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.

Feeling so incredibly lucky in almost every way. I get a little overwhelmed with it all lately (especially after 4PM or anytime after the sun goes down...hormones are weird). Rob and I are really tired most of the time but Sophie is just the sweetest little baby and really chill with the exception of about 3 hours every evening when she screams non-stop. And Ender has been so cute and is trying really hard to get used to all the changes around here.

Eating this chicken enchilada casserole and these no-bake lactation bites. I made the enchilada casserole before Sophie was born and we loved having it in the freezer waiting for us after we got home from the hospital. We actually enjoyed it so much that my mom made another one for us while she was visiting and we're currently finishing it off--I might have to make another one soon! And the lactation bites are an awesome snack for anyone, but I have definitely found them to help me keep up my milk supply.

Drinking tons of water, apple juice, ginger ale, green juice from Pressed Juicery, warm water with lemon--basically anything I can get my hands on. I've been a little under the weather the past two or three days and I think I got a little dehydrated on Saturday, so I've been trying to catch up ever since.

Watching Difficult People, The Crown, and Brooklyn Nine-Nine. We're seriously just cruising through shows these days. 

Loving having Rob home on paternity leave. It's made everything so much easier and also it's just fun having this much time together at home. 

Looking forward to Sophie's first Christmas. We don't have a ton planned but I think that's what I'm most excited about--just a low-key holiday and hopefully a few naps.

What are you currently feeling, eating, drinking, watching, loving, and looking forward to? I want to know!

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.