I LOVE ME SOME FALLLLLL.
My freaking favorite season. We’ve been sleeping with the window open at night, and there is nothing I love more than waking up to the crisp air coming in the window.
I always get so much more productive in the fall too, which I love. Yesterday I woke up, made the odd discovery that my half marathon on October 6 doesn’t start until 12pm (probably should have looked at that earlier), and decided to have a productive morning at home and save my run until lunch time to simulate race conditions. This meant that I got to enjoy a delicious warm Apple Cider Cleanser, which I never want to do in the morning right before the gym.
- 2 cups warm water
- 1 tbsp. apple cider vinegar
- 1 tbsp. lemon juice
- 15 drops stevia
- 1 tsp. cinnamon
I made a to do list of 15 items and managed to cross off 13 of them by the end of the day and the other 2 this morning!
LIKE A BOSS.
Of course the first thing I crossed off my to do list was Pumpkin Bread, per the hubby’s request. That way, the house would smell like pumpkin bread while I was busy on all my other to dos.
I was inspired by this recipe:
But I made it gluten free with oat/buckwheat flour and also reduced the oil by a LOT and added a few chocolate chips. It came out AMAZING! So healthy and a delicious treat for fall.
- 1 c. oat flour
- ¾ c. buckwheat flour
- 1 c. brown sugar
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. nutmeg
- ½ tsp. cinnamon
- ½ tsp. allspice
- ¼ tsp. cloves
- 1 c. pumpkin puree
- 1 tbsp. coconut oil, melted
- ¼ c. applesauce
- 3 tbsp. maple syrup
- 3 tbsp. water
- Preheat over to 350 degrees. Spray bread pans with cooking spray. In large bowl, mix together all dry ingredients. Form hole in the middle of dry ingredients and add pumpkin, applesauce, syrup, and water. Mix completely. Add melted coconut oil and stir well. Add chocolate chips and stir. Put batter in bread pan and bake 35-45 minutes.
I made two loaves – one with chocolate chips and one without. I put the second loaf in the freezer to keep it fresh until we finish the first one, which, trust me, won’t take long.
The proof is in the pudding…or the bread. This is how cleanly it came out of the pans:
The hubby loved this stuff.
It has the perfect amount of sweetness without feeling too heavy. I enjoyed half a slice of this with some peanut fluff (peanut flour mixed with almond milk, cinnamon, and stevia) for my post-dinner snack (aka dessert). I think I might try this recipe again using 1/2 Sucanat and 1/2 stevia rather than brown sugar.
It was so hard not to eat this stuff right when it came out of the oven! But I refrained from even a taste, knowing that it would kill my stomach for my 8 mile run.
Around 10:30am, I had a piece of Ezekiel bread with peanut butter, banana, and agave nectar for some pre-run fuel, along with my MRM Driven pre-workout formula.
Around 11am, I headed out the door and settled on doing a 2 mile loop around my house 4 times. I did this because…well, I was just not in the mood mentally to go far from home. Somehow a loop feels shorter sometimes. Also, it was chilly outside, but getting warmer by the minute, so I thought it’d be nice to run by home so I could shed layers as needed. Good thing!
After each 2 mile loop, I stopped to eat a few dates for energy, grab a drink of water, and shed a layer. As always, I felt a noticeable difference in my energy level from other runs. Maybe some of that is placebo effect, but I don’t care.
8 miles in 65:29 – an 8:10 average pace. Granted I didn’t count the stops after each loop, but after this run I gained a lot of confidence that I can get this PR, since I only have to keep a 9:09 pace for 13.1 miles. I GOT THIS.
After slamming down some Brendan Brazier Recovery Pudding, I stretched and rolled out for a solid 20-30 minutes. That was when I discovered that I seriously jacked up my left hip flexor. I’m not sure what’s wrong. The muscle in there is definitely tight, and I’ve been rolling on a ball to try to get the knot out, but I’m having significant joint pain as well – really bad shooting pain from the front of my hip down into my leg. No good.
Fingers crossed this clears up in the next 2 weeks. I’m having second thoughts about doing 9-10 miles next week in training. That’s supposed to be my last training run, but I might be better off doing less if I’m still hurting.
After my stretch, I refueled with some delicious protein pancakes – one with coconut oil, one with blueberries, and one with almond butter and a drizzle of agave :) SOUL FOOD.
Tips or tricks on running injuries and race prep?
Give the recipe a try and let me know what you think. Happy Fall!
Cheers to Crispy,