frozen berries. | Knitting Running Eating

It’s the middle of the week again, yay!

Started off my day with a delicious smoothie in a bowl, I made this with a banana, a huge handful of spinach, maca powder, Udos Beyond Greens, rice milk, frozen berries, scoop of protein powder and a teaspoon of xanthan gum. I topped it with dessicated coconut, ground almonds and some cacao nibs.

Lunch was a homemade spinach, lentil and carrot soup, inspired by Laura’s recipe! I had this with a gluten free roll.

I have eaten a couple of apples today along with a Gingerbread Nak’d bar. It really does taste like gingerbread!

Dinner was a salmon fillet baked with Meridian free-from pesto and some chilli, served with spiralised courgette, salad and Bob the Builder gluten free pasta!!!! 😀 The salmon was so good. I topped the salmon fillet with the pesto and chilli flakes and crated a little parcel out of foil and just baked it in the oven. Salmon and pesto go so well togther.

I made some muffins using this Mrs Crimble’s gluten free mix and added some blueberries. Mmmmm!!! I was craving some muffins and this was on offer in Sainsburys. I need to explore some gluten free muffin recipes. I had one for dessert and the rest have gone in the freezer.

I am going for a run in the morning 😀 I have decided that for my longer runs I’m not going to get worried about running the whole way, and I’m going to run/walk the longer distances and then hope adrenaline gets me through on the day! After all, what with injury and stuff I haven’t given myself the full 12 weeks I’d hoped for. It’s all about tweaking and adjusting, and after all, this isn’t my A-Race, Brighton Marathon is, so need to treat this all like valuable learning for the final goal.

Talking of races, my race number for the Adidas Women’s Challenge arrived today! 😀 How very exciting.