Still Streaking And An Exciting Announcement

What should I talk about first? My running streak OR our exciting (only sorta related to running) news?

You know what? I’m sure you’d rather just hear the news … and then we can get into running. So here we go – I’m pregnant! We’re expecting a NEW BABY due this July!

Apparently I really need to add “clean mirror” to my cleaning to-do list

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Buhbye Snow

Another week has come and gone and we had barely any snow! The sidewalks stayed clear and I was able to run outside every morning. I cannot stress how much of a difference this has made in my outlook.

We did have some cold weather return, but overall, it stayed in the 20s-30s in the mornings and I was able to bundle up, get outside for a run, and not have to employ my Yaktrax or worry about slipping and sliding.

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A Taste of Spring

I think that all my complaining about our never-ending winter paid off – we finally had a taste of spring in Cleveland!

It was just that though – just a taste – as of course after our 2 days in a row of 40s and even 50 one day we were in the 20s again. But, those 2 days of warmth, sunshine and just a little snow melting was all I needed to start getting my running mojo back.

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300 Days of Running and a Never-Ending Winter

I feel like each week I say the same things – this winter is never-ending. I am so ready to be able to run outside without Yaktrax and/or just without a foot of snow.

But even though winter is still here, I’m still running, so that’s something to celebrate. And this week, I hit 300 days of my running streak! Here’s what the week looked like:

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Is It Spring Yet?

As you likely heard, Punxsatawny Phill saw his shadow, which means we have more winter coming our way. I know he’s not the most scientific source, but based on the way our weather has been, I’d say he was right. I mean come on, each day this week it either was frigid cold or it snowed. Or both. And, my Yaktrax broke (even more) one day while I was running. So, after a few days outside and a few more days on the treadmill, I am definitely ready for warmer temps, less icy sidewalks and sunshine.

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Cold and Icy and Snowy, Oh My!

It was a cold, snowy and icy week here in Northeast Ohio. We didn’t get a lot of snow, but each day it seemed I woke up to a new dusting of snow and/or ice. The days were cold, too — most days were in the 20s, and I woke up to weather in the teens for my runs. The cold, combined with the days of somewhat slippery/icy roads, made for not the best running weather. I think it’s safe to say that it’s not even February, but I’m over winter.

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Weekly Running Update: Halfway Through 21 Days To Commit to CLE

Last week, I mentioned that I was doing a 21 Day Challenge with the Cleveland Marathon. The first few weeks have gone well and I can’t believe I’m more than halfway done! (Which means we’re more than halfway through January … yikes) Here are some highlights from this week’s challenge and how it has been going.

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Healthyish Banana Zucchini Muffins

My kids love muffins. They always have. And who could blame them? Tiny pieces of cake in a muffin-like single-serving shape? What’s not to like?

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These muffins are sweet enough that my kids call them “treat muffins” (they’re sweeter than my spinach/zucchini/carrot muffins), but healthy enough to be called “healthyish.” They use honey instead of refined sugar, and white whole wheat flour. I also add in half a zucchini for some moisture and added veggies – but these truly taste like just your every day banana muffins! They’re easy to make if you have about 2 bananas on hand, so much that I’ve asked my family to set aside 2 bananas and NOT eat them, just so we can make these. 

healthy banana zucchini muffins - i crashed the web

Healthyish Banana Zucchini Muffins

Here’s what you need:

  • ½ cup honey
  • ⅓ cup avocado oil
  • 2 eggs
  • 2 large bananas, mashed (mine came out to be a little over 1 cup in volume)
  • 1/2 zucchini, grated – pat with a paper towel to remove excess moisture (Note – I have made these without zucchini and haven’t had to change anything up, they’re still good just no added veggie)
  • ¼ cup almond milk (this is my favorite almond milk; you can use regular milk if you like)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (my kids love cinnamon, but if you’re not a big fan you can omit this or add in less)
  • 1 ¾ cups white whole wheat flour  
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • blueberries, optional

Here’s what you do:

  1. Preheat the oven to 325 degrees Fahrenheit. Prepare your muffin tin – I use silicone reusable baking cups and spray them with non-stick cooking spray.  
  2. In a large bowl, mix honey, avocado oil and eggs.
  3. Add in the mashed bananas, grated zucchini, milk and vanilla extract. Mix well.
  4. On the side, combine the dry ingredients — the cinnamon, flour, salt, baking soda. Add into the wet mixture and mix until just combined. DO NOT overmix!  
  5. Optional — add in blueberries or other add-ins. Suggestions include dried cherries or chocolate chips 🙂 I added in blueberries to a few of the muffins but not all. If you want to have blueberry (or another add-in) throughout, add in about 3/4-1 cup. 
  6. Divide the batter evenly between 12 muffin cups. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into the muffin comes out clean. Mine took about 24 minutes.
  7. 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. 

Nutrition info (I borrowed this from MyFitnessPal – I am not a dietician, just someone who likes to bake and make treats sometimes a little healthier, and I can’t claim 100% accuracy)

banana muffins

Seeking a non-healthy banana muffin? Give these a try instead!

Some questions for you:

  • Do you have a go-to muffin recipe?
  • What’s a healthy-ish recipe you made recently?