Some exciting things are happening. Well to me anyway. I bought some new running shoes today! Which means….I’m gettin’ geared up to pound the pavement again. Next race is signed up for April 13th and I can not wait! A new pair of gear always gets me psyched and pumped!
I’ve shared my progress to my 1st 5K and contemplated taking it a step further to a 10k. Besides slacking a tad lately (it happens, right?), I am afraid of the possible damage that could happen to my joints. I hear other athletes who have horrible knee problems from their favorite sport and it breaks my heart. I love the rush and accomplishment I feel when I finish a goal and to conquer an even bigger goal would be even more amazing. So for now, I think I’ll stick to 5K’s and focus on my PR and other cardio fun. Did I just say that in the same sentence….cardio..and uhh..fun? Ya, it’s possible.
Does anyone have any other running insights?
So being on the topic of healthy, I have a beautiful and super simple pesto for you. I have never made pesto before. Actually, scratch that, I have made pesto…and it was a mess. I made it with strong Thai basil and it made my already non-pesto loving husband not like it even more. So 3 three later…I finally have the courage to make pesto, again, and with teh right ingredients. You have to understand, to a OCD foodie like me, this is a huge…huggeee deal!
I made this pesto with the ingredients I had on hand: roasted whole almonds, basil, Parmesan, and only 1 clove of garlic, since Mr. Italian is a little sensitive to raw garlic!
Basil Almond Pesto
- 2 cups fresh Basil
- 3/4 cup olive oil
- 1/4 c cup roasted whole almonds
- 1/4 cup freshly grated Parmesan cheese
- 1 garlic clove
- salt and pepper to taste
- In a food processor, pulse the whole almonds and 1 garlic clove until all are ground well.
- Add basil, Parmesan and olive oil and pulse together until well incorporated, but don't over mix.
- Taste for seasoning. Add additional olive oil if needed.