Category Archives: Food

Black Toenails and Pumpkin Spice Everything

Hope you all had a great weekend!

My weekend started off a little rough, I won’t lie.

Blackened toenail after running a marathon

Disclaimer– if you’re easily grossed out or don’t like feet, please feel free to skip this paragraph. I won’t judge you. So after finishing the marathon, it was pretty clear right away that my toenail was turning black. This has happened to my mom a few times, and it’s never been too big of a deal (despite having what we affectionately call “mutant toes” for a few weeks). From her experiences, I expected the nail to be sensitive for a couple of days, and then to fall off after several weeks to reveal a sparkling, healthy new nail. I even painted them a nice, festive orange to disguise the gross black color of my big toe. Well, it remained very sensitive several days later, until I was in the library doing schoolwork (and wearing sandals because closed-toe shoes were just not going to happen yet), when I bumped the toe against my other foot. It was incredibly painful (only my dignity kept me from bursting into tears) and it started bleeding profusely. Just what you want to happen when you’re trying to get some work done at the library. 😉 That night, I went to the walk-in clinic to get it checked out. The diagnosis: infected and needs removal. 😦

So my past few days have revolved around picking up antibiotics, calling a local podiatrist, and sorting out insurance issues. But things seem to be figured out now, and hopefully I’ll be good as gold soon. Needless to say, I have not gotten any runs in since the marathon.

But that’s enough about the toe. I wanted to take a minute to jump on the bandwagon of healthy living blogs that are getting REALLY into pumpkin this fall. Because I love it. And I have been eating A LOT of pumpkin-things lately. Some might say too much. But they would be wrong.

Pumpkin Spice Everything for fall

Like this pumpkin spice smoothie – a couple of scoops of pumpkin puree, frozen banana chunks, vanilla Greek yogurt, cinnamon,  apple pie spice (because I couldn’t find pumpkin pie spice at the store… I figured these were similar enough!), and almond milk. So good!

I also made pumpkin butter by mixing equal parts pumpkin puree and peanut butter. I sweetened it with honey and added more of the apple pie spice, and I have been eating this on toast or with bananas nearly every day.

And today, I went grocery shopping and was so excited to discover this-

Pumpkin Spice Greek Yogurt

I had to get it. I mean, COME ON, it’s a limited batch!!!! So yeah, I guess you could say I like pumpkin.

Stay tuned for some marathon-related thoughts from my mom! ♥

What’s your favorite fall food and/or flavor?



Filed under Food, Marathon

Prepping For the Marathon (5 Days!)

Hello again!

Sorry that I’ve been MIA for almost a week, I had my first exam of the semester yesterday and I wanted it to be a successful one so I was prepping for that! 🙂

I cannot believe that this Sunday I will finally be running the Rochester Marathon alongside my mom. After so many months of ups and downs, I am incredibly grateful to be feeling healthy and to have happy feet.

Yes, I am essentially a dancing penguin right now. 😉

This week, I have a few short runs planned to keep my legs fresh without tiring them out for Sunday. Today, I did a nice, easy 3 miles that felt spectacular in the cooler weather that’s setting in.

Running happy in cooler fall temps

When I got back from my run, I decided to refuel with a new smoothie recipe.

Ingredients for my key lime smoothie

Key Lime Smoothie

It was delicious! I also added a few drops of lime juice to pump up the tanginess. It was the perfect refreshing treat for after a run, and I was in heaven. 🙂

In what spare time I’ve had, I have also been reading up on last minute tips for the marathon. Here’s a few things I’ve learned and am planning to try:

  • Pack some cozy, loose sweats to change into after the race. When you stop running after going for 26.2 miles, you cool off FAST, but you want to be comfortable enough to enjoy the post-race festivities.
  • Turn off your music at the start/finish of the race. This lets you soak up all the excitement and spectator support. Running a marathon is such a huge accomplishment and you really want to be able to take it all in. 🙂
  • If you can, arrange to get a massage later in the day. While there might be massages offered at the finish, the lines get so long that it can be a little impractical. I’m very excited for the massages my mom and I have scheduled at a local spa!
  • Add some new, exciting music to your playlist in the days leading up to the race. There’s nothing like a new song that you haven’t yet heard a billion times to pump you up while you’re out on the course.

