About halfway through my pregnancy, I really started to miss running. I had stopped quite a few months earlier as I got more and more into Pure Barre, and I felt uneasy starting up again since it had been so long--I didn't feel like a runner anymore.

Now I'm one month postpartum and itching to get back into a fitness routine, and I'm so excited to start running again. With a new baby and a very energetic dog I'll always have a running partner (I just need to get a jogging stroller), and it'll be so convenient to be able to grab the stroller or leash, lace up my shoes, and go (as much as I miss barre and intend to start teaching again in the spring, I know that working out in the studio is going to take a lot more planning when it comes to child care).

So when Mizuno reached out to me and offered to send me a pair of Wave Rider 21s, I jumped at the opportunity--I've been running in Wave Riders since my high school cross country days, and they always bring me right back.

I have just a couple more weeks until my 6 week postpartum appointment, and I'm anxious to see where my healing and recovery is at that point. I knew that labor and delivery would be the hardest thing I've ever done, but I wasn't prepared for how much I'd have to slow down physically after. I've done a few planks here and there in an effort to rebuild my ab strength, but I'm ready to incorporate a bit of cardio again soon. I'm so looking forward to that first chilly morning run in my new neighborhood, maybe with my new baby, finding a way to incorporate a new fitness routine into my new life.

This is a sponsored conversation written by me on behalf of Mizuno. The opinions and text are all mine.

This post is sponsored by La Crema Winery.

After an incredibly busy past few months, I'm really enjoying a slow holiday season and have been planning a super low-key Christmas at home with my little family. I've always loved the idea of doing something non-traditional for Christmas dinner (my family has been known to do seafood on Christmas Eve), and if you know me at all you know my love for Chinese food knows no bounds.

We could always go super easy and order takeout, but I started thinking it might be fun to make our own as a family, so I put together a simple menu of chicken chow mein, beef and broccoli, and some delicious crispy egg rolls to get the whole thing started. Stop by the La Crema blog today to get the two entree recipes, but keep reading here to learn how to make your own egg rolls! (And don't forget to put a few bottles of La Crema Sonoma Coast Chardonnay in the fridge to top it all off.)

Ingredients: 

• 2 carrots, julienned
• 10 ounces of mushrooms, sliced (I like regular ol' button mushrooms but you could use shiitake)
• About half of a small cabbage, shredded
• 2 cloves of garlic, minced
• 1 tablespoon fresh ginger, minced
• 1-2 green onions, chopped 
• 1-2 handfuls of fresh bean sprouts (optional)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Spring roll or egg roll wrappers
• Cooking oil (olive or canola), for sautéing veggies and frying the rolls

Instructions: 

1. In a large pan, sauté garlic, ginger, and green onions together in a little oil for 1-2 minutes. Add the carrots and mushrooms and sauté for another 4-5 minutes, or until the mushrooms are browned slightly.
2. Add the soy sauce and sesame oil, stirring well to combine. Add the cabbage and cook for another 2-3 minutes, or until the cabbage has wilted slightly. Remove the entire mixture from the pan and set aside.
3. To assemble the egg rolls, take a wrapper and lay it down flat. Spoon 1-2 tablespoons of the veggie mixture onto the wrapper and begin to roll from one side, tucking the edges in as you wrap the roll up. Use a little water on your fingers to seal the whole thing. Repeat with remaining wrappers and filling.
4. Add more oil to the pan and heat over medium-high heat. Fry each egg roll for 1-2 minutes per side, or until the wrappers are golden-brown. Serve immediately with your favorite spicy Asian dipping sauce (there's a spicy peanut one at Trader Joe's that I like) or a mixture of soy sauce, sesame oil, and hot chili oil. 

Wishing you and yours a happy, healthy, and delicious holiday this year.

This post is sponsored by La Crema Winery.

For as long as I can remember, my mom has made some of the best holiday cookies--these delicious shortbread cookies dipped in chocolate and dusted with nuts (she always used a half-moon cookie cutter that I absolutely loved as a kid); some walnut balls dusted in powdered sugar; and, last but certainly not least, some simple but oh-so-delicious biscotti.

I'm super excited to be partnering with La Crema Winery again--I shared the recipe for those first two cookies I just mentioned on their blog right here! And you can keep reading for the biscotti:

Mom's Holiday Biscotti

Ingredients:

• Half a stick of butter
• 3 eggs
• 1 cup sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon anise seeds
• 1 teaspoon anise extract
• 1 cup of chopped nuts (optional)

Instructions:

1. In a large bowl, cream together the eggs and sugar. Add melted butter and mix to combine. 
2. Add the sifted flour and baking powder and mix gently to combine--batter will be thick. Add the anise seeds and extract as well as the chopped nuts if you want them. Use your hands to combine batter and pat it into a nice ball of dough.
3. Cover the bowl and transfer to freezer for about half an hour, or until it's less runny and easier to handle.
4. Preheat oven to 350. Roll the dough into two "ropes" the length of the cookie sheet and bake at 350 for 15-20 minutes, or until golden brown. Remove from oven, cut diagonally, loosen gently with the spatula, and return to the oven for another 5-10 minutes. Serve warm with coffee, tea, or a glass of wine--it is the holidays, after all.

Make sure to stop by the La Crema blog today to get the rest of our holiday cookie recipes!