I saw the Lil’ Rhody Runaround 8 Mile Trail Race last year, and I was secretly hoping to run it then. Since I was injured at the time, I decided to take the plunge this year.
I have always wanted to incorporate more trail running into my training, and now I have the perfect excuse to do so! I love the solitude of running on a nature trail in the fall—perfect running temperatures, sunny weather, and crisp autumn air. It would pretty much be my ideal run.
There are some great trails in Rhode Island, and I will be on a mission to run them one weekend at a time. I don’t want to go solo, so who’s in? I am also welcoming suggestions for your favorite local trails.
I am very happy to be back to my modified running schedule this week. I ran 3 miles Monday and 3 miles yesterday. Today will be an off day, which is perfect since I have SO many errands to run. I need to get measured for a bridesmaids dress (for BFF’s wedding) and the boys need to get measured for tuxes for my cousin’s wedding in September. I can’t wait to see what they look like in tuxedoes!
Last night, I cooked another very yummy plant based pizza (it just had a teeny bit of parmesan cheese). I saw the recipe in the latest issue of Vegetarian Times and it looked so nice in the photo—I had to try it!
I used the Whole Foods organic whole wheat pizza dough as the base. I roasted sliced butternut squash, red onion, and rosemary. I put the squash topping on the pizza and baked it. When it was done, I topped it with baby spinach and a little bit of fresh grated parmesan (check out the photo!).
I am normally not a super fan of butternut squash, but this pizza was so good! We will definitely make it again! The boys also enjoyed it, which was another plus for this recipe.