squash

Although running and yoga may seem like activities that are on opposite ends of the spectrum, they really are complementary activities that work together beautifully. Running is an excellent way to exercise your whole body aerobically at a high level of intensity. The main benefit of running includes gaining muscular strength, better cardiovascular health, and losing weight. It can also be quite meditative.

However, running can be stressful on muscles, joints, and ligaments. It’s estimated that after every mile, your feet will hit the ground around 1,000 times. This means if you run about 20 miles every week, each foot will hit the ground approximately 20,000 times.

This repetitive impact may affect your hips and legs, which can lead to stiffness and sometimes even pain. For you to get rid of these stressful effects of running, practicing yoga before and after you run will help you to stay flexible, limber, and less prone to injury.

Additionally, if you are looking for a way to not get tired when running, these five yoga poses will definitely help and improve your running.

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It’s fall. In the food world this means everything suddenly gets flavored with pumpkin. Pumpkin lattes, pumpkin soup, pumpkin bread, pumpkin pie, pumpkin yogurt and ice cream. I love pumpkin, but pumpkin is also a type of squash. And honestly, I love squash more. Don’t you?

The beauty behind this veggie is that it tastes delicious, can take on multiple flavor profiles, and is filled with antioxidants, anti-inflammatory properties, and easily adapts to sweet or savory.

There are so many types to choose from, too, whether you’re into kabocha (pronounced kah-BOH-chah) because you just love saying it out loud, delicata because of its delicate and sweet nature, butternut because you’re a traditionalist, or spaghetti squash because you’re G-free but love a mean pasta.

Whichever one is your favorite, I’ve got your covered with recipe ideas.

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