If you have any tips for a first-time marathoner, I’d love to hear them! Have a great week!


Filed under Food, Marathon, Training

Important Updates and a Waffle-tastic Run

Hello again!

Hope everyone is having a good weekend so far!

Last week, we had dinner with some family friends, and finally presented our biggest fan with his “prize”-

Our biggest fan with his Heartbreak Hill Half Marathon Shirt!

Hope you’re enjoying the shirt Mr. C.!

Another important update- remember how I said I couldn’t get my mom to run the full marathon with me in Rochester in September? Well… THAT IS NO LONGER THE CASE!! After some registration-transfer finagling, she is signed up to run the full 26.2 with me! Woo!! So we are both in training mode now.

This week was a little hard for me. I ran on Tuesday after the Mad Half and definitely had shin splints, as well as pain in the top of my foot right above the joint before my big toe. From some online googling (the most reliable source for medical diagnoses, I know), I think I have a case of sesamoiditis.


Turns out, there are two bones at the joint above your big toe that act kind of like ball bearings in your foot. Over the course of a run, they undergo tremendous stress, AND hills can make that even worse. Imagine that. The treatment for both sesamoiditis and shin splints is just icing, rest, and anti-inflammatory meds like ibuprofen.

So, I iced after my run Tuesday and hoped for the best. Our training plan called for a 7-miler on Wednesday, which I knew was going to be tough. Honestly, I went into the run in a very negative place, expecting the pain, and that is exactly what I got. It was the worst run I’ve had in a long time, filled with walk-breaks, frustration, and self-pity. Yeah, not pretty. 😦

I did do the full seven miles though because I’m stubborn like that.

After that run, I decided to give myself a couple of days to rest and ice, hoping that things would feel better in time for this weekend’s 15 mile long run. Best decision I’ve ever made.

Today, my mom and I ran 15 miles, the longest distance we have EVER run. My shin splints were completely gone, although I definitely still have the sesamoiditis, which became increasingly uncomfortable over the course of the run.

Marathon Training Recap

My frame of mind going into this run was a 180 degree change from Tuesday’s run though. I felt rested, and I was excited to run further than I ever had before. Sure, I was a little nervous about my foot and my shins, but I also felt determined. With this new mindset, I was able to run 15 miles more easily than I ran 7. That’s the nature of running sometimes though. You have to go in with a good attitude (and a sense of humor).

Our aid station

We set up a little aid station for ourselves on our front stoop, complete with Gatorade, water, and sunscreen. At the 10-mile mark, we got this exciting message when we stopped by for a water break/pit stop.

aid 2

Well if that didn’t motivate us to go run those last 5 miles, I don’t know what did! 🙂

waffle breakfast

It helped that the last 5 miles really only felt like 2.5 because we did an out-and-back loop, and then before we knew it, we had passed the 13.1 mark (the longest we’ve ever run), and made it to 15!!!

Our stomachs were a little iffy at first so we had to wait to eat those amazing waffles, but I made us a couple of smoothies while we waited and stretched.

Berry Smoothie

I put in a handful of frozen raspberries, blackberries, a banana, a scoop of chocolate protein powder, plus a teaspoon of unsweetened cocoa powder, and some chocolate chips to round it all out. Super yummy!

And then there were the long-awaited waffles!

waffles, yum!

My waffles

I topped mine with 1/2 a sliced banana, a dash of cinnamon, and some maple syrup.

Now I want to find a race that offers waffles as the post-race food, because this was FANTASTIC and how no one seems to have caught on to this as a post-race food, I just cannot understand.

So, a busy, run-filled day… Hope you had a wonderful Saturday!



Filed under Food, Marathon, Training

Father’s Day Recap & Recipes

Hello again! 🙂

Hope everyone had a wonderful Father’s Day yesterday!

My mom and I kicked off the day by going for a ten mile run at a bike trail a few towns over (we’ve got to keep those long runs coming, what with another half marathon in early July and my marathon training!). It was nice to switch the setting up a bit, and the trail was shady for the majority of the run, which was a nice bonus. We ran through a little tunnel at one point and I paused to take a picture of some weirdly insightful graffiti.


Pretty deep for graffiti, huh?

In the afternoon, the family just hung around the house enjoying the lazy Sunday afternoon. We watched a World Cup game (there is definitely some World Cup fever in this house!), and just relaxed, soaking in the beautiful weather we were having.

In the evening, we made my dad’s favorite dinner in honor of Father’s Day – taco salad. I whipped up an absolutely delicious and protein-packed guacamole to have on the side. That’s right – guacamole with PROTEIN! The secret ingredient – cottage cheese. I’ll admit, I’m not entirely sure if I’m really a fan of cottage cheese by itself, but whipped up with some avocado and lime juice, it was AMAZING!


It was a cinch to make too. All you need is:

  • 1 ripe avocado
  • 1/2 cup low-fat cottage cheese
  • juice of half a lime
  • 2 cloves of garlic
  • 1/2 teaspoon chili garlic sauce (or you can substitute with whatever hot sauce you have on hand)

Put it in your food processor, and process until smooth. Voila! It turns a very pretty pale green color, and the cottage cheese gives it a fluffy, creamy texture.


My mom made a tangy salsa to pair with the taco salad as well. I’m not a fan of salsas that are too spicy. This one has a little heat, but more of its kick comes from balsamic vinegar.


For the salsa, you will need-

  • 14 oz. can of diced fireroasted tomatoes
  • 1 can chopped green chilies
  • 3 chopped up scallions (including the green part)
  • 2 cloves of garlic
  • 1-2 teaspoons pimenton
  • 1 teaspoon cumin
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar or balsamic vinegar
  • cilantro (optional)

Again, just combine everything in the food processor and blend!


Taco Salad - YUM!

Taco Salad – YUM!


I think it's safe to say my dad enjoyed this meal!

I think it’s safe to say my dad enjoyed this meal!


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The Iron Horse Half and Other News…

Hey there!

My mom and I are starting to get very excited. We are only three short days away from crossing off the state of Connecticut! We will have to depart our house at the lovely hour of 4 AM, but hey, that means no traffic, RIGHT?! It’s going to be one for the books, that’s for sure. 


To keep our legs active (but not tired), my mom and I took Brady on a 4 mile walk today around a nearby lake. The past two days were downright cold, in the low sixties and rainy, so the sunshine today was a nice change! I think Brady appreciated it too. 

brady walk collage

In other news, we had a new kitchen tool arrive in the mail today! We got a spiralizer, and I am beyond excited to start spiralizing every vegetable/fruit in sight! I learned about spiralizers after coming across the blog, Inspiralized. Basically, it’s a tool that allows you to make noodles and curly shavings out of pretty much any vegetable you want! Zucchini, sweet potato, cucumber, carrot, apple – you can spiralize them all! I find that it’s way too simple for me to overeat when it comes to pasta, so I’m really looking forward to exploring some quasi-pasta in the form of zucchini noodles!


While we’re on the subject of cooking, if you’ve been poking around the links for my recipes lately, you might have noticed a few changes – I’ve been going through, and slowly trying to update my food pics. I’ll admit when I first started this blog, I knew nothing about taking pictures of the food I cooked. I didn’t understand lighting, I didn’t know all the handy tools there are online for editing them (I am obsessed with Picmonkey now), and I just didn’t know how to make them look like they actually tasted good. I still don’t have a fancy camera to take my food photos – I just use my iPhone – but I am starting to understand all the careful thought and preparation that has to go into taking a good photo. Just what you wanna do when you’re starving and the food is right there in front of you… 

pineapple coleslaw redone!


(A couple of recipes where I improved my photos already!)

It’s definitely been a learning process, and I’m still learning. But one of my missions for this summer is to go back through these old recipes, make them again, and really try to take some stunning photos this time around. I want to make these recipes look as delicious as they taste! So stay tuned for those!

Wish us luck for our race on Sunday! And look out for the Race Recap coming after! 🙂

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Avocado-in-Egg and Fun Workouts

Hi everyone! 

I hope you all had a great weekend (and a good start to your week so far!). This past weekend was a little hectic for me, but in a good way.

On Saturday, I participated in Relay for Life at my school. A lot of schools will host this event outside on the school track, and people will camp out all night and walk laps to benefit the American Cancer Society. Unfortunately, it’s a little cold in upstate New York around this time to be able to do that, so we do it on the indoor ice rink. I stayed up late, hanging out with a bunch of my friends, listening to a lot of inspiring (and tear-jerking ) stories. Events like these really help put things in perspective, and make me more grateful than ever for my health.


My Relay for Life t-shirt!

My Relay for Life t-shirt!

So I was a little tired on Sunday, and didn’t end up working out, despite the gorgeous weather we had. Then, heavy rain came in yesterday, and I opted to skip the run and stay dry, and do a little workout indoors. I used a free exercise app, the 7 Minute Workout from Johnson & Johnson. I’ve used this a few times now, and I highly recommend it! It contains a variety of workouts, with easy/moderate/hard designations. I did a 21 minute strength workout that was classified as moderate. As someone a little lacking in the upper body strength department, it was a little difficult for me, but that was ok! I substituted some ab exercises towards the end of the workout, when there was zero chance of me managing another pushup.  Another great thing about the app is that it includes a video of a person performing each exercise, so you don’t have to try to visualize the exercise based on a written description (I always have trouble doing this with the workouts you get in magazines).

This morning, I went for a 4 and a half mile run. It was cloudy and cool, but at least it wasn’t raining. 

When I got back from my run, I had half of my leftover egg-in-avocado. I had seen this recipe floating around Pinterest for a while and desperately wanted to try it, and finally did!

avocado in egg 2

I cut an avocado in half, removing the pit, and scooping out just a little bit of the middle. Next, I poured in a little bit of my Egg Beaters, just enough so that it filled the avocado. I added a little salt and pepper, and put them in the oven at 425 degrees, for what ended up being around 25 minutes (I suggest setting the timer for 20 minutes if you try this, and adding additional time as needed).

avocado in egg

They were hot and tasty, although next time, I think I would sprinkle a little parmesan cheese on top for an added flavor boost!

Stay tuned for my next post! (*Hint – there’s an exciting race giveaway in the future!!! )

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Half Marathons and Portobello Pizzas

Hello again!

After a bit of experimenting, I’m proud to say that Adventures of a Mother-Daughter Running Duo is now on Instagram! Now you can follow along with me on ALL forms of social media.   I’m excited to share some fun photos, and stay more in-touch with the blog, even while out and about.

On that note, I’m happy to announce that there is already another big race on the calendar for my mom and I. We will be running the Runners World Heartbreak Half Marathon in Boston in June (!!!). As I mentioned in my post on the Shamrock Half Marathon, my mom and I LOVE Runners World magazine – the recipes, the training tips, the inspiring running stories – all of it! And we really enjoyed the talk we heard by Bart Yasso on the joys of running. In his speech, he talked a little about his friend Sarah Reinertsen, the first woman to finish the Ironman triathlon (2.4 mile swim, 112-mile bike ride, 26.2 mile run) with a prosthetic leg (next time I complain about running in the snow, remind me to suck it up.). Sarah is the keynote speaker at the Heartbreak Half, and after learning a bit more about her, my mom and I were beyond excited to register to hear her talk about her experiences.

sarah rein_resize

The Heartbreak Half should be a really fun intro to the racing season this summer, and I look forward to getting some training runs in as the weather starts to warm up again (it’s supposed to be 60 degrees tomorrow!).

I also thought I would share a few of the tasty meals I’ve cooked up recently since I haven’t posted about that in a while. The other night I made these delicious Portobello pizzas.

portobello pizza

So good, except they came out a bit soggy. If you’re going to try doing something along this lines, I definitely recommend washing your mushrooms at least 2 hours beforehand, and then letting them drain wrapped in some paper towels. I was hungry and didn’t want to wait, so a lot of that moisture came out when they cooked and it was a bit messy. I put artichokes and sundried tomatoes on them along with red sauce and cheese, but you could really get creative and put whatever toppings on you prefer! Then, just 12 minutes in the oven at 400 degrees.

Tonight I had a spinach wrap with a sautéed veggie burger, lettuce, tomato, and topped off with a little bruschetta.

wrap dinner

Good eats. 

Do you have any fun twists on pizza recipes that you swear by? Any exciting races on the calendar?

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