Yesterday was a long day filled with work, running, and cooking.
After work I came home for a 4 mile run. The little Beester came with me for 2 of them, but it was way too hot and humid, especially for a pup to be logging the miles.
(I swear I tried to lighten up this picture, but my efforts were futile. It took me about 39:20 to run 4 miles. Not my best time ever, but I’m generally happy if I average under 10 minute miles.)
I hadn’t run in a while and I felt surprisingly good. There’s nothing better than a run that feels good both mentally and physically. I wasn’t even counting down the miles, which has felt rare lately. After my run I chugged some dark chocolate almond milk while I looked up a recipe for dinner. I think I could easily drink that whole carton in 2 servings. It is heavenly.
I had an eggplant that needed to be cooked but I didn’t want to spend hours in the kitchen making eggplant parmesan, so I did a little research and came up with this Whole Foods Market recipe. It was still a decent amount of work, but it was easy enough and it turned out delicious!
I actually had some broccoli on hand so I decided to make the broccoli side as well (recipe is also included in the Whole Foods link).
Dinner was a success! And lunch will be leftovers. Happy hump day!