Spring Hiking (Part 1)

I already wrote a spring hiking post, but I’ve been fortunate enough to go twice this spring. Here’s what I did for my first trip, which I took with my friend Easter weekend. We were both pretty busy at that point (my friend was in the final stretch of law school, and I was in Budget season), so we decided to make it easy by going to the AT in Maryland. The AT goes through a pretty narrow section of Maryland, has a lot of entry points, and is only an hour or so from both DC and Baltimore, so it’s easy to get to and requires little planning.


***Quick aside: I generally spend a lot of time planning these trips. That was true when we lived in Atlanta (and similarly would plan at least one trip each spring and fall), and it’s true here. I think my criteria are fairly simple:

  • Within max 3 hours drive (here in Maryland, we sometimes stretch this a bit since most of the VA and WVA hiking is juuuust a little further)
  • Reasonable length for two at-least-partial days of hiking (so… anywhere from 8-20ish miles)
  • Has backcountry camp sites

In addition to those essentials, I have some additional preferences:

  • Loop. But out and back is fine
  • Elevation change
  • Water source
  • Campground or other car camping available near trailhead for Friday night
  • Haven’t done before

I have a hard time finding ideal candidates, and then it takes a long time to find ones that meet some of the criteria, to compare them to each other, to find nearby car camping spots, to make sure there are backcountry camping spots, to figure out permits if necessary, etc. If you have suggestions for resources, let me know! I frequently use midatlantichikes.com and backpacker.com.

In any case, I hope this blog can be a resource for you for hikes that generally meet those criteria. Aside over.***


Needless to say, I did not put a lot of time or effort into planning this trip. And you get what you plan for. While the AT in Maryland is nice and convenient, it is not the most memorable nor scenic part of the AT. And the easy access means that it’s easily accessible to lots of people. I wouldn’t say the trail was crowded exactly, but it wasn’t very remote. We were never very far from a road, and our campsite (near the Crampton Gap shelter at mile 1029.4 of the AT, according to cnyhiking.com) was only 0.5 miles from Gathland State Park and its access road – which allowed for our nearby campers (we were one of maybe six groups in this camping area near the shelter) to haul in beer their friends brought for them and have a pizza delivered by one of their mothers.

Still, lovely to be in the out of doors, as always, and to spend quality time with my good friend and dog.

We hiked from South Mountain Inn to the Crampton Gap shelter (with an additional short addition to Gathland State Park), which was a little over 7 miles, and hiked back the following day – we essentially did this hike backwards.

On Saturday, we took a break (after only 2 miles) at the recently renovated Rocky Run shelter. We met a volunteer there who was hiking out from another shelter further down the path that he said was used more by locals for partying and therefore had a lot of crap. We took the same break on Sunday on our way back, this time going further to check out that other shelter (and let Clio run in the water that was down there to cool off – it was over 90 degrees that Sunday!). It was definitely much more rundown. No pictures of that one.

The trail itself was largely on a ridge. There wasn’t a ton of elevation change. It was pleasant and walkable.

The main points of interest were Lamb’s Knoll and White Rock Cliffs. We stopped at White Rock Cliffs both ways for pictures.

After arriving at the shelter and claiming our campsite, we continued on without our packs to Gathland State Park. The land used to belong to a Civil War journalist named George Alfred Townsend, who for some reason was nicknamed Gath. It has a monument to Civil War correspondents. It had a few other buildings and nice open spaces as well. There were some people in costume and filming (I think) in one of the ruins. Or maybe just taking photos. I only got a picture of the monument.

fullsizeoutput_abd1

After that, we relaxed at our campsite. We had a fire in the evening, watched the sunset, and I enjoyed early morning coffee and relaxing by myself before others started to get up.

On Sunday, we hiked back to the Old South Mountain Inn. It was hot. I got sunburned. After the hike was over, we stopped for lunch at Brew’d Pub on our drive home. I had a saison and a local wild boar kielbasa (sans bun). Clio rested her overheated and weary body on the patio. Mm mmm.

Dan and I are booked pretty solid this summer. We’re already talking about when to go in the Fall, but we have been invited to four weddings in five weeks between September and October (prime fall hiking months). At this particular moment in time, I’m feeling way too busy and reluctant to give up weekends at home. Plus, Dan will have just started a new job in August and won’t be able to get so many weekends off. So. We’ll see. Maybe it’s a really good thing I went twice this spring.

Spring Hiking

I want to tell you about two hiking trips I’ve been on recently, but first, a few updates, mostly about my general state of mind:

  • My job is to assist in developing the President’s Budget (or rather, the small portions of it that fall into my portfolio area, which are all health policy related). The FY 2018 President’s Budget (which is a proposal to Congress for how to fund the government and a grand statement of the White House’s priorities) will be released soon. So I have been working more than usual. This time of year is usually in January, but because this is a new administration, it’s now.
  • I ran the Sole of the City 10K (pace: 8:09, although the last five miles were 7:51 – the first was so crowded) and the North Face Endurance Challenge trail half marathon (pace: 9:34) in April. They were both so fun!

fullsizeoutput_ab59

  • I am tired. Not physically so much (though a few weeks ago, I was that too – sleeping better now). But mentally. Emotionally. I haven’t had a lot of recharge time over the past month, month and a half, and I’m feeling it. I’ve been working a lot, busy on the weekends, around people a lot a lot, and just going going going. I haven’t meal prepped since I wrote about meal prepping, and I’ve run out of pre-made meals in the freezer, so this week I’ve been eating lunch out (hallelujah for sweetgreen order-ahead-and-pickup). This week feels a little better, even though I’ve had something every evening which has meant that I’ve had only around an hour at home each night before trying to get to bed. We have guests coming into town for the weekend tomorrow. Next weekend I’ll be in Denver (BolderBoulder and sister visit!) and the following weekend I’ll be in Grand Rapids (family trip and fishing!). The weekend after that is already super-packed. It’s just a lot. I’m trying to figure out strategies to recharge as I go, instead of needing a whole day (or even a whole evening, because those are rare too) with nothing planned and little human interaction.
  • Last week might have been less stressful and busy in the evenings had we not bought a new car! Mine broke the previous Friday night. On that Saturday, we made the decision to get a new car instead of fixing it. And we planned to shop on Sunday… but dealerships (and things like CarMax) are closed on Sundays in Maryland! ARGH. So we spent five hours on Tuesday and four hours on Thursday night dealing with that. And now. New car!! Hooray!

Hiking Trip 1 (most recent)

Despite feeling very tempted last weekend to stay home (see above), I joined Dan and another couple for a short (9-mile) backpacking adventure on the AT outside of Harrisburg, PA to Pulpit Rock and the Pinnacle. We originally planned to drive up Friday night, but due to stress of car shopping (and not being able to pack on Thursday night), we decided to go early Saturday. Our friends were driving down from Rochester, NY and had spent Friday night further north in Pennsylvania. Saturday’s weather forecast was for steady rain, but we met up at the trailhead around 11am anyway. We decided to give the weather a chance to resolve itself, and headed first to Hijinx Brewery then Taqueria Los Amigos in Allentown followed by Funk Brewery in Emmaus, PA.

fullsizeoutput_ab5c

We made it back to the trailhead by 4 (still raining), made a plan to hike only to the AT shelter about a mile away and hang out there till Sunday morning, and set out.

Unfortunately, the shelter was super-crowded. So we continued on, hoping the rain would let up soon.

We made it to Pulpit Rock, enjoyed the almost-view, and continued on….

