Boston fitblrs

👉🏼Fear & falsity

I’ve been thinking a lot about fear this week. 

Fear is an interesting beast. We feel it deep in our chest, but it’s also completely made up. We create it, we mold it, we give it power. Even if we don’t want to. Especially when we don’t want to. 

The Boston Marathon is in four days. It’s likely the biggest race of my life, even if I run future Bostons. This will be my one and only first. Like almost every runner I know, I get a deep-seeded fear in my chest as race day approaches. The doubt sneaks in. Like some heavy gremlin hanging on my rib cage. I find myself picturing the starting line and I get panicky. I think of the pain I know will come — a pain I’ve put myself through countless times during training — and I wonder if I will be able to handle it. I question my training — did I do enough? Did I do it fast enough, long enough, smart enough?

Send me out on a 26.2-mile run today and I could do it. I could even PR. But put me through the anxiety of race morning, even though it’d be the same physical distance, and something changes. The stress of that morning has taken great races out of my hands and given me simply satisfying ones instead. 

So, I’ve been thinking a lot about fear this week. And here’s what I will be telling myself Monday morning in Hopkinton:

Fear is a liar. 

Fear kills dreams. 

Fear sets limits.

Fear prohibits confidence. 

Fear is a waste of space.

Fear saps energy. 

Fear questions true courage. 

Fear grows on itself.

Fear is stupid, forgetful and blind.

Fear is temporary. 

Fear has absolutely nothing but a voice.

This time will be different. #BeBoston

Pumpkin Sage Penne

And the pumpkin recipes just keep on rolling. Can’t stop, won’t stop. Make this the next time you want to feel fancy without actually putting a lot of work into something!


  • 2 servings whole wheat penne pasta
  • ½ yellow onion, diced
  • 1T garlic powder
  • 1C almond milk
  • 1C pumpkin puree
  • 1/2t nutmeg
  • 6-8 fresh sage leaves, slivered (appx. 2-3 tablespoons) OR 1 1/2t dried sage
  • salt and pepper, to taste


  1. Boil water on the stove and cook your pasta.
  2. While the pasta is cooking, dice your onion, coat in garlic powder and saute for 3-5 minutes over medium heat. Add olive oil or water to keep it from sticking.
  3. Combine onion/garlic mixture in a blender with the pumpkin puree and almond milk. Blend until smooth.
  4. Return sauce to the pan over medium heat, adding nutmeg, salt, pepper and fresh sage leaves.
  5. Stir constantly, until heated through.
  6. Combine with cooked pasta and enjoy!

What’s your favorite pumpkin recipe so far this season?

Pumpkin Chili

This is a very simple vegetarian bean chili, but the pumpkin puree adds a creaminess that is to die for.


  • 1 onion yellow, diced
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1T chili powder
  • 2t paprika
  • 1/4t cayenne pepper (optional)
  • 1C vegetable broth
  • 1 15oz can pumpkin puree
  • 1 28oz can diced tomatoes
  • 1 15oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed


  1. Saute the diced onion in a layer of water for 3 minutes, until translucent. Add the garlic, saute two more minutes.
  2. Add spices and stir to coat, add the veggie broth and simmer 2 minutes.
  3. Add everything else (AKA all the canned goods) and stir together.
  4. Bring to a boil, reduce heat and then simmer for 45 minutes.

Note: It’s almost a crime to serve this chili without cornbread.

2017 boston marathon recap


Here is what I remember of April 17…the weekend began with friends and hosts Kevin and Mariani taking me out for seafood pasta on Saturday night, then a perfectly cooked sirloin steak dinner out on Sunday night to get set for Monday morning’s marathon.  Slept okay Sunday night, too much going on in the brain to completely relax.

Kevin dropped me off at the Red Line Alewife station early Monday morning, 6 am, to head down to the Commons for the buses to take us to the start at Hopkinton.  Seemed everyone on the train was either running or cheering for the marathon.

Keep reading

So, the consult went well!

It did. And I want the surgery, I really do, but I am going to wait. It just isn’t realistic or fully necessary for me to go spending the $8,000 they estimated (ew). I’d rather bust my butt and use that money towards debt or a house. Everyone was super nice though and I got a great vibe from them!

The doctor did recommend a tummy tuck instead of a panniculectomy (just loose skin) because although my core muscles are tight, they are a good 3-4 inches apart and should be side by side. She was surprised that my stomach looks as good as it does and said, “Your stomach isn’t bad at all! Considering the circumstances at least.” I’m also happy to know that basically all of that is skin and not fat. She said I am a great candidate and that the $125 I paid today will always be there if I decide to get the surgery years down the road.

