Oh hey there friends, it’s been a while.
I hope everyone’s summer was fantastic, and the first bit of fall has been going well, and the total amounts of pumpkin are tolerable. I’ve been going pretty much non-stop since the beginning of August, which has been both super fun and unbelievably draining. At the beginning of August I competed, then ran off to California right away for REI’s Outessa summit, and I also managed to sneak away to Hawaii for a 10 day vacation. Throw in some long shifts at work in there, and generally not being home for almost 2 months, and you’ve got yourself a very tired Erin that’s in denial that it’s almost October. (But I mean, Hallowe’en, so YAY!).
Some of the main highlights from the past couple months I’ll slowly be sharing with you guys over the coming weeks; competing again (yay!), not making the 100% RAW national team this year (boo), the REI Outessa summit in California, some highlights from Hawaii, plus I’m collaborating with some really great Calgary businesses to bring you guys some new and different content as well!
I always get tons of questions about my meal prep, and where to start with organizing your food for your week. Though I’m slowly growing a collection of will-last-you-through-the-week meal prep recipes on this here blog, this one here is my current bread and butter. If I have a week where I don’t feel particularly inspired and/or motivated to make something new, I usually default to some version of this ‘one-oven’ recipe below. This method of prepping your food is also really helpful if you’re on any type of specific nutrition plan, such as RP Strength (which I’ve recently started, more on that later). Give this a try and let me know what you think! Continue Reading ›