31 Blissful Miles, and Lettuce for Days

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I’d start this with Happy St. Patrick’s Day, but that would mean that I’m at a point in my life where I’m remotely excited to drink all day. Spoiler alert: I am not. Those days are long gone — they have been for quite some time now. For me, happiness is more about cuddling up on the couch after a long day of work. It’s about relaxation. It’s about enjoying my home. My cat. My husband. Call it lame; I call it perfect.

St. Patrick’s Day also means spring though. I equate it with those first few days when you can go out and enjoy the warmer air. I equate it with that long sigh–that much awaited ahh–that signifies the end of winter.

Last week, I celebrated the change of season by running my tush off. 31 miles, broken down as follows:

Saturday: 6 sunny miles of melted snow.

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Sunday: 2 hours of skiing at a ghetto PA mountain so I could practice my new moves.

Monday: 5 miles along the Schuylkill.

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Tuesday: 5 miles along the Schuylkill … but first to the museum for a little sunrise action.

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Wednesday: 5 miles along the Schuylkill.

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Thursday: 5 miles–wait for it–to the Delaware! And back home.

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Friday: 5 miles along the Schuylkill, with a museum pitstop first.

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Saturday (bonus miles!): 3 miles with my mother-in-law along the Bethesda Crescent Trail.

Okay, so I’m a creature of habit — and the river just happens to be perfect, as I’m learning, this time of year. The trees are starting to bud, and the crew teams are returning to their morning practice routines. I love watching them glide along the river as I press on into the morning sun.

Other than basking in spring running, it’s also the time of the season for healthier living — a challenge, given that it is also the time of the year for Cadbury mini eggs. I like to think that my morning runs cancel them out.

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Other than sugar consumption, I’ve been making a real effort to consume healthier ingredients for breakfast and lunch, as well as during my many snacks throughout the day. To make sure I stay on track (an idea I use loosely, as I don’t actively “diet” or log what I eat), I pack lunch while making dinner — there is always a salad in my house. This season, I’ve been experimenting with shaved brussels sprouts, pea greens, and toasted almond slivers, all of which have added a little element of yum to my mid-day meal.

With the start of spring, have you been increasing your mileage or outdoor workouts at all? What about dietary changes — are you more mindful of what you eat once the warmer weather begins?