Let’s get the running stuff out of the way. Here are some tips I found on pacing yourself for a marathon. I personally have not tried this, but maybe I will for San Diego…
– Mile 1: 60 seconds slower than goal pace
– Mile 2: 30 seconds slower than goal pace
– Mile 3: 15 seconds slower than goal pace
– Miles 4-5: Settle into goal pace
– Miles 6-13: Gently pick it up to 5-10 seconds faster than goal pace
– Miles 14-20: 5-10 seconds faster than goal pace
– Miles 21-25: Try to hold on to goal pace
– Mile 26: Dig deep and finish strong!
Sounds kinda difficult to me, but it’s probably worth a try!!
Now on to snow tubing! You know that I try to make the best of this thing we have in the Midwest called winter. (Although, if we are being honest here, I am completely tired of it and ready for spring!!!) Well, this past week I went snow tubing! It was a blast!! Although, it was absolutely frigid! 0*! But we made a ton of runs! We went until our fingers and toes were pretty much frozen! It’s one of those activities that is really fun, but you probably only have to do once a winter to get your fill. I definitely recommend it if you haven’t tried!
Remember how I told you I went on my first pub run in forever?? Well, I forgot to post this picture of the group that showed up! And, yes, I dragged A along with me on this cold, icy evening run!
Food for Thought: Curb appetite with fenugreek. This spice packs fiber–each nutty-tasting teaspoon of the seed has a gram. Study participants who took a fenugreek supplement in the morning ate less at lunch. Sprinkle it generously onto chicken before roasting.
Quote of the Day:
“There is no one giant step that does it, it’s a lot of little steps.” -Peter Cohen
I feel like these muffins have potential. But they just didn’t have a strong graham cracker flavor which is what I was looking forward to. They tasted just like a chocolate chip muffin which isn’t a bad thing, but I was expecting a little bit more.
Graham Cracker Chocolate Chip Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoons salt
- ½ cups sugar
- 1 cup graham cracker crumbs
- 1 cup whole milk
- ⅓ cups canola or vegetable oil
- 1 whole large egg
- 2 teaspoons vanilla extract
- ¾ cups semi-sweet chocolate chips
- ¼ cups all-purpose
- ¼ cups light brown sugar, packed
- ¼ cups graham cracker crumbs
- ½ teaspoons cinnamon
- 3 tablespoons butter, melted
– Preheat oven to 400ºF. Line muffin tins with liners or spray well with cooking spray and set aside.
– For the muffins, in a medium bowl whisk the flour, baking powder, salt, sugar, and graham cracker crumbs until blended. Set aside.
– In the bowl of a stand mixer, combine the milk, oil, egg, and vanilla and beat until incorporated. Add the dry ingredients and mix until just combined. Add the chocolate chips and stir in by hand.
– Using an ice cream size scoop, fill each muffin liner or tin with 1 scoop, about 2/3 full.
– For the topping, in a bowl mix the flour, brown sugar, graham cracker crumbs, cinnamon and stir to combine all the dry ingredients well. Add the melted butter and mix well until crumbly and looking like wet sand.
– Top each muffin with 1 heaping tablespoon of crumb topping.
– Bake for 16-19 minutes or until a toothpick inserted into the middle comes out clean.
Courtesy of Tasty Kitchen