Episode 32: Running a 10K Race


This week on the podcast, we’re discussing each of our experiences running a 10K race! As always, you can listen to the episode right here or subscribe to the show on iTunes

It was so much fun to talk about our personal experiences with each of our races. Laura ran hers in Toronto last fall around this time with her aunt, and I ran mine a couple weeks ago with a few friends here in Korea!

We don’t have many show notes for this episode, but in the episode we do talk about:

  • why I had a shift in my goals from a half marathon to a 10K race
  • how we each approached our own races
  • Mountain Equipment Co-op Races
  • what it’s like to run a race in Korea
  • why a 10K feels like the perfect length of race
  • my new goal to run races in beautiful places
  • our fall fitness goals
  • how my Fitbit is helping me be more active this fall

We both agreed that running in the fall is absolutely perfect, and we both really enjoyed completing our races. Running mine made me feel really proud of myself and accomplished (all before breakfast!) and I know it was the same for Laura.

Do you have any fitness goals for the fall? Have you ever run a 10K race or would you consider it? Let us know in the comments below or catch us on Twitter or Instagram.

Thanks for listening!


Glazed Lentil Loaf

Glazed Lentil Loaf | Guinea Pigging GreenHappy Thanksgiving (Canadian) friends!

Steph and I both love fall — mostly for the colours and the soups

This year, between my work’s potluck, my boyfriend’s family gathering, and my family’s dinner, I had quite a bit of food I needed to contribute. I decided to pick a meal that I could make once and then just reheat the day-of. Enter: Oh She Glows’ Glazed Lentil Walnut Apple Loaf.

I bought everything I needed for this recipe from Essence of Life Organics in Kensington market (It’s my new favourite store). I was really happy that I would be able to serve a cruelty-free dish made entirely from organic ingredients to my friends and family to celebrate Thanksgiving this year. If you are near Kensington, I highly recommend checking out Essence of Life. You can actually save quite a bit by buying ingredients in bulk!

I ended up tripling the recipe to make 10 mini loaves and brought 2 loaves to each occasion. The rest, I am saving in the freezer for a chilly don’t-want-to-cook day.

I froze everything until the day of each dinner. I took however many I needed out of the freezer in the morning, and baked them again at 350 degrees for about 20 minutes before meal time.

I’m not going to lie, tripling this recipe required quite a bit of prep work, but it paid off! I would definitely do this again. The loaf got great reviews from vegans and non-vegans alike, so I’m tipping my hat to Angela.

Glazed Lentil Loaf | Guinea Pigging Green

How did you celebrate this year? Or, if you’re American, would you give this recipe a try?

— Laura


Carrot Ginger Soup

Carrot Ginger Soup

Have you had your first chai latte of the season yet? I’ve been waiting patiently for mine, because I (foolishly) require an absolutely perfect Fall day for it. I want the sky to be bright blue with a few white clouds, I want to need a scarf and light jacket but still be able to just barely drink it outside comfortably without being too cold.

Chai lattes aside though, I haven’t held back on other Fall things like hot lemon water in the evenings or long walks outside. And I especially haven’t held back when it comes to soups. This is my second of the season, and it’s just as good as the first. Both have been cozy, yummy soups with perfect Autumn flavours. Dare I say it, I think I like this one more than the potato leek soup! It has a little kick to it, both in terms of its bright orange colour which has splattered my whole kitchen, and from its flavours: ginger, garlic, black pepper. It pairs so well with a few coconut flakes and is absolutely delicious.

Carrot Ginger Soup

Carrot Ginger Soup

Adapted from Joy the Baker


  • 4.5 cups of chopped carrots (about 3-4 large carrots)
  • 1.5 tbsp fresh ginger, diced
  • 2 cloves garlic, diced
  • 1 small white onion, diced
  • 1 apple, peeled and chopped
  • 4 cups of vegetable broth or water
  • salt and pepper to taste

In a large pot, heat some oil of your choice (about 1.5 tsp). Add onion and cook until it is translucent and your house is starting to smell divine. Add in the ginger and garlic and stir often so it doesn’t burn. Cook until they are fragrant. Add your carrots and apple and cook for about 5 minutes. Add the broth or water and simmer until the carrots and apples are soft enough to be broken up with your wooden spoon. Add seasonings to taste. Let the soup cool slightly, then use an immersion blender or regular blender to purée the soup.

Carrot Ginger Soup

Serve piping hot with some coconut flakes or pepitas or just on its own with a crust of bread. Enjoy!