We’re ONE MONTH until Cleveland half marathon race day! Ahh! The weeks are going by so fast, and it hardly feels like we’re less than 30 days away from the race weekend.
That is probably partially because earlier this week it felt – and looked – like winter. Sunday and Monday I ran outside in 30 degree temps. Tuesday I woke up to rain/ice overnight that had turned into snow so I hit up the treadmill. It hardly feels like it should be almost May and halfway through spring!
Here’s what the week looked like for training:
And just like that, I’m back at double digits this week! I can’t remember the last time I ran 10 miles at once, but it’s been some time, and it feels good to be back. With a little over a month until Cleveland half marathon trace day, I’m just hoping to keep it up, and stay healthy and uninjured. Is that so hard? (Don’t answer that, it is!)
This week threw some wrenches into plans, but also included some positives. GM was exposed to COVID at daycare, and had to stay home while the class was closed for the week (he tested negative thankfully). On a positive note, FW was on spring break, which meant I could sleep a little later because there was no early school bus to catch. Even just sleeping in 40 more minutes has made such a difference. It gives me hope for summertime!
Here’s what the week looked like – all outdoor runs!
Those of you who aren’t new around here know that my kids love muffins. In fact, when my oldest was a toddler, we called him the Muffin Man, because he ate so many of them. So since then, I’m always looking for a good muffin recipe that is healthy, easy to make, and kid approved. And now that he’s in school and taking nut-free snacks, I am making more muffins that are nut free so he can bring them in.
These muffins have protein, fiber and vegetables. Oh, and chocolate! What’s not to like? That’s why we call them POWER muffins!
Here’s what you need:
- 1 cup sweet potato, cooked and mashed
- 1/2 banana (about 1/3 cup mashed)
- 1/3 cup fresh spinach
- 1 can great northern beans, rinsed and drained
- 1/3 cup avocado oil
- 1/3 cup maple syrup
- 2 eggs
- 1 teaspoon cinnamon
- 1/3 cup oats
- 1/4 cup flaxseed
- 1/2 cup flour (I’ve used white whole wheat and all purpose)
- 1 teaspoon baking soda
- 1/3 cup chocolate chips
Here’s what you do:
- Preheat the oven to 375 degrees Fahrenheit. Prepare your muffin tin – I use silicone reusable baking cups and spray them with non-stick cooking spray.
- In a food processor, combine sweet potato, banana, beans, eggs, oil and syrup.
- Add cinnamon, oats and flaxseed and mix well.
- Add in flour and baking soda and pulse a few times until combined.
- Divide the batter evenly between 12 muffin cups. Sprinkle chocolate chips on top.
- Bake muffins for 20 to 25 minutes, or until a toothpick inserted into the muffin comes out clean.
- Cool muffins and then enjoy! I like to keep 6 out and then freeze 6 so I have individual muffins ready to go whenever. I simply take one out of the freezer and defrost overnight OR in the microwave.
Seeking a non-healthy muffin? Give these a try instead!
Some questions for you:
- What do you do with spinach? We just bought a big tub of it at Costco!
- What’s a healthy-ish recipe you made recently?
Finally – a good week of half marathon training! After a few off weeks (being sick, etc.) I finally got in a few short runs and my long run, making this week’s Cleveland half marathon training a relative success. Which is good, because we’re just a little over a month from race day!
Here’s what the week entailed:
Man, I feel like each week I’m having another reason why I didn’t get in all my runs. And this week was no different. Remember last week when I ended the week feeling crummy? I was feeling achy and just well, not myself. It turned into a full stomach bug on Sunday and thus this week’s Cleveland half marathon training really didn’t happen. Here’s what it looked like: