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Last week was definitely some of the highest weekly mileage I think I’ve ever had. All-in-all, I’ve been feeling pretty good, just trying to get some speed back into my vacation legs.  Instead of my usual long run on Saturdays, I did another split run with 8 miles in the morning and 9 miles after work.

Running has been really good, especially because I have a nice diversity of people to run with and different places to run. It keeps it fun, interesting and exciting.

This past week wrapped up with a great weekend and opportunity! Finish Line came into town to shoot the Brooks Vivid Pack. Friday night Marissa, NickFit Andy and I met up at Biergarden of Encinitas to entertain some drinks and dinner.  Afterwards, Marissa, Andy and I had a therapeutic session at Target, getting supplies to fill up the swag bags for the next morning’s activities.

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Saturday morning we were up bright and early for a light run, some photos, and a delectable breakfast at Sea and Smoke. I spent the rest of the afternoon (which seemed to pass by all too quickly) with Marissa, hanging at the beach, swimming in the ocean and getting wayyy too sun tired. We had an early dinner at Union, and then drove down to PB for some Baked Bear before calling it an early night.

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Sunday I went for a light jog that ended up being a little longer than I anticipated, and then hit up Swami’s with Marissa, Nick and Fit Andy again.  We spent the rest of the afternoon shopping on Cedros in Solana Beach, both in stores and at the Farmer’s Market.  It was a beautiful weekend and I’m so happy I was able to hang out with my friendssss and foster further relationships with Finish Line :-)

Weekly Workout Recap:
Sun – 9.5 mi
Mon – 6 mi
Tues – 3 mi
Wed – 8 mi
Thurs – 8mi + 9mi
Fri – Rest
Sat – 3 mi
Total Weekly Mileage: 46.5 mi
2015 miles: 377.3 mi

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Last week was the absolute definition of relaxation. It’s been forever since I’ve taken a real vacation. Lately when I travel it’s only been for races, so it was nice to have nothing on the agenda except to soak up some a lot of sun and relax.

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My psuedo-family graciously invited me to attend their annual trip to their time share in Ixtapa, Mexico. Surprisingly, even after living in SD for the past 7 years, I have yet to even cross the border into Mexico. I was super excited for tropical water/temps and infinity pools.

We arrived on Saturday after an early wake-up call and drive to LA. By the time we landed, stopped at the supermercado and got to the time share, we decided to keep it low-key and grabbed dinner in town at a local place called Casa Morelos.

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Sunday we woke up nice and early, and Jen (formerly referred to as my boss/associate/“mom”) and I started off with a 5 mile run. We came across a designated bike/run trail that we knew we’d have to explore more in upcoming days. The rest of the day kinda played out like the rest of the week — a couple hours on the beach, reading (I read and finished Cartwheel” and “The Girl on the train,” both dark and with murder-tendencies), and swimming in the ocean. Around lunch we’d retire back to the house, make lunch and then head down to the infinity pool (my absolute dream, right up there with swim-up bars :-P).

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For dinner we went with another family to Paty’s Marimar located physically on La Ropa Beach. Like, your toes in the sand, literally on the beach. After some 2 for 1 margs (both 2 for 1 pricing and timing — they bring them both to you at the same time), it seemed like a good night to check out Señor Frogs. Being a Sunday night it was super mellow, but that didn’t stop Ash Ash Jojo from some dancing ;-).

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On Monday Jen and I woke up again and set off on the paved path which led us into an ecological reserve, surrounded by trees that provided almost a tree canopy and some protection from the heat. The key was to get out the door by 7:30am to avoid any serious increases in temps. We again hit the beach, lunch and pool. Around 4pm we went back down to the beach for the most idyllic massages on the beach. $20 for 1 hour inside of a hut located on the sand. And no need for a soundtrack when you have real, actual waves crashing on the shore!

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For dinner we went into Zihuatanejo and ate at Coconuts, a restaurant owned by a woman originally from the U.S. who fell in love with a guy from Zihuatanejo and moved/opened up a restaurant there. It was really good food though, also considering that the first place we sat down at was a mix of Thai and Italian and I seriously questioned what country I was in!

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Part 2 coming soon!

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Happy St. Patrick’s Day!  I’m super behind in all things blogging, but I’ll have Mexico recaps (multiple parts) coming soon.  Training has been pretty solid for the past 2 weeks, given being back and forth between traveling.  Loving the extra hours in the day, and I guess my wish came true that it’d be summer in San Diego when I got back.  Weather is warmer than ever, and almost a little oppressive when it comes to running!

Weekly Workout Recap (3/1-3/7):
Sun – Rest
Mon – 6 mi
Tues – 6.75 mi
Wed – 2000m swim, 7 mi
Thurs – 6.5 mi + 9.5 mi
Fri – Rest
Sat – Rest
Total Weekly Mileage: 35.75 mi
Weekly Swim Distance: 2000m swim
2015 miles: 308.55 mi

Weekly Workout Recap (3/8-3/14):
Sun - 5 mi
Mon – 6 mi
Tues – 6 mi
Wed - Rest
Thurs - Rest
Fri – 5.25 mi
Sat – Rest
Total Weekly Mileage: 22.25 mi
2015 miles: 330.8 mi

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Graced by Grit Trucker HatUse promo code “GBGXOPRO69” for 10% off your purchase) 

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Last week I was out of town for a work conference in Livermore. It’s been a while since I’ve been to Livermore (not since back in my travel bowling days — that’s a time for another story :-P ) but I was surprised with how green everything was. We were literally surrounded by hills of greenery.

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The highlight though was spending the weekend in San Francisco with my boss/associate/“mom.” We arrived Friday afternoon and made our first stop at Scoma’s. I devoured a deliciously huge bowl of Cioppino (of course). For dinner, we went to North Beach to BaoNecci (on my list from when I was a psychotic planner).

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We stayed at the Argonaut, a Kimpton Hotel, on the edge of Fisherman’s Wharf. It was ideally located for all of our activities, including a 14 mile run early on Saturday morning. We left our hotel, and headed down towards the Ferry Building where we took a break to stroll around the abundant Farmer’s Market. If only our Farmer’s Market in SD had that much variety of fresh produce! We headed back towards the hotel where we took a pit stop in the lobby for some cucumber water. Man, life is hard! We then made our way over Fort Mason, along Chrissy Fields, and through the Presidio. We took the trail up to the Golden Gate Bridge and ran across. At this point, we turned around and retraced our steps back to the hotel. 14 miles later, we were ready for breakfast at the Black Point Cafe where I indulged in a lavender iced latte (yum!), and some greek yogurt. We ate light with our sights set on exploring “Dogpatch” for lunch.

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Dogpatch was an uber ride away, an up-and-coming neighborhood with an eclectic feel, hidden gems, and shared artisan workspaces. We had lunch at Piccino, which had a very modern and European feel inside of an old bright-yellow converted home. Afterwards we walked over to Mr. & Mrs. Miscellaneous, an ice cream shop that began to fill with people as I sat down to enjoy my “Milk & Cookies.”

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We briefly made a stop in Union Square to shop, and quickly retired to the hotel before making our way to Buena Vista for a much needed pick-me-up…an OG Irish Coffee! Killing time before our dinner, we walked over to the Marina where our concierge excitedly made us a reservation for Causwells, a new(er) restaurant (within the last 6-9 months) that’s burger was rated by 7×7 publication as one of “100 things to eat in SF before you die.” So naturally, we had to split it!

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Sunday morning we woke up early, took a walk to Fort Mason before turning around to our hotel and grabbing bikes. We tooled around, grabbed some overly caffeinated Philz coffee, and then headed back for breakfast at the Black Point Cafe again. We managed to accomplish a lot in the few hours before we headed back to SD.

