Every runner has different preferences when it comes to running in the cold. Me? I will wear gloves if the temperature is below 45*; however, I won’t wear full-length running tights until the temperature is below 25*, and unless the temperature is below 20* I will wear a tank top with running sleeves. My core just gets so warm once I start running! It’s my hands that stay freezing–I often have trouble getting them warm in the summer, let alone the winter! I usually will bring hand warmers with me in addition to gloves to try to keep my fingers from going completely numb, but even those rarely get the job done. But I digress…
There are plenty of options when it comes to running apparel for the winter. These were some opinions from an article I read:
- A half-zip top will keep you warm on cold days and cool on warm, sunny days. It’s the most versatile running top.
- A running jacket that is windproof, waterproof and breathable is a must for winter runners.
- Tights come in many different thicknesses. Purchase a pair that best suits your body temperature and the weather conditions you run in most frequently. Avoid tights that have zippers that run down the back of your lower leg. The zipper can put stress on your Achilles and cause problems rubbing against the skin.
- Use a hat or headband to keep your head warm and gloves to cover your hands. In the coldest climates, add a shell mitten over your gloves to create a pocket of warm air in between the two layers.
- Running in the cold, dry air can irritate your airways and cause a cough, chest tightness and shortness of breath. Wear a balaclava or neck scarf to help generate more moisture as you breath.
- Add protective layers when the wind chill climbs. Adding a pair of windproof shell pants over your tights will do wonders to keep your legs warm.
- If you’re running in snow and ice, consider wearing gaiters to keep your feet warm and dry.
- Always think about visibility when running in dark or snowy conditions. Reflectivity is added to most apparel. Add flashing lights and a headlamp to be even more visible to traffic.
I hope some of these tips help you winter runners! The other option: the treadmill! 🙂
Did I ever show you the adorable pictures and stories the Miller girls made for me when they watched Miss Envy what feels like light years ago? How cute are these?? Jill, you’ve raised some cuties!
Oh, and then here is my cute pup at 25 weeks chasing her tail like a crazy! I love it!! 🙂
Puppy Tip from Control Unleashed: Use the natural break behaviors of your puppy during training sessions which are chewing, sniffing and foraging. They need learning breaks just like we do!
Quote of the Day:
“We gain strength, and courage, and confidence by each experience in which we really stop to look fear in the face…we must do that which we think we cannot.” -Eleanor Roosevelt
DELISH. That is what I have to say about these cookies. I L.O.V.E. them. The pumpkin butter just did the trick! These are definitely a must try! They are chewy and soft and have fantastic flavor and chocolate chips! Can you tell I’m a fan?? Try them!
Pumpkin Butter Chocolate Chip Cookies
– 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
– 1 cup packed brown sugar
– 1/2 cup granulated sugar
– 1 large egg + 1 egg yolk
– 2 teaspoons vanilla extract
– 1/2 cup pumpkin butter
– 2 1/2 cups all-purpose flour
– 3 tablespoons cornstarch
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon pumpkin pie spice (or 1.5 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, pinch of cloves)
– 1 1/4 cups chocolate chips
– Preheat oven to 325*.
– Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside.
– In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin butter until smooth.
– Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. Fold chocolate chips and chunks.
– Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 12-15 minutes, or until cookies are slightly golden on the edges, then let cool completely.
Courtesy of How Sweet It Is