THE TRUTH ABOUT
Running Shoes
Over the past few months, we have explored major features you need to consider when buying running shoes. We started with dropping the heel. Then, we considered losing excess cushioning. This month, we are looking at the third “truth” to keep in mind as you shop for your next pair of shoes. This truth is all about your toes, which play a significant role in the way you run. Take a look! 3. Don’t Cramp Your Toes Many traditional shoes are made with a narrow toe box. If your toes are cramped while running, or even during regular daily activity, it can lead to serious problems. To ensure you are fitted with a correctly shaped running shoe, try the following.
Take out the insole of the shoe you are thinking about buying. Then, step onto the insole with your bare foot. If the outer borders of either your first or fifth toe extend past the edges of the insole, the shoe will not allow appropriate spreading of your toes during the push- off phase of your running cycle. This will cause problems.
the foot, which influences stability of the lower leg. Do yourself a favor and find shoes that accommodate the shape as well as the mechanics of your foot. When your toes have room to move, the rest of your foot will thank you. Give this tip particular consideration if you have bunions or metatarsalgia, or if you are a midfoot or forefoot striker.
The toes naturally spread while running. This allows for improved leverage of
Next month, we’ll be looking at our fourth and final truth about running
shoes. You won’t want to miss it!
Holiday Star Cookies Ingredients
Laughter Is the Best Medicine
• 2½ cups blanched almond flour (not almond meal) • ½ teaspoon Celtic sea salt • ¼ teaspoon baking soda • 1 teaspoon ground cinnamon • ¼ cup coconut oil, melted • 5 tablespoons agave nectar or honey • 1 tablespoon vanilla extract
Instructions 1. In a large bowl, combine almond flour, salt, baking soda, and cinnamon. 2. In a small bowl, mix coconut oil, agave, and vanilla. 3. Mix wet ingredients into dry. 4. Roll out dough between 2 pieces of parchment paper until ¼ inch thick. 5. Refrigerate for 1 hour. 6. Remove top piece of parchment paper and dust dough with almond flour. 7. Using a metal spatula, place stars on a parchment-lined baking sheet. 8. Bake at 350 F until edges are lightly browned, 5–8 minutes.
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Recipe inspired by elanaspantry.com/star-cookies
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