NYC Marathon Training Week 6

My last week at CGST has come and gone, along with week 6 of marathon training, and my first skipped run… Whoops. Too many people I love that I was saying goodbye to, too much excitement with Steve coming up to visit, and maybe a little too much booze. I’ll admit it. Today is Monday, and I haven’t run since Thursday. However, I did accomplish a 5 minute plank, and ride a double surrey (with the fringe on the top) in the meantime, so I’ll say it was still a successful week. The most exciting part is probably my 10 mile time trial. Here’s how it went down.

Monday–10 mile time trial in 1:34:45. My half marathon PR is a 9:32 pace. This run averaged 9:28, and granted that’s not hugely faster, and it is shorter, I wasn’t racing. I had a huge breakthrough on this run, in fact! For the first time, I don’t know, ever, I didn’t stalk my garmin. I would check in every song or so, and look at my pace at the mile beeps, which may still sound like a lot, but my face is usually glued to that thing! This time, instead, I ran by feel, and negative split every single mile. Here, let me show you:

  1. 10:42 (mostly uphill)
  2. 9:53
  3. 9:48
  4. 9:45
  5. 9:39
  6. 9:22
  7. 9:14
  8. 9:12
  9. 8:56
  10. 8:14 (mostly downhill)
Who.Am.I.? GAHHH. I learned so much about myself, and how I often set myself up for failure on this run. Usually I go back and forth between “You can never maintain this pace! Slow down, you’re not good enough!” and “Look how slow you’re going! You suck!” It was so amazing to just run, and think “This feels good.” Now if only they could all be like that. In other good news, I felt great the whole rest of the day, and not sore, and exhausted like I had raced, so I feel at least mildly hopeful that I can average a good 20 seconds quicker than that in San Diego.

Wednesday–Track, 1-1-2-1-3-1-4-4-3-1-2-1-1-1. I think there was supposed to be an other 4 in there. Whoops. Didn’t do that one. I did, however, figure out the lap button! I didn’t have to stop and start after every interval. It was magical. If you press the lap button on your garmin when you start a new interval, it will show you your pace and distance on each lap separately. I was kind of lame and walked my easy intervals, but my hard ones went pretty well.


I don’t care if it was only 1 minute, 6:19 makes me excited. The end.

Thursday–Recovery run. 3 miles. More crawled than ran. There was coffee at the end. That was my favorite part.

Friday–5 minute plank. That was awesome, other than being beat out by my student who set the female record for the summer at close to 7 minutes. I also had a male student do 10. Rude. I want to be a man. Except I like dressed.

Saturday–work, work, work, work, beer. That’s all.

Sunday–Owning that surrey. Steve, Tali, Camille, Xander, and I tried to set the double surrey record on the Steele/Hawthorn bridge loop. I mean, hills are hard with 5 people. It almost felt like exercise 😉

That’s all for me for now, friends. I am in Maui with Steve beginning our honeymoon (a year and a half later…), so I will be taking a real world haitus. I do have an awesome guest post coming to you soon though from my BBFF, and I will be back next week!

Pumpkin Spice Churro Bites


One of my favorite things about going places like Disneyland, well, aside from the fact that I am freakishly obsessed with Disneyland, was always the churro stand.

Crispy on the outside, and warm and gooey on the inside. How can anyone not like churros??? Seriously. They are so soft on the inside, I used to be convinced that there was actually a filling. I didn’t quite understand the depths, and amazingness of deep frying. Don’t worry, I get it now. Deep frying = instant texture success. Sad, but true.

However, we all know greasy, oily, deep fried food and I are not besties, and, clearly, I need churros in my life. These things are the real deal. Crispy and cinnamony on the outside, while still gooey on the inside with a hint of pumpkin. Pumpkin + cinnamon = always delicious.

Also, why are all foods in life not served dipped in chocolate? That sounds like the cure for all things bad in the world. War. World hunger. People you don’t like. Just serve them dipped in chocolate.

Okay, don’t dip people in chocolate. That’s weird. I am, at least it’s definitely weird if you plan to eat them. This isn’t Silence of the Lambs or anything. In fact, I don’t even like scary movies. And this has taken a turn for the weird, so um, where was I? Chocolate. Cinnamon. Pumpkin. Churros. Mini. Oh yes, they’re mini. Which means you can eat 10 churros instead of 1. We all know I like to eat in volume, so that is obviously a plus.

