Hey guys! Hope your having great day! Yesterday was a LONG day. I did make it to the gym, taught a kids class, made some yummy Zucchini bread, then watched 5 episodes of PLL during T & B’s nap. FIVE. Talk about productive. At least I got to snack on some warm bread right out of the oven.
I texted my sister around 9pm and we were able to head out on a little run when the sun went down but it was still 85 degrees outside. Ugh. Instantly, I thought of all my FL and AZ blogger friends. Running in the heat is horrid. My quad was bugging, so it was more of a walk/run.She is also watching PLL and is ahead of me so we chatted the whole time about “A.” By the time I got home it was 11pm and I went straight to bed.
Todat, we are in route to Star Valley! The plan is to run 13.1 tomorrow. I decided because of my injured quad and a weird (bone spur?) on my foot that started hurting last night. I have 3 options.
1. Bag it, rest it and recover.
2. Start it, KT tape up and if I feel any excruciating pain at any point then stop.
3. Stick it out. Walk if I need to but just finish it.
This definitely will not be a PR race for me like I was hoping to do. Since my injury last month before Wasatch Back, I have taken it easy. I just started running again last week just during WOD with a few 3-5 milers in there. It is not healed 100% so I may leave it up to a coin toss. What do you think? If I don’t end up running it will be a great trip any way because my cousins are up there and we know how to have a good time.
Yesterday, I celebrated Tabata Thursday with the GPP workout, Which was like a cardio stew and I loved it. Today’s workout was called kettle hell, and that it was. I never thought I could sweat so much without moving a step. I love when this workout comes around.
I came home today and made myself a strawberry chocolate recovery shake
Along with a little of this moist, delicious goodness known as…
Paleo friendly, Vegan, Gluten free, Dairy Free
- 1 C. Shredded Zucchini (large shred)
- 2 ripe bananas
- 4 eggs
- 1/4 C. Melted Virgin Coconut Oil
- 1/3 C. Maple Syrup
- 1 tsp. Vanilla extract
- 1/4 C. Almond Butter
- 1/2 C. Coconut Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
- Pre-Heat oven to 350 degrees
- Shred Zucchini and place in paper towel to remove a bit of the zucchini juice.
- Put all wet ingredients into blender. Omit Zucchini.
- Blend until smooth
- Add Dry ingredients blend till well combined
- Hand stir in shredded zucchini
- Pour into glass bread pan
- Bake for 45 minutes
Another good thing about this recipe is that it doesn’t require a million dishes. I am all about an easy clean-up!
I had another slice with my lunch today!
Which was just a mess in itself but pretty good! I love messy bowls!
Tuna, avocado, asparagus mixed with some honey dijon mustard. Pretty quick and easy. I didn’t have much time in between packing and getting ready but at least it was nutritious and delicious!
See y’all in Wyoming!