~ 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! My goal is to PAY FORWARD this mantra of REALIZING THE POWER OF ONE so that I turned MY STORY into MY PASSION. YES we are each ONE PERSON who can do so much: ONE goal at a time, ONE step at a time, ONE day at a time - celebrating ONE accomplishment at a time little by little to achieve ANYTHING!
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