Back in the Saddle Again...

As I am writing this post I can't get that Johnny Cash song out of my head. 

Just returned from a crazy couples weekend in New Orleans that had been 11 years in the making. It was full of friends, fun, food, and frenzy (which is an understatement to say the least). None of us got much sleep and our bodies showed us that we weren't in our 20s anymore.  

I got back on Sunday and finally ran again for the first time this morning. I felt very sluggish and didn't want to run, but I forced myself out there with the single jogger and ran about 3 miles. I am 100% back in the saddle again. Running, drinking water, green tea and now eating very wholesome (even though I would love a beignet and a hurricane!). 

I've really been wanting to do yoga for cross training, but have been putting it off. That stops now. Tomorrow no matter what it takes I am getting a yoga video in! 

What are you doing to shake things up in your routine? Leave feedback at the bottom of this page or on the facebook page :)

SONG THAT KEPT ME RUNNING THIS WEEK: "On My Way" Rusted Root. This song reminds me of high school and was a REFRESHING change from today's pop music that makes up 90% of my playlist :).

RANDOM TIP OF THE WEEK: According to a new study - exercising outdoors is more mentally enjoyable vs. the treadmill and often leads to a steadier pace. So ditch the treadmill when possible and head outdoors - or take a jump rope in your backyard and alternate jumping rope and doing jumping jacks! :). Before it gets too cold and/or icy!

THIS WEEK'S RECIPE: Creamy Spinach, Tomato & Gorgonzola Penne. You don't want to miss this one. I am not sure if I was super hungry when I ate it, but when I did - I thought it was restaurant quality. 

Creamy Spinach, Tomato and Gorgonzola Penne

• Serves 4
• Ingredients:
• 8 ounces uncooked penne (I like without the ridges for this recipe)

• 1 teaspoon extra-virgin olive oil
• 2 cup cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1/2 cup whole milk
• 1 tbs of flour
• 6 tbs Gorgonzola cheese, crumbled
• 2 cup fresh spinach

Cook pasta according to package directions, omitting salt and fat; drain. Heat olive oil in a large saute pan over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in milk and wisk in flour, then add Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally. Add some freshly ground pepper.

Nutrition: 307 Calories, 7g Fat, 4g Fiber, 49g Carbs, 13g Protein, 8pp+

NOTE: you could make this more nutritionally sound if you switch to whole wheat pasta. But sometimes it is nice to have the regular and this recipe tasted great as is. 
WARNING: It will be hard to eat just one portion of this!