And now I’m off to Mexico tomorrow!

Weekly Workout Recap:
Sun – Rest
Mon – 5 mi
Tues – Rest
Wed – 6 mi + 3 mi
Thurs – 4 mi
Fri – 5 mi
Sat – 14 mi
Total Weekly Mileage: 37 mi
2015 miles: 272.8 mi

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When life gives you cold days in San Diego, make chicken noodle soup!  Last weekend I was fortunate to be soaking up the PERFECT weather in San Francisco while it was pouring rain in San Diego.  I came home on Sunday to cold temps and dark skies, so I decided to make soup for the very first time.  I found a delicious looking recipe, and it turned out just so.

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Flu Fighter Chicken Noodle Soup
Slightly modified via Baker by Nature
INGREDIENTS:
1 pound skinless, boneless chicken breast tenders
4 tablespoons olive oil
1 teaspoon organic taco seasoning
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 large carrots, peeled and sliced
3 stalks celery, diced
1 very large onion, finely diced
8 cloves garlic, minced
Big pinch of salt
(1) 32 oz containers chicken stock
4 cups water
1 bay leaf
16 oz noodles (I used organic fusilli)
Juice of 1 lemon
1/2 cup fresh dill, chopped

DIRECTIONS:

  1. Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half-way point. Once cooked, pull into small chunks using two forks.
  2. While the chicken is roasting, make the soup.
  3. Heat remaining oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook – stirring occasionally – for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 – 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

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Last week was definitely an active one–bouncing from racing and hiking, to a long weekend run and bike riding around town. I’m definitely enjoying getting up into the upper teens for long runs, and the freedom to do whatever I please and whatever the rest of the day brings. Saturday’s run was somewhat of an adventure, turning down single track paths and hidden alleyways, and running down streets that I just wanted to bottle up the scent and feel.  Currently at a conference in Livermore, so blogging will be sparse (as it kind of always is now)…

Happy Hump Day!

Weekly Workout Recap:
Sun – California 10/20 Race + 6 mi hike
Mon – Three Sisters Hike
Tues – Rest, bowling
Wed – 5 mi
Thurs – 3 mi + 1600m swim
Fri – Rest
Sat – 16mi
Total Weekly Mileage: 34 mi running + 10 mi hiking
Weekly Swim Distance: 1600m
2015 miles: 235.8 mi

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When I don’t bring my own lunch to work, I don’t run into the issue of making unhealthy options. I run into the issue of making healthy options and paying a fortune for them (#wholepaycheck).

I am definitely not as good as I used to be about meal prep, and basically make everything on a day-to-day basis, usually the morning-of.  I also run into the issue of not cooking as much as I used to, so I don’t like to buy groceries that will eventually just go to waste.

So, I’m starting to find things that are easy to throw together that are healthy and taste great. I used to not be into sandwiches, but now they’re one of my go-to lunch options. Paired with a simple spinach salad (dressed in blood orange EVOO – yum!), it’s always a great combo.

Here’s a recipe I’ve recently added to my arsenal. A healthy tuna fish salad sandwich using greek yogurt (yay) instead of mayo (ew).

Simple Tuna Fish Sandwich
via The Healthy Foodie
INGREDIENTS:
1/4 cup 0% fat greek plain yogurt
1 tsp Dijon Mustard
1 Tbsp Old Style whole grain mustard
1/4 tsp black pepper
1 celery rib, finely chopped
1 Tbsp Italian parsley
1 pinch cayenne pepper
1 tsp lemon juice
1 can chunk light tuna fish, in water
2 slices whole grain bread of your choice
a handful of spinach
DIRECTIONS:

  1. Add all the ingredients except tuna in a small mixing bowl and mix until well blended. Stir in drained tuna and mix well.
  2. Spread mixture onto one slice of bread. Garnish with spinach and top with second slice of bread.
  3. Serve immediately.

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