I'm Becky, 23 year old Florida native living in Colorado. Marathon runner trying to get back into running, I also do capoeira on occasion and like to go on adventures sometimes. I'm a certified EMT (but still trying to get a job as one). I like to lift, and am currently working on "getting back on the wagon" for weight loss. I originally started this blog and lost 25 pounds and kept it off for a long time, then life happened and I'm up higher than my original starting weight.. I am pretty ambitious and am signed up for some races this year to boost my motivation, including a half that goes up a 14er, and a 50k in the mountains.
This is not a weight loss blog, it's my blog and I talk about whatever I want including weight loss and food and boys and running and drinking and lots of pictures of myself. I have little to no filter when it comes to the things I say, I am kinda opinionated, so sometimes I'm awkward, but I'm pretty awesome.
HW: 174 lbs
LW: 142 lbs (Sept/2011)
CW: 172.4 lbs (3/11/13)
Goal: to run fast and be healthy.
I love talking to new people, so if you have any questions just ask!
I made this once before at our old house and it was DELICIOUS. I had completely forgotten about it until Patrick found a folder of recipes in our desk the other day! I literally can not wait to make it again. Come on 5:00!
I normally don’t reblog recipes and such, but I think I need this in my life. Like..right now.
Look I made super vegetable-y spaghetti. Whole grain spaghetti, zucchini, red and yellow onions, tomatoes, spinach, kale, dandelion greens, eggplant, and mushrooms, all with Muir Glen organic mushroom spaghetti sauce! :)
So there wasn’t anything made for dinner when I went home, so I hastily put together this! We had leftover brown rice and garbanzo beans, so I threw in a few handfuls of my “superfood” greens (it’s what the container said!), and cooked up some asparagus! All the greens!
Say hello to probably what will be one of my favorite foods ever.
There’s this recipe from the Forks Over Knives book that had spinach and sweet potato, I didn’t bother looking it up but decided to try a version of that, I cut up sweet potato, used my spiralizer thing to make zucchini spaghetti and put in some spinach and cooked it all in coconut oil. Love it!
With all my changes in diet and attempts to learn to try and make more food, I had to set aside my own areas in my family’s kitchen cabinets and the downstairs fridge to accommodate everything. Like, everything but the tea and ham in the fridge is mine. Having all the greens!!
Also, for the longest time I’d been saving my old peanut butter and coconut oil jars with no purpose for them, but I finally discovered their use! For the bulk foods I get in baggies at the store! I’m brilliant! :)
Also my mom is trying to cook healthier (and vegan) so she made this three bean chili with brown rice and instead of just eating it like that I decided I needed vegetables so I added a big handle of arugula and cut up a tomato to have with it too.
I was on point with my food today, it was so good and I was always satisfied and the whole day I ate vegan!
So I’m taking a vegan hiatus because something I’m not sure what probably the fiber was making my stomach hurt like most of the day. So I’m back to eating “normally” but I’m also back to trying to eat better because the last few days have been shit.
So I didn’t get any pictures at the baseball game, but then John decided he wanted to go to the Denver Aquarium, and we brought my nephew with us. It was fun!
Then we went to this mostly vegan restaurant in Denver called Watercourse, we had vegan chocolate milkshakes and nachos and pictures above is John’s quinoa burger with coconut curry soup and my polenta florentine. The nachos were hands down the best part, but it was all delicious!
We did 6 minute walk warmup and then 2 minutes run/1 minute walk intervals the rest of the way.
The pictures include John and I post-run, my BRAND NEW Brooks Adeenalines (decided to go back to adrenalines since all my issues with blisters and injuries started when I stopped using them), our time on out run, and the delicious breakfast I made for John this morning.