This past Saturday, I ran my first half marathon. This is a huge deal to me because I was that girl in gym class who wouldn't even run the mile. This was by far one of the most challenging things I have ever done. Not only was the race itself challenging, but the training leading up to the race was intense. I had been training for that one day for three months.... When we did our first group run very early one Saturday morning, five miles was killer. But I really saw progress - very quickly. And in the end I could run several miles before I had to take a break to walk for a minute. I did not have a time goal originally - then I decided I wanted to complete it in less than 3 hours.
It's weird. It felt hard while I was doing it.... but once I got done and sat for a couple minutes I remember thinking "that wasn't so bad". I guess I really meant it wasn't as hard as I had built it up to be in my head. I had built it up to be this huge feat that I couldn't possibly conquer. But I did. The most we ran in training was just over 11 miles. The race - all 13.1 miles - was amazing. And I'm already planning my next half!
On to another yummy recipe!
I found this recipe here - and I tweaked it just a bit - but it's absolutely deeeeelish!!
3 scoops vanilla protein powder (I used Body Fortress)
1 cup almond flour/meal
3/4 cup canned pumpkin
3 large eggs
1tsp baking soda
1tsp reduced sodium baking powder
1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
dash salt (I used salt substitute)
1/8 tsp stevia powder
2tsp almond butter
Preaheat oven to 350.
Whisk eggs, and then combine all ingredients in a large bowl.
Grease muffin tin w/coconut oil or line with cupcake liners.
Spoon batter into muffin tin.
Bake 20-25 minutes.
Makes 12 muffins
Per muffin -