Good news! I ran 2.9 miles today in 30:58. Super happy! Here are my recent stats:
9/17 2 miles 24:11
9/19 2 miles Unknown
9/21 2.5 miles 33:36 <—- very slow pace!
9/23 2.5 miles 32:11
9/25 2.9 miles 30:58
I also did a great yoga class this morning. It was super refreshing. At the end, during the relaxation segment, they put lavender pillows on our eyes, and I felt so gooooood. 🙂
After my run, I was ready to bake. And bake something with pumpkin. It’s that time of year! I kinda reconstructed a zucchini bread recipe that I have in order to make pumpkin muffins. You should make them too!
Confession: My favorite part of baking is licking the beaters and bowl. There, I said it.
Off to lay down and nurse my pounding headache….later!
1 can of pumpkin
¾ cup Canola oil
1 tsp vanilla
1 ½ cup sugar
½ cup brown sugar
3 cups of flour (I use 2 cups white, 1 cup whole wheat)
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
Mix wet ingredients in a bowl (pumpkins, eggs, oil, vanilla, and sugars). In separate bowl, mix the dry ingredients. Slowly add the dry to the wet and mix well. Spoon into muffin pan or (2) 5×9 loaf pans. Bake at 325 degrees for 20 minutes for the muffins or 35 minutes for the loaves. Use toothpick to ensure they are done. Makes 24 muffins.