In the past I turned batches of raspberries, strawberries and peaches into jam using the full boiling, jarring process. Lately though, with so much on my to-do list (aka running), the jars have sat unused in the basement collecting dust. Last week while shopping, next to the fresh Niagara peaches I was getting was a basket of dill pickles. Well, not quite. But it got me thinking about turning these small cucumbers into pickles. Not the sterilizing, sealing jars method, but quick and easy method that would mean having to eat up the resulting pickles within the days left of summer! As I do with most things I cook, I looked at a few recipes, and after not finding any one that I really liked, I decided to wing it based on several other recipes. 

INGREDIENTS:
-Approximately 6-8 fresh small cucumbers
-3 cups water
-1.5 cups white vinegar
-3/4 cup chopped dill
-3 cloves garlic chopped
-1 tbsp mustard seeds
-1 tbsp dill seeds
-2 tbsp salt
-4 tbsp sugar
-1 tsp peppercorns 
-1/4 tsp red pepper flakes
-jars with lids, I used 3 approximately 3 cup canning/mason jars

INSTRUCTIONS:
Add all ingredients (except cucumbers) to a medium-sized pot. Bring to a boil and stir. Boil for 2 minutes. Remove from heat and set aside to cool. 

Clean jars and lids. Wash, trim ends and quarter cucumbers. Stack upright into jars (placing jars on the side makes this easier), leaving a bit of space around pieces. 

When cool, add liquid to the jars. Put on lids and turn jars to mix ingredients around cucumbers. 

Refrigerate for 48 hours to allow flavours to infuse. Eat within a couple weeks. 

I honestly used to think oatmeal was gross. The one or two times I tried it, I ended up with a bowl of milky, soupy, soggy goop. Ick. I'd been a die-hard cereal girl for my entire life. That was until I started paying closer attention to the nutrients in my food and how I felt after eating it--not just the calories. I decided to give oatmeal another try--but I was going to make it my way!

My friends on My Fitness Pal will attest to the fact that I eat this exact same breakfast every single day (with the exception of long run or race days). Yes, I love it that much. On occasion I'll even have it for dinner on a Friday night. 

Here's what goes into my breakfast and why*:

Large flake oats: Oats have a low glycemic index. This means I can get through the morning without feeling famished by 9:00 am! They are good for cholesterol, your heart and your digestive tract.  (Note: I choose to use large flake oats vs the slightly more healthy steel-cut oats for convenience and consistency preference).

Banana: Bananas are a great source of potassium which runners sweat out with other electrolytes. Although sweet, they sustain you longer than many other types of fruit. 

Blueberries: Blueberries have one of the highest amounts of anti-oxidants. Anti-oxidants boost the immune system. A huge benefit when you don't want to catch a cold before a race!

Unsweetened almond milk: Almond milk is low in calories, contains vitamins and antioxidants. (I make a batch of almond mild every week).

Unsweetened peanut butter: Peanut butter is packed with protein, good fat and fiber. (Note: Yes, you can get used to and enjoy the unsweetened version).

Cinnamon: Besides adding aroma and flavour, it is thought that cinnamon could lower blood sugar.
(Note: Use in moderation, as some people can be sensitive to cinnamon and may be at risk of liver damage, especially Cassia vs Ceylon cinnamon). 

Wheat bran: Wheat bran is the outer shell of the wheat plant. It contains fiber which aids digestion and keeps everything moving along. 

Hemp hearts: Hemp hearts contain essential fatty acids which reduce inflammation and aid in muscle and joint repair. Definitely a benefit for runners!

Ground flax seed: Another source of essential fatty acids. 

Shredded unsweetened coconut: Besides a bit of flavour and crunch, coconut offers antioxidant properties, healthy fats and fiber. 

Salt: Runners sweat out salt, especially in the summer heat. Just a pinch of salt enhances the flavours of the other ingredients. 

*I'm not a nutritionist. I based my ingredient list on facts I have read about, which include the above benefits. 
© runningdesigner, 2015

INGREDIENTS:

• 2 cups dried quinoa (plus water according to package instructions)
  
• 1 bouillon cube (chicken or vegetable) in pot with quinoa and water
  
• 3/4 cup shelled, frozen edamame
  
• 3/4 cup fresh or frozen corn
  
• 1 cup dried cranberries
  
• 1/2 small red onion, diced
  
• 1/2 diced red pepper
  
• 1/2 diced orange pepper 
  
• 3 tbsp white wine vinegar
  
• 2 tbsp olive oil
  
• 1 tbsp dijon mustard
  
• 1/2 tsp salt
  
• Approx. 1/4 cup fresh parsley 
  

Optional substitutions / additions depending on season: 
Halved cherry or grape tomatoes, corn, segmented clementines, black beans, chopped kale

DIRECTIONS:

1. Bring water and bouillon to a boil in a medium saucepan. 
   
2. Stir in quinoa. 
   
3. Cover, reduce heat to low and simmer, until water is mostly absorbed. 
   
4. Remove from heat and let cool.
   
5. Place frozen edamame / corn in microwave for 1-2 minutes, or run under warm water in a strainer.
   
6. In large bowl, mix together quinoa, edamame, corn, cranberries, onion, peppers and parsley. 
   
7. Add vinegar, oil, mustard,  salt, pour over quinoa and toss to coat.
   
8. Chill and serve. 
   

When starting out as a runner, I sought out the voices of others for information on running. What to eat the night before a race. Recommended races in my city. Training schedules. It seemed like every day I was searching on-line for some running-related thing or another.

While training for my first half marathon, I came across biographies and information on the Canada Running Series Digital Champions in a newsletter about the upcoming Scotia Toronto Waterfront Marathon. Although I was a social media user, most of my interactions were with my friends and family on Facebook (who were surely growing weary of my running posts!) I launched Twitter and Instagram accounts and started following several of the digital champions, along with some running magazines and elite runners I found inspiring. Following someone I didn't know seemed a little odd at first, but I got over it quickly when I saw what everyone was chatting about constantly--running. A dream come true! Many of my answers and motivation started coming from these tweeting runners. Several became friends who I saw at local events. I began following more runners and companies whose opinions or products I valued or who were there to provide inspiration or ideas to me as a runner. 

Armed with tidbits of information from the running community, I tried things. Run gear. Races. Fuel. Training tips. With many of these trials I found myself wanting to share my recaps, reviews and photos on my blog and social media. I wasn't expecting to get anything in return for these comments, but I felt good thinking these posts may help others searching for answers.

A few non-running friends and family told me they'd been inspired by those same Facebook posts I previously thought might be annoying and asked me for tips on learning to run. The number of people following me on social media increased. I became a race ambassador, helping to try to increase fundraising and race support.

Suddenly I realized I was finding my voice. The voice of a runner with information to share. Opinions, reviews and knowledge. Not to say I didn't still have questions about running--I did--but they were fewer. And now, instead of having to research or ask someone else what to do, I often came up with my own ideas of things to try.

Realizing that people were listening, I wanted to make sure what I said reflected what I believed in and stood behind. I wasn't in it to increase my number of followers, get free gear or have my name appear higher in web search results. Although opportunities to use my voice have started to increase, if I can't get fully behind the product or event, I prefer not to support it or participate.

It has made me happy to be able to support the products and people I believe in. To use my runner's voice. For those whose voices I listened to, and those that are listening, thank you!