about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily



    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Twelve Miles & Brooks Updates!

On Sunday morning I was up early for my longest run of this training program – twelve miles!  The kids woke up really early and were already climbing around in my bed before my alarm even had a chance to go off.  So I was less than excited to pull on running clothes and get ready to slog it out for two hours.

My long run last week was terrible, and it was definitely a blow to my confidence going into my race.  So I knew I wanted to change up my route this week, and give myself a fresh shot at a solid longer run.  I do a lot of my shorter runs at Greenlake Park, which is a 2.8 mile paved trail around a lake right in the middle of the city.  But I typically don’t do long runs there because it seemed repetitive and boring to loop around and around and around.

Turns out – it was awesome!  I parked in one of the parking areas that is directly next to the trail – that way if I needed to ditch long sleeves, grab water, etc. I could swing past the car easily.  The trail has water fountains and bathrooms all around the lake too, which is an obvious plus for a double digit run.  I ran 4.5 loops around the lake for an even twelve miles, and it actually felt pretty great!  It turned out that instead of slooooowly counting down mile by mile, I counted in loops to my car which felt a lot more manageable.  It also helped that Casey and the boys showed up for the final loop to cheer me on!


I really need a good long run to boost my confidence a bit going into my San Francisco race, and this did exactly that.  It wasn’t fast and I still took some walking breaks, but overall I felt really good and definitely had another mile in the tank. 

Hard to believe there’s only three more weeks until race day!  I’m planning to get in one more double digit run this coming weekend, and then slowly taper down for the following two weeks. 

In other running news, I have some awesome new Brooks gear to share with you guys!  As part of the Brooks Blog Ambassador team, we get to periodically test out new seasonal apparel, and the Brooks fall collection just hit the stores.  There is no way for me to accurately convey to you guys just how much I love the following two pieces.  As soon as I got home from my long run and showered, this is exactly what I wanted to put on.

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First, let’s talk about these pants.  They are the new Joyride pants, and they pretty much never leave my body.  In fact, I am wearing them right now.  They have a wool blend on the outside which makes them super warm, but they are lined with athletic dri-layer, so they are silky smooth on the inside.  They also have a nice high, wide waistband that sucks me in in all the right places.  Excuse my extremely awkward posing…

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They also have side pockets, which save me from pulling my cell phone out of my bag 400 times an hour.  I wish they came in more than one color, because I would definitely get a second pair.  I am considering also buying the Joyride Skirt to dress up workout leggings if I’m out and about after a barre class during the day.  So cute!

The top is called the Fly-by Sweatshirt, and it’s kind of embarrassing how often I’m wearing it.  I love the speckled pattern and super long sleeves with thumb-holes.  The fit is perfect and it’s exactly what I need to throw on over running clothes when I’m out before or after a run.

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It is also reversible, so it’s kind of like getting two shirts in one!  I feel likes Brooks nailed it with the whole “athleisure” concept for fall.  I’m also feeling tempted by the Joyride Beanie hat!

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And last but not least, these weren’t sent to me as part of the Ambassador gig, but I bought them myself after I saw a fellow Brooks-lover wearing them.  They are the Vanguard Heritage sneakers, and they have become my go-to everyday shoe.  You can tell because mine are already filthy – ha!

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I think the herringbone details make these a little bit nicer looking, and I like that you can dress them up or down depending on your needs.  I spend a lot of time out walking and playing with the boys, so my basic TOMS don’t cut it anymore for all-day arch support.  This color is actually on sale right now for only $55 – a steal, and perfect style going into fall!

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Last but certainly not least, the Brooks Blog Ambassador team will be hosting a live Q&A over on Brooks new online running community – The Run – in just a few short hours!  We’ll be chatting about all things running from 5-6pm (PST, 8pm for your EST folks!) – hope on and join us if you are free!


Talk soon!

Roasted Vegetable & Mushroom Hash (with Eggs!).

Would you believe that I have a recipe today?  Me either, but it’s happening.  It’s super simple – something we make at least once a week in our house.  And after listening to you guys say over and over again that you’d love easy, healthy meal ideas – I thought why have I never shared this one?  So hi! – here’s an easy, healthy meal idea to kick off your Monday.

