It’s amazing the effect that eating raw has on my desire to exercise.  Last night I took the dog for a 5 k run.  Today after work I went to a hot yoga class, and after I biked home I went for another run with a friend.  It’s really nice to have a running partner because you have that little bit of added motivation.  When you have someone calling you and asking if you want to go running, it’s like an alarm going off and motivation calling you!  If you get several running partners, there’s a guarantee you’ll be running a few times a week!

I haven’t had much to eat today, which is kinda weird considering the amount of exercise I’ve had, but I don’t feel much like eating anything right now.  When you eat raw, natural, good quality foods, you are more in touch with your nutritional needs, wheras when I eat cooked foods, I think I need food all the time!  I’d eat late at night all the time when I was on cooked food. 

When I eat raw, I only go into the kitchen when I am truly hungry…or if I can’t wait to try a new raw recipe!  Also, on cooked I always cleaned my plate, but on a raw food diet, I just stop eating when I’ve had enough.  I eat raw dessert for breakfast if I feel the desire!  And when I have dishes that are rich in nuts or other heavy raw ingredients, my body steers me clear of them for a few days.  Never, ever on a cooked diet did my body tell me anything!  I remember years ago when I didn’t have any idea the effects that food had on my mood or energy level.  Now, I know the second I have eaten something that doesn’t agree with me.  I can just feel it. 

And since you only eat when you’re hungry on raw, there is no breakfast, lunch, dinner schedule…you eat on your own hunger schedule…that being said, I think my hunger level just rose…so apparently “dinner” tonight is going to be around 11pm!

Marinara Salad

Dinner: Marinara Salad

Time To Make: About 3 minutes

Would I Make It Again: Yes!

Ingredients: 1 cup leftover Marinara Sauce, (recipe in Eating for Energy) an avocado, 6 stalks asparagus, 1 yellow pepper, 3 green onions, and 1/2 a cucumber.  Variations:  Whatever you have in the fridge!