Okay, before we get to the recipe, I have to tell you a secret about how I messed these up the first time. I made the bites, all was going well, but then I mixed the butter with the cinnamon sugar instead of dipping and rolling. Needless to say, it was delicious, but not quite what I was going for. Also messy, very messy. However, if you don’t mind mess, and don’t care what they look like, I would say that is an equally delicious way to achieve churro love :)

Pumpkin Spice Churro Bites adapted from Erica’s Sweet Tooth yield approx 3 dozen

For the churros bites:
  • 1 1/2 cups white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • dash pumpkin pie spice
  • 1/2 cup turbinado sugar
  • 1/3 cup canned pumpkin
  • 1 tsp pure vanilla extract
  • 1/4 egg substitute
  • 1/2 cup unsweetened vanilla almond milk
For the cinnamon sugar topping:
  • 1/4 cup light whipped butter, melted
  • 1/2 cup brown sugar
  • 1-1/2 tsp cinnamon
  1. Preheat the oven to 350 degrees and spray a pan of mini muffin tins with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.  Set aside.
  3. In a medium bowl, beat sugar and pumpkin together. Add egg substitute and vanilla. Beat until well combined.
  4. Slowly alternate adding the flour mixture and milk, starting and ending with the flour.  Mix until just incorporated.
  5. Use an extra small cookie scoop to fill each muffin tin and bake for 10-15 minutes (depending on how small your cookie scoop is), or until just golden brown.
  6. While the churro bites are baking, melt butter in a small bowl and combine cinnamon and sugar in a shallow dish. When churro bites are finished, immediately remove from the pan and dip each bite in the butter and roll in the cinnamon sugar mixture.  Enjoy immediately or store in an airtight container for 2-3 days.

NYC Marathon Training Week 5

Hi friends! Week 5 of training was a tough one, but it was great! Here’s a little about what went down.

Monday–5.21 miles, 10:21 average pace, 314 ft elevation gain. I don’t really know how to measure elevation gain or what that really means in the scheme of things. I do know that Coach Susan prescribed hills, so every time I saw a hill I yelled to my friends “HILL!!! We must run that way!” I also know that it was hard, but that could just be because I’m a wimp. Okay, it probably is because I’m a wimp, but I felt the opposite of wimpy afterwards, and I felt like my pace was decent, all things considered.

Tuesday–2.9 miles including 6 hill repeats. I warmed up at basically a crawl, found a hill closer than anticipated, so decided my .7 mile warm up was sufficient, then ran up the hill a bunch of times walk/jogging down. The hill was shorter than I think it was supposed to be. Only about a tenth of a mile, but it had 33ft of elevation gain–whatever that means–and it felt like a good challenge. I averaged about an 8:30 pace running up, and definitely got slower as I went on rather than faster. Whoops. My first time with a hill workout, so I’ll try to not positive split the next time :)

Thursday–11.1 miles, 10:20 average pace. This run was not bad. Really, it was actually mostly good, but after running pretty challenging workouts Sunday, Monday and Tuesday all in a row, and then just the combination of that with dancing all day, and not sleeping enough (I know, that’s a huge change, right?), and I just felt not quite 100%. It felt hard. Not impossible, just hard. Still managed to run the last mile in 8:45, though!

Saturday–4 miles. 10:56 average pace. I have a secret. A surprise of sorts. Are you ready? It’s shocking, and ground breaking. Recovery, actual recovery, is AWESOME!!!!! Running slow is FUN! You get to look around, and not feel like you’re gonna die, and people watch! Plus, it’s a really nice mental break to not let a number that flashes on your watch dictate how you feel about your run. I use my recovery runs to recover more often. You’re welcome for the brilliance. Stay tuned for more ground breaking discoveries.

Sunday–Actual rest. Lovely, as usual. I have never appreciated rest days as much as I have this summer!


Spoiler: Week 6 is off to an AMAZING start! Can’t wait to share it with you at the end!

Skinnified Sunday: S’mores Brownies


My girl Nicole knows her brownies, and when she posted her recipe for her favorite S’mores Brownies, I almost ended my friendship with her because she didn’t share any with me knew I had to make my own version!

