For the cooking challenge this week, I was craving something fruity, warm and filling — a mix of the fruity tropical goodness I ate when I was on vacation in combination with something warm and comforting to make me less sad about the snow.
I settled on a delicious bowl of oatmeal topped with berry goodness.
I promise there is actually oatmeal under there.
Topped with raspberry Chobani, blackberries and something new I stumbled across in the grocery store.
Yogi granola crisps in strawberry. Mmmm these things were yummy and would probably make a great yogurt topper or bowl of cereal on their own.
Speaking of fruit and all reminds me that I have a big race coming up in April, the Cherry Blossom 10 Miler.
Because of everything going on with my hip the last few weeks, I haven’t been actually training for the race. I’ve been running when I can and trying to keep up my endurance with cross training.
After my three successful runs on the cruise, I’m hoping I can start officially training next week. That will leave me approximately seven weeks to get in shape for the race. I’m confident that’s enough time to get ready.
I’m working on my training plan now, and tentatively I will be running three days a week, Monday, Wednesday and Saturdays with a couple days of cross training as time allows. A more fleshed out plan to come.
I’m looking forward to shaking off these winter blahs and getting back at it.