Category: energy

one foot in front of the other

If you have never run, have always run, or just like to cheer someone along who is chasing a finish line – welcome to our “energy” section of juniper lemons. Here we will discuss all things fitness, health and running! I’m a lover of quiet morning runs, dark late night runs, getting lost on a trail, and running with friends. I did not start running “fun runs” until after my first baby. Ashley talked our mom and me into signing up for Nike Women’s half marathon- and we did.

Since then, I have run 13 half marathons, 2 full marathons, countless 10k/5ks and various other ‘fun runs’. I’m not a PR chaser, but more of a social runner. It wasn’t until recently that I got the itch to see if I could accomplish a goal of mine- to cross the Boston Marathon finish line. I am currently in the middle of training for my next marathon, St George Marathon, and this will be the first time I have followed (loosely) a training program. More on the program to come!

marathon.jpgI run for me, as an outlet. It’s my time. I also run to inspire my kiddos. I am hoping to show them that they can aspire to anything they set their minds to and to not quit despite having to put in hard work and maybe failure!

hadleyrace
hadley, 4, after her first race

A few of the races shown above:

Chicago Marathon

Walt Disney World Marathon & Kids races

Color Run

Spartan Race

WIPRO

Ragnar Relay

Bay to Breakers

Nike Women’s Marathon

Cross Timbers Trail Run

My upcoming races:

St George Marathon : October 1

California International Marathon : December 4

 

Happy running everyone- let’s do this!

 

xox

aj

 

ajLeave a comment

running must-haves

Running Must-Haves

A few of my favorite go-to items for running:

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1. Nike women’s feather light 2.0 visor: Nothing worse than squinting for an entire run!

2. Flip belt: This is by far the best way to carry everything while running. I have tried many and this has stood the test of time for 3+ years now as my favorite.

3. Fuelbelt slice palm water bottle: I can’t stand carrying water around my waist while running- this is perfect.

4. Nike women’s 3″ pro cool compression shorts: These are my treadmill shorts. I haven’t had the courage yet to wear them out yet; but, if you find me on my treadmill, this is what I will have on! No chaffing!

5. Lululemon speed short- 4 way stretch: Overall a great length, fit, and neat colors.

6. Champion women’s show off sports bra: Reasonably priced for a high-support bra without underwire! I can’t stand a non-racerback sports bra or one with underwire. Win-Win.

7. Sweaty bands head bands: Bought one of these years ago at a running expo and haven’t turned back. No slipping!

8. Clif blocks energy chews- margarita with salt: My stomach cannot handle Gu’s. I’ve tried. These, however, taste great without being overpowering and are easy on my sensitive stomach.

9. Yur buds: Another running expo purchase years ago that I still rave about. I’ve tried blue tooth headphones, over the ear headphones, you name it- but I always come back to these.

10. Garmin forerunner 220: Great price for a gps watch and does absolutely everything I want a running watch to do. Extremely user friendly. It also syncs up with Nike+, which I love because that is how Ashley and our mom and I keep tabs on each other’s running! More posts on this watch in the future for sure!

happy running!

xox

aj

aj1 Comment

shortbread and jam

Shortbread is my favorite.  And lavender-rosemary shortbread is my VERY favorite!  For six months I lived in London and shortbread and tea became a favorite snack.  So did chips and beer, but that’s for a different post.  Another UK takeaway?  Strawberry jam.  For whatever reason, strawberry jam is the most popular flavor in the UK, and all of Europe for that matter.

With spring in full swing my rosemary and lavender plants are ready for picking, and rumor has it that strawberry season has arrived.  So it’s time to stoke that London Town nostalgia and cook up some UK inspired treats!  Or do what I did and ask your sister to make them for you 😉