Okay, so don’t go look at her blog, because hers are sooooo much prettier. We all know that presentation is not my forte, but they were delicious, so you know…

Honestly, with gooey, browned marshmallows, chocolate and graham cracker, how could that be bad???

These had everything I love about s’mores combined with everything I love about brownies. I had to send them all home with Jason, so I wouldn’t devour them in one sitting!

No, I don’t think it’s weird to add more chocolate to a brownie. I think you’re weird if you don’t always enjoy the idea of more chocolate.

Original Recipe:

via Nicole @ Foodie Misadventures

My swaps:
  • Nonfat vanilla yogurt for butter (-fat, -saturated fat, -calories, -cholesterol)
  • Turbinado/Splenda combo for sugar (-sugar, -calories)
  • Egg substitute for whole eggs (-fat, -calories, -cholesterol)
  • White whole wheat flour for all purpose (+fiber, +protein)
  • Whole wheat graham crackers for regular (+fiber, +protein)
  • Natural dark chocolate for Hershey’s bars (-sugar)


Skinnified S’mores Brownies

yield 16 brownies

  • 3/4 cup nonfat vanilla yogurt
  • 1 cup turbinado sugar
  • 1/2 cup Splenda
  • 3/4 cup egg substitute
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup white whole wheat flour
  • 1/2 tsp baking powder
  • dash salt
  • 6 whole wheat graham cracker squares + crumbs for sprinkling
  • 1/2 cup all natural dark chocolate chips
  • 5 oz marshmallows (regular or mini)
  1. Preheat oven to 350 F°. Grease an 8 inch square pan.
  2. In a large bowl, beat together yogurt, vanilla, egg substitute, Splenda, and sugar until thoroughly combined. Mix in cocoa powder, flour, baking powder and salt until well blended.
  3. Pour half of the batter into the prepared pan. Layer graham crackers side by side over the top of the brownie batter until completely covered. Next pour chocolate chocolate chips evenly over the graham crackers. Then lay the marshmallows out over the chocolate. Pour remaining batter evenly over the marshmallows, spreading with a spatula if necessary.
  4. Bake at 350 for 35-40 minutes. Let cool completely before slicing and serving.

Gluten Free Cannoli Bars


When I was a little girl, my dad and I would always eat cannolis at the pizzeria near our house. I love cheese. I love dessert. Cheese + dessert? Done.

I remember one time the pizza place ran out of shells, and I didn’t even care, because honestly, I just love the filling. I used to scrape all of the filling out and leave the shell behind, like weird people do with oreo cookies. That I don’t get. The cookie part of the oreo is the best!! I wish they made them with no cream. Just cookie. And cannolis with no shell. Wait, I made that last thing 😉

All of the delicious flavors of this decadent Italian treat, on top of a brown sugar and oats crust that beats any flavorless deep fried shell I’ve ever tasted. Plus, I love things in bar form. Cheesecake, cookies, you name it.

Also, can we just talk about ricotta cheese for a second? Why is it so freaking good? I could seriously eat it out of the tub with a spoon, and I have. Don’t judge me. I’ve eaten a lot of cheese by itself in my day. Chomped on a block of sharp cheddar, ricotta by the spoonful, it may or may not have been kind of a…problem…

These bars however, are the perfect dessert solution to that problem. That’s me, a super awesome problem solver. Figuring out ways to eat lots of cheese, and not feeling guilty about it always and forever. As Terra would say, you’re welcome the world.


Gluten Free Cannoli Bars

yield approx 3 dozen bars

  • 2 cups gluten free oats
  • 1/2 cup brown sugar, packed
  • 1/4 cup + 2 tbs light whipped butter, melted
  • 1 tsp cinnamon
  • 40 oz part skim ricotta cheese
  • 4 oz light whipped cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup mini dark chocolate chips
  • crushed pistachios for topping (about 2 tbs)


  1. Preheat oven to 350. Spray a 9×13 pan with nonstick spray, and set aside.
  2. In a medium bowl, combine oats, brown sugar, melted butter and cinnamon. Press into the bottom of 9×13 pan, and bake for approx 25 minutes until golden. Set on a wire rack to cool
  3. In a large bowl, combine ricotta, cream cheese, and powdered sugar. Fold in chocolate chips. Spread ricotta mixture onto completely cooled crust, and sprinkle with crust pistachios. Let set for at least 3 hours, preferably overnight.