Roasted Vegetable & Mushroom Hash (with Eggs!) by Daily Garnish

There is a veggie hash dish at one of the breakfast spots here in Seattle that we like, and I order it almost every time we go.  This dish isn’t exactly the same, but it was certainly my inspiration when I first made it at home.  We usually have leftovers when we make it, and it’s just as good for lunch the next day.  The eggs on top are definitely optional, but I’ll personally think they are one of the best parts.

Roasted Vegetable & Mushroom Hash (with Eggs!)

by Emily Malone

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Ingredients (4-6 servings)

  • 1 lb Brussels sprouts, trimmed and quartered
  • 1 lb green beans or broccoli, cut into bite sized pieces
  • 1 bulb fennel, cored and sliced
  • 1 small white onion, peeled and thinly sliced (lengthwise)
  • 3 stalks celery, trimmed and thinly sliced
  • 1 can garbanzo beans, rinsed and drained
  • 12 oz shiitake mushrooms
  • 3 large sweet potatoes, small diced
  • 6 small potatoes, small diced
  • 2-3 medium carrots, diced into small rounds
  • olive oil
  • salt, to taste
  • eggs (optional)


Preheat oven to 400 degrees F.  Prep and chop all vegetables. On one large sheet pan, add Brussels sprouts, broccoli or green beans, celery, onions, mushrooms, and garbanzo beans. Toss in olive oil and salt, and spread across pan in an even layer.

One thing to note about this “recipe” – there are so many ways you can make this your own!  Swap in whatever you have on hand, or leave something out if it isn’t in season.  There is no right or wrong way to do it.  Don’t leave out the celery though – it adds a surprising flavor and crunch to the final product even though it seems unimportant. 

Roasted Vegetable & Mushroom Hash (with Eggs!) by Daily Garnish

On the other sheet pan, add all sweet potatoes, carrots, and regular potatoes. Toss in olive oil and salt, and spread into an even layer.

Roasted Vegetable & Mushroom Hash (with Eggs!) by Daily Garnish

This is my favorite way to cook because I can prep the entire dish at nap time, and just stick the pans in the oven until we’re closer to dinner time.  All I have to do is remember to turn my oven on around 4:30pm, and poof – dinner is ready!

Roasted Vegetable & Mushroom Hash (with Eggs!) by Daily Garnish

Add sheet pan of potatoes and roast for 30-40 minutes, stirring once halfway through cooking. Once potatoes have been cooking for ~10 minutes, add the other sheet pan of veggies. Continue to roast both pans until everything is soft and browning, stirring occasionally.  You might have to pull one pan before the other – just keep an eye on them!

Roasted Vegetable & Mushroom Hash (with Eggs!) by Daily Garnish

Once cooked, combine all vegetables in a large bowl and use finishing salt to taste. Portion into serving bowls.

Roasted Vegetable & Mushroom Hash (with Eggs!) by Daily Garnish

In a nonstick pan, lightly cook a few eggs so that whites are hardened and cooked through, and yellow yolks are still slightly runny when cut. Top bowls of vegetable hash with eggs, and serve immediately.

Roasted Vegetable & Mushroom Hash (with Eggs!) by Daily Garnish

We eat with the kids all the time, and they are big fans too.  I usually serve their eggs a bit harder cooked and on the side, since Cullen is an egg hater (HOW?). 

Roasted Vegetable & Mushroom Hash (with Eggs!) by Daily Garnish

Graham, however, is almost always in the Clean Plate Club. 

Roasted Vegetable & Mushroom Hash (with Eggs!) by Daily Garnish

It’s really basic and easy, but also incredibly filling and tasty.  I love this dish because it’s a great way to use up whatever veggies I have in my fridge, and also toss in some fun extras like shiitakes and chickpeas.  Add it to your menu this week and let me know what you think!

Roasted Vegetable & Mushroom Hash (with Eggs!) by Daily Garnish

Happy Monday – enjoy!

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