The Friday 5k Challenge!

iphone pics 335I’ve always had a hard time being motivated to exercise on Fridays. It’s the end of the week and I’m usually tired from working all week, as well as from my mid week workouts. Nothing sounds better than hitting snooze and sleeping in as late as possible. And working out after work on a Friday?! Yeah right!

A couple of Fridays ago I somehow found the motivation for a short run and during it I had a revolutionary (in my mind at least) idea: The Friday 5k Challenge! It’s simple, every Friday during the winter (so technically December 21-March 21) you run 5k. This is not a New Year’s Resolution, but a fitness motivation challenge so you can start whenever…but once you start you have to do it every Friday. No weather excuses. If it’s too cold or snowy for your liking then hit a treadmill. And it doesn’t have to be just running. Walking, snowshoeing, or even hiking are acceptable. As long as you’re on your feet and moving continuously for 3.1 miles it counts (so no biking or skiing, sorry!).

Now, if you’re an endurance athlete you are probably thinking “Just 5k?! That’s too easy!” I know ultrarunners run 5k’s in their sleep, literally during races, so it doesn’t have to be only 5k. Feel free to go further should the mood, or your training schedule, strike you. The distance may be small but the challenge is in doing it every single Friday. No excuses! I’m hoping this will become a big thing one day, so spread the word!

Will you take on the Friday 5k challenge with me?!

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Recipe: Kale Quinoa Bowl with Poached Egg

photo(20)I get bored with the same old dinners, so I did an experiment tonight and I thought it turned out quite well! Check it out yourself.

(Serves 4)

1 cup quinoa, dry

1 bunch kale, torn into bite size pieces

2 cloves garlic

4 eggs

4 TBSP shredded coconut, sweetened if you like salty/sweet flavors mixed, unsweetened if not

½ cup slivered almonds

Olive oil

Salt and pepper, if desired

 

Prepare quinoa according to package directions (typically boiling 2 cups water with 1 cup quinoa and simmering for 15 minutes, or until all water is absorbed).

While quinoa is cooking, dice garlic and saute in olive oil for a couple of minutes. Add kale and saute a few more minutes, until kale is partially wilted. Add ½ of the almonds to the kale/garlic mixture during the last minute, so that they become slightly toasted. Add the other ½ of the almonds to the cooked quinoa and mix thoroughly.

Poach eggs in boiling water until whites are thoroughly cooked. Make sure yolk is still runny!

Portion cooked quinoa amongst 4 bowls and top each bowl with ¼ of the kale mixture, 1 TBSP shredded coconut and 1 poached egg. Season with salt and pepper as desired.