NYC Marathon Training Week 4

Wait, that was week 4 already? I totally typed week 3, then realized that was wrong. Oy! Last week was really great. I felt really motivated, and I felt like my pace was starting to pick up a bit. I had the fastest long run I’ve had in a long time (ever?), and made a comeback to double digit runs after almost 2 months away. Success. Also, I raced and PRed. Here’s how it went down.

Monday: 4 miles. 9:36 average pace that felt easy, and awesome. One of those “I love life, I want to run forever and ever!!!!” type of runs.

Wednesday: 3.1 miles. 9:43 average pace. My body was tired. My mind was tired. My Legs were tired. My abs here are always tired. Abs 3-4x a day is simultaneously the best and worst part of my job. Anyway, I was doing too much the beginning of last week on too little sleep. Wasn’t taking excellent care of myself, and Wednesday I felt pretty much like crap, but running helped a little, and I forced myself to sleep that night for…

Thursday: 10.25 miles. 10:13 average pace. Negative splits. Last mile (okay, it WAS downhill, but I’m still excited!) in 8:31. Serious runners high. Also, great friends got my through. They’re awesome. Best way to train for a marathon? Make all of your friends run with you at all times. Also, people get all happy and get their own runners high and are super appreciative, and make you feel motivational or something. It’s cool. I like it.

Saturday: Actual rest. Holla.

Sunday: Be The One Run. Here’s my recap :)

Week 4 of training = success. Still riding the excited train.

Fundraising: My fundraising page is still sitting at $600. I haven’t been able to do as much work in that department here in Portland, but please don’t hesitate to check out my for sale page, or click over to make a donation. :)


CGST 2012 Weeks 2 + 3

Pam's Kitchen. Super yummy Caribbean food in Seattle.

Wow, it’s been a crazy, busy, awesome, fulfilling two weeks. Here’s a look in mostly photos:

Pam’s Kitchen. Super yummy Caribbean food in Seattle.

Jerk chicken sandwich from Pam’s Kitchen. Ahhhhhhmazing.

I visited Heather and Kara, and got not a single picture with Kara. Lame. We did go to Pike Place together though!

Original Starbucks!

Ridiculously amazing mushroom pizza from The Pine Box in Seattle.

Go here.


Weekend off ladies! Tasha, Tali, me & Camille

Chocolate potato donuts. What??? @ Tasty & Son’s in Portland.

I baked!! These are so yummy–will definitely have to make them again when I’m home, and have the whole photography set up. Lemon, blueberry, chocolate covered ginger cookies. And vegan.

Something about me looking like a child, and Terra being old? Even though I’m 4 years older than her….

The camera game. My favorite past time.

Tali and I are so good at it. We win.

I don’t even know…

More time with my fav ladies.

I love her so much I’M GOING TO EAT HER!!!

2 weeks to go!

Be The One Run 5K Race Recap


I was about to start talking about how my 2 month accidental racing hiatus seemed so unimaginably long, and how I never want that again, and I need to race all the time. Then I was like “Whoa, self. That’s a little overdramatic. And weird. You’ve been at theatre camp for too long.” And then I also thought about how weird it is that I even like racing at all. I guess maybe one day I will be done feeling surprised by the fact that I maybe actually enjoy running. Until then, I like surprises 😉

Anyway, Tali and I arrived super early, only to discover it was a super small race, and we probably could have slept in more. Also, it was raining. A lot. We were both pretty stoked though, so we got our bibs, stopped at the Starbucks, and checked out the stands at the pre-race expo. Also, we took lots of pictures in the car while we hid out from the rain.

“Look at me. Running my first 5k. SO HARDCORE!!!”

OH MY GOSH RUNNING!!! We’re so excited!!!

Hey world. We’re running. These are our shoes.

The Be The One Run raises money for bone marrow transplants. There were a lot of people there obviously running for someone they knew, which always makes me emotional a little bit. One guy had a shirt that said “Mom :)” and I thought it was so sweet. I love being at races that are for a good cause, and seeing the people running for friends and family.

Just before we started, we met up with Liane and Karisa, gave them our swag bags, and headed out to the start. I couldn’t believe how close to the starting line I was. I was a little worried that I was about to get trampled by speed demons, but I weaved through a few people, then quickly found my own space, where I was definitely going out too fast. I lost Tali pretty quickly, but kept her in close sight throughout the first mile, which I ran probably too fast in 8:20. Then I positive split crap out of the rest of the race. That’s how you’re supposed to do it right? I ran mile 2 in 8:40. I had high hopes of averaging around 8:30 for the race, but after mile 2, I just got more and more tired. The last mile seemed like an eternity, and I just wanted to be done.

