First Run Back

Welp, I have #failed at winter running thus far.

For those of you that have been running in the freezing temps, I am sups impressed. I cannot seem to get out from underneath my warm-ass fuzzy blanket and I’m thinking that is probably not the best for my body/mind. I feel guilty for not working out since I really haven’t gotten back into a routine after the PRR Half Marathon in November.

After waiting so long to start running again, I started to develop this anxiety about breaking the no-running streak. Would I be really slow? Could I still even l run? What if it sucked? How embarrassing.

I had procrastinated for so long that the first run back was becoming something terrifying. I would swear to myself that I’d go for  run on the weekend so it would be more enjoyable outside, etc. But then Sunday would roll around and I’d think….actually, I’m just gonna scrap that run.

Luckily Tuna encouraged me to just buck up and get it over with – he even offered to do the miles with me!

Our hilly run around the neighborhood was cold at first, but by the time we were finished I breathed a warm sigh of relief.

I could still run! And it wasn’t a horrible scarring ordeal full of self-loathing! Of course I felt better than I had in weeks.


January is a shitty month. I say screw January’s resolutions we all get a do-over and start all of our goals in February.

Cheers to Feb2014!

Orzo “Risotto”

The freezing temps of late have made me only want to eat WARM things. There are only so many soups that I like 😉 so I am being forced to get creative with new, WARM recipes to throw in the weekly mix. This mock risotto is a definitely a good hearty dish you can come home to after a long day battling the winter weather!

I think I am starting to have an orzo obsession.


This recipe was inspired from HERE!

Serves 2-4


  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 onion, chopped
  • 28 oz vegetable broth
  • 2 cups uncooked orzo pasta
  • 1 cups frozen peas
  • salt & pepper


Heat a saucepan over medium heat.

Add olive oil, onion, and garlic.

Cook while stirring occasionally for 3 minutes.

Add broth and stir until boiling.

Add pasta.

Reduce heat to low and cover.

Simmer until all the liquid is absorbed (about 15 minutes) while stirring occasionally.

Microwave frozen peas and toss into orzo.

Season with salt & pepper and serve!



garlicorzorisotto1 orzorisotto orzorisotto1 orzorisotto2orzorisottomain2 orzorisottomain3

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

Choco-Nut Fudge Bites

I found this delish recipe when browsing Pinterest over the weekend.

Obviously I chose them for the chocolate. But the no-bake aspect is right up my alley and it helped that I already had all of the ingredients in the pantry.

My no-bake bites were inspired by the bars from HERE.

I originally made them as bars but they are pretty darn sweet – so I cut up the rest as bites in an attempt to eat less sugar. Unfortunately I still care to eat several bites at a time…

choco-nut fudge bites1mainYou will need: 9×13 inch pan (I used a glass pyrex), medium saucepan


  • 1 cup peanut butter
  • 1/2 cup agave nectar
  • 1/2 cup  coconut oil
  • 2 cups oats
  • 1 1/4 cups dark chocolate pieces
  • 1 tsp vanilla extract


Heat peanut butter, agave nectar, and coconut oil in a saucepan with the burner on medium-low and stir until combined.

Remove from heat. Add dark chocolate pieces, oats, and vanilla extract and combine until melted.

Pour into pan and cool in the fridge until hardened.

Cut into bars (you will need a big ole’ knife when it’s set) and enjoy!

Keep cool until ready to serve and store in the fridge.


choco-nut fudge bites3

choco-nut fudge bites2

choco-nut fudge bar1

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!