I’m so happy the weekend is finally here, but still counting down the days until things settle at work finally next weekend after a major project deadline. It’s been madness for over 6 weeks now with so much going on at work and in my personal life that I’m craving more downtime. This morning I woke up early to start the day with my final tapered 6-mile run before my half marathon next weekend and had my usual pre-run Vega smoothie.
I’ve been aggressively training for this half and scored two new personal records this week while running so much, always great emails to receive from RunKeeper!
While it’s been stressful cramming in time for the runs with so much else going on, running has been very therapeutic for blowing off stream, clearing my mind, and dealing with grief and feelings of being overwhelmed. I’ve actually been looking forward to my longer runs for the outdoor, change-of-scenery time while rocking out to a new playlist.
And spent some relaxing time at home petting this guy.
And finally starting more sprouts.
With so much going on, I haven’t grown any in a few weeks, so it was nice to finally get some growing again and get back to my normal routines.
By dinnertime, I wasn’t too hungry after a splurge lunch, so I went with a huge salad. But I tried something something new, sauteing red onions in olive oil to soften them up and take some of the bite away before adding to the salad.
And I dressed this monster with a little toasted sesame oil, Braggs Liquid Aminos, and nutritional yeast for a fast, lazy, but tasty salad.
The onions added a nice, caramelized texture and weren’t too strong or harsh to digest as raw red onions can be for me.
Are you a fan of raw onions?