After all that pushing a little bit more last week, I woke up with a sore knee on Friday. I could tell it was 100% because of a tight calf that I forgot to foam roll. I skipped my Friday run and then headed to CT with a bunch of friends. Saturday morning at 8:25am I was still snuggled all warm in bed when Jennie came in, already dressed saying “we’re going running.” I think my response was “Now?!?!”. But without thinking about it, I got right up, put on layer upon layer and met the runners at the front door. Andy took a selfie of us. But maybe that thing should never see the light of day. It was damn cold. But pretty.

IMG_4595Really pretty. And then the long run was done for the weekend and I could gorge myself on friends, babies, beer, and excellent meals. My favorite things.

Then I came home and shopped and cooked for 3 hours to start the Whole30 on Tuesday. I won’t go into the whole thing, and I don’t really want to turn this into a Whole30 blog except how it pertains to fitness and running. But I’ll get into a little bit. There were a lot of factors leading me to try this and one of them was better running. The other was co-workers doing it at the same time. And overall just a fresh approach to eating after the sugar fueled holiday season. I waited to start until after last weekend because I knew the food would be good (I was definitely right).

The Whole30 cuts out diary, grains, legumes (except things in pods like green beans and pea pods), and added sugar. Oh. And no processed stuff. It’s basically what Michael Pollan says “Eat food, not too much, mostly plants”. Something I dreamed about but had yet to have any success at achieving. At least with Whole30 there’s a little guidance.

So far I’ve eaten egg muffins for breakfast (eggs mixed with roasted vegetables and cooked chicken baked in a muffin tin).


I don’t have any actual pictures because I’m always too hungry at breakfast to take a second and snap a pic. Whatevs. MS Paint never dies. Dinner and lunch has been the best chili I’ve ever made (thanks Le Cruset!)

IMG_4692Look at that mess on the stove! That’s how you know it’s good. And last night I made turkey burgers with a tahini sauce

IMG_4698I’m not terribly hungry. A little here and there. Nothing drastic. I will say; it’s been freeing to not be counting calories or Weight Watchers points though it’s a lot more planning and cooking. A lot. And I would knock over an unsuspecting toddler if he was standing between mean and a cupcake right now. But overall? Not too bad. My workout last night, though? Dead legs all around. Dead, I tell you.

I didn’t run Tuesday because I tweaked the same knee that was bothering me on Friday and I wanted to give it a nice good long rest. It worked and yesterday it was back to normal. I took that happy knee and climbed onto the stationary bike. The same bike as last Wednesday. The same workout as last Wednesday. And yet? So so so hard. I’m told it will get better. After a couple of weeks. WEEKS! Oy. Let’s not even talk about power core. I mean, yeah. My v-ups continue to improve. And I’m wracking up 1 minute planks left right and center. But it took my 45 minutes to get through 3 sets of 3 exercises. So much dead.

Still. 2.5 days down. 27.5 to go. Let’s just see what happens.

National Corn Chip Day

I love cooking for people. I think it’s one of the things I like most to do. Unfortunately, i haven’t done a lot of it in the past few years. My last apartment was far away from everyone and my current apartment does not lend itself well to entertaining. But! Fun fact. If we’re friends and I find out your birthday is some sort of weird “national day of something” I will take full advantage. January 29th is a friend’s birthday and also National Corn Chip day. I knew she wouldn’t be in on her birthday (we work together) so I was trying to decide how to celebrate. I was thinking about just sending some flowers with a “Happy Corn Chip Day” message. Lame. Then I tried to think if someone would deliver chips. How do you even google that? And then I thought about a little more and a plan started forming. To start I knew I needed the right chips. Anna’s Taqueria has some of the best chips in the city of Boston and there’s an Anna’s right in my neighborhood. Done. Also done? The taco I bought while I was there. Mmmmmm. Tacooooo.

Then: the dips. I have a guac recipe I love from my cuisinart food processor manual. And then I needed some more dips/salsas. And that’s where google stepped in. I settled on a salsa from the pioneer woman (because that blog is fantastic), a tomatillo salsa because I wanted to cook with tomatillos (a first!), and a white bean dip with bacon because bacon. Armed with my recipes I went shopping and then I proceeded to organize, destroy, and reorganize my kitchen. All while watching the Newsroom season 1 for a third time on my phone gripped to a cabinet handle. And of course I took pictures of the process.


The ingredients. I will note I came home with tomato puree and not whole tomatoes and no green onions so I had to go back out. Also the red onion and paste were actually for a recipe I had decided not to use but forgot to update my shopping list

I forgot the picture of everything washed. I’m sad now. That looked nice.


Cutting and chopping is so soothing. I forgot to take the picture before I put the tomatillos, onion, and jalapeno in the oven so that’s what was in the big empty space. Also, the chip bag turned into “trash” and was super helpful to have that so close


Roasting vegetables!


I was cruising along and then looked up and realized I had officially exploded all over the kitchen


Guac was done, and tester chips to make sure everything was good


I cleaned that food processor 4! times. This was the main working area and when I moved all the bowls etc. to clean I found drips and drops everywhere.


Roasted vegetables cooling and beans cooked in the bacon fat after the garlic was added. The recipe was right. Garlic cooking in bacon fat smells amaaaaaaazing. See also, my hands still smell like garlic nearly 24 hours later despite using my little stainless steel garlic-smell remove tool


This salsa was so easy and is so tasty and it makes about 100 gallons. Also. I forgot the garlic! Sads


4 bags of chips, 4 dips.


Wrapped up all pretty. Each tag has a partying corn chip. Because – have you met me? Of course it had a partying corn chip on it.

So there you have it. Happy National Corn Chip Day!! As I said in the not-birthday card “go find someone with a sombrero and some margaritas and have a party”. I’ll just be over here with the guac that wouldn’t “fit” in the jar. What. I had to fit in the pit. And some air…

Hearts and corn chips!


Guac (see page 14)


Tomatillo Salsa

White Bean