Eggs over a field of greens

Today marks my first 5k tempo run under a 9:30 pace.. I've had the hardest time breaking 10 minutes. I know, I know, some of you rock 8 minute miles or faster, but at barely 5 feet tall and feet flatter than a hobbit's (not as hairy and my toes are cuter), I struggle with a short gait and holding a fast pace for more than 1/2 a mile.  It appears that long distance runs, intervals, fartleks, foam rolling, stretching and icing all really do make a difference.  I was spending some time talking with my better half on proper running form and hand/arm posture.  I always learned the "potato chip" hand position.  Tonight, he taught me about tea cups.  Yes, tea cups. Apparently you ever so lightly "hold" a proper tea cup in each hand and gently "brush" the tea cup against your side.  I'm not even sure what to think about this... aside from, maybe I can go for a jog with the Mad Hatter and enjoy a bit of tea and crumpets with him.

But yes, after being proud of by sub 9:30 pace, we needed a quick dinner that would be ready in 30 minutes or less.  We've started a new habit of tagging runs.  I come home from work then take the pup for a run. Maybe place a casserole in the oven.   Hubs gets home a little after and preps for his run and he may start to prep dinner if it's a more complicated dish.  I come home, stretch, cool down while hubs heads out for his run, and cook dinner if it's a regular dinner or at least the side dishes to the casserole or finish what he's started.  Dinner is then ready and on the table once he gets back from his run.  It's been working out fairly well these past few weeks.

Ingredients for 2 servings:

• 1/2 spaghetti squash with seeds cleaned out
• 2 Tbsp EVOO
• 1 Tbsp minced garlic
• 1 c. sugar snap peas
• 3-4 c.  kale leaves
• 1 tsp red pepper flakes
• 4 eggs
• 4 Tbsp marinara sauce
• Casserole dish, 1 deep skillet/pan, and 1 non-stick pan, plastic wrap

Directions:

1. In a casserole dish, place spaghetti squash with the cut-side facing up.
2. Fill dish with about 1/4 to 1/2" of water at bottom.
3. Rub 1 Tbsp EVOO over the spaghetti squash.
4. Cover the casserole dish with plastic wrap.
5. Place dish in microwave for 10 minutes.
6. In a deep skillet, heat 1 Tbsp of EVOO over med-high heat.
7. Add the garlic and snap peas to the skillet and cook until garlic starts to turn brown and peas become a bit tender.
8. Add in kale and red pepper flakes, turn temperature down to low and cover skillet with lid.
9. Heat the non-stick pan and fry four eggs over easy.
10. About now, the spaghetti squash is done in the microwave.  Scoop out the "meat" or the squash from the skin and mix into the kale and snap pea mixture.
11. Place the kale, snap pea, and spaghetti squash mixture in a serving plate.
12. Top the greens with 2 fried eggs per plate.
13. Place about 1 Tbsp of marinara sauce over each egg.