~ First and foremost – I’m thinking about and praying for those affected by Hurricane Sandy….as a hurricane professional here in Florida I know how hard it is to experience flooding and power outages – I hope everyone is staying safe and can get back to normal soon! ~
Alright guys…it’s GAME ON time!
I know many of you know what journey I have up ahead…not a terribly hard one for some who’s been running for some time, but a hard one none-the-less for me and definitely a bucket list item I am excited to get started on:
Complete 6 half marathons in 6 consecutive months
a.k.a. – Do work son.
These are the races I have on deck – I’ve even decided on some (hoping for more than one) destination races that are in the mix:
1) November: (11/18/12) Women’s Half Marathon, St. Petersburg, Florida
They each have a story to them, a reason I chose the race, of course:
I’ve been registered for the Women’s Half Marathon since March when I decided I wanted to do Half marathon; crazy how time has flown!
The Brandon Half Marathon is put on by my local running group so that was a no-brainer.
The Walt Disney World Half Marathon will be my first ever Disney race. I have a few friends running that weekend in their first full marathon and I will be right there cheering them on after I run the day before!
The Princess Half Marathon was one I just signed up for this week. I’d been undecided on running Gasparilla (scarred) or the Rock n’ Roll half here as my February half. My pal K said we have digs to stay at 10 minutes from the resort and I am pretty excited for it being the 5th year of the race, so I was game!
The Zooma race’s registration also happened this past week. Hubs and I had been planning on visiting…even moving to eventually [postponing that idea for now ;)]…Austin possibly in January. I heard about the Zooma race a while back when I was debating on running that race here in Florida at Amelia Island in January (After I decided on Disney I decided against it.) I saw the opportunity to mix a vacation and a race – hubs is aware of this new phenomenon – and whoa la!
For April, I am really hoping to get into the Nike Women’s Half Marathon. REALLY. I’d a) love to do a Nike race, b) have family up in the DC area who are a hoot and c) LOVE DC…what better way to run a race other than by sightseeing national monuments?
So, that’s the plan, Stan. I’ve been running consistently between 12-13 miles every long run to stay on top of mileage in preparation for these guys. I will, of course, have some tapering in between races and then ramp up for them as well with warm-up runs the day before.
Show. me. the bling!
Here are some things I know I’ll stick to:
NO NEW is good new on race day – lesson learned Carry my inhaler – a.k.a. my lifesaver Pace myself well and negative split instead of rushing in & then tuckering out Practice nutrition for race day well before
Anyone run consecutive races like this before? Tips?!
Aside from scheming race-cations, I tinkered in the kitchen to make protein bars at home based on a few recipes I found on the Google machine. I know, right, I baked?!
For those of you who might not know me super well, I am NOT by any means a baker. I’m more of a “sprinkle of this” and “fash of that” kind of girl.
A few peeps on Instagram asked for the recipe; I wanted to wait for the outcome before sharing my baking experiment with the masses Also, a friend made a suggestion that would help balance
things out a bit:
Banana Pumpkin Protein Bars/Muffins -
1 cup vanilla whey protein (or 2ish heaping scoops)
1 1/4 cups egg whites
1/4 cup stevia or sweetener (or use none)
1 cup pumpkin puree/canned pumpkin
1 tsp baking powder
1/2 cup unsweetened applesauce (to lessen dryness of protein)
Pre-heat oven to 350 degrees. Mix wet ingredients: banana, pumpkin, eggs. Stir in dry ingredients. Line a baking sheet with aluminum foil or parchment paper (I sprayed non stick spray all over the foil so this didn’t stick.) Pour mixture out onto covered baking sheet, spreading evenly – batter is loose FYI.
** Update to recipe: You can also use a muffin pan to make them easier and more separated – with the ‘loose’ batter the muffin pan helps with evenness. Bake at 350 degrees for 20-25 minutes or until slightly golden on the top. Remove from oven and let cool before cutting into snack size bars/removing from muffin pan. I made about 15 smaller sized bars / 1 dozen muffins.
** Another update: I do believe I’ve found a ‘frosting’ for these new muffin-dealies too!
* To Reheat: microwave each muffin for 15 seconds and apply the magical frosting goodness – delish!
a friend recommended this peanut butter – I found it at Target – and it definitely adds a great ‘frosting’ feel to the muffins!
Ta Da! They came out great to use for breakfast or take for lunch snacks
Happy Tuesday everyone! I’m off to run in 40 something degree weather! Yay!
I am a pug-mom, wife, NASM Certified Personal Trainer, & Fitness Coach focusing on living the fit life while tackling work, coaching others - doing it all! My blog is to hold me accountable for all the goals I plan on accomplishing and also a way for me to try to inspire others through my own experiences! Fitness is a huge part of my life as well as travel and seeing all that life has to be lived! PAY IT FORWARD!
Follow Me on Social Media
Sign up for Training, Travel, Fitness tips & posts!