I ended up finishing in 27:16 according to Garmi, 27:14 official time.

8:40 pace. PR. Exciting right?

Umm, let me just tell you that Tali finished her first ever 5k, after only really running with me for like 3 weeks, in 25:33, and placed 3rd in our division!! What??? Girl is crazy! I finished 7th out of 35, which is actually great for me, and I PRed, and 8:40 is speedy for me, but I have this head problem where I only see how I want to do better. I ended the race feeling more frustrated than proud, and that is stupid. In the end, a PR is a PR, and I had a good race, and I will break 27 minutes soon.

Super proud of Tali, and tons of congrats to her for running such an awesome race!!!


Skinnified Sunday: Homemade Nutter Butter Bites


Remember those cute little mini Nutter Butters? The Nutter Butter Bites? They’re half the size, so you get to eat twice as many. That’s the way it works, right?

Is there anything better than crunchy peanut butter cookie stuffed with sweet, creamy peanut butter filling?

Maybe if you mixed them into peanut butter fro yo. Will you please mix them into peanut butter fro yo??? I WANT TO EAT THAT!!!!

Before I left, I had an order for a dozen cookies from the bike shop, and they said they didn’t care what kind, so I made them these. The next time Steve went in, apparently they were all talking about it, because I got this awesome voicemail while I was in Ashland telling me how much the bike people loved my cookies. Sometimes I can’t even believe how much my life has changed–people buying my cookies?? What????

These totally brought me back to my childhood. Nutter Butters were always one of my favs, and they are even better homemade!

I got the original recipe from one of my very favorite blogs. Here’s the original recipe:

My swaps:
  • Light whipped butter + apple butter for real butter (-fat, -calories, -saturated fat, -cholesterol)
  • Less sugar (-sugar, -calories)
  • Liquid egg whites for real eggs (-fat, -calories, -cholesterol)
  • White whole wheat flour for regular (+ protein, +fiber)
  • Extra sugar (-sugar, -calories)
  • Milk
  • Less filling (-fat, -sugar, -calories)
Skinnified Homemade Nutter Butter Bites
yield about 6 dozen
For the cookies:
  • 1/2 cup light whipped butter, room temperature
  • 1/2 cup apple butter
  • 1 cup creamy peanut butter (I suggest PB&Co White Chocolate Wonderful)
  • 3/4 cup turbinado sugar
  • 3/4 cup light brown sugar, packed
  • 6 tbs liquid egg whites
  • 2 tsp vanilla
  • 2 1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
For the filling:
  • 3/4 cup light whipped butter, room temperature
  • 3/4 cup creamy peanut butter (Again, WCW is best)
  • 2 1/2 cups powdered sugar
    1. Begin with the cookies. In a large bowl with mixer beat butter, apple butter, peanut butter, and sugars until light and fluffy. Add liquid egg whites, and vanilla. Continuing beating until well combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour.
    2. Preheat oven to 375°. Using an extra small cookie scoop, transfer dough to a baking sheet about 2 inches apart. Using a fork, press down on cookie creating a criss-cross pattern.
    3. Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
    4. To make the filling, beat butter and peanut butter together in a large mixing bowl until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth.
    5. Spread an even layer of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich. Repeat with all remaining cookies.


3 Cheese Apple Cranberry Pizza


I don’t know about you, but my taste buds totally change in the summer time. Most of my favorite foods (other than fro yo which is 100 times better in the summer) are hot and cheesy, and just don’t sound good when it’s 115 outside.

Well, this pizza is still hot and cheesy, so it wins for taste, but it is also fruity and refreshing which is perfect for the summer heat!

Confession: My favorite pizza used to be the kind that got delivered. Greasy, drippy Pizza Hut or Dominoes pizza was a staple in my diet, and something I continued to crave until I realized that pizza didn’t have to be off limits. That was like the best day of my life–when I started eating pizza again. Maybe I should be embarrassed by that?

Oh, whatever, I don’t care–I LOVE PIZZA!!! And I am now head over heels for making my own