Make Mexican night fun and healthy with these chicken fajita quinoa bowls featuring spiced-up chicken, sautéed peppers and a creamy avocado goat cheese sauce. This post is sponsored by Kroger. All thoughts and opinions are my own.
The Monument Avenue 10K this weekend! I can’t believe how quickly it snuck up on me.
To be honest, my trip to Tulum totally threw a wrench in my training plan so I haven’t done a ton of running in the last few months. We’ll see how I feel on race day, but this year might be a run/walk kind of race instead of running for time. I’m fine with that because this race is always a blast — lots of people dress up in costume, there are a ton of bands playing along the course and loads of spectators cheering everyone on. Walking a bit will give me a chance to soak it all in on race day.
Whenever I run a race I always try to plan out my meals so I know I’ll be properly fueled and that my stomach will feel 100% the day of the race. On the morning of I usually drink water, a cup of coffee and eat something light and easy to digest, like a banana or toast with nut butter. I’ll have this right after getting dressed that way I have time to go to the bathroom before I leave the house and by the time I get to the starting line everything has settled.
The night before I eat a balanced dinner with a mix of protein, carbs and fat. I know some people are all about carb-loading before a race, but that’s only really necessary for exercise that lasts 90 minutes or more, since that’s when the body starts to run low on glycogen. Most…