It’s not easy being green…

…but it sure does taste good.

The workouts have really ramped up to two-a-days. I try to get at least 4 days a week of crossfit and I’m pretty solid on 5 days a week with running. I’m currently training for some tough trail races this spring but deep down, I love the running even when not training. My main goal of going to crossfit and doing all the weights is to make my running better and keep my bad leg in running shape. That’s it. Number 1 reason. I have about 5 more Number 2 reasons such as feel stronger, prove that I can do it if I want it bad enough, stop the aging process, feel AMAZING at 35 in March, prolong any insulin dependence, and just feel like a bada$$.

It never fails. When my running is on track, so is my food. I literally eat to fuel my next run. This past week, green has been the focus. It’s no secret that I really like whole food. I have the Pepper Place Farmer’s Market summer opening circled, highlighted, and stickered on my calendar. I consider a trip to Whole Foods as more than just a chore. I happen to get happy fuzzy feelings. It’s probably the hint of weed/hash/wacky tobacky that’s growing with the oregano, but hey, it makes me buy good stuff. So, in my absence lately, I’ve been eating a lot of green stuff.

Roasted Broccolini with Orange Balsamic Sauce