This morning I met up with some of my fellow Girls on the Run 5K committee members plus a few southeast MI coaches to check out this year’s 5k course. (it’s on North Campus and awesomeee) This is my second year volunteering on the 5k committee and I love this inspirational organization. GOTR embodies strength, creativity, compassion, and teamwork. It promotes positivity on all levels and teaches crucial life skills at a time when girls need it the most. Learn more here! If you are in Southeast Michigan and want to be apart of this amazing event sign up here 🙂
After the group run/walk we had some some snacks/water then a group of us headed to our storage unit for inventory and organizing. On my way home I was feeling extremely motivated so I stopped by the gym for a quick lifting session.
This sunshine and my approaching Belize vacay has me in the mood for all things tropical so I whipped up this Banana-pineapple green smoothie as soon as I got home.
½ ripe banana
¼ cup frozen pineapple
1 cup, loosely packed, spinach
1 peeled lemon wedge (1/4 of a lemon)
1/2 tablespoon natural peanut butter
1/8 teaspoon (or a few dashes) of ground ginger
3-4 ice cubes
Instructions: Combine all ingredients in blender, blend ~1-2 minutes until smooth.
I have been working on some low FODMAP vegan recipes for the GI nutrition website that The University of Michigan Digestive Disorders Center for Nutrition and Lifestyle is getting ready to launch. I will be posting my recipes on here but once the website is live I will include links to them. This refreshing smoothie is vegan and low FODMAP so it will likely be included. Our other GI dietitian Lauren Van Dam is also creating delicious low FODMAP recipes that will be on the site. We plan to do much more than just low FODMAP recipes but initially that’s our main focus. Exciting!
Now it’s time to find some motivation to study for my Micronutrients final.