Eugene Half Marathon – Mothers Day

Hi There,

On a whim last week I signed up for the Eugene Half Marathon. I may have had a mild case of insanity, the longest run I have done in the last 8 years is 8 miles. What’s another 5 miles right?

How did I prepare? I picked out my outfit the day before,  that is it!

This is what I wore, and as my daughter pointed out it doesn’t match.

Shorts, sports bra, tank top, head band/hat, glasses, socks/shoes, ipod and my trusty Garmin watch (which wasn’t so trusty.)

I have always wondered how people run with belts and bottles, skirts and layers upon layers of clothes. I get so irritable with all that stuff bouncing around, and hot with all  clothes tied around my waste, and agitated with any loose shorts or skirts.  I am a real bore!

That is my favorite Sweaty Band in the picture.

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As it turned out the race was on Mothers Day! Call me crazy, but I can’t think of a better Mother’s Day gift. The race started at 7am, which was early considering we had a 1 hour drive and I had to be there at 5:30am to pick-up my racing bib.  My family was the best, they got up at 3:45am without complaining to accompany and support me.

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We arrived, and check-in was easy peasy.  I stretched out and headed to the starting line.  In 2007 I ran the Eugene half marathon and finished in 1:51 a pace of about 8:30.  I figured I was in better shape now, and my goal was to beat that time.

Before the race:  Smiling

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After the race: Still smiling, I had so much fun!

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My running shoes were at the end of their life span and I had ordered new shoes the week prior to the race.  I wore the new shoes which only had about 24 miles on them, this was NOT my best move.   I just don’t run this far anymore and had forgotten how much chaffing and rubbing goes on.  My poor feet had huge blisters and my legs had raw skin in places from the constant rub of the hem on my shorts.  Not pleasant!  Of course I wasn’t thinking about any of this until about 5 minutes after I crossed the finish line and began to realize what was hurting.

New shoes = big ol blisters

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I finished with a time of 1:38:51 which was much better than I anticipated.  Actually, I was shocked and didn’t believe it for a bit.  I still can’t believe it.  If there was not an official time, I would think there was an error!

170th out of 2182 runners and 4th in my age bracket.  I was/am pretty stoked.

halfmarathon time

What now?  – I got back at it last week, after a few days of easy running, I did a tough track workout that went pretty well.  Could I sustain that pace another 13 miles… uh, no way, but, could I run a tad slower and finish 26miles?  I don’t know.  Call me crazy but I sort of want to find out, the only way to know is to…….

Keep Running!!!!!

Chocolate, Pumpkin Muffin {Recipe}

Hi There,

I am definitely on a pumpkin kick!  Over the weekend, I was looking for something to bake that included chocolate and pumpkin when I ran across a basic recipe.  Of course I took the basic ingredients and made it my own.  The muffins are pretty tasty if I do say so myself, even the dough was good.

chocpumpkindoughchocolate pumpkin muffins

Chocolate, Pumpkin Muffin {Recipe}
 
Prep time
Cook time
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A chocolate and pumpkin muffin that will melt in your mouth.
Author:
Recipe type: Breads
Cuisine: American
Serves: 12
Ingredients
  • 1½ cups all-purpose flour (or whole wheat pastry flour)
  • ½ cup sugar (or stevia)
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup milk (or coconut / almond milk)
  • ½ cup pumpkin puree
  • ¼ cup butter, melted
  • 1 medium egg
  • 6 ounces semisweet chocolate chips (gluten free)
  • ¼ cup finely chopped nuts (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. In a bowl combine flour, sugar, baking powder, cinnamon and salt.
  3. In a separate bowl combine milk, pumpkin, butter and egg.
  4. Mix ingredients in both bowls together and stir in chocolate chips.
  5. Spoon mixture into muffin cups or greased muffin tin.
  6. Bake 20 minutes, remove from oven and cool.

This weekend we also visited “Spirit” the Halloween shop, in search of a fog machine for a Halloween get together.  It is always fun to run through that store.

What is with all the zombie stuff – half rotten, eaten off faces and babies eating their own legs… WEIRD!

sam with mask

Bake some pumpkin muffins and take a stroll through “Spirit” and you will most definitely be in the mood for Halloween!

What is the best Halloween costume you have ever worn?

 

Muffin or Cupcake? Blueberry Protein Muffin {recipe}

This summer while I was working, my girls had the most awesome nanny.  The nanny facilitated crafts, swimming, and the last month of summer even ran with my girls to get them in shape for the upcoming Cross Country season. One of the best activities the nanny did with the girls is bake.  She made some great pancakes, muffins and cookies (it was tough not to eat the leftovers when I got home.)

The blueberry muffins the nanny made were delicious, and pretty healthy.  I have made them several times this fall and am going to share the recipe with you.

My younger daughter Mackenzie always tells me, “the difference between a muffin and a cupcake is that a cupcake has frosting on top.”

She is too smart for her own good :-).

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I did a little muffin/cupcake research with my girls to reinforce that although there are some healthy muffin recipes,  a muffin “generally” gets a bad rap for good reason. Take a look at the Costco brand muffin calorie and fat content below.  That is gross, and I would rather have some good chocolate if I am going to eat that kind of junk.

Pre-made muffins are giving muffins a bad rap.  The serving size is about double or triple a regular homemade muffin size, and the amount of fat and calories is insane!

kirkland facts

Instead of purchasing a muffin, whip up a batch of your own on Sunday and use those for snacks and breakfast during the week.

My girls refer to the nanny’s muffins as “power muffins” because they have low sugar and are high in protein for a muffin.

blueberry protein muffins

Blueberry Protein Muffin
 
Prep time
Cook time
Total time
 
Blueberry Protein Muffin
Author:
Recipe type: Breakfast, Snack
Cuisine: American
Serves: 12
Ingredients
  • 2 cups all-purpose flour (or whole wheat pastry flour)
  • 1 cup quick oats
  • ⅓ cup of stevia or ⅔ cup of regular sugar
  • 1 tsp baking powder
  • 1 tsp b aking soda
  • ½ tsp salt
  • 1½ cups non-fat Greek yogurt
  • 2 large eggs, beaten
  • 4 tbs unsalted butter, melted slightly
  • 1 tsp vanilla extract
  • 1 cup blueberries (I use frozen and it is fine)
Instructions
  1. Heat oven 350 degrees
  2. Spray muffin tin or use liners
  3. Mix all dry ingredients in a large bowl (flour, sugar, oats, baking powder, baking soda and salt)
  4. Combine yogurt, eggs, butter and vanilla in a second bowl
  5. Combine yogurt and dry mixtures and combine completely
  6. Mix in blueberries
  7. Fill muffin tins (be generous)
  8. Bake 20-25 min
Nutrition Information
Serving size: 1 Calories: 215 Saturated fat: 7.5 Carbohydrates: 24.3 Protein: 5.6

blueberry protein muffins nops

What is your favorite cupcake… oh, I mean muffin recipe :-)?