Spring has sprung! During my last few blog-less weeks my favorite season has shown up and I couldn’t be any happier about it. I can’t decide if I love the glimpse of warm weather and flowers blooming that March brings more for the season it is or more because it means the cold winter days that I so loathe are gone! Either way, I’ve been soaking up all the warm sunshine during my morning runs and the extra daylight hours in the evenings that I can.
The last month has been full of exciting days for me! From working hard in preparation to launch what will be my most exciting business adventure yet to starting training for my sixth half marathon, this month has been an exciting leap into what will be an incredibly challenging 2016 for me and I couldn’t be any happier than I am to take it on! This race will be my first after an entire year off…that’s DOUBLE the time between any of the other five I’ve ran. While I’m a little intimated by the timelapse, I’m finally ready to do a race again. After my last half marathon, a race that I barely trained for and really didn’t even enjoy, I promised myself that I’d take a break until I truly wanted to run a race again. Somehow races had just become normal and routine. While I still overall enjoyed running, I quit pushing myself the way I had in years prior. I was no longer competing with or challenging myself to improve, just running to do it. I’m not sure if it’s being in a new town, the fact that this is my last year in my 20’s, or if I just started missing the extra calories training allows for but, over the last month I decided I’m ready to get back in it. So in a little over a month, I’ll be running the Rock & Roll half marathon right here in Nashville!
So what else have I been doing to celebrate all the fun coming my way? Lots of exploring our fabulous new town! In my typical fashion, weekends are all about long running and eating/drinking my way through Nashville with Drew. (I’m never quite sure if it’s a blessing or curse to be married to someone who enjoys eating as much as I do…) In our constant uphill battle for balance, we’ve mastered a weekend split of a healthy day of running with good, nutritious meals at home followed by a splurge brunch out on the other. You know, some days you run 10 miles and eat kale, other days you have mimosas and eat doughnuts made out of fried biscuit dough…BALANCE. Or at least the Wilkerson version of it!
Here’s a glimpse of a few of those weekend splurges…
AND the healthy at home brunches…
My protein packed Banana Pancakes. (I shared the recipe last spring here.)
SPRING KALE SKILLET
Total Prep & Cook Time: 25 minutes
1- sweet potato
2 cups- kale
2/3 cup- water
1/3 cup- lemon vinegarette
1/4 cup- sliced almonds
1/4 cup- crumbled goat cheese
1/2 tbsp- red pepper flakes & black pepper
2) add cubed sweet potato, water , and pepper flakes to a skillet. Cover and cook on medium heat 8-10 minutes, stirring once. (Time may vary slightly based on thickness of potato. The target is a 95% cooked sweet potato.)
Happy Spring, Y’all!