Up this week, we’ve got Gus, a friendly young pit bull mix who loves hitting the trails and, even better, resting his head in your lap after after a long run. Find out more about this guy below.
Just a reminder to all you folks with the Philadelphia Marathon ahead of you: The race is 14 weeks away! If you’ve been slacking off on your running schedule, we’ve got just the thing to get you in gear: Team Philly, which some of you might remember from the slew of marathon training groups we posted a few weeks ago, officially kicks off their training program this Saturday morning at Philadelphia Runner in University City.
If you biked to work today, give yourself a big pat on the back. In a new report released today, the Bicycle Coalition of Greater Philadelphia reports that, of the 10 most populous cities in the U.S., Philly has the highest percentage of bike commuters. Say it with me, guys: We’re number one!
The freezer can be a scary place—it’s dark and cold, and Lord knows how long stuff has actually been in there. So understandably, many of us stick to keeping our fresh foods in the fridge.
But it turns out, the freezer can be just as great as—and maybe even better than—the fridge when it comes to storing your produce, especially if you’re headed on vacation. Storing stuff in the freezer extends the life of tons of veggies, bread and dairy products, so they’re still fresh when you get home a few weeks, or even months, later.
But despite the freezer’s perks, if you, like me, have no idea how to properly freeze your food, pay attention: Slate has created this super useful video for all of us cursed with freezer fear. The short video is loaded with tricks for freezing everything from eggs to herbs to avocados. Trust me, by the time you’re done watching you’ll be a food-freezing pro. Check out the video below.
Warning, nut butter fiends: Yesterday, the FDA announced the recall of peanut and almond butters distributed across the U.S., Canada, Hong Kong, United Arab Emirates, and the Dominican Republic due to risk of salmonella contamination.
If someone asked you to list the foods you think the Fittest Man on Earth eats on the regular, you would probably rattle off every superfood you could think of: kale, sweet potatoes, quinoa. Well, you would be wrong. When asked about his diet, the recently re-crowned Fittest Man on Earth, four-time winner of the CrossFit Games Rich Froning, told Refinery29, “Bro, I don’t eat veggies really. Ranch dressing on veggie trays is about what I do.” Say whaaat?
Here’s one more reason to load up your dinner plate up with heirloom tomatoes tonight: A new study published in the British Journal of Health Psychology found that folks who eat more fruits and vegetables report feeling more creative and curious, and also feel a greater sense of purpose and engagement than those who skimp on their bananas and broccoli. Who knew veggies could get so, well, deep?
Confession: At least once a week, I toast two slices of bread, top them with mashed avocado, lemon juice, a drizzle of olive oil, and about a jar’s worth of chili flakes and call it dinner. Why? Because I’m lazy. And I’m guessing you have your lazy days, too.
As someone who’s had her fair share of lazy days, I know: When just walking to the kitchen feels like work, a recipe that requires a bazillion and one ingredients is just not happening. So to help you make it through those lazy days without having to resort to cereal for dinner, we’ve brought you a week’s worth of recipes with a max of six ingredients (not including kitchen staples like salt, pepper, olive oil and balsamic)—a hearty avocado toast included. Happy cooking, friends!