Getting a tummy tuck before kids is fine, but you risk needing another one or having the same issues after pregnancy. I’d prefer to spend my next few years rocking a flat stomach, but I want 2-3 kids and I know that’s going to take a toll on my body.

Oh well. I’m going to still find and rock a bikini this summer! I don’t even care. I’ve worked hard for this body and I’m dang sexy! I deserve to feel that way, too. Thank you guys for all of your support and comments! You’re all amazing.


Baked Apples

I really can’t get enough of baked apples this seasons. I usually stick to the three-ingredient variety, but even I like to mix things up some times.


  • 1 apples
  • 2T peanut butter
  • 1T rolled oats
  • 1/2t cinnamon
  • 1/2t sugar 


  1. Slice the top of the apple off, and using your knife, core the apple.
  2. If desired, you can use a spoon to scoop out a larger crater.
  3. Fill the crater with peanut butter, and top with rolled oats, cinnamon and sugar.
  4. Baked at 400F for 15 minutes, until apple is soft and oats are crispy.

Note: Almond butter is equally delicious for this recipe.


care package


4 weeks til Boston, we’re tapering

Received this care package that I’ve been waiting for in the mail today, and just what I asked for inside!

15 miles in the park and around Buffalo this evening ahead of the Syracuse Half on Sunday.  Not sure how much time I’ll have to run tomorrow and it’s supposed to be wet, so glad to get in the miles today.  Was a little concerned about no speed work this week and not being rested, but then remembered that the half marathon will be the speed/tempo run of the week, and must remind self that this isn’t the goal race…so run it well, smart, and not be too concerned about time and placing…instead thinking of it as more of a romantic getaway…

weekend begins...


start of race weekend

Things are coming together for this weekend and Monday, various distractions disappearing, loose ends tying up, the Marathon weather forecast looking promising, nearly ideal - fingers crossed - did the final run before the race - no need for additional runs between now and then - an easy 8 miler in the park and deeply took in the scenery to remind myself of all the workouts and distance in this park over the past several months, to remind myself of what’s in me.

Flying into Boston tomorrow afternoon to stay with Kevin and and his wife Mariani, my friends, hosts, and de facto ‘handlers.’  So thankful for them.


vacation post-Boston


Visiting my son in New York, walking around on The High Line and the rest of the city, protein loading at the local burger joints, recovering from the Marathon, still high from Monday…the race recap is in the works…

thank you!


on the road to new york

Took the first strides today since Boston, gentle 8 miles of combined run/walk, walking anytime it felt like I was pushing it or the legs were tightening up too much.  A day or two ahead of when I thought I was going to start back, couldn’t pass up this gorgeous sunny afternoon in the 70’s.  It even got hot when I got to the park.  But felt good to be back.  A long long way off, but I guess today were the first steps towards this fall’s NYC Marathon…

And yet, still savoring the Boston experience and grateful for friends who followed and supported me throughout, including, of course, all my Tumblr friends - some of whom have been nice enough to read this stuff since I began blogging a 4 years ago -  who were in my thoughts during the hard miles in training and certainly on the roads from Hopkinton to Boylston Street.  Thank you, love you guys!

Sweet Potato Apple Hash

A merry brunch to all, and to all a good night! That’s how Sunday works, right? Making a sweet potato hash and then laying around watching Friends all day and ignoring the outside world?


  • 2 sweet potatoes
  • 2 apples
  • 1 onion
  • 2 tablespoons olive oil
  • salt and pepper, to taste


  1. Dice the sweet potatoes, apples and onion.
  2. Heat the olive oil in a large stove pan over medium heat, adding diced onion and sweet potatoes.
  3. Sauté onion and sweet potatoes until the potatoes begin to soften, about 7 minutes.
  4. Add diced apples and continue to sauté, stirring occasionally, until potatoes are cooked through. About another 5-7 minutes.
  5. Top with salt and pepper.

Note: Serves 4. I suggest adding more veggies to make this even more filling! My favorite add-ins are kale and Gimme Lean sausage-style crumbles. Fennel, yukon potatoes, pears and other hearty greens also work!

Today, we run together.

Whether you prefer running in the morning or at night.

Whether you prefer running alone or with others.

Whether you’re new to running or you’ve been at it for years.

Whether you prefer running around the block or running marathons.

Whether you live somewhere warm or cold.

Whether you prefer Nike, Adidas, Brooks, Saucony, Asics, or any other shoe.

Today, we lace up and run together.

Today, we run for Boston.