It’s going to be 80 degrees and sunny here today!  Robert and I went for a run this morning, and then had our tea and breakfast out on the picnic table.  I could smell the lilacs blooming in my neighbor’s yard. Hoping the vitamin D would give me a little burst of health and strength, I lay down on the bench to more fully soak up the beaming sunshine for a while.  I have been feeling pretty terrible this week.  It’s not a cold or a stomach virus, thankfully.  I think it’s just stress and fatigue, but I’ve been in denial about that.  There’s been so much to do and no breaks in between.  All good stuff, too ~ Protocol Night, shopping for groceries and supplies, final small group meetings, baptisms, the senior/graduation church dinner, a class debate and presentations, preparation to teach, assorted appointments, and on top of all of that I thought it would be a good idea to run a local Mother’s Day Half Marathon this Sunday with my friend Betsy.  This meant that I needed to start running more than the usual six miles three times a week.  So, on Wednesday, after a CRAZY Tuesday, I ran 10 miles to get in one last long run.  I think it really did me in.

Usually, running has the opposite effect.  It makes me feel great.  So much so that I don’t like missing my usual running days, but this week I’m pretty sure I overdid it.  There were just too many other high energy activities leading up to that run, and I got pretty depleted, I guess. So, I’ve been trying to take it easy the last couple of days. We’re still planning to run the half-marathon on Sunday at 8am, so pray for strength and stamina if your think of it!

Speaking of the need for strength and running power, this breakfast cereal would be a great pre-race {if you are able to eat before you run, which I am not!}, or post race recovery meal with it’s protein and fruit.  It’s also delicious and healthy any day of the week.  I’ve fallen in love with cardamom in the last couple of years ever since I had the cardamom coffee at The Hampton Chutney Co. in New York City.  Then I discovered that the flagship Whole Foods in Austin, TX can serve cardamom coffee with coconut milk for creamer, which is truly amazing!  Anyway, this porridge has some of my favorite flavors in it, and is adapted from a recipe I found in a Whole Living magazine a while back.

Bring the quinoa, coconut milk, water, vanilla, salt, and spices to a boil.  Reduce heat and simmer covered for 15 minutes or until liquid is absorbed.  Let rest for a few minutes and then fluff with a fork. Layer quinoa, fruit, nuts, more coconut milk, and honey in a mug or bowl and enjoy!