Dreaming of Spring

….Rolls

I’m really starting to like this running thing.
I’ve actually got a kind of routine going on.
Alarm goes off at 7
I Get up
Get dressed
Make tea
Check the weather
Have breakfast

Solgurt and unsweetened granola

Plan my route
Get out and about by 7:45-8

And guess what?

This morning I ran 4 miles!
I did it in just under 45 minutes. I took a few walking breaks but ran most of it.
I actually have no idea if that time is good and its the first time I’ve timed my run. At least now i’ll have something to build and improve on.

I never thought I would be able to run that much. I’ve always considered jogging untouchable, impossible even. I had such a hard time running even a km in high school, I couldn’t imagining anyone running mile after mile for fun!? Only crazy people.

Back home I have breakfast number two which today was.

Ezikiel pb and half a banana

It was perrrfect. Really though, why do bananas always taste so good after exercise? Mix it in with some carbs a little pb and woah that’s a good piece of toast…

If I had any readers I’d ask you questions here like:

Whats YOUR favorite second breakfast or first for that matter.

Since I would be talking to empty space I’ll just cross that whole thing out.

For lunch:
I threw together these handsome guys.

Zucchinelli Four Season Rolls

Spring, winter,summer or fall! These beauties are a feast for eyes and a party for your taste buds.
4 rice wraps
1 sweet potato
1-2 tbsp olive oil
1 long carrot
1 zucchini
1 avocado
3 cups baby spinach or 4 large lettuce leaves
1 apple

Start by Julienne(ing) one sweet potato.

I used a mandolin to slice it then a knife to cut the slices into sticks

Toss in 1-2 tbsp olive oil and a dash of salt and pepper

Bake in a 450C oven for 10 minutes

Flip and Cook for another 15 minutes until browned and crispy.

Sweet!

In the mean time.

Chop the carrot into thin strips using the same method as the sweet potato

Cut up an avocado

Slice the apple into thin rounds

To make Zucchinelli

I tries making this with a peeled zucchini and one with the skin still on and honestly it doesn’t make much of a difference.

If you want authentic looking vermicelli peel your zucchini

Pass it through your veggie spiralizer.
If you don’t have a spiralizer, no worries! You can still make some good-looking noodles. All you need is a potato peeler. Slice the zucchini along its length without cutting all the way through it. Make the segments as close together as possible. Use the potato peeler to peel off the noodles.