Marathons for mini eggs

Hi friends!

Time for an update!

So I don’t want to jinx it or anything but everything is going really well.

I am training for my second full marathon, the Ottawa Marathon on May 24th. And nothing hurts.  If you were following me this time last year, I was training for a couple half marathons and nothing was going my way. I had shin splints, diaphragm issues, respiratory illnesses, and no fun. So far this season (KNOCK ON WOOD), my shins are fine, my diaphragm is doing significantly better, and I haven’t been sick once yet this year! I feel like I have come to understand the mileage my body can take, and it is also getting better and better at handling the abuse, HAH. Not to mention I actually managed to run all winter long (almost all outside, except for tempo runs and one 23k long run…my new dread mill record). The only minor issue I have dealt with is from some minor pain on the top of my right foot.  I have been running in the Altra Superior 1.5 (I won’t lie, I picked it only because it was the prettiest of the zero drop shoes), but my physio and I agree that they are entirely too wide for my feet and seem to be causing some funny landing patterns.

altras

And so! I’m on the hunt for a new shoe. (If anyone is interested in these Altras, you let me know because the blue pair has never been worn! …online shopping will getcha.) Most of you know me as a minimal runner, I have run in Vibrams or the New Balance minimus for the last several years, but these rough Canadian winters encouraged me to look for something more substantial. With this, I have found that a minimal shoe doesn’t seem as important now that I have transitioned entirely from a heel strike to a mid foot strike. Everything just feels better this way, and a little extra padding seems to keep my shin splints at bay. I won’t argue with that! (Although I do miss feeling the ground right beneath my feet.)

Other things that are occupying my time in addition to running…

Screen Shot 2015-03-30 at 9.04.56 PM

Oh just a casual 96 days. I know that sounds like forever, but Josh and I had this big idea to plan an entire wedding weekend instead of just a wedding day. And it’s not at an actual wedding venue, it’s just some random giant house on the beach that we rented. Does it sound wonderful? Yes! Are we excited? So excited!  It’s just proving to be very time consuming. We have to think about things I never even considered having to think about. What length of linens do you want? (Pardon?) How many forks do you want to rent? Where are you going to plug in the lights? Is there enough power? How do I get a permit? How many drinks will people drink per hour? What types of drinks? Did you know people drink more white wine than red wine when it’s hot?  Will it be hot? I don’t know…

Hahah!  It’s actually really fun, just stressful at times! I try to keep reminding myself that it’s really not that serious. Which explains why I am eating so many mini eggs. Sweating for the wedding? NOT ME! Josh has lost almost 20lbs, and I am apparently trying to find it. I legit lie to Josh about my mini egg intake. IS THIS NORMAL? WHY ARE THEY SO GOOD? I CANNOT STOP. I AM ASHAMED. The struggle is so real.

In other news, Winslow continues to have zero regard for anyone’s personal space.

lemwin

Poor Lemon is so tolerant.

Hope you are all having a great start to spring!

 

Danielle

xo

Sugar vs. Sugar

Hi friends!

So over the passed few years I have cut sugar for periods of time on several occasions. Each time I do this, it is inevitable that I get at least one “well are you cutting fruit too?” and I always say “uhhhhnoyoucray?” The response is usually something along the lines of “OH. Well then that’s easy. Sugar is sugar, what’s the point if you’re not going to cut fruit too?” Well asshole, (kidding…not kidding), you’re wrong. SO, I reached out to my good friend Dr. Chanel Cressman to “dumb it down” for us, and help explain the differences between sugars, and why they are absolutely not all created equal.

Screen Shot 2015-01-23 at 3.07.38 PM

That post-race froyo feel.

Here she is!


I’ve often had people ask me about the differences between sugars. From white sugar, to honey or maple syrup, to artificial sweeteners– what’s the difference? Are some better than others? Does the body respond differently to different sources of sugar? So here goes my breakdown on that– sugar vs sugar, what’s the diff?

What you need to know

Nerd alert! Because I can’t talk about sugar without discussing how it impacts the body, I am going to break into a mini biochem lesson to help add some context in explaining things.

When the body takes in any carbohydrate (= sugar) through our gut, it breaks that down into “simple sugars” and pumps that through the blood stream. This is how our blood sugar gets raised. When it’s raised too quickly (like after I chug my mocha chocolate frappuccino) the body releases insulin to gather up the extra sugar to store for later– as a fat cell.

Now there are lots of different kinds of sugars (glucose, fructose, galactose etc) that the body can use, but it’s favourite is glucose. So when we eat other types of sugars, the body has to work harder to  convert them over to glucose before it uses that as energy.

Screen Shot 2015-01-23 at 3.10.55 PM

I LOVE ALL THE SUGARS (says Dan).

Okay, back to the real talk about sugar in our diet.

So in knowing that different sugars all get converted to glucose, than that means sugar = sugar, right? Well, not exactly. How sugar comes in, makes a big difference in how our body processes it. Remember how insulin gets released when we have too much sugar in our blood stream? That means, taking in straight sugar (for example in our coffee) will “spike” our sugar levels compared with sugar that comes in, for example, as a piece of fruit. With fruit, the body has to work to pull out the sugars from the fibre, nutrients, and vitamins that are all in there together. So that sugar “spike” doesn’t happen, because the body processes it more slowly.

PLUS– sugar in fruit is fructose, which means the body needs to work to convert that to glucose before it can use it effectively. Even better, is the fact that the fruit sugar comes along with so many other healthy ingredients, like vitamins and minerals.

What about artificial sweeteners?

Now in terms of artificial sweeteners– I have to say I’m not a fan. Although these have “zero calories,” these are synthetic garbage, in my opinion. Doesn’t the fact that they have the term artificial as part of the name not make you think ‘that’s a little freaky?’ Our body doesn’t know what these artificial sweeteners are, so this is where low-grade inflammation starts to happen. The body breaks things down two ways– self (aka. good) or non-self (aka. bad). And artificial sweeteners = non-self. You know what else the body ID’s as non-self? Parasites. Bacteria. Viruses. Need I say more? (NEED SHE SAY MORE?)

In the big scheme of things, we all need sugar to function. But where we get that sugar, and what else comes with that sugar, can make a big difference in how our body looks and feels. So next time, hold the cheesecake and pass me the fruit!

Dr. Chanel Cressman, Naturopathic Doctor

p.s. Follow Chanel on her blog for more great nutritional advice and great recipes!

Dip of the TACOS

Who doesn’t enjoy a solid taco dip?

I made this for a friend’s NYE party and managed to make it a bit healthier, so I wanted to post!

IMG_1915.JPG

Ingredients

  • 1 500mL package of cottage cheese
  • 1 500mL package of plain fat free Greek yogurt
  • 1 package of low sodium taco seasoning (or make your own if you’re super keen!)
  • 1/2 head of iceberg lettuce, shredded
  • 1 small jar of salsa
  • 2 cups (ish?) shredded cheddar cheese (FYI, orange cheddar is the same as white cheddar, but with dye in it. Choose white cheddar if you have the choice!)
  • 1 red pepper, diced
  • 4-5 green onions, chopped

IMG_1914.JPG

Directions

  1. Throw cottage cheese, Greek yogurt, and taco seasoning into a blender and GO. (You can also throw into a bowl and used a hand mixer). Blend until there are no more cottage cheese chunks so that no one knows your secret.
  2. Spread evenly across 9×13″ pyrex dish (I used to random sized ones that looked pretty for the party’s sake!)
  3. Spread an even layer of salsa on top.
  4. Layer shredded cheese.
  5. Layer shredded lettuce.
  6. Sprinkle red pepper and green onion on top.
  7. ET VOILA, grab your nachos!

This legit tastes like an actual mini taco in your mouth with every bite. It’s kinda weird.

Enjoy!

Danielle

xo