Running links I liked this week…

The inspiration Pic:

I love this because I started running to lose weight, but the more I run the stronger I feel. Now I run to stay strong and to push myself to see what I can accomplish next.

The gear:
Lululemon Base Runner Long sleeve

I’m loving the Base Runner long sleeve running top by Lululemon. I have this one in the blue stripe (got it on right now). It’s so soft and comfortable, a great layering piece and so cute! (check out the little ruffle details and thumb holes – you must have thumbholes)

The Race Link:

5 Peaks Trail Running Series

This is a goal for me someday. Registration just opened for this great series. I like the idea of mixing up my 10k and half marathons with some challenging trail races.

The healthy recipe:
Fudge Black Bean Brownies recipe

Okay – it’s always good to have a good gluten free recipe for when you have company with gluten issues. She says these don’t taste healthy – I’m skeptical, but I’m going to give this recipe a try this week. (I hope it turns out better than my Quinoa Mac n’ Cheese…)

The not-so-healthy recipe:
Crab Mac n Cheese recipe

Because that’s also why I run. (And because there is no Quinoa in it 😉 )

And finally – a good idea to try: (my feet need some attention)

Five ways to show your feet some love!


Energy Balls with coconut, sunflower seeds, dark chocolate and dried cranberries

I love eating junk food. Well, I just love eating in general, but I love snacking, and sometimes I just need that little something to eat with my coffee, finish a meal or snack on before a run. (sigh – my 14 year old son just read the title of this post over my shoulder and started giggling about the name Energy Balls.) Anyway, I’ve been attempting to find some healthy snack alternatives lately and this recipe caught my eye on Pinterest.
(Okay, now my lovely husband just read the title and started laughing – there are too many boys in this house)

Energy Balls with coconut, sunflower seeds, dark chocolate and dried cranberries

The picture looked awesome and they sounded good so I tried them. The recipe says to make 10 pieces but I made 14. I would recommend you make more and make them small, because it is nice to have bite-sized pieces. It tastes best when you get all the flavors together.

I figured out the nutrition information using

Formed into 14 pieces:                         Formed into 10 pieces:
71 calories                                                99 cal
12g carbs                                                 17g carbs
1g protein                                                2g protein
6g fat                                                        8g fat
2g fiber                                                    3g fiber

I really enjoyed this recipe, it was pretty quick and easy to make and they are filling and yummy. I think they’d make a good alternative to energy bars too. Check out the recipe website and enjoy!


Jackie’s Rapini, Potato and Tomato Soup

I have a hard time eating healthy and I love comfort food. Generally my idea of a tasty soup involves large amounts of cream and cheese. This is a recipe that I have put my own spin on that is healthy and low in calories yet very filling and enjoyable. I can feed this soup to my husband, who doesn’t consider soup to be a meal, and he is satisfied(ish). This is also a vegetarian friendly recipe that is hearty enough to please meat eaters (like me).

Jackie’s Rapini, Potato and Tomato Soup


1 cup of chopped onion
1 clove minced garlic
2 tablespoons olive oil
8 cups of water (broth can be substituted for the water and vegetable seasoning mix)
3 tablespoons Epicure vegetable bouillion seasoning mix (I like the Epicure seasoning because there is no msg or artificial ingredients – you can substitute another vegetable seasoning to taste)
3 pounds of thinly sliced or chopped potatoes
1 bunch of coarsely chopped rapini (broccoli-rabe)
1 28oz (796ml) can of diced tomatoes
Salt to taste (you’ll likely need at least 2 tsps)
Grated Romano cheese for garnish


Cook the onion and garlic in oil until soft. Add water and vegetable bouillion and bring to a boil. Add potatoes and cook for about 15-20 minutes until potatoes are soft. Stir in the canned tomatoes and chopped rapini and bring to a boil. Add salt to taste. Reduce heat a little and cook until the rapini softens a bit to your liking – 5 to 10 minutes. Ladle into bowls and garnish with Romano cheese.


Makes 4 large and filling servings
Calories per serving 190 (cheese garnish extra)
Nutrition information (without Romano Cheese)
Calories per serving: 190
Carbs 32g
Potassium 61mg
Protein 6g
Fat 7g
Fiber 6g

(nutrition information based on the calorie calculator at