That might be the longest title ever! But I had to add the pumpkin muffins in today. On Friday, I was debating between turning on the heat or baking, and I went with the latter.
I know we’ll cave and turn the heat on soon. But isn’t there some kind of prize for holding out the longest?
First things first, marathon training. Only five weeks to go now… eeek! I was recovering from the half this week, so I alternated long runs with very easy days to get in decent mileage but not overdo it. It worked out well. I am (hopefully) refreshed and ready to pick up the intensity again for a few more weeks until taper.
Sunday: Half marathon (7:18 ave) + 1.5 warm up and 5 miles after = 19.75 for the day
Monday: 8 slow miles (I probably should have taken this day off, but for some reason decided to get recovery miles. In reality, I think it slowed my recovery).
Tuesday: 30 minute weights circuit + 30 minute walk with my blogging friend Christine who came over for the morning!
Wednesday: 10 run, with 3 threshold miles alternating easy miles and a fast finish (w/u 8:52, 8:16, 7:01, 7:58, 7:03, 7:42, 6:50, 7:20, 7:27, 7:16)
Friday: 10 easy miles, 8:25 ave
Saturday: 3 miles + 30 minute bike
Sunday: Long run in Central park today with a friend, aiming for 17-20
On the menu this week…
Sunday: Leftovers. Our realtors brought us dinner last night as a thank you for using them, so sweet!
Monday: Salmon, Brussel Sprouts with Apple, Bacon and Dates
Tuesday: Roast Chicken, Sweet potato “fries” and green beans
Wednesday: Black beans in the crock pot over brown rice, sauteed kale
Thursday: Leftover chicken in hummus veggie wraps
Saturday: Out or this Peanut Butter Vegetarian Chili (didn’t get a chance to try it last week!)
And here’s the yummy pumpkin muffin recipe (whole grain and lower in sugar but not grain-free or egg-free):
Pumpkin Cranberry Muffins (print)
- 2 c. whole wheat pastry flour (can substitute part almond meal)
- 1/4 c. flaxmeal
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- dash of salt
- 1 c. pumpkin
- 1/4 c. tagatose (stevia) or 1/2 c. sugar
- 1 squirt of liquid stevia (about 1/2 tsp) or additional 1/4 c. sugar
- 1/3 c. milk of choice
- 1 tsp vanilla
- 2 eggs
- 1 c. dried cranberries
- 1/2 c. roasted coconut chips
Mix dry ingredients through salt in a large bowl. In a separate bowl, mix pumpkin through eggs and combine well. Add to the dry mix just until combined. Stir in cranberries and coconut chips. Scoop into 12-18 muffin cups and bake at 350 for 18-20 minutes or until toothpick comes out clean.
Have you been baking more with the cooler weather? How’s your training going?