Springing into Fall

I think it is safe to say that Fall has arrived in Blacksburg. Long gone are the days where I can just wear shorts and a sweater. Oh well – all the more reason to bundle up in cute hats & scarfs.

Along with the weather change, food companies have been pumping out fall products. Basically, anything you like is now in a pumpkin variety. But, I have a slight confession.

I’m not a huge fan of pumpkin.

There, I said it. Sure, I like it, but I don’t hunt down every pumpkin product on the shelves. I’ve tried to like it but I just can’t. However, that 6 pack of Pumpkin Spice Bagels needs to be eaten because I hate wasting food. Thus, a breakfast sandwich was born that actually made me enjoy the bagels.

Pumpkin Cinnamon Egg Sandwich


  • 1 Thomas Pumpkin Spice Bagel
  • 1 Laughing Cow Cheese Wedge – Cinnamon Cream Cheese
  • 1 Large Egg
  • Tons of Cinnamon & Pumpkin Pie Spice


  1. Heat your skillet to low-medium heat
  2. Whisk egg, cinnamon and pumpkin pie spice together.
  3. Pour into warm skillet
  4. While the egg is cooking, split open the bagel & smeare the cream cheese
  5. Cook egg to desired consistency & place in the bagel
  6. Enjoy!

Lets be honest though, the star of this meal was not the Pumpkin Spice Bagel – it was the Cinnamon Cream cheese.

Holy Moly – t’was excellent.

Injury Update:

  • Getting better with each day & every run #winning
  • Miles are slowly getting back up to normal.
  • Stretching might be a new love of mine.

I’ve Got Some Beef

in my sandwich that is!

First off – can we just give a BIG Congrats to all the lady marathoners today!? Epic race. I do feel bad for Desiree Davila because she had to pull with a hip flexor injury :(

Confession: about 4 months ago was the first time I had ever had roast beef. I was always a turkey & chicken kind of gal when in game to my lunch meat. One night I decided to switch it up at my favorite sandwich spot and I was so glad I did! Not only does roast beef taste great, but it is a lean option when choosing red meat and has more iron than chicken and turkey! Iron can only benefit runners – healthy red blood cells allow for more oxygen to be transported to muscles during intense exercise, thus preventing fatigue! And I must say, roast beef taste pretty darn good!

Sautéed Spinach & Garlic Roast Beef Sandwich


  • 2 generous handfuls of spinach
  • 1/2 tomato, sliced
  • 2 slices of Boars Head London Broil Roast Beef
  • 2 slices of bread (I used whole grain oatmeal by Pepperidge Farm)
  • 1 Laughing Cow Garlic & Herb Cheese Wedge
  • 2 TBSP of Part Skim Ricotta Cheese


  1. In a small skillet/pan, crank the dial to medium and lightly coat the pan with cooking spray/olive oil
  2. While the pan is heating, combine the ricotta & laughing cow cheese wedge. Feel free to add extra seasonings & spread onto two slices of bread
  3. Slice tomatoes.
  4. Once the pan is heated, add the spinach and saute for a couple minutes – until spinach is deep in color and a little wilted, but not dried out.
  5. Place spinach on one slice of bread.
  6. Top the spinach with the sliced tomatoes & roast beef.
  7. Place other slice of bread on top to complete the sandwich
  8. Enjoy :)

Now tell me – what is your favorite sandwich creation?

I take that back

So that sandwich in my last post?

Welp, it was totally upstaged the other day.

I may or may not be having a love affair with bacon, grilled cheese creations & tomatoes. The tomato part is nothing new considering I eat one every day but bacon….well that is a new one :)

Grilled Bacon Blue Cheese Sandwich


  • 2 Blue Cheese Laughing Cow Wedges
  • 1/2 large tomato, sliced
  • 1/4 cup Shredded Cheddar Cheese
  • 2 slices of bacon
  • 2 slices of bread

I’d be lying if I said I wanted this sandwich to end, because every single crumb made it into my belly successfully. Mission accomplished. I’d also be lying if I said I didn’t want to remake this sandwich for breakfast, because I did ;)

Wrappin’ It Up

I realized I have not talked about running once since starting this blog, so I thought I should probably recap my past week in running. If you assumed running is a huge passion of mine then you’d be correct. I enjoy training for an upcoming race because it gives me motivation to get out the door when I’m just not feeling it. Right now, I am not in “training” per say, my dad and I are still working out the logistics for my next marathon but I still like to pretend that I am.

Mileage –> 72.55

Honestly, this is pretty normal for me – give or take a few miles. It feels great to get back into my routine. Between finals, moving out of the dorm and starting my internship I had to take lots of rest days (no complaints) and adjust my schedule.

Reflections of the past week:

  • Hills are killer – running in Virginia is a lot easier.
  • Hills make for killer leg muscles.
  • New York drivers are aggressive & don’t care about the little girl running on the side of the road if they have places to be
  • Ditto to teenagers
  • Hot weather really drains me – pace & energy wise.

Of course I can’t leave you without some food – after all runners need fuel ;)

Sundried Tomato Basil Pesto Chicken Wrap

In the wrap:

  • 1 large whole wheat tortilla
  • Laughing Cow Sun-dried Tomato Cheese Wedge
  • Trader Joe’s Sweet Basil & Pesto Chicken/Turkey Sausage
  • 1 large zucchini
  • Handful of sun-dried tomatoes

I sauteed the zucchini to soften it & spiced it up with basil, oregano and Italian seasoning.

That’s a wrap!

P.S Follow me on twitter :)