My 10 mile run on Friday was glorious. Even though it was very cold, something around 16-18 degrees, there was no biting wind and the sun was shining. I took it slow, enjoyed the time to myself, listened to some tunes, and felt grateful for every mile my body was doing. I love getting long runs done before the weekend!
On Saturday we enjoyed our lunch date of Korean cuisine before heading to the store for our Thanksgiving supplies. We always order the same things, seafood pancake and ojingneo bokkeum.
How is your Thanksgiving menu looking? Here is what I'm preparing. We only have 5 total people at the table, us and my parents, so I don't need to make too much. My menu is made with as much non-GMO and organic ingredients as possible, yet it isn't what I would call perfectly healthy. The cornbread pudding will use a box of processed corn bread mix rather than cornmeal and the cheesecake will obviously be a splurge. Other than those two items, some added sugars and butters (trying to watch the amounts), the rest of the meal should be very healthy! I've thought about trying the cornbread pudding with cornmeal rather than the box of cornbread mix, but am worried it won't come out right.
- Turkey breast (we don't need the whole bird)
- Cornbread pudding with organic corn
- Glazed pecans and carrots
- Mashed potatoes using golden potatoes
- Homemade cranberry sauce
- Organic green bean casserole (made by grandma)
- Martha Stewart's Pumpkin cheesecake (a new recipe to try)
As for Turkey Trots or other Thanksgiving Day runs, hubby will be the one doing them this year. Since my parents have gotten older, I've taken over this holiday to ease the burden of cooking for my mom and I just don't have time for a race that day. Hubby has his 5k PR from a previous Thanksgiving race so I've decided that this is always going to be his special "race day" :)
Happy running everyone!
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