Well, I am absolutely thrilled to announce that I have been selected as a Color Run Ambassador! 🙂
This means I will be able to post all kinds of wonderful things about The Color Run here on The Thrive Life, but also I have a $5-off coupon just for YOU if you’re running the race in Orlando! All you need to do is enter: ORLANDO2 at check-out and BOOM, you will receive $5-off your registration fee.
I will also be posting my race training soon, so if this is your first 5k, or you just haven’t run in a while, be on the lookout for this schedule that will be headed your way!
In the meantime, here’s a fun chart to find out your Color Runner Name! Don’t forget to share yours in the comments! Mine is “Lively Tickled Pink”! 😛
Is Orlando too far for you? Check out The Color Run website for all their locations in cities all over the United States AND Internationally too!
My heart is so overjoyed to have spent Saturday evening accompanied by friends, laughs, and gratitude! We had the pleasure of hosting a Friendsgiving event at our home. This meant LOTS of scrumptious foods and desserts to share, so I made sure to add some to the menu that were delicious and nutritious.
Our lovely friends arrived and everyone channeled their “inner Picasso” and drew on little index cards all the things they’re thankful for! Kudos to Austin to thinking of this awesome ideas! 😉
Do I have a creative group of friends or WHAT?
After a round of games, the turkey was finally done! This, by the way, was the first turkey I have ever cooked so I was truly elated when… “Guys!! The red thing finally popped up! It’s done! And I think it actually looks good too!”
There were a variety of foods that friends brought, but again, I made sure to sneak in some healthy Paleo options to share. Let’s start off with a delicious Sweet Potato + Pumpkin Casserole. It’s so good that your friends won’t even miss those marshmallows– well, maybe. It’s worth a shot. 😉
Paleo Sweet Potato & Pumpkin Casserole (serves 9) Ingredients:
4 large sweet potatoes
1 16-oz can 100% pure pumpkin
3/4 cup almonds, chopped
1/2 cup full-fat coconut milk
2 tbsp cinnamon, divided
2 tbsp olive oil, divided 1 tbsp pumpkin spice
1 tbsp vanilla
1 tbsp unsweetened cocoa powder
Honey, for drizzling
1. Preheat oven to 350-degrees and fill a large pot with water. Chop all the sweet potatoes into large chunks and place in pot. Place the pot on high and bring to a boil. Cook for 15-20 minutes, or until sweet potatoes are tender. Once finished, remove from heat and strain all the excess water.
2. Return sweet potatoes to pot and add 1 tbsp of olive oil (for dairy-tolerant folks, you may use butter instead). Mash sweet potatoes until smooth. Then, add in your can of pumpkin and mix together thoroughly.
3. Add in pumpkin spice, coconut milk, vanilla, and 1 tbsp of cinnamon to mixture. Mix thoroughly once more. Next, transfer mixture to casserole dish (I used a 9×9 pan).
4. In separate mixing bowl, toss almonds with cocoa powder, 1 tbsp of olive oil, and 1 tbsp of cinnamon. Toss until evenly coated. Garnish the top of casserole with chopped almonds.
5. Finish off your casserole with a drizzle of honey over top of the almonds.
6. Bake in oven for 20 minutes. ENJOY 🙂
How is that for a mouth-watering Paleo spin on a classic? Well, we’re not done yet. A fresh salad came to mind while I perused the grocery store on that Fall morning and then it hit me: Dino Kale + Cranberry Chopped Salad. I love when the grocery store inspires you! Also, this gem is Whole30 Compliant!Dino Kale + Cranberry Chopped Salad (serves 8) Ingredients:
1 bunch Dino kale
3 cups spinach
1 small gala apple
1 green bell pepper
1 cup fresh cranberries
1/2 cup walnuts, chopped
1 tbsp coconut oil
Directions: 1. Preheat oven to 400-degrees. Coat a oven-safe dish in coconut oil. Place washed cranberries in dish and stick in the oven for 10-15 minutes.
2. Meanwhile, chop up kale, spinach, apple, bell pepper, and walnuts into bite-size pieces. Try to make everything about the same size. Place all ingredients in large bowl.
3. Once cranberries are finished, add them to the bowl. Toss all ingredients together.
4. If desired, add your favorite dressing (I suggest a balsamic) or top with some of that Thanksgiving turkey! EAT UP 🙂
Other food items included green bean casserole, rolls, cranberry sauce, and a plethora of desserts. I will admit, I sampled a bit of everything. I will also admit that due to this I had a major sugar-induced headache for the next two days (Is a “food hangover” a thing? Because I think it is). Sometimes you pick your battles and choose to indulge every once in a while. Just choose wisely, then get back on track!
I am so thankful to these wonderful people in my life (and those who couldn’t make it too) and I am happy to have celebrated Friendsgiving while sneaking in Paleo recipes at the same time. Thank you all for being my guinea pigs!
Happy Friendsgiving! Maybe you can try some of these, or be inspired to find more Paleo Thanksgiving dishes for this year’s feast!
Gah! I promise I’m not a slacker… I was just running around like a chicken with my head cut off yesterday and so I never got around to having a second to write this post. (On a Side Note: Does anyone use that “chicken-with-your-head-cut-off” phrase anymore? Or am I really that un-hip?) YOU MADE IT! Workout Challenge Day […]
Does anyone else get that excited feeling when you sign up for a race, or any kind of competition for that matter, and you just want to totally crush it?! That’s how I’m feeling right now. Something about signing up for a race always gets me super pumped and motivated! With that, I also pay […]
Florida was a chilly 48-degrees when I walked out the door this morning. And in the words of one of my Kindergarten students, “Miss Baxter, this is SOOO unusual outside!!” Today was especially delicious due to my meal prep for the night before. Meal prep saves the day!Although, I may or may not have had to eat breakfast in the car due to my lack of desire to pry myself from my warm, toasty bed this morning.
Breakfast: Three scrambled eggs with a side of roasted broccoli and two slices of mouth-watering sugar-free bacon. Not to mention the fresh, tart taste of red raspberries. Mmmm. And it tastes even better in the car… NOT.
Tea Time: The chilly weather made me crave some warm Chamomile tea, which tasted lovely. I also paired my hot cup with a festive, Fall-flavored Pumpkin Pie Larabar. This thing is like a Fall party in your mouth people. Get on it!
Lunch: I decided to go Raw today for lunch. I made my own version of Raw Pad Thai filled with Dino kale, broccoli, carrot, green onion, cucumber, red cabbage, and green bell pepper. Plus a Spicy Jalapeño Coconut dressing made from coconut milk, jalapeño, ginger, lime, and green onion, which was all blended to creamy perfection.
Dinner: I actually wasn’t very hungry this evening, so I went really simple. A Tessemae’s Cracked Peppermarinated chicken breast with good ‘ole fresh spinach.
In other news: My roommate and I just signed up for The Color Run – Orlando and we are SUPER excited. We’ll be reppin’ Team DyeHard so the training will be starting ASAP! The Color Run is the self-proclaimed “Happiest 5k On The Planet” and can you see why?!
How AWESOME does THAT look?! Plus, if you’re in the Orlando area and interested in joining our team, let me know! Or if you just want to run the race as an individual, I also would like to let you know that the PROMO CODE: “ORLANDO2” will give you $5-off your race fee! Baller on a budget! 😉
Oh I cannot WAIT for January 31st to arrive! Time to get running!