“It was technically a branch as it wasn’t a trunk, but nonetheless, it completely knocked me to the ground. I hit my head, fell, and luckily the lights didn’t go off. My hat and glasses went flying. I got up and did a little check and started jogging again. Things seemed fine, but then I kept saying, ‘That hit me really, really hard.’ I had some scrapes from it, too. It was covered in moss. I think I registered it just as leaves, and I didn’t duck low enough. There was a lot of ducking today. We’re in hobbit land, so that’s what I figured. It’s made for shorter people. I totally got wiped out.”- HOKA Athlete and Tarawera Ultramarathon winner Jim Walmsley
Thanksgiving Turkey Trots are a tradition observed by runners almost as much mashed potatoes with gravy. The short 5k to 10k runs are great for sweaty family bonding, for enjoying the crisp Fall air, and of course as an excuse to spread some extra butter on your cornbread at dinner.
We hope you will throw on your stretchy pants pre-meal this year for a holiday run. Here is the HOKA guide for Thanksgiving Turkey Trot shoes for the whole family.
In case you haven’t heard the hype, your old favorite got an update, and it’s better than ever before. The lightweight cushion you love is here with a more accommodating forefoot. New to HOKA? Take these for a trot to see what the brand is all about. You might not even crave dessert after experiencing this sweet ride.
If you are looking for speed and cushion, Clayton is the shoe for you. The 2016 Runner’s World Editor’s Choice Award Winner is a favorite for it’s responsiveness. The Clayton is a racing favorite for 3rd place IRONMAN World Championship winner Heather Jackson. For us average people, it will perform well in the short distances of the standard Turkey Trot, and still provide a cushioned ride. This versatile road shoe will make you thankful for running.
The HOKA Tracer was made for speed. This extremely lightweight model is perfect for the family overachiever. Most of us came to burn off some impending Thanksgiving dinner calories, but the Tracer wearer came to win.
There will inevitably be a family member who refuses to participate in the trot because they are “not a runner”. Prove them wrong by having them try the Bondi 4. As the most cushioned model in the HOKA line, Bondi 4 will keep even the grumpiest uncle smiling mile after mile. Let this shoe demonstrate that less is not always more, especially when it comes to cushion and pumpkin pie.
Grocery stores are filled with beautiful squash varieties this time of year, but it can be overwhelming figuring out how to actually use them. Here are two easy and unique ways to enjoy acorn squash for breakfast. A Roasted Acorn Squash with Yogurt and Walnuts for those of you with a morning sweet tooth, and a Sausage and Egg Roasted Acorn Squash for those in need of a hearty breakfast.
Sweet Roasted Acorn Squash with Yogurt and Walnuts
1 acorn squash
1/2 cup walnuts
1 tablespoon cinnamon
1 tablespoon coconut oil
1/4 cup maple syrup
pinch of salt
1 cup vanilla yogurt
Preheat oven to 350 degrees Fahrenheit. Cut acorn squash in half. Remove seeds and fibrous threads. Slice halves into wedges. Place wedges in a pan over aluminum foil. Prepare wedges by rubbing with coconut oil, and sprinkling on salt and cinnamon. Bake wedges for 30-40 minutes, or until they are soft. While wedges are baking, prepare filling by mixing walnuts, maple syrup, and cinnamon. Remove wedges from the oven, and spoon mixture onto squash. Return to oven for 20 minutes, or until edges are slightly crispy. Be careful not to burn the walnuts. Top with your favorite yogurt, and a drizzle extra maple syrup on top if desired.
Sausage and Egg Roasted Acorn Squash
1 acorn squash
1 tablespoon olive oil
Salt and pepper for seasoning
2 large sausages (Italian style vegetarian sausage also works well)
1 cup spinach
1/4 cup cheese
Preheat oven to 350 degrees Fahrenheit. Slice acorn squash in half. Remove seeds and fibrous threads. Place halves in a pan over aluminum foil. Prepare squash by rubbing with olive oil and seasoning with salt and pepper to taste. Bake halves for 30-40 minutes, or until they are soft. While the squash is baking, prepare the filling by sautéing sliced sausage, spinach, and chopped tomato. Remove squash from the oven, and place filling in the halves. To create more room, you can scoop out some of the squash and mix it with the filling. Top with cheese, and crack one egg on top of each half. Return to the oven for about 25 minutes, or until the egg has cooked to desired consistency. For a more cooked egg, finish off cooking with your broiler. Remove from oven, and top with fresh avocado.
Have you ever been tempted to eat cookies for breakfast? Well, now you can with all the chewy goodness and none of the guilt. Or even better, you can trick your kids into eating oatmeal.
All you need for these Fall inspired Pumpkin Oatmeal Cookies is three ingredients, an overripe banana, canned pumpkin, and quick oats. We recommend sneaking in a few chocolate chips and cinnamon, but additional mix ins are up to you!
Try reaching for a couple of these cookies before you go for the infamous Pumpkin Spice Latte for your Fall pumpkin fix. A standard size clocks in at 380 calories and almost 50 grams of sugar. Enjoy two of these cookies for about 200 calories, only 22 grams of sugar, and lots of slow absorbing carbs to keep you full for your run.
1 ripe banana
1/3 cup canned pumpkin (can substitute with an additional banana)
1 cup quick oats
Optional: Chocolate chips, honey, vanilla extract, cinnamon, chopped walnuts, shredded coconut, raisins, dried cranberries, peanut butter, cocoa powder, pumpkin pie spice, maple syrup, pinch of salt.
Preheat oven to 350 degrees Fahrenheit. Place banana in a large mixing bowl. Mash with a fork until large chunks are blended. Add canned pumpkin and mix. Add oats and mixed until well blended. Mixture should be thick, wet, and sticky. Add more canned pumpkin if too dry, or more oats if too wet. Add in optional mix ins and stir. Grease baking sheet. Roll dough into 8 individual balls, and flatten to desired cookie shape. Pack tightly to avoid breakage. Bake for 15 minutes.