Seriously?!?! What happened to the weekend? It feels like Friday was just yesterday!

Anyway, onto my Sunday happenings.

Sunday mornings are now reserved for my long run, and I always make sure to have a decent sized breakfast before heading out—otherwise I get hungry when I’m out running.

1/2 bagel + peanut butter + banana

Multigrain Cheerios + milk

Today’s run was a little on the difficult side. I wasn’t really feeling it, but I chugged along and got 10 miles in the bag.

Here’s a look at my workouts from this past week:

Monday – off

Tuesday – 7 mile run + 45 minutes weight lifting

Wednesday – 5 mile run

Thursday – 9 mile run

Friday – 5 mile run + 40 minutes weight lifting

Saturday – 5 mile run

Sunday – 10 mile run

Total: 41 miles

After returning from a run, I always make sure to refuel within a half an hour. Today’s post-run fuel:

strawberry and banana protein smoothie

milk + frozen strawberries + 1/2 banana + applesauce + protein powder

a slice of homemade bread toasted with some butter

Within 30 minutes I was back out the door heading to Anchorage Yoga for a Deep Stretch yoga class.

I was really looking forward to a class filled with some good hip opening exercises, hamstring stretches, and anything else for my tight muscles from running.

Unfortunately I was a little disappointed with the class for a few reasons:

1. There were 3 girls next to me that kept whispering and snickering during the whole class, which obviously was really distracting.

2. We held each stretch for 2-3 minutes, which seemed exceptionally long to me because after holding some of the stretches, I started to lose circulation in various body parts.

3. And overall, I just didn’t feel like I got a very good stretch from the class.

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When I finally got back home around 2:30 p.m., food was much-needed!A incredibly delicious sandwich.

tomato + muenster cheese + avocado between two pieces of homemade bread

pear slices

This pear was super ripe, sweet, and juicy!

carrot sticks, red bell pepper slices, and cucumber slices

I also snacked on Food Should Taste Good sweet potato chips this afternoon.

I forgot how delicious these are!

This afternoon, I made another batch of No-Bake Granola Bars!

This time I swapped out the sunflower butter for peanut butter and used some honey in place of agave nectar.

No Bake Peanut Butter Granola Bars

Ingredients

1 cup old-fashioned oats
1/2 cup puffed brown rice cereal
1/8 cup pumpkin seeds
1/8 cup sunflower seeds
1/8 cup chia seeds
1/8 cup unsweetened shredded coconut
2 Tablespoons finely ground flaxseed
1/8 cup agave nectar
1/8 cup honey
1/6 cup peanut butter
1 teaspoon vanilla extract

Directions

1. In a bowl, combine the oats, cereal, pumpkin seeds, sunflower seeds, chia seeds, coconut, and flaxseed.

2. In a separate bowl, combine the agave nectar, honey, peanut butter, and vanilla extract. Microwave for 20-25 seconds—or until softened.

3. Pour wet ingredients into dry ingredients in small amounts. Mix until incorporated.

4. Press into dish.

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I hope everyone had a wonderful weekend and are re-energized for the week ahead!

Question

What are your favorite things to put into a sandwich?