It's Wednesday so that means another early morning speed workout and it was tough from the first second of my alarm clock to the last step of my run! I kept reminding myself I will not get faster without running faster and I had friends to suffer through it all with me.
Today's Sunrise Run...
- 1 1/2 mile warm up
- 1/2 mile speed and 1/4 mile easy/recovery
- Repeat x 4 My times: 3:19, 3:17: 3:10, 3:20
- 1 mile cool down
I saw this today and it was perfect for this morning's workout...
And now for my new favorite baking creation (and it isn't even pumpkin!)...
Zucchini Banana Mini-Muffins Gluten Free, Vegan, Refined Sugar Free
(Adapted from My Green Diet)
- 1 cup oat flour (can grind your own with whole oats)
- 1/2 cup coconut flour
- 1/8 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ tsp stevia
- 1 banana mashed
- 3/4 cup applesauce
- 1 Tbs coconut oil melted
- 1/8-1/4 cup maple syrup
- 1 tsp vanilla
- 1 cup finely grated zucchini (about 1 medium unpeeled zucchini)
- ½ cup finely chopped almonds, optional
- ½ cup raisins
Whisk together the flours, salt, baking powder, baking soda, stevia and cinnamon.
In a separate bowl, mash banana and mix in applesauce, vanilla, maple syrup and oil. Add in the zucchini; mix. Combine wet and dry ingredients. Add raisins and nuts mix until just combined.
Fill the lined or sprayed muffin cups 3/4 full with the batter. Bake in 350F preheated oven until light golden, 15-18 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely.
*These would be great with shredded apples subbed for zucchini and add a little nutmeg.