Weddings are such a great time. I’m running out of engaged friends… who’s next??? 🙂 It was a beautiful evening and everything was swell: happy couple, happy friends and family, fabulous celebration. One of my favorite parts of weddings is witnessing how much my friends’ chosen partners love and appreciate them. I know they deserve it, and I’m just so pleased to see that other people recognize it too.
I thought that I’d be super sore yesterday, given the combination of my long run and running around/dancing in heels for hours, but I’m actually experiencing close to zero aftereffect. Last weekend it took a few days for my calves to feel normal, so I’m pleasantly surprised by the lack of tightness in my muscles. I suppose it’s because my body is adapting. Good job, body. When I got back from my run I was rushing around to get ready for the wedding, but I did make time for this recovery smoothie, based on the Banana Tahini Cardamom Maple smoothie I had in California. It’s a variation using honey instead of maple syrup. It was so good.
Here’s what I blended:
- Half a banana
- ~1/2 cup unsweetened soy milk (but any milk will work)
- ~1/2 tsp ground cardamom
- ~1 tsp honey
- ~2 tsp tahini (If you don’t have/like/are allergic to tahini, I’m sure peanut butter would be delish. I’d probably then use cinnamon or nutmeg as the spice. Though cardamom could still work, I’m sure!)
- ~2 tbsp oats (They add texture and a subtle, earthier sweetness.)
- ~1 cup ice
Sorry for all the ~, I wasn’t measuring.
Last night I had work, but today I am completely free! I’m going to use the day to get some odds and ends done, go for a run, and then cheat on Growlers with Dogfish Head for dinner with my family (we have a coupon!). I started the day with some pumpkin oats. Pumpkin has been playing a big part over at KathEats (one of my role model blogs), given that she had 4 pounds of it to finish, and she has been tempting me to open a can of my own. So here is this morning’s result:
I cooked up some oats, then stirred in pumpkin puree (equal to the volume of dry oats I started with), a little maple syrup, and some cinnamon, nutmeg, and allspice. It’s topped with raisins, sunflower seed butter, and some of a pear ginger muffin my mom made yesterday. If I’d had cranberries, I would have done those, and while I was finishing I decided the perfect topping would be some toasted pecans. Next time.