Today’s Happy Note: Baking. I love baking. Never fails to make me feel better.
Marathon Training: I did my yoga class and 4.5 miles with strides on Wednesday. Yesterday I started the 30 Day Shred and then USB got here so I didn’t finish. Today I did 20 minutes of hip-opening yoga before work, and 6.5miles after work.
For the first time in a long time my legs felt great! It felt like I was gliding along. I felt light but also strong. Win. I did 6×400, two per mile for miles two, three, and four. It was spectacular!
I am starting to think that all of my hard training may have paid off! Hopefully the rest of taper keeps going this smoothly.
And now, a recipe! It’s been a while since I have come up with anything. And to be honest, I didn’t exactly create this myself. It comes from my Uncle John! So, thank you, Uncle John! It’s in our family cookbook. It’s really cool! It has pictures of my grandparents, an extended family tree, and recipes from everyone!
Caronae’s Pumpkin Walnut Chocolate Chip Bread
Adapted from John’s Banana Nut Bread
- 1.25 C Wheat Flour
- 1 C Sugar
- 1 C Oats
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 C pureed Pumpkin
- 1/3 C melted Butter/Earth Balance
- 2 Eggs
- 1/4 C Milk/Soy Milk
- 1 tsp Vanilla
- 1/2 C chopped Walnuts