Half marathon number 12 is in the books! This was a race PR for me and although I’m pleased with my time, I definitely feel like I could have pushed harder towards the end.
First of all, this course was so much hillier than I remember. (I ran it last year too.) I felt really good until mile 10, were there were several huge hills in a row, which took all I had to keep running. The last 3 miles my pace slowed considerably to around 8:40 pace, as compared to the 8:10ish pace I had been running the first 10 miles. The last 3 miles were brutal and I was so so happy to cross that finish line.
I PR’ed by almost 6 minutes from my spring half marathons, which makes me super happy. I improved my time on this course by almost 15 minutes (Last year’s time was around 2:04), which is awesome. So all in all, I’d call this race a successful one.
Now to plan my 2015 race schedule…
Yes, I said it! Sometimes plain water is boring. Don’t get me wrong, I LOVE water, but some days I need some kind of flavor! I know I’m not alone in this feeling, so today I want to share my favorite little tidbit to use on those days you can’t fathom drinking another drop of tasteless water: infused water aka water with fruit in it!
Yum times a million. So good and so easy. My favorite combo of fruit is strawberries, meyer lemons, & oranges (pictured). Simply slice the fruit you want to use, place it in a pitcher or glass jar, fill with water, & put in the fridge overnight. When you wake up in the morning, take it out of the fridge, give it a little shake, & drink up! I took mine to work and continued to drink/fill bit back up all day long-without adding any new fruit! The flavor stayed all day. So perfect.
I’m not kidding either. It’s. So. Good. A little background on how this recipe came to be-every year my family makes zucchini bread with zucchinis out of the garden. And every year we use the same exact recipe that my Grandma has always used. That recipe makes the most moist and delicious zucchini bread. There really is nothing like it! This year, I decided to take the recipe and try to make a healthier version that was gluten-free & dairy free. On one of my many trials (it’s still not perfected) I got frustrated with a batch that didn’t turn out the way I wanted it to & decided I needed a break from zucchini. I went to the fridge to see what else I had that I could make into bread. That’s when it happened-strawberries! I started chopping strawberries & got right to work. After several batches, I finally perfected my strawberry bread recipe and took a much-needed break from trying to make a healthy zucchini bread that lives up to my Grandma’s recipe (a much more difficult feat than I originally thought it would be). Don’t worry, I’ll get back to trying to make yummy zucchini bread right after I share this delicious strawberry recipe with you!
What you’ll need:
-1 two pound loaf pan or 2 one pound loaf pans
-non-stick cooking spray
-1/2 cup almond meal
-1/2 cup oat flour
-1/2 cup gluten-free all purpose flour
-1 tsp cinnamon
-1/2 tsp baking powder
-1/2 tsp baking soda
-1/2 cup organic coconut palm sugar
-1 tsp pure vanilla extract
-1/2 cup virgin coconut oil, softened
-1.5 cups of fresh strawberries, chopped
Preheat oven to 325 degrees. In a large mixing bowl add eggs, vanilla, and coconut oil and stir. Once mixed, add almond meal, oat flour, and all-purpose flour to the bowl and stir. Add remaining dry ingredients and stir again until well mixed. Lastly, add the chopped strawberries and fold into the dough. Once well incorporated, pour into greased pans and bake for 45 minutes to an hour, checking bread periodically.
If you’d like to make this bread a little more of a treat, warm a piece of the bread in the microwave for a few seconds and put a scoop of vanilla ice cream on top, like I did below:
I made this as dessert for my love last night & he gobbled it right up! :)
Yes, you read that correctly- two ingredients! I keep this fudge in my freezer 24/7. It’s the perfect little sweet treat when my sweet tooth is in full force.
The two ingredients I use to make this fudge are…..peanut butter (duh) and coconut oil!!
That’s seriously it!
Spoon 1/2 cup of peanut butter and 2 tablespoons of softened virgin coconut oil into a bowl and stir together. As you stir, the mixture will become more of a liquid consistency. Once it’s fully combined, pour the mixture on a piece of parchment paper and place on an un-greased baking pan. Put the pan in the freezer and let freeze for at least 20 minutes before eating! To keep the ‘fudge y’ consistency, store it in the freezer.
Once my fudge has hardened, I take it out of the freezer, cut it into bite-size pieces and place it in a glass container lined with parchment paper. Then whenever I want a piece, it’s ready to go! I love this for a little afternoon or after dinner treat because the fat from the coconut oil (and peanut butter too) helps keep me satisfied until it’s time to eat again.
My biggest challenge making this recipe-not eating ALL of it before I place it back in the freezer to save for later!
Seriously, SO EASY to make and the ingredients are few and simple. My kind of recipe! So far I’ve only used sea salt and garlic as seasonings, but the seasoning options are totally endless. See below for the complete recipe & directions!
What you’ll need:
-Cooking spray (I use grapeseed oil)
-seasoning (I used garlic and sea salt)
-a microwave safe plate and a microwave
Slice the sweet potato thinly (slices less than 1/8 inch thick work best), I just used a knife, but a mandolin would be perfect to use! Spray your plate with nonstick cooking spray (I used grapeseed oil-see photo above) and put sweet potato slices on the plate in a single layer. Spray a thin layer of grapeseed oil on top and then top with your seasonings. Next, place in the microwave for 3 minutes. Once the 3 minutes is up, take the plate out of the microwave (will be hot!) and flip each chip. Place back into the microwave for 1:30-2 minutes, making sure to watch the chips the last 30 seconds or so to make sure they don’t burn. Take the plate out of the microwave (it’ll be really hot now!) and take the chips off the palte and place on a cool plate or paper towel to let cool. Once they cool, they’ll be nice and crispy! Repeat until you have enough chips! I just keep reusing the same microwave plate over and over until I’m done with the batch I’m making & it works great.
This recipe has quickly become my morning staple the past few weeks. It’s so good & so easy to make. I drink it on the way to the gym around 5:30 am and (I kid you not), I’m not hungry again until around 10 for my mid-morning snack. Several days I haven’t even needed anything until lunch. Oh and did I mention how yummy tasting it is? The coffee flavor is surprisingly mild, too. It’s just the kind of recipe you must try!
– 1 frozen banana (to freeze banana, take the peel off and freeze at least overnight)
– 1 scoop of your favorite vanilla brown rice protein
– 1.5 cups unsweetened vanilla almond milk
– 1 heaping scoop of fresh ground coffee beans (the grounds, not actual brewed coffee)
Place all ingredients in the blender. Blend & enjoy!! How easy is that? I hope you like it as much as I do!! :)
Every year my family spends the Fourth of July at an event called “Star Spangled Symphony”. It’s basically an outdoor venue, where we bring our own picnic-style dinner, visit with eachother, and end the evening with a symphony concert and fireworks. It’s really peaceful and really fun. It didn’t happen if I don’t document it, right? So here are a few photos from the evening!
Because I love pictures of us, here we are before the concert began sporting our red, white, and blues. I’m holding a fan because it was so so so hot & sweaty is not a good look on not-in-gym-clothes Lyndsay.
And I thought I’d throw this one in too, in case you thought we were normal…we’re not!
He’s a funny guy.
The symphony AND fireworks in one shot. Proud of myself for capturing this picture!
And lots of fireworks!!
I hope you had an amazing Fourth, celebrating good ole’ America!! :)