In our world today, there are so many different fitness avenues to choose from: CrossFit, Powerlifting, hot yoga, Hyrox, bodybuilding, pilates, Peloton, at-home programs, you name it… some are trends that come & go and others stick longer. Running seems to be one of those that has been around forever and isn’t going anywhere anytime soon.

So… why running?

Each person has a different motivation, but it usually stems from one or a combination of these reasons:

1. Cardiovascular health

2. Time outdoors & mode of seeing new places

3. Feeds competitive drive

4. Accessible & low-cost

5. Teaches you to be goal-driven

6. Weekly & daily structure

7. Mental benefits

8. Building block towards another goal

9. Recognition, clout, Strava kudos, or other accolades

Am I missing anything?

I consistently resonate with #2 and #7. But #3 and #6 have recently been driving me.

So, if you are a runner… why do you run?

Product Review - BPN Go Gel:

Score: 9/10

Pro: Flavor & Viscosity. Mixed berry, apple cinnamon, and mango flavors are all hard to beat as far as taste goes. It has a nice viscosity that doesn’t leave your mouth feeling gross & sticky. With a pretty standard 24g of carbs per gel, they go down easy in ~30 minute increments.

Pro: Packaging. No complaints about the packaging. It’s not too bulky and easy to open on the run.

Con: No Higher Sodium Options. With 110mg of sodium in all flavors, I wish they had some higher sodium options for the warmer days. Not that you can’t (or shouldn’t) supplement sodium in other ways (like fluids), but when racing especially, it can be nice to get more from your gels vs drink mixes or salt tabs.

My Famous Pulled Goose Recipe

Ingredients:

• 6 goose breasts

• 4 cups chicken broth (you may need more)

• 1 can light beer

• 1 large white onion

• ½ tbsp sea salt

• 1 tsp cracked pepper

• 1 tsp garlic powder

• 2 tsp chili powder

• 1 tbsp cumin

• citrus juice (lime, lemon, orange)

• 1/2-1 tbsp chili crisp oil**

• The Original Japanese Barbecue Sauce

Steps:

1. Put everything except the Japanese BBQ sauce in the crock pot, making sure there is at least an inch of broth covering the breasts. If not, just add more chicken broth.

2. Cook on low for 7-8 hours, or until the meat melts apart. If it isn’t easily pulling apart with a fork, it needs more time.

3. Remove meat from the crock pot and shred with forks. It works best to do this in a large bowl.

4. Mix Japanese BBQ sauce into meat so all of the meat is covered.

5. Serve on a sandwich, over rice (perhaps with avocado, cilantro, and mango salsa - my favorite), or just by itself. Enjoy!

** The chili crisp oil adds some spice, so add less if you want to err on the mild side or do 1+ tbsp if you are looking for some spice