The 13 year old version of myself would be shocked by the following statement: I love to run. But I really do! Though it wasn’t always this way. Running used to be something I did to stay in shape for sports seasons and it was actually something I truly dreaded. Back then I really wanted to like it, but I just didn’t. I would get bored and tired and apart from the health benefit, I didn’t see much point to it. But I made myself run anyway. Early on in high school, 2 miles was my longest run to date, and the idea of a 5 or 10k was comical. But I always had this secret dream that I would one day suddenly love it, and be inspired enough to run a real race….

When I got to college I found myself on a huge, unfamiliar campus and I decided to go on a little run to learn my way around. All the sudden, running seemed more fun. I found little trails and beautiful scenery and the miles just started to fly by. And I finally experienced those endorphins everyone had been talking about. My usual 1 1/2 to 2 miles eventually grew to 5 or 6 and I loved every minute of it. Since then I’ve participated in 5Ks and 10Ks and running is something I look forward to every day (when I don’t have less fun things like homework to do). So on days when I’m coming home from class, eager for my run on the Lansing River Trail, but still a little hungry, I like to eat a dinner that won’t weigh me down. Usually something with carbs but a good amount of veggies will do the trick. Ya know, something like this:

This spinach pesto is very light and full of flavor and goes great over pasta. I have even used it as more of a spread to go on a piece of toast by simply adding another cup of fresh spinach to the recipe. So delicious and the perfect head start for your run.

Ingredients: Serves 1

• 1 cup fresh spinach
• 1/4 cup pecans
• 5 tablespoons olive oil
• 2 tablespoons sun dried tomatoes
• 1 tablespoon dried basil
• 1 teaspoon garlic powder
• 1/4 cup grated parmesan cheese
• salt & pepper to taste

Preparation:

Grind all ingredients in a food processor for about a minute, or until mixture is the consistency of a thick sauce. Heat in a saucepan over medium heat and serve over pasta

Enjoy!

-C