Yesterday, I worried on the phone to my mom that I didn't feel as strong as I did two weeks ago, and she reminded me that I intentionally started training for the half-mary super early because I knew I was going to have some travel time that disrupted my training and it was OK. And she was right! As long as I am running consistently and gradually adding distance, I'll be good to go at the end of August. Here are today's run stats:
- Total Mileage: 5mi
- Total Time: 44:25
- Average Pace: 8:52min/mi
I made it home eventually though, because I knew this was waiting for me in the fridge:
That's right, my first ever bowl of overnight oats! I was planning to make these all day yesterday and then got distracted last night while watching The Bachelorette with my sister-in-law and completely forgot. I was all ready to go to sleep (in bed, reading, etc), when I suddenly remembered and headed back into the kitchen to assemble the goods.
In my inaugural batch:
1/4 cup old fashioned oatsThis morning I added:
1/4 cup 1% milk
1/4 cup plain yogurt
1/2 banana, mashed
1T ground flax
maple cinnamon almond butter (I should have made a double batch!)I didn't really know what to expect since, even though everyone and their mother has been raving about overnight oats, the thought of cold, swollen oats kind of grosses me out. However, I am happy to report that I actually kind of liked them! It's a bit heavier than what I normally consume in the morning (I know, I know, breakfast is supposed to be the biggest meal of the day. I just can't handle it, OK?), but since I didn't actually eat these until 11:30 when I finished running, yoga-ing, and showering, they definitely held me over for quite a few hours.
In other news, I am seriously missing my sweet husband! This is the longest we have been apart since we got married last summer and I am ready for him to be home tomorrow!
P.S. I made Angela's Time Crunch Vegan Enchiladas (except, um, not vegan because I used real cheese) and they were amaaaaazing! I made my own enchilada sauce (3T vegetable oil, 1T flour, 1/4c chili powder, 2c stock, 10oz tomato paste, 1t dried oregano, 2t dried cumin, 1/2t salt - simmer, simmer, simmer) and doubled the recipe, freezing half for when the hubs gets home. He loves him some enchiladas!