#14849

That will be my bib number for the Boston Marathon! This means I will be sporting a white bib and starting in wave 2 at 10:20am. Another thing I will be sporting during the marathon:

I picked up a new pair of Kinvaras today in my favorite color. This is my second pair of these slipper-like shoes, by far my favorite running shoe ever.

I had the day off work today, and not only did I sleep for 9 hours last night, I also took a 90 min nap this afternoon. I guess my body needed some rest. I have been having some hip pain this week, and yesterday it was determined that I have an incredibly tight IT band on my left side. I ran 7 easy miles this morning (my first run of the week) and felt ok, so hopefully I can keep this thing under control. This was supposed to be my biggest week for running miles, and it will turn out to be my lowest. I have been swimming and biking, and I hope to be able to do my 22 mile long run on Friday.

Why Friday and not Saturday? Friday afternoon I am flying to Washington DC to attend the Team in Training triathlon coach certification. I am so excited to geek out on everything triathlon related all weekend, but the course starts very early on Saturday and Sunday, so I doubt I will have time to squeeze in any workouts. The course is going to be taught by Dave Scott, six-time Ironman World Champion! Is that awesome, or what? I am so.excited.

I had a request for Sunday’s waffle recipe, so here it is:

Butternut Squash Waffles

Makes about 10 waffles

Ingredients:

1 cup canned organic butternut squash
1 cup whole wheat pastry flour
¾ cup quick oats
2 tsp baking powder
1 tsp raw sugar
1 tsp pumpkin pie spice
½ tsp salt
1 ½ cups almond milk (or other milk)
3 eggs, separated
2 Tbsp coconut oil, melted

Instructions:

Combine dry ingredients in a large bowl. In another bowl, whisk the milk and egg yolks together. Stir in the melted coconut oil and squash.

Stir the wet ingredients into the dry. Beat the egg whites until they hold soft peaks. (Note: my brother tried to do this by hand with a whisk and while they got quite foamy, they never held peaks. The waffles still came out great). Fold the egg whites into the batter. The batter will be runny.

Heat your waffle iron and grease with non-stick spray. Ladle the batter onto the waffle iron and cook until waffles are done, usually about 3-5 minutes. I can tell when my waffles are done when the steam stops rising from the machine.

Top with fresh berries, banana, nuts, and maple syrup. Enjoy!

You can store any leftover waffles in the fridge or freezer and reheat in the toaster. These waffles were so delicious and so healthy. Gotta love that!

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4 Comments

Filed under Cooking, The run, Travel, Triathlon

4 responses to “#14849

  1. Yay for the recipe!

  2. Yeah! Always exciting to get the bib number!!
    And super cool pink shoes!! I’ve never seen anything like ’em before – but want them!

  3. cara

    Baby and me will be will you in spirit in Boston. =) It will be fun to have someone to track!

  4. so excited for you and Boston–I have been following your training and you are going to do so well!!!

    Love the shoes–your speedy and can get away with the color on your fast feet!