Is it crazy to run a 10 K without ever racing in a 5 K? I’m trying to decide if I can jump (or run) into a 10 K with no real race experience, or if should prepare a little longer (than a month-ish) for a longer race. I’ve been doing my runs, most between 5 and 6 K, a few times a week casually along with other workouts. I want to do the 10K, but just want to make sure I’m fully prepared! Heck, I might sign up and then I’ll just have to do it – ya know? Is it wrong I’m most worried that I’ll have to wake up at like, 6 am to get ready for the race? lol – maybe I need to re-think this whole race thing.. for those of you who are seasoned racers, what’re your thoughts about diving into a slightly longer race before doing any shorter ones?
In the meantime I’m loving this whole fall-thing. I’ve purchased no less than 3 pumpkin pie candles, and lit my campfire s’mores candle thats been hiding in my cupboard since last fall. The house smells aromatically fall. I’ve talked before about how I love fall baking – it’s the best. Everything from soups to baked goods, comforting healthy fall foods are where it’s at.
Now lets talk about these ah-mazing blender muffins!! I’ve seen them online for a little while, and I don’t know why it took me so long to make the first batch of them. seriously – they’re easy, wheat-free and the easiest prep ever.Throw a few ingredients into the blender (or food processor) and whirl the deliciously thick batter together. Perfect as part of breakfast, a little snack or pre-post run tidbit because its packed full of healthy fats – avocado and peanut butter. Both of which give you fuel for a run or recovery from your workout. I used carob chips in place of regular chocolate chips, but you can use either. I think adding some nuts on top, crumbled almonds or even walnuts would be good too.
This is my first foray into mini-blender-muffins and I’m already thinking about the next combination I’m going to make.
- 1 cup of natural peanut butter
- 2 eggs
- 1 small-medium sized ripe avocado
- 1/3 cup of unsweetened cocoa powder
- 1/2 tsp baking powder
- 2 Tbsp honey or other liquid sweetener
- Mini Chocolate-Chips (I used carob chips)
- Pre-heat the oven to 350 degrees.
- Spray a mini-muffin pan with baking spray - I use coconut oil.
- Place all of the ingredients in a blender or food processor.
- Blend/process until smooth - batter will be silky and thick.
- Use a small ice-cream scoop to pour into greased muffin pan.
- Top with a few mini chocolate chips (optional)
- Bake 9-10 minutes.
- Keep in container on counter or in fridge for a few days, or freeze.