alternative. Of course I had to make a smoothie!

Silk alicious Smoothie

Berry Avocado Smoothie

Adding avocado to a smoothie is a great way to add healthy fat to your diet. While I love the taste of avocado, it isn’t my go-to flavor for a smoothie. No worries. You don’t taste the avocado, but you do get a creamy richness in your smoothie.

Berry Avocado Smoothie

And Finally! Ultimate Green Juice

One of the reasons I was excited to win the Blendtec was to make juice. Even though I’m a vegan, I’m not a huge veggie eater (yeah, I know, irony). Juice is a great way to get your vegetables, and when made in a blender you get all the goodness and fiber. This was my first juice, improvised following a couple recipes and adding my own flair (the cilantro and arugula). While I loved it, Alan wasn’t quite so enthusiastic. He thought it had too much celery. Working on it.

Ultimate Green Juice

My Revised Training Schedule

Training Plan 3

When I first put my schedule for the SLO Marathon together, it did it rather quickly (blog deadline, you know). On reflection, I’ve changed it up at bit. I said that I wanted to rock this marathon, so I added a second speed workout during the week. That is the main change. My Monday run will serve as a second longest run, plus a longer, slower speed training day (like half marathon pace, marathon pace, etc.), while Wednesday will be a little higher intensity, long intervals and hills.

Date Monday Tuesday Wednesday Thursday Friday Saturday Sunday Total Mileage
1/5-1/11/15 7.5 miles Rest 5 miles Half Marathon Pace (HMP) Rest Rest 10 miles 3 miles 25.5
1/12-1/18/15 6 miles 4 @ HMP Rest 5 miles ½ mile intervals 3 miles or Rest Rest 4 miles 12 miles 30
1/19-1/26/15 7 miles6 x ½ mile LT intervals with ¼ mile recovery Rest 6 miles Hills 3 miles or Rest Rest 13 miles 5 miles 34
1/27-2/1/15 6 miles Marathon Pace (MP) Rest 6 miles Hills 3 miles or Rest Rest 15 miles 5 miles 35
2/2-2/8/15 7 miles
5 @ HMP
Rest 5 miles
½ mile intervals
3 miles or Rest Rest 6 miles PS Half 34.1
2/9-2/15/15 4 miles Recovery Rest 6 miles Hills 3 miles or Rest Rest 16 miles 6 miles 35
2/16-2/22/15 7 miles
5 @ HMP
Rest 6 miles
1 mile intervals
3 miles or Rest Rest 16 miles 6 miles 38
2/23-3/1/15 8 miles
MP
Rest 6 miles Hills 3 miles or Rest Rest 18 miles 6 miles 41
3/2-3/8/15 8 miles
6 @ HMP
Rest 6 miles
1 mile intervals
3 miles or Rest Rest 6 miles Redlands Half 36.1
3/9-3/15/15 4 miles Recovery Rest 6 miles
4 @ LT Pace
3milesor Rest Rest 20 miles 5 miles 38
3/16-3/22/15 8 miles
MP
Rest 6 miles Hills 3 miles or Rest Rest 16 miles Neg Split Run 6 miles 41
3/23-3/29/15 8 miles
6 @ HMP
Rest 5 miles
1 mile intervals
3 miles or Rest Rest 20 miles 6 miles 42
3/30-4/5/15 8 miles
1 mile LT intervals w/2 minute rest
Rest 6 miles
4 @ HMP
3 miles or Rest Rest 22 miles 6 miles 45
4/6-4/12/15 8 miles MP Rest 6 miles Hills 3 miles or Rest Rest 15 miles Neg Split Run 5 miles 37
4/13-4/19/25 8 miles
6 @ HMP
Rest 5 miles
½ mile intervals
Rest Rest 10 miles 5 miles 28
4/20-4/26/15 6 miles Rest 5 miles MP 3 miles Rest 2 miles SLO Marathon 16 + 26.2

This week I ran 25.5 miles. I’m a little behind where I wanted to be on my total mileage, but I’m happy with that. It will be increasing soon! I did not make to yoga at all this week, but I’ve got a class on my schedule for today. I really don’t want to let that go now that I’ve started back. Here’s my recap:

Monday: I ran 7.5 miles on the road. I was making up for missing a longer run the previous Saturday. It was cold, but I didn’t have a client in the morning, so I could start a little later.
Tuesday: Rest
Wednesday: After a one mile warm up, I ran three miles at half marathon pace. My goal was about 9 minutes miles, but I actually ran 8:53, 8:49, and 8:45, so I was really happy with that. And surprised! I took one break, at the halfway point, just walked for about 30 seconds.
Thursday/Friday: Rest
Saturday: 10 miles on the road. The hardest part, because Alan is a little behind me on his schedule and was only running 8, was to add that extra 2 miles. It was important though, not so much for the extra mileage as for the mental aspect of pushing through.
Sunday: Doggy run (and recovery) day! Two miles with Penny and Johnny, one miles with Lily, Olivia, and Coco.

Not bad. Now that I have my schedule I am getting more excited for the marathon. You still have time to join me if you want! Remember you get a $10 discount with the code WOODAMB.

SLO Marathon

Do you make a lot of smoothies? Do you have a favorite recipe for a smoothie or juice that you’d like share? Link it up if you’d like!

Living a Plant Based Life

This conversation is sponsored by Silk. The opinions and text are all mine.

I recently received a message from a parent of one of my cross country runners, “Hey Debbie, Question for you, do you have a vegan diet with a day by day list of what to eat? I have to get on an exact eating plan.

Silk 3

I am not a nutritionist or a dietician, so I couldn’t give her exactly what she wanted, but I could give her a little advice, “I always planned my meals similar to non-vegan ones. Breakfast can be cereal with non-dairy milk, a smoothie, a tofu scramble. Lunch a salad, sandwich. Dinner the same. Choose healthy vegan protein sources like tofu, tempeh, beans, or seitan. Nothing wrong with using meat substitutes, especially at first. Read labels because there are a lot of hidden animal products in many foods.

Because it’s really not difficult to live a plant based life.

When I first adopted my vegan diet I simply substituted plant based alternatives. For dinner, many of my favorite recipes were easily prepared using a faux meat. Over the years I have also learned to make seitan, cook tempeh and tofu so that they taste delicious, and discovered the joy of jackfruit, but the idea remains the same. My meals today look and taste much the same, but no longer contain any animal ingredients.

A vegan lunch was even easier because in the past it usually consisted of a sandwich, a salad, or leftovers. I pile my sandwiches high with fresh, crispy veggies. And avocado. Always avocado. I’ll toss beans, nuts, seeds, or quinoa in my salad for the punch of protein. I do tend to make my own salad dressing more frequently now, but there are plenty of plant based options.  Just as I told my friend, it’s a matter of reading labels. I do not make my own bread (yet), but with careful reading it’s possible to find it without milk, honey, or eggs.

Breakfast, surprisingly, was more difficult.

I am always in a hurry in the morning. Always; especially on work days. So taking the time to create a vegan scramble (unless it’s leftovers from the night before) just isn’t in the cards. Even a smoothie seems to take more time than I have.

My previous beloved granola with yogurt was not available to me anymore. I made the switch to cereal, hot or cold, with soy or almond milk (plus toast, always toast), but I always felt like I was missing something. Well, I was. I was missing the satisfaction and protein burst that I’d had before.

Until now.

SilkSilk, a champion of vegan dairy alternatives from soy, almond, and coconut milk, to truly non-dairy coffee creamer, not to mention (since we’re just past the holidays), the best Holiday Nog, now has a Dairy Free Yogurt Alternative.

Made from completely plant-based ingredients, Silk Dairy-Free Yogurt Alternative contains six grams of protein per serving, is made with real fruit, live and active cultures, and is completely free of dairy, cholesterol, and artificial flavors and colors. It’s also gluten- and carrageenan-free, and a good source of calcium and Vitamin D.

Silk 2

And, as I found when I tasted the samples I was sent, it is absolutely delicious. It has a smooth and creamy texture that blended well with the granola and fruit that I added-in. It also added a luscious creaminess to the smoothie I made (okay, sometimes I can find the time). It comes in six yummy flavors, so there are a lot of options: Black Cherry, Strawberry, Blueberry, Vanilla, Peach & Mango, and Tropical Pineapple.

Silk 4

I can’t wait to make a non-dairy parfait, which is on the menu for my next breakfast. Keep an eye on the Silk Pinterest Board. I’ll post the picture (and the smoothie recipe) there. You can also join the Silk Community by signing up for their newsletter.

What is your favorite breakfast food? Are you always in a hurry like me, or do you save yourself time to make breakfast?

This conversation is sponsored by Silk. The opinions and text are all mine.

Meatless Monday: The Joy of Tofu

I’m hooking up with Tina and Deborah for this holiday week edition of Meatless Monday!

Meatless-Monday-Button1-200x300

The Joy of Tofu

Tofu gets a bad rap. From complaints about its taste (or lack thereof) and texture, to the possibility of it being generically modified, to just the fact that it is made from soybeans, many people won’t even give tofu a chance. I hope to clear away some of the misconceptions about the lowly tofu, and maybe encourage you to try it out (I’ll link to a couple of my favorite tofu recipes) on this Meatless Monday.

Joy of Tofu

Yes, it is true that tofu doesn’t have much taste all on its own. That is also what makes it so perfect to use for almost any purpose. Tofu will absorb the flavor of any sauce or seasoning that you choose to use. The key is to drain and press the tofu first to extract as much water as possible, then marinate it in the sauce of your choice. Well-drained tofu will absorb all the moisture and flavors of that sauce.

Preparing Tofu

There are a couple ways to press tofu. The easiest, no-equipment-needed way is to simply drain the tofu, wrap it in a couple paper towels, and press it under a couple plates, books, or whatever you have handy. Pressing for at least a half hour will produce the best results. Another option of a tofu press. You can place your tofu in the press, screw it down, and it will remove even a greater amount of water. It can even be left in the refrigerator overnight for a firmer, meatier texture.

If you like your tofu with a heavier texture (especially for some recipes) try freezing it before cooking. This can be done either after pressing, or in its original packaging. Freezing might alter the color of the tofu, and will make it more absorbent and dense.

Tofu can be marinated in almost any type of sauce, from bottled marinades to your own favorite recipes. Here is a simple marinade that I frequently use when I’m going to make a tofu “steak” to serve with a salad or potato.

Simple Tofu Marinade

2 tablespoons soy sauce
1 teaspoon liquid heat
1 tablespoon olive oil
1 teaspoon garlic powder
pepper to taste
vegetable broth

In an eight ounce measuring cup, combine all the ingredients, adding the broth last and filling up the cup. Pour over the pressed tofu and marinate for at least 30 minutes, turning occasionally. You can cook them like this, or dredge in flour, bread crumbs or corn meal. Cook over medium heat until browned on each side. Add the remaining marinade and cook until it is hot and slightly thickened.

GMO Concerns

It is true that soy is one of the most genetically modified plants produced. Much of this soy is used in feed for farm animals, and in processed (human) food. Tofu is much less processed and if you check the packaging for the Non-GMO label and purchase organic tofu, you will not have to worry that your tofu has been genetically engineered.

All Nasoya tofu is certified organic and non-GMO project verified. The company sent me some samples of their tofu products to try out. In addition to their regular organic tofu, Nasoya also has TofuPlus, which is fortified with vitamins, and the new TofuBaked, which has already been marinated and baked, so can be used hot or cold, and is perfect for salads, sandwiches, and stir-fry.

tofu-baked-sesame

Health Benefits of Soy

Soy is low in fat, cholesterol free, and has bone-healthy minerals like calcium, magnesium, and potassium. Twenty five milligrams of soy protein per day is recognized as beneficial to heart health. The soybean has been described as a Super Food because of its nutrient rich properties, which have been found to be beneficial in fighting many diseases.

In spite of fears that soy isn’t safe for women concerned about breast cancer, study after study has indicated that soy most likely reduces the risk. As for men, soy is recognized as a prostate-friendly food.

Other health benefits of soy, as well as references to the studies mentioned above, can be found here and here.

Tofu Recipes

I love cooking with tofu. It is inexpensive, healthy, and if you cook it correctly, it tastes delicious. Over the years I have created many tofu recipes. Here are a few of my favorites:

Quiche4

Quiche Who needs eggs? I just made this the other night, substituting mushrooms for the vegan bacon. Delicious!
Pot Pie To me, pot pie is the ultimate comfort food.
Tofu Scramble I can eat a tofu scramble for breakfast, lunch, and or dinner.
Tofu Burrito I have many burrito recipes (they are one of my favorite food groups dishes), and this is one of the best.
Vegan Bruschetta Caprese I’ve also made this like a simple caprese salad, substituting the slices of tofu for the buffalo mozzarella.
Triple Protein Packed Salad I make a lot of salads, especially in the summer. Big Salads.
Easy Tofu Bake When you just don’t know what to make for dinner.
Cornmeal Crusted Tofu Like the example with my marinade recipe, this is an easy way to eat tofu on its own.
Vegan Buffalo “Wings” The playoffs are coming! I love “football food” as much as the next girl.
(Tofu) Steak and Potatoes The title of the post is “Sometimes a girl just needs a (tofu) steak and potatoes.”
Pumpkin Pie. Your guests (or you) won’t know it’s vegan!

http://i0.wp.com/livefromlaquinta.com/wp-content/uploads/2013/11/Vegan-Pumpkin-Pie.jpg

Well, there were even more than I expected! That should keep you busy for a while! Not on my recipe list, but soft or silken tofu is a perfect addition for smoothies, makes great, creamy sauces, and can be used as a thickener for many dessert recipes.

Do you cook with tofu? Why or why not? Do you have a favorite recipe?

I have five coupons for a free package of Nasoya TofuBaked to give away! If you’d like one, just tell me in the comments and I’ll pick randomly on December 29.

Vegan Recipe: Indian Lentil Cakes with Cucumber Mint Raita

Every now and then I like to get fancy. With my cooking that is. Usually I’m a pretty basic cook. I love to make burritos, curry, big salads, etc. They are simple, tasty, quick to make, and usually pretty healthy.

Actually, I think of myself as a lucky cook. I have a “talent” for throwing things together and having them turn out pretty darn delicious. Just as some people can follow a recipe, take a cooking class, really work at a creating a dish, yet it still doesn’t work, I can “make it work.” And really, it’s just luck.

Lentil Cakes6

Anyway, I usually do stick with the basics.  This dish, Indian Lentil Cakes with Cucumber Mint Raita, is me finding my fancy side. Based on a recipe I was given by a local restauranteur, I “made it vegan” by switching out the dairy products and eggs for a plant based version.

Lentil Cakes9

Guess what? It tastes just as good!

Today I am joining up with Tina and Deborah for Meatless Monday! Click the photo below and check out all the other recipes from others joining the linkup party!

Meatless-Monday-Button1-200x300

 

Indian Lentil Cakes with Cucumber Mint Raita

Lentil Cakes7

5.0 from 1 reviews
Vegan Recipe: Indian Lentil Cakes with Cucumber Mint Raita
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6
Ingredients
  • 1 cup mixed dried lentils (such as red, black, and mung )
  • ½ cup basmati rice
  • 2 teaspoons minced fresh ginger
  • 1 Tablespoon minced garlic
  • 1 serrano pepper-chopped
  • 2 cups chopped arugula
  • 1 cup fresh or thawed frozen peas
  • ½ cup fresh cilantro
  • ½ cup chopped sweet onion
  • 2 teaspoons each salt and pepper
  • ½ cup coconut oil
  • For Raita:
  • 2 cups soy or other non-dairy Yogurt
  • ½ cup chopped peeled seeded cucumber (I love the Persian cucumbers that do not need to be peeled and seeded)
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon raw agave syrup
  • 2 teaspoons coconut oil
  • 1 Tablespoon brown mustard seeds
  • 1 Tablespoon cumin seeds
  • 2 teaspoons chopped garlic
Instructions
  1. Rinse lentils and rice, cover with water and soak for 3-6 hours.
  2. Drain and transfer to food processor. Add ginger, garlic and serrano. Process until a grainy paste is formed-add a few tablespoons of water if needed. Add arugula, peas, cilantro, onion, salt and pepper -pulse several times until well combined.
  3. Heat a few Tablespoons coconut oil in a skillet and add ¼ cupfuls of batter fry until golden, flattening and flipping as needed. Add more oil, if needed between batches. Serve w/ Raita
  4. For the Raita:
  5. In a medium bowl mix yogurt, cucumber, cilantro, mint, lemon and agave-
  6. Heat coconut oil in small skillet on medium heat-when hot add mustard seeds, once they start to pop, add cumin seeds stirring just about 10 seconds, add garlic stirring for a few more seconds, quickly add to the yogurt mix. Stir to combine-Add salt and pepper to taste.

Lentil Cakes8Now for a little training recap

Training has gone much better this week as I build my base for the SLO Marathon. I ran 18 miles total, which is an increase of about five miles over last week, so that’s good. As I’ve mentioned, I want to use December to increase my mileage to 25-35 miles per week and get my long run up to 10 miles. I plan to start my training plan for the marathon on January 1 (or second, depending on my new year’s eve). Here’s the recap:

Monday: Running, 5 miles. Yoga: 60 minute class (at work. Hurray for gym perks!).
Tuesday: Rest, though I did play around with the TRX and functional trainer for about a half hour.
Wednesday: Four mile tempo run. One mile warm up, 4-half mile intervals at LT pace with a 1/4 mile recovery. First of any kind of speed work in months, so it was hard but I felt good afterward.
Thursday: Thirty minutes Pilates workout.
Friday: Thirty minute Circuit Training Class. This was at work, basically because I have to sub in a couple weeks and I wanted to get an idea of what level, etc. My knee was really hurting for some reason, so my workout was kind of limited, but enough to make me sore the next day.
Saturday: Six mile run, followed by a 90 minute Vinyasa class (with April so it kicked my butt).
Sunday: This is doggy run day, so a total of three miles with the dogs. Easy Breezy.

Dog run

The plan for this coming week is to increase the mileage for each workout.  Just a little bit, and to increase the challenge of my Wednesday tempo run. Again, just a little bit.  Also to practice yoga at least three times. To do that, I’ll get to the studio once or twice, plus I’m going to try out Yoga30., and the new online classes offered by April and Yoga Central (see below for details).

Things to remember:

SLO Marathon 1024x379 Starting with a Bang...

Join me (and Alan!) in San Luis Obispo on April 26, 2015, for the SLO Marathon. Save $10 on registration for either the full or half marathon with the code: WOODAMB. Register soon for the best savings and I’ll see you in April!

Yoga Central Starting with a Bang...

My favorite yoga studio, Yoga Central is going global! You can sign up here, and read this post for details on signing up for online classes at Yoga Central.

Do you celebrate Meatless Mondays? Do you have a favorite vegan or vegetarian dish that you serve your family? What’s on your training schedule?

Disconnected. And it feels so good!

Well, it’s been a while, old friends! A week and a day to be exact. I didn’t plan it, but I ended up disconnecting for the holidays. With the exception of a few Instagram pics of my silly dogs, I avoided most social media, and most importantly, I didn’t write a word. I didn’t even take very many pictures (gasp!). Instead I spent lots of time with family, helped my husband put on a Turkey Trot race, cooked a lot, ate a lot more, ran a little, and had an amazing, wonderful holiday.

Here, with the few photographs that I took, plus a few that I stole borrowed from my family and friends, is a recap of the last week. And, many of the things that I am thankful for.

With the weather cooling down (though it was in the 80s on Thanksgiving Day), we had some cloud cover and even a little rain. That made for some beautiful sunrises. Did you ever notice that the most beautiful part of the sunrise happens when you don’t have a camera handy?

Sunrise

Johnny

As I said, I didn’t take many pictures, but sometimes I just have to share my dogs’ antics, no matter how disconnected I am. There is Johnny above, showing it all off during his nap, Penny below, who is soooo tired, and Goldie on the bottom, sitting in a food bowl. Silly dogs!

