Not only did I live through my first run on Thursday evening, but I even went again today! So far, so good, I’m actually really enjoying it and I wasn’t even sore after. I definitely need to take it slowly and not try to do too much, but I could already see a slight improvement from my first run to the second.
In addition to adding running to my weekly fitness routine, I also decided I am going to try to wake up every morning at 6am (or thereabouts). I have found I am quite productive in the morning hours, so I really should be getting up as early as I can. With the sun already being up that early this time of year, it’s actually quite easy. I’ve done it every day this week since we returned home and I’m loving it. Even if I don’t jump right out of bed, at least I’m awake and getting my day started.
This morning I was up at 6 am and out of the house by 8:00 for a 90-minute vinyasa yoga class at East Meets West. Then I got home, grabbed my hubby and my iPod and we went for a 2-mile run together. It felt great to run after being nice and stretched out from yoga. I was hungry but I really didn’t have a huge appetite for a big meal after doing all of that. Since I had an afternoon’s worth of house cleaning to do, I decided to make this deliciously satisfying smoothie and it kept me full for many hours after while I washed flours, did dishes and cleaned the bathtub.
This filling and creamy little drink is so smooth and thick, almost milk-shake like. The flavor from the mango and banana are so bright and fresh which pairs so nice with the smooth creamy taste of the coconut and vanilla. I had grabbed a carton of unsweetened almond milk/coconut milk blend at the store the other day so I used that, but you could use straight coconut milk , almond milk or whatever your favorite non-dairy milk is.
1 cup unsweetened almond milk / coconut milk blend (or any other non-dairy milk) Add all of the ingredients to a blender and puree until smooth and creamy. Serve immediately. Sprinkle some coconut flakes on top, if you wish.
1 organic mango, sliced
1 organic banana, peeled
1 tablespoon maple syrup (or any other sweetener of your choice, dates, stevia, hone, raw sugar, etc)
1 tablespoon extra virgin coconut oil
1 handful of ice
1 teaspoon vanilla extract
1/2 tablespoon unsweetened coconut flakes for topping, optional
1 cup unsweetened almond milk / coconut milk blend (or any other non-dairy milk)
Add all of the ingredients to a blender and puree until smooth and creamy. Serve immediately. Sprinkle some coconut flakes on top, if you wish.