shortbread ingredients

lavender-rosemary shortbread cookies
ingredients:
3/4 tsp rosemary, chopped
3/4 tsp lavender, chopped
2 heaping tablespoons honey
1 1/2 tsp pure vanilla extract
1 1/4 cups unsalted butter (room temp/softened)
1 cup sugar
2 egg yolks
2 2/3 cups flour
1/2 tsp baking powder
directions:
combine the sugar, honey and butter. mix them together in mixer (with the paddle attachment if you have one). add the lavender, rosemary, e.g. yolks, and vanilla. mix everything together again until thoroughly combined.
add the flour and baking powder to the wet ingredients. mix everything on the ‘stir’ setting (or just hand stir) until everything is combined. CAUTION:  don’t over-stir. the dough should be sticky and a little wet
dump the dough onto a piece of parchment paper or cling wrap and form into a log about 1 1/2in in diameter. freeze for a half hour or so.
remove dough from the freezer and slice 1/2 in thick. (or you can roll out on a floured surface and use a cookie cutter). place on baking sheet lined with parchment paper, sprinkle with sugar, and bake at 350 for 9-10 min – or when the sides start to turn golden but NOT brown.  remove from oven and cool on cooling rack.
shortbread2
strawberry chia seed jam
 
ingredients:
24oz strawberries -sliced
2-4 Tbs honey, maple syrup, or agave
2 tbs chia seeds
directions:
in a medium saucepan, combine the strawberries and 2 Tbs honey. cover and bring to a simmer over medium heat, stirring occasionally, until it begins to liquefy (about 5 to 10 min). once the fruit is liquid, bring it to a gentle boil and let cook until it breaks down and becomes saucy, about 5 min. mash lightly until at your desired consistency.
taste the jam for sweetness. if you want it sweeter, stir in additional honey a few tsps at a time.
stir in the chia seeds and let cook one minute. remove the pan from the heat, stir once more, and let sit for 10 min. the jam will continue to thicken as it cools. (if it’s still too thin, add 1-2 tsps of chia seeds)
transfer the jam to an airtight container (mason jar if you have it).  the jam will keep in the fridge for up to 2 weeks, or the freezer up to 2 months.
jam1
jam2
enjoy!
xoxo

ashLeave a comment

cookies and kale

I declared April my get healthy month, but I’ve done little to change my diet and (currently non-existent) exercise habits.  Shame on me.  Once upon a time not long ago I was in great shape, so I know what I’m missing… I’m just having a hard time getting going.

My sister is pretty solid on the healthy eating front.  She sent me these recipes and claims that even her kids love them.  I plan to give them a try and thought I’d share in case anyone else wants to play along!

cookies

Protein Cookies

  • 3 cups oat flour (rolled oats ground into a flour)
  • 2 scoops vanilla protein powder (OR just sub an extra 1/2 cup oat flour)
  • 2 T sugar (optional)
  • 1/2 t sea salt
  • 1/2 cup + 2 T nut butter of choice (i.e. peanut butter, almond butter..)
  • 3/4 cup honey (OR brown rice syrup if vegan)
  • 1/4-1/2 cup unsweetened almond milk
  • White chocolate chunks (OR chocolate chip of preference)
  • Dried raspberries and cranberries

Directions:

  1. Line a large baking tray with baking paper and set aside.
  2. In a large bowl mix together oat flour, protein powder, sugar, and sea salt.
  3. In microwave or on stove, heat the nut butter and honey until melted and stir together.
  4. Add the liquid mixture to the dry mixture and stir until fully combined.  The mixture should be crumbly.  Slowly add almond milk until a very thick dough is formed.  Stir in the chocolate pieces, dried raspberries and cranberries until fully incorporated.
  5. Using your hands, form small balls with the dough and press into a cookie shape on the baking tray.  You can use a fork to smash in decorative lines.  Refrigerate for at least 30 minutes before eating.

kalechips

Kale Chips

  • Juice and pulp of one lemon
  • 1 1/2 T apple cider vinegar
  • 2 T extra virgin olive oil
  • 1 T minced garlic
  • 3/4 t sea salt
  • 1 large bunch kale

Directions:

  1. Whisk all of the ingredients except the kale together in a really big bowl.  Set this “marinade” aside.
  2. Wash and spin kale dry.  Cut the leaves from the stalks and tear into chip sized pieces.
  3. Add the kale pieces to the marinade.  Coat the kale in the marinade, kneading it into the leaves.
  4. Lay the kale out in a single layer on food dehydrator sheets.  Set dehydrator to 145 degrees for 3-4 hours (OR just use your oven set on 140-150 degrees).  Kale chips are done when they are crisp and snap in half when bent.

 

Enjoy!

xoxo

ash3 Comments