Penny

Goldie

 

On Thanksgiving Day, Alan and I put on the 16th Annual Turkey Trot, this year held in Old Town La Quinta. I say we, but he does all the work. I just help out and handle registration on race day. We had about 500 people, and in spite of a little course confusion (don’t ask!), everyone had a good time. And it gave us an idea for a different kind of race, a Scramble, where you run three courses, all the same distance, in different directions, and the first one across the line is a winner (that may give you an idea of how the Turkey Trot went!).

race

Pace Car

My son David and his girlfriend Melissa did the race for the first time. They also helped at registration.

David

Alan, posing with our daughter-in-law Lisa, and our twin grandsons Dane and Cash, before the race.

Family

Look at that intense look on Cash’s face. You can tell he wants to win.

Cash3And he’s leading the race! Not really, but he did really well.

Cash2This was posted on Facebook by someone that I don’t even know (she posted it on the race page).  Cash is pretty much leading the race at that point!

Race Start

Brothers!

Dane_Cash

Grandpa and the boys.

Dane

I look important, don’t I? I’m checking the results to see how Cash did.

Debbie

And he finished first in his age group!

Cash4

Proud mama Lisa and her boys after the race.

Lisa

One of our local newswomen, Gloria Rodriguez, announced the awards ceremony.

Gloria

Alan is always at home behind the mic. In addition to our own races, he announces quite a few in Southern California, including the Malibu Marathon and the LA Triathlon series.

Alan

By 10:00 we were done with the race and headed home (nice to host a race in your home town, just five minutes from our front door). Even though we weren’t hosting Thanksgiving dinner, I did have some cooking to do..vegan versions of stuffing, sweet potatoes, plus I roasted a Gardein Holiday Roast, to bring with us to dinner at Lisa’s and Alan’s son John’s place in Palm Desert. Believe it or not, I didn’t take a single picture of either family or food. Instead, we just enjoyed the holiday together.

We were exhausted though. Alan wakes up at 2:30 on race morning, and I sleep in to about 4:00. I think we managed about an hour nap each, so by 8:00 we were sagging. Still, we had a great time.

Our second Thanksgiving meal was held at my son Nathan’s new home. It was also a celebration of Samuel’s second birthday, so in addition to Nathan and his wife Sarah, David and Melissa were there, along with my niece Brynne, her boyfriend Eric, and his son Zach. This time Nathan made vegan versions of most of the side dishes (hurray for my Paleo son!), so I just brought along the leftover Holiday Roast. I also got back on the picture taking wagon (or fell off..or something).

Grandpa: First, let’s take a selfie!

Grandpa

Hurray for the Chargers!

McClean

Sarah and Nathan are loving their new home. They’ve just been in it a month, and are finally getting things where they want them.

Nathan

Uncle David giving Samuel a flight…

Uncle David

…and spending some time coloring.

David_Samuel

A boy and his dog. That’s Chloe, who just turned a year old. Nice that they’ll grow up together.

Samuel

My vegan dinner. Even my niece made her green bean casserole dairy free.

Dinner

 

Samuel2

Singing to the birthday boy!

Birthday

Samuel_Nathan

I managed to get a little training in, though between work, holidays, traveling, etc., I didn’t get my greatest effort. I did three runs, including a six miler on Saturday, my longest in a while, did one Pilates workout, and no yoga at all. But, December is the beginning of marathon training (for the SLO Marathon in April), so I started the month off with a five mile run and a yoga class on Monday.

Well, it felt so good to be disconnected, but it’s great to be back. How was your holiday? Did you get to disconnect a little? Spend some time with family and friends? Do you realize that Christmas is only three weeks away? And Hanukkah starts in less than two weeks? Yikes!

 

 

Things to remember:

SLO Marathon 1024x379 Starting with a Bang...

Join me in San Luis Obispo on April 26, 2015, for the SLO Marathon. Save $10 on registration for either the full or half marathon with the code: WOODAMB. Register soon for the best savings and I’ll see you in April!

Yoga Central Starting with a Bang...

My favorite yoga studio, Yoga Central is going global! You can sign up here, and read this post for details on signing up for online classes at Yoga Central.