Sunday, April 28, 2013

Quick update from London!

I am having a blast in London right now, visiting my older brother. We have already seen so many amazing things and I can't wait to tell y'all about it when I get back. For now, here are a few fun photos :)

My brother & Megan in Paddington Station

Big Ben

Jesse & I


Friday, April 26, 2013

Why I blog.

So Leslie, over at A Blonde Ambition, had the amazing idea to write about why we blog. For some, this may be a reflection on the past. For me, this is very present because I just started blogging.

I blog...

  • Because it give me a voice to share my passions & interests
  • Because it connects me to other amazing individuals who share my interests & inspire me. 
  • Because blogging provides a journal, of sorts, to look back on my adventures, ideas, and thoughts. 

And that is why I am here. Thanks for stopping by and joining - I'd love to hear why you blog, or why you don't :)


Monday, April 22, 2013

Finally Getting My Groove

Yesterday I did my weekly long run. I love Sunday morning long runs (I'll me honest, this was more like late morning), and this one was full of good things:

My new Garmin Forerunner 10 - I'm in love.

New Saucony running shoes in my favorite color (thanks Dad!)

This cute running partner ;)

Aaron and I did the first 7 through the River Oaks area of Houston, then he went back home and I did another 2 by myself. The weather was absolutely incredible and I was able to run the last three at an 8:30 pace, which made me happy. 

While I was running, I realized I have finally gotten my groove on when it comes to pre-run meals... I think. Anyone else struggle with this? I don't want to be hungry, but I don't want to be too full either. I did oatmeal for a long time, but I had to wait a while before I could run after eating it. Then I tried toast and peanut butter, but I think the peanut butter was too heavy. 

For my last few runs, I have eaten toast with sunflower seed butter and some banana. Its perfect! I also have a cup of coffee, most of the time. 

This week I had some decent mileage & workouts:

  • Monday - yoga class
  • Tuesday - 3.6 miles on TM 
  • Wednesday - 6.8 miles, arm workout 
  • Thursday - 4 miles of trails
  • Friday - rest
  • Saturday - 3 miles on TM, ab workout, legs & butt workout, 10 minutes of elliptical 
  • Sunday - 10 miles
  • TOTAL: 27.4 miles and 3 days of cross training! 

Anyone else have an awesome weekend run? 
What do you eat before you run? 


Tuesday, April 16, 2013

My Heart is in Boston

I am still shocked and speechless over the events of yesterday. I was following the Boston marathon all morning on twitter and was stunned when I heard the news. While these bombings are tragic for everyone, this seems especially hard for the running community. It feels personal. 

(Source unknown at this time)

I've talked about running the Boston Marathon for the last year. I've followed the training of the Neon Blond Runner and Ali at Miles with Style. Yet, that dream of running Boston seems different now. I continue to be heartbroken over the injuries and deaths of yesterday and inspired by the heroes and runners. Cori has a heart felt post on the events of yesterday, to which all runners can relate.

Today I laced up my running shoes and ran for Boston. And while I ran, I was reminded that running is a gift. Running has changed my life, left me empowered and a stronger person. Yesterday didn't ruin that. 

Sending love to Boston, 

Sunday, April 14, 2013

Weekend Review: Atlanta, Visit with Mom, and (maybe) a new Adventure!

Hey all! Does Sunday feel kind of sad to you? I always get rather disappointed when I realize Monday morning is only a few short hours away. Then again, after such a fabulous weekend, who wouldn't be a little bummed? 

I was off on Friday and met up with my mother in Atlanta for a few days. She had just returned from a trip to Guatemala  but graciously got back on a plane and came to meet me :) We were there to sight-see, visit with each other, and check out a few opportunities for me there - more on this soon (exciting!!!). Here are a few pictures from our lovely weekend:

Mom & I after a day of touring - isn't she lovely?

Beautiful skyline - a friend took me up on the roof of his building in Buckhead. Such an incredible view!

I couldn't get over all of the trees. Atlanta is such a gorgeous city!

Walking this morning in Piedmont Park, perhaps my favorite place we visited! 
Atlanta is one of the most beautiful cities I have have seen! Of course, we were having too much fun today and my mom ended up missing her flight home. Poor mom! I barely made mine and ended up rushing running through the airport. I take that as a sign of a good weekend!

Tomorrow, I've got new running goodies to show off, and some workout plans for the week. 


Tuesday, April 9, 2013

Eat Seasonal: Carrot & Sweet Potato Soup

I know, its spring and we should be eating salads, but something about rainy April weather makes me crave soup. So I took home all of these goodies at Saturday's Farmer's Market with plans to make a creamy soup.

First, I wrapped the sweet potato in foil and drizzled the carrots with olive oil and a sprinkle of salt. Then I put them all in the oven at 375* and let them hang out for a long time. This actually took longer than I anticipated - about 50 minutes overall.

After a short cooling break, I scooped the potato into the food processor, along with the carrots and some almond milk. After a few minutes, I added salt, pepper, and some spices. You can also continue adding water/milk as needed. I like my soup pretty thick.

I divide my soup up  into single-serving containers, let cool, and then put in the refrigerator for the week. That way, I have it all ready to pack in lunches. With the quantities I used, this recipe had only 70 calories per cup! Not bad for a think and creamy soup. Enjoy :)

Carrot & Sweet Potato Soup
1 large sweet potato                                           1/2 - 1 c. Milk (Almond, cow, or soy)
1 cup of roughly chopped carrots                          Ground nutmeg 
Olive Oil                                                            Ground cinnamon 
Salt & Pepper

Wrap potato in foil and drizzle carrots with olive oil. Place Potato and carrots on baking sheet and roast in the oven at 375 for about one hour. Stir carrots while roasting and check for softness as needed. The sweet potato and carrots should be very soft. Remove from oven and let cool slightly. (Can be done ahead and stored in refrigerator). 

Scoop potato out of peel and palce into the food processor or blender. Add the roasted carrots and about 1/2 cup of milk. Blend until vegetables have a nice puree, then add spices to taste. Continue blending and adding liquid until soup reaches desired consistency - I like mine pretty thick!. 

Sunday, April 7, 2013

Well, hello!

Welcome to Sprints & Sparkles! My name is Hannah and I am thrilled to welcome you to my blog. I've been following blogs for a while and thought I would give it a try.

Its Sunday evening, which means I am sitting here wondering where my weekend went and why tomorrow is Monday. This weekend I...

1. Started a blog.
2. Ran a lot - finished the week at 31 miles.
3. Cooked my first quiche with wheat crust for my man. It was yum :)
4. Spent Saturday morning at the farmers market - complete with crepes & soy lattes.
I bought those carrots!!!

5. Volunteered at a community health event by the Alamo.
I tried to crop the ugly shirt they
 made me wear out of the picture...

Plans for this coming week? Lots of fun! Here is what I have planned:

1. Teacher work day tomorrow = no students (did I mention I am a teacher?)
2. Creating a soup recipe with carrots, sweet potatoes, and ginger... more on this soon.
3. A weekend trip to Atlanta with my mom! I've never been to the city and I am really excited about it.

Have a great week!

Love, Hannah