post-run refueling and exactly what I was hungry for: roasted butternut with orange, cinnamon + ginger, topped with a spritz of mint and a drizzle of (cashew) yogurt, via #nearandfarcookbook, kale, GF whole grain sourdough, and underneath it all, a veritable pile of creamy red lentils.
every time I go to the forest, I’m reminded why I go to the forest. today was first car at the trailhead, saying hi to all the neighbors, and finding all the new green things. 🌱
stuck in a meal rut...or just plain happy about it? yesterday I tried a completely new to me food, and was super skeptical about it. but I also piled my plate with my leafy green go-to, kale. it reminded me that we need lots of ingredient diversity for optimal nutrition and health, being adventurous and trying new foods is good (for more than just the nutrient benefits!), AND that it’s never a bad idea to give your body exactly what it wants, like all the routine greens! but I’m also curious, what new or usual foods have you been enjoying lately?
☀️, 🏃♀️ and quiet country roads. quick shakeout today because I’m coming back real slow from the last couple months of illness (yes, months)! every run this week, I’ve had a lot more snap, crackle, pop and like I finally have gears again. Hopefully soon, I’m going to use them! 😉
friday night spread // go-to chamomile, ginger and licorice root tea, goldrush apple slices, gingerbread bon bons // winter evening shadows and light
leftover lunch dreams are made of these. 🙌🏻 i went back for a second giant helping of the radicchio base because I can’t get enough. thankfully @gatheringtogetherfarm grew some extra large radicchio this season. thanks to MANY local farmers for making this meal happen!