New Beginnings

I think my sleeping is almost back to normal (knock on wood). I’ve been sleeping so much better this past week and I think it makes a big difference in how I feel mentally and physically.

Half Marathon Training

4 miles felt easy today – even after yesterday’s 8-mile-at-race-pace run! Perhaps I can attribute some of that to the yoga class I took yesterday afternoon – it hurt in a good way to stretch everything out, and I’m sure that my muscles benefited. I can do as much stretching as I want on my own, but it never comes close to what a yoga class can do. It’s awesome the way that good yoga instructors can get you to go so much deeper into poses by gradually giving you little adjustments to make.

Many say that yoga is great for posture, and it’s easy to understand why. When I was doing yoga consistently 5 days a week, I noticed myself sitting up much more straight at work, and even after taking one class yesterday, I notice my body feeling more aligned and strong today. Some of that I’m sure is mental – we were talking a lot yesterday about our yoga practices and how we have so much inner strength and energy that we can tap into and rely on in yoga and in everyday life.  Just getting into that mindset can make a difference in how I feel and how I carry myself, I’ve noticed.

The yoga instructor also talked a lot about new beginnings, and how you can just feel it in the air right now with all of the students returning to the Boston area and the change in the weather. I think part of my obsession with fall flavors (in addition to their amazing taste of course), may be what they represent: all of those first days of school, which were always filled with both excitement and some anxiety, the beginning of the approach of the holidays – Halloween then Thanksgiving and Christmas, the start of football season. Fall always feels so fresh and seems to bring on new beginnings. I really like that feeling.

My first fall-themed breakfast this morning was Pumpkin Oatmeal

- 1/2 c. rolled oats
- 2 Tbsp. ground flax seed
- 1/4 c. pure pumpkin
- 1/2 c. milk
- 1/2 c. water
- 1/2 tsp. vanilla
- 1/2 tsp. cinnamon
- shake of nutmeg
- topped with craisins and almond butter

Oh so good. And about an hour later, I had a slice of the pumpkin bread I made last night, along with a cup of coffee with milk and stevia.

Just bought this coffee yesterday – it was on sale and the vanilla nut creme flavor sounded wonderful! Oh and it was delicious – a nice compliment to the pumpkin bread, which I have to say, came out pretty tasty

Pumpkin Bread

• 1 c. packed brown sugar
• 2 large egg whites
• 1 c. canned pure pumpkin
• 1/4 c. canola oil
• 1/3 c. non-fat plain greek yogurt
• 1 tsp. vanilla extract
• 1 c. whole wheat flour
• 3/4 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. baking soda
• 1/2 tsp. salt

1.)  Preheat oven to 350. Spray a loaf pan with non-stick cooking spray.

2.)  In a large bowl, combine brown sugar and egg whites with a whisk. Add pumpkin, oil, yogurt and vanilla extract. Stir to combine.

3.)  In a medium bowl, combine whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, baking soda and salt. Add dry mixture to wet, stirring just until combined (do not overmix).

4.)  Pour batter into prepared pan. Bake 40-50 minutes (depending on the pan you use) or until toothpick comes out clean. Cool in pan 10 minutes.

I give this recipe an A! The bread came out really moist and the flavor was just as I would have wanted it.

GREAT news: Verizon showed up as I was writing this and I am blogging from my apartment! My blogging should be much more regular now. Off to work soon.

What does fall mean to you? Do you like the “new beginnings” feeling?