Happy weekend! Yet again, I got my weekend started on the right foot (ha! I just typed ‘food’ at first…we see what my mind is on). After switching my rest day to Fridays to accommodate half marathon training better, I felt rejuvenated and refreshed for this morning’s long run. Er, wait. Scratch that.

I did feel rejuvenated and refreshed…but I had no long run awaiting me. This week is a recovery week for me on the ole plan, so no long run on the schedule. Every run this week has called for a three or four mile easy run, including today. Knowing that my fresh feeling legs would want to run fast, I resigned myself to the treadmill – to make sure I stayed at a “recovery run pace”. Running on the treadmill is so much harder for me to do at quicker paces, so it worked well. Plus, the lower impact and flat running can’t hurt in a recovery week either.

The torture device didn’t drive me too bonkers today. I got my music going, set myself at 6.2 mph, tossed a towel over the screen, and just went.

And…done! Before, I always focused on taking one rest day a week, but never regular entire weeks to lighten the load. For half marathon training, though, I certainly see the benefits of recovery weeks. Already so glad I opted for the longer training plan that includes them!

Despite having a shorter run, I still came home ravenous. Running does that to me. I don’t mind. I like food. Currently, I really like peanut butter and jelly food. Always, I really like breakfast food. Saturdays, I really like fancy breakfast food – pancakes, waffles, french toast. You know what’s going to happen next don’t you?

Peanut Butter & Jelly French Toast

I fired up our Cuisinart panini press / griddler (love this thing!) and got cracking. I beat together one egg, a splash of vanilla almond milk, and cinnamon for my dipping. Using two slices of whole wheat bread, I made your standard french toast. Dip, cook, flip, cook, plate. Nothing fancy…but, oh sweet yum. Especially when giving me a PBJ fix.

I heated up about two tablespoons of peanut butter until it was slightly melty to spread over my french toast like a thick syrup. Then, I made my jelly syrup. We had an almost empty jar of Just Fruit strawberry jelly. I added a few diced fresh strawberries to the jar and popped that sucker in the microwave for 20 seconds. Out came a fruity, hearty syrup to douse my already peanut butter slathered french toast.

Breakfast is served!

• Do you regular take lighter training weeks to help your body recover/rest?
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You know what? I think moving back into a regular schedule after a holiday weekend is harder for me than after a week-long vacation! With vacation, you miss the comforts of home and feel ready to return to “normal”. With a weekend full of fun with friends, unplugging, good food, and relaxation – I just didn’t want it to end! Catching up on my fun?

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Luckily some of the holiday fun will carry over. I like to call it the holiday bonus effect.

For example, this morning I woke up more refreshed than I have in a long time. I think unplugging the last couple of days and then napping yesterday were just what I needed. Plus, the knowledge I only have four more days until another weekend makes the whole busy routine thing a little easier to swallow.

Just like all the holiday summer cookout deals I scored on fresh fruit at the grocery stores this weekend. Berries and watermelon will appear in many meals this week no doubt. 

Delicious fresh fruit to satisfy my taste buds all the week long? Holiday bonus, indeed!

Yet another bonus? Recipe inspiration. Twice baked potato casserole over the weekend? Why not turn that idea into a twice baked potato with a protein punch for dinner? Oh. So. Good!

Twice Baked Protein Potato

• 3 baking potatoes
• 1 can white beans, drained and rinsed
• 1/2 cup skim milk
• 1 bunch green onions, chopped
• 3/4 cup shredded cheddar cheese

Preheat oven to 350. Wrap potatoes in foil and bake at 350 for 1 hour.

While potatoes bake, drain and rinse the white beans. Mash beans with a fork until relatively smooth. Add to a bowl with 1/2 cup of the shredded cheese and the chopped green onions. After potatoes finish baking, slice the potatoes in half and scoop out the insides into the mixing bowl leaving about 1/4” on each side to remain sturdy. Add milk and mix the ingredients together.

Spoon mixture back into potato skins. Top with a sprinkle of cheese and more chopped green onion. Return to oven for 15 minutes.

Serve up with some delicious veggies. My choice? Sauteed mushrooms and roasted green beans. Two of my favorites!

And one last holiday bonus? Great food like this just gives great fuel for a great workout. Which I will share with you later, don’t you fret.

• Best part of your weekend? Clue me in!
• Best thing you ate this weekend?