Farm to Table

Note: I don’t update my “training schedule” page anymore, but if you click on the Strands link, you’ll be directed to my online running log.

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Guess what today is?? CSA delivery day! I’m so excited to go pick-up my first farm share of organic, local veggies.

Usually I go to the track on Tuesdays, but since I’m racing a 10k on Saturday I’m dialing down the intensity this week – no speed workouts! Despite lack of sleep (why, oh, why was I scrubbing the kitchen floor at 1am this morning???), my legs have been feelin’ peppy. I felt energetic enough to run 10 miles yesterday evening. The run passed by quickly because I had awesome running buddies to keep me company 🙂 I’m planning on running 6-8  tonight. The weather is glorious – low 70’s, sunny, and no humidity. Whee!

I started off the morning with a breakfast cookie (seriously, don’t knock it ’till you’ve tried it). I mixed together 1/3 cup oats, Tbs chia seeds, Tbs raw cacao powder,  1 Tbs peanut butter, splash of almond milk, and 1/2 banana. After it was all mushed together and spread out in a tupperware, I let it sit in the fridge overnight and then topped with 1/2 banana and Fage Greek yog this a.m.


I managed to pack my lunch (win!): arugula, hummus, mozzarella cheese, walnuts, dried cherries, kidney beans, chickpeas, and sriracha sauce. A lot of the goodies fell to the bottom of the tupperware, but I promise they were yummy.


Kashi crackers + cream cheese + hot pepper jelly on the side. This is a genius combo! Try it.

hot pepper jelly

Anddd a chocolate chip granola bar and a calcium supplement for my afternoon snack-a-roo.


Nature Valley Granola Bar

 I just left the office and am headed uptown to pick up my bounty of veg (and hopefully get my butt out the door for a run). Before I go, check out my answers to some recent blog reader questions –

Reader Questions

1) I know you address very openly what you eat before long runs or midday runs (well all the time!), but I was curious if you had a go-to snack/breakfast that you ate before runs first thing in the morning that are under 10 miles.  On days when the first thing you do is roll out of bed and run, say a good 6 miles, do you snack on something beforehand or just stick to your trusty coffee?  Also, does your snack change depending if you’re heading out for a 3.5 or 8 mile run in the am?

Honestly, I usually just have coffee before my a.m. runs. I eat dinner pretty late (8:30/9pm), so I’m not usually famished in the morning. However, I always always always eat a little something before a long run (8+ miles) or race. My go to pre-run meal is a banana, toast, and peanut butter.

2) Do you ever have times when running or exercise in general just doesn’t seem like fun or seems too tiring? I’m just wondering if you ever allow yourself or believe in taking some time off from exercise or reducing workouts. Any thoughts or suggestions you have on this would be greatly appreciated!

There are definitely days when I feel unmotivated or tired. On those occasions, I ask myself – is it mental or physical? If I’m physically tired, I cut back on mileage/speed work or take a rest day completely. If I’m just bored or unmotivated, I try to find a friend to run with me (distraction!) or I mix things up by “running an errand” i.e. running to the grocery store, library, or post office. It makes things more interesting! My philosophy is that there’s nothing wrong with a day off every once in awhile. I think the time away from running will make you appreciate it more.

3) I’ve been running for a couple years now and I was wondering how many days you typically take off for recovery after a half marathon and if you feel it’s beneficial to do an easier workout when you’re still sore.

Depending on how sore/tired I feel, I might go for an easy 3-4 mile jog the day after a 1/2 marathon race. However, after my last 1/2 marathon, I was feeling particularly tired, so I took two full rest days. I think it all depends on your body and your running history. Some light activity can help flush the lactic acid from your muscles. so I think that doing yoga, swimming, or an easy bike ride is fine even if you’re a little sore (as long as the soreness isn’t injury related).

4) How much do you eat on lighter workout or recovery days? I feel STARVING all darn day monday and today even though I definitely ate back enough on Sunday [1/2 marathon race day] and have just walked the last couple days. Have you ever dealt with this?

I think it’s totally normal to be hungrier in the days following an endurance event. Sometimes my appetite is “off” after long runs/hard races, but then I am ravenous the next day. Try to focus on eating quality, nourishing foods such as fresh fruit, veg, greek yogurt, lean protein, whole grains, etc. These choices containe fiber and protein which will fill you up. You can also try upping your healthy fat intake (avocados, nuts, seeds, coconut butter, olive oil, etc) to increase the satiety you get from meals.

CSA Share Week of June 8th

  • 1 head of lettuce
  • arugula or purple mizuna
  • swiss chard
  • ‘Red Russian’ kale
  • bok choy
  • scallions
  • red and pink radishes
  • potted herb plant

I need your help!! What sort of things should I cook/make with my veg??

  • I love my CSA too!
    Maybe try this recipe, substituting the chard and/or kale for radish greens:–2133/radish-greens-soup.asp

  • Lauren

    I just joined a CSA this year too. The mizuna is great in stir fry or with some garlic/oil and pasta. I sliced my radishes and baked them to make chips. I can’t wait to see what you come up with, I need some new ideas.

  • Here are two swiss chard recipes I always fall back on – discovered when I had my first CSA.

    Swiss Chard Pesto
    1 tablespoon butter or margarine
    2 tablespoons olive oil
    4 cloves garlic
    Bunch of swiss chard
    ¼ cup of pine nuts
    ¼ cup parmesan cheese, grated
    Fresh coriander leaves

    1. Wash the chard thoroughly and shake to dry.
    2. Melt the butter in a saucepan with the olive oil.
    3. Chop the chard stems and add them to the pan. Stir and cook, covered, for five minutes.
    4. Roughly chop or tear the chard leaves and add them to the pan. Cook for an additional three minutes.
    5. Toast the pine nuts for two to three minutes – either under broiler or in dry pan.
    6. Turn off the heat under the chard. Add the coriander leaves, pine nuts, and parmesan.
    7. Puree the mixture.
    8. Serve tossed with pasta. If too thick, thin out with some of the water the pasta is cooked in.

    Swiss Chard

    Snap off the stems of the swiss chard. Chop and sauté with garlic and butter until soft. Chop or tear leaves and add last two minutes. Finish with fresh nutmeg.

  • Jesse

    I think you could make a nice crunchy snack with the potted herb plant! 😉

    Lots of great stir-fry veggies in there! I’d do something Asian-inspired w/ the bok choy and scallions, (perhaps the Jamie Oliver inspired stir-fry of mine from a month back or so).

  • Ooooh I miss my CSA deliveries! They always forced me to be more creative in my culinary adventures. Maybe next season…

  • Hehehe potted herb.

    What about a Asiany (technical term) noodle or rice salad with the radish, scallions and bok choy? Serious Eats has a rather fussy one, but I bet you can adapt it:

  • mmm bok choy & scallions…some of my favorite things… i’m thinking stir fryyyy!

  • I just wanted to second that it is totally normally to be just as hungry on your recovery days, your body can play catch-up!

  • I’m running the Mini too!

  • I loved the Q&A! I love learning more about you and your running tips! I have a question…I am NEVER hungry after a long run either…it usually doesn’t hit me until the next day. Do you know why that is?

  • Ok – I am breaking down and will try your breakfast cookie! I need to switch things up in the morning.

    I think I’m going to sign up for the mini 10k. It’s closed right now, but I can go to NYRR tomorrow or Friday to sign up. wish I had done it sooner, but I was worried about my toe. It’s time to get back to racing! Hope to see you there…but you’ll likely be about 5 corrals ahead of me!

  • Young


    Here’s a simple kale dish compliments of wholefoods. This is quick and easy with a ton of flavor. I double the vinegar because I like my kale to taste more like sauerkraut, and I tend to overcook the kale so it resembles the color of collard greens one gets from a bbq restaurant.

    Serves 4

    2 large bunches greens (chard, collards, kale or mustard)
    1 tablespoon 365 Everyday Value® Extra Virgin Olive Oil
    4 cloves garlic, thinly sliced
    Few pinches red pepper flakes
    1 tablespoon sherry vinegar or cider vinegar
    1/2 teaspoon salt, plus more to taste

    Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop.

    Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between.

    Stir in vinegar and salt. Cover. Cook until just tender, 2–10 minutes, depending on the type of greens and your preference.

    Per serving (about 7oz/203g-wt.): 80 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 510mg sodium, 10g total carbohydrate (4g dietary fiber, 2g sugar), 4g protein

  • Young

    I also wanted to say I loved your healthy version of Knorr’s veggie dip. My sister makes the full fatty version every Thanksgiving but she’s going to switch to your healthier version this November. These days I look forward to eating raw veggies thanks to this great “lite” dip.

    Thanks for sharing.


  • Yum! I wish I’d participated in a CSA this year. I’m so excited for your produce! I love bok choy cooked along with fish, ginger, soy sauce and scallions.