The rain never let up, so around 7pm and maybe 4.5 or 5 miles in, we finally called it quits and set up camp. My sleeping bag and pad had gotten a little wet around the edges (note to self – buy a rain cover for my backpack), but they were fine. It was lovely to take off all my wet clothes. Dan and I ate a sad dinner in our tent (sandwiches he’d made for himself, trail mix and a Larabar for me) and were asleep by 9. The rain ended sometime overnight. I of course work up early and was out of the tent before 6. It was chilly, but nice to just sit and enjoy the surroundings (and coffee with hot chocolate). By the time my fellow campers were up, it had become overcast again. We stopped at The Pinnacle further along our way and again enjoyed almost-views. But as we hiked on, the sun finally came out. We stopped to enjoy a mid-morning coffee (spiked with fireball that our friends brought) in a field before finishing the hike.

So that was that! As tired as I was (and annoyed at the rain), I’m still of course glad I went. This got long, so I’ll write about my other spring hike in another post :-).

How I (Loosely) Meal Plan

Sometimes I meal plan, sometimes I don’t. When I have free weekend mornings (which are important for my mental health, so I try to have them as much as possible), I like to sit down with my calendar, think about what’s in my fridge, make a food plan for the week, then go grocery shopping.

My schedule shapes my plan, of course. I have a general meal plan template for the week based on my typical schedule. For example, when I can, I like to make something with lots of leftover on Sundays (whether it’s crockpot shredded meat that I can then add to recipes throughout the week, some sort of casserole, meatballs, or soup that freezes well). I currently telework Tuesdays and Thursdays, which allows me to stay up later on Mondays and Wednesdays, so I’ll often plan to make meals those nights, unless I have other plans. (I actually often have plans on Wednesday evenings, so can’t always cook those nights. I meet up with my best friend for coffee in DC after work every other Wednesday so get home later, and about once a month or so I have book club on a not-coffee Wednesday.) I also have time Tuesday and Thursday mornings to make breakfast rather than needing one ready. I recently decided that I would like to incorporate more fish into my diet, so I aim for one of those weeknight meals to include fish.

My default when I don’t meal plan is to make sure I have staples in the house:

  • vegetables to roast (broccoli, asparagus, root vegetables, brussels sprouts)
  • leafy green like spinach, sometimes kale
  • easy protein (chicken sausages, leftover frozen shredded meat, boneless/skinless chicken thighs or breasts that I can bake in a pinch, frozen salmon fillets). I almost always have frozen chicken thighs and breasts and ground beef in the freezer because Dan gets it for me at CostCo every time he goes.
  • starchy vegetable, usually potatoes (sweet or not)
  • eggs
  • peppers and onions
  • fresh fruit and smoothie staples (frozen fruit, bananas, coconut milk or yogurt, etc.)

With these, I can make a breakfast scramble of eggs, spinach, onions, and peppers, which is my go-to breakfast most telework days and weekends. Depending on my activity level, I’ll often try to add a starchy vegetable. Occasionally when I’m feeling decadent, I’ll add a meat (sausage, bacon) and/or avocado. This morning (a weekend), I had leftover roasted butternut squash on the side of three fried eggs cooked over sautéed spinach. On non-telework days, for breakfast, I typically heat up a chicken sausage or eat pre-made hard boiled eggs, and combine it with something else – lately, pre-made smoothies that I take out of the freezer the night before. I can also make lunches of a salad of leafy greens topped with various things like peppers, roasted vegetables and/or starchy vegetable, and easy protein (which, if you’ve seen my recent Instagram posts, I do regularly). And I can make dinners of an easy protein (baked chicken, broiled salmon, chicken sausage) with a side of roasted vegetables and/or starchy vegetable. I also usually have frozen leftovers from previous weeks that I can rely on if I don’t want to or have time to cook.

That all works when I don’t have time or motivation to plan, but it can get a little repetitive, and I like to cook and try new recipes. So when I do sit down to plan, I’ll often deliberately include the meals described above into my plan, usually with specifics noted (Monday: salmon, Tuesday: chicken) and make sure that I get those items at the grocery store if I don’t have them already. Sometimes the specifics I choose are based on what I have left over from the previous week, especially produce, or what I’ve received in my Hungry Harvest box on Saturday morning. That’s also a starting place for recipes I choose. For example, I bought mint last week. Why? Stupid really – I had been looking for it a few weeks ago and couldn’t find any (see post on Basil Vinaigrette), so when I DID see it, I bought it. But I didn’t have a plan for using it, and now it’s in my fridge, going bad. Need to use it. Also, I got an eggplant in my box this morning. I wouldn’t typically seek out an eggplant, but since I have it, I’ll want to use it. So I’ll look for recipes to use those two things.

When I do plan, I’d say I only plan one to two recipes a week and rely on my defaults or leftovers the rest of the week. One of those recipes is often made on Sundays with leftovers for the week. That might provide dinner on Sunday, or the sole purpose may be to eat through the week. If it’s the latter, I might also make a recipe that’s just for Sunday dinner, often one that doesn’t lend itself to leftovers as well (either because it’s best fresh – generous salads – or just doesn’t make a lot of leftovers). And I might make a recipe one other night of the week. So I guess that’s up to three recipes a week, but usually life gets in the way, and I don’t actually do that many.

So then it’s a matter of determining which recipes I want to make. As I mentioned, sometimes that’s driven by ingredients I have on hand, so I’ll just google recipes with those ingredients. (A Google search of ‘mint eggplant recipe’ just brought up tons of roasted/grilled eggplant with mint recipes. That’s the sort of thing that probably wouldn’t be as good as leftovers.) I also follow several bloggers and podcasters, mostly paleo ones that I’ve mentioned before like Paleomg, Fed&Fit, BalancedBites, Lexi’s Clean Kitchen, and I might hear about one of their recipes that I’d like to make. This week, I came across a recipe for Moroccan Turkey Meatballs on goop and recipes 20 Spring Salads on The Everygirl, several of which I saved to make. The meatballs would be a good recipe to have some leftovers. Meatballs usually freeze well. The salads are advertised for being meal-prep-friendly, so I might consider making them in salad jars for lunch for the week.

So this is how my week looked before meal planning:

fullsizeoutput_ab0a

I love this Ink+Volt planner, but I wish it started the week on Sunday, because that’s usually how I think about my week: Sundays are prep for the rest of the week. Most of my planning is actually for Sunday, so not pictured below. Tomorrow, I am running a trail half marathon (hence not being sure if I’ll go to CrossFit on Monday morning), but I expect to be home by early afternoon, which still gives me time to make food. I have plans Wednesday, Thursday, and Saturday nights, so don’t need to think about those nights (on Wednesday, I’ll likely get food – Chop’t? – at Union Station before heading home on the train). Next Sunday I’ll be totally free, but I don’t usually plan this far ahead for next Sunday. I’ll think about that next Sunday :-). Sometimes I take Dan into account, usually I don’t. It’s hard to keep track of whether we’ll both be home in an evening, and generally anything I make can feed two people, so it’s fine either way.

Below is the result of my meal planning. Not every meal is filled in. I’ll just use my defaults there. Not pictured: Sunday (tomorrow), I’ll make gp’s meatballs and roasted eggplant and mint for dinner. (I wouldn’t normally white things out – I’d just cross them out if I changed my mind – but I used white out for your benefit :-)).

fullsizeoutput_ab0e

These are the recipes I’m planning to use:

One last piece of my meal prep process: I use Evernote to collect, tag, and make notes on recipes. I clip webpages of recipes, tag them with things like ‘want to make’ plus other relevant tags, and then rely on that rather than the website when I’m making them. After making, I also take notes on the substitutions I made, how it turned out, whether I liked it, and the nutrition info if I try to calculate it.

So that’s it!

Basil Vinaigrette

I got some summer squash in my Hungry Harvest box a few weeks ago and wanted to use my inspiralizer that I got for Christmas from Dan’s parents but haven’t used much. I found this recipe for Spiralized Yellow Squash with Basil and Mint from the inspiralized website. Perfect. Except I needed basil and mint. So the next time I was at the store, I endeavored to purchase those… but could only find basil! At two stores, actually. I bought basil at the first, so I had to use it regardless. The recipe only called for a tablespoon, so I decided to make a dressing/vinaigrette out of it instead of just chopping the basil onto the squash noodles.

I mostly followed this recipe for Basil Mint Dressing from Baked Bree, though I also consulted this one from Low Carb Maven. Since I didn’t have mint, I just used all basil. I also used the delicious Dimitri olive oil (read more about it here) that one of Dan’s colleagues gave us for the holidays. So good.

fullsizeoutput_aac3

I then used it on spiralized (and slightly steamed) summer squash with some Shredded Beef & Onions (from Stupid Easy Paleo).

I also used it as dressing for some salads I made for lunch last week. The salads had celery, carrot, lacinato kale, sunflower seeds, and I added some of the same shredded beef & onions when serving.

And… I’ve still got some leftover. It’s been a minute. I don’t know if it’s still good. I’ve never really been sure on this. Do homemade vinaigrettes with organic matter in them go bad? I should go sniff it maybe.

In other food news, I feel sort of flush with perishable fruits and vegetables right now. This morning, I had to write them all down and think about how I would use them. Most are from my most recent Hungry Harvest box or the previous one. Here’s what I came up with, more or less:

  • Green onions – use in the paleo pad thai I’ve already mostly prepped for dinner.
  • Cucumber – use in lunch wraps (post coming soon) and a cucumber tomato salad.
  • Portobello mushrooms (2) – use in lunch wraps and tonight’s paleo pad thai. Not sure what else.
  • Small orange citrus – not sure what these are. Need to just eat as a snack.
  • Blood oranges – also need to eat as a snack.
  • Apples – snacks.
  • Celery – I ate a couple sticks as a snack earlier and told Dan to eat some. I think he had some with hummus.
  • Bananas – will need to cut up and freeze soon if I don’t eat them. (Then I use them in smoothies!)
  • Collard greens – used a couple for lunch wraps, need to figure out what to do with the rest.
  • Snap peas – use in tonight’s paleo pad thai.
  • Carrots – used some in the lunch wraps and I think Dan used some with hummus. Need to use more.
  • Watercress (one bunch) – I made green tahini sauce this morning (a mix between this recipe and this recipe, both from Bon Appetit – I didn’t have parsley, mint, or cilantro so just made with the other ingredients). I then used that sauce on the lunch wraps I made.

So, you know. Progress. Those are just the most immediate things. There’s also some spinach, peppers, onions, and potatoes that need to get eaten. But those require less thought/creativity. Still. Gotta get eating!

 

Macaccino

A few weeks ago, I gave up coffee for 8 days. Cold turkey. It felt like it was getting a little out of control, and I’m looking for ways to reduce the stress I’m putting my body under. So I had my last cups on a Thursday. At work on Friday, I thought I was going to murder somebody. My head hurt so bad. I was impatient and not thinking clearly. By the afternoon, my head hurt so badly that I also started to feel nauseated. So I made a cup of tea, and things were much, much better. After that, things were fine. I had another cup of tea a few days later when I had another bad headache, but I don’t think that one was caffeine-withdrawl related, and the tea didn’t help.

The following weekend, I went to New York City to visit friends. Both days I drank two cups of coffee, but I capped it there. Then I went a few more days without drinking any (and didn’t feel any effects of not doing so). Since then, I’ve had some days with coffee, some days without. This morning was the first day that I made coffee at home, and I only drank one cup. I like this. I’m getting more pleasure out of coffee. But… I also like the daily routine of coffee (one I’ve had since 10th grade). So we’ll see. Not sure where this will all end up.

But in the meantime, I’ve been making ‘macaccinos’ occasionally to fill the warm beverage/pleasant routine gap. I’m not sure where I got the idea for these. I think it was unrelated to my not drinking coffee, but I’m not sure. Dan got a bag of maca powder from his sister around the holidays, and he keeps asking me if I’ve been using it (I’m not sure why – it was his gift). But somehow, I came across a couple recipes (including this one, but I think at least one other also that I now can’t recall). (UPDATE: I’m going through some recipes I’ve saved that I want to make sometime and found this one that I saved in December 2016 – well before my husband received his maca powder gift. I’d entirely forgotten about it!)  They were all pretty much the same – some type of milk, maca powder, some sweetener, and cocoa powder. I’ve been using:

  • 1 cup or so of So Delicious unsweetened coconut milk
  • 1/2 tsp maca powder
  • 1 tsp maple syrup
  • 1 tsp cocoa powder
  • 1 scoop Vital Proteins Collagen Peptides
  • sprinkle of cinnamon at the end sometimes

I heat up the milk in my Ninja single serve cup in the microwave (I’ve also used the stovetop), add all the other ingredients except the cinnamon, blend it all together, then pour into a mug and sprinkle with cinnamon. It’s lovely.

fullsizeoutput_aab1

Fed & Fit Turkey Sweet Potato Casserole

In some ways, things have calmed down. About two months ago, I started teleworking two days a week instead of one, and it has made a huge difference and just given me some extra breathing room in my week. But at the same time, work has started ramping up, Dan and I have both been traveling more, and life has just felt busier. So – posts are rare.

I’ve also been dealing with some minor (fingers crossed) injuries, which I find so frustrating and generally contribute to a lack of motivation. I mentioned my back pain in my last post. I continued to take it easy and slowly ramped back up. Just this past week did I feel like I was 100% pain-free, back to the weights I’d been using previously, and even trying to increase weight. It’s pretty amazing. A part of me thought I was ruined for life. But then I wasn’t. But then… yesterday I landed on my foot a little funny during a double under and it felt like my knee cracked. The pain wasn’t super intense, and I shook it out, and finished the workout, but it hurt the rest of the day and it feels really unstable. 50% of me thinks that I’m totally overreacting just because I’m so afraid of injury and that it’s probably no big deal, but 50% of me is worried it is a bigger deal. It still hurts and feels unstable, but it never really swelled. I’m taking it easy. I was supposed to do a 9-mile training trail run this weekend, but now I won’t unless I magically feel amazing tomorrow morning. Which is too bad, because it’s been really cold on all my runs but is in the 70s this weekend!! I just want to be outside walking, biking, and running. Gah. I have an appointment with my PCP on Tuesday for in case it’s still bothering me…

In other news, I finished the 28-day Fed & Fit Project, so I probably won’t be making as many of those recipes. But I definitely recommend the book and its recipes! They’re easy to follow, easy to make, and most of them freeze really well. I’m still eating leftovers of this one – the Turkey Sweet Potato Casserole – I made several weeks ago.

I’m not going to copy the recipe here, of course. Buy the book! But it has both turkey and sausage in it. I couldn’t find a bone-in turkey breast, so I just used ground turkey breast (2 lbs instead of a 4-lb bone-in). At first, I thought it made way more than one dish could handle, so I started layering the casseroles in three dishes. But once I started putting the sweet potato mash on top, I realized I didn’t have that much, so I consolidated to two dishes. The sunflower seeds on top were a nice touch, and made it so that my husband had absolutely no interest in eating this (he has a very strong aversion to seeds that is somewhat neurotic). All mine! Yum.

 

Lately – February 2017

Lately:

Things I’ve been reading:

  • The Bone People. About three people – a man, a woman, and a child – all damaged. Set in New Zealand. Really beautiful, really hard to read at points, and really wonderful.
  • Big Little Lies. I read this on a short vacation in Park City last weekend. I was in the middle of reading Underground Railroad, but switched to this so that I could start watching the HBO series. I thought I had read it already, but I hadn’t. (Instead, I’d read The Husband’s Secret by the same author.) Anyway, a quick, fun, suspenseful read!
  • The Underground Railroad. Currently reading. Isn’t everyone? I’m going to a book club for this book on Wednesday (in three days!) and I’m only 30% into it. I should not have deviated last weekend to read Big Little Lies. Sigh. Anyway, I’m into it, it’s not that I’m not into it. I was just feeling a little beaten up after The Sympathizer and The Bone People and not wanting to read something with torture and abuse. Hence the deviation. But I’m back at it, and maybe I’ll be able to read enough by  Wednesday.

Things I’ve been watching:

  • Big Little Lies. I’ve watched the first two episodes. I think it’s good. It’s so hard to watch things based on books I’ve read. So far, it has only minor deviations from the book. I think it’s good. Certainly good enough to have on while I’m cooking dinner!
  • The Putin segment of Last Week Tonight with John Oliver. I don’t actually usually watch these types of shows (I group this with The Daily Show, SNL, Colbert, etc.). But I always wish I watched them more, and on the particular evening I watched this, I really wanted some perspective and comic relief on the media.

Things I’ve been eating:

  • Many of the recipes from Cassy Joy Garcia’s Fed & Fit book, including:
    • Cold Cut Roll-ups
    • Basic Pork Tenderloin and Easy Parsnip Mash
    • Roasted Fruit Pops
    • Anti-inflammatory Smoothie (I added spinach.)fullsizeoutput_aa9a
    • Buffalo Ranch Bison Burgers and Braised Greens (Really enjoyed these, and have been eating the leftovers in a salad with roasted sweet potato chunks and leftover homemade paleo ranch dressing, also from the book.)fullsizeoutput_aa99
    • Plantain Protein Pancakes with Salted Raspberry Jam (Yum.)
    • Sausage & Cranberry Stuffed Acorn Squash with Rosemary Orange Cream Sauce (thought I would love this, but I think I could have cooked my acorn longer, and citrus-y anything is really hit or miss for me. The orange cream sauce was a bit of a miss.) (Photo is from before I cooked it. You couldn’t see any red after I cooked it.)fullsizeoutput_aa98
    • Lemony Kale & Sausage Soup (wasn’t sure I would like this because, again, citrus. But turns out it was delicious and the lemon wasn’t lemon-y tasting, just bright.)
    • Sweet Potato Breakfast Hash Casserole (quite a lot of prep but pretty good).a2e19108-4b8a-401e-ba8e-3a1021aea263
    • Buffalo Chicken Casserole (made for the Super Bowl, and made with spaghetti squash instead of potatoes, which I didn’t have. Very good.)

fullsizeoutput_aa9e

  • And… HelloFresh! Dan and I tried it out for two weeks. We meant to only do one week (we had an introductory offer), but I forgot to cancel it in time. I have to say, all the meals were really, really, really good. Easy to prepare, not too time consuming. I’ve always sort of pooh poohed these home delivery dinner things, since I have no trouble prioritizing grocery shopping and making dinner. But. It was convenient and delicious. And I was able to make them all paleo/Fed&Fit compliant. We’re trying Blue Apron with an introductory offer next week 🙂 (but those will be more difficult to make paleo/compliant). Some photos:

Races I’ve registered for:

Fitness I’ve been doing:

  • Still CrossFitting at CrossFit Federal Hill. 3x week, except the past two weeks. I developed some fairly intense low back pain throughout January, and it got so bad a few weeks ago that I totally put the halt on everything. Then I saw a PT and met with the gym owner and gained back some confidence to keep moving but taking it easy. So now I’m back at it, with lower weights.
  • Still running 2x week. Yesterday, I did a 6-mile trail run in Patapsco State Park. I combined the Soapstone Trail with the Grist Mill Trail and road, then the River Trail, and returned on the Grist Mill Trail from the swinging bridge. Clio had a blast (so did I). It was near 70 degrees! I’ll be doing more trail runs to get ready for the half marathon. Fun!
  • Easy C1 yoga at CorePowerYoga in Fed Hill and Canton. This has been amazing for my back. I hadn’t been in a while, but have been 3-4 times over the past two weeks.
  • Skiing at Snowbird and Deer Valley in Utah last weekend.

So that’s that! I’m going to do a cooking class tonight with Baltimore Delta Gamma alumnae at Pier Point Restaurant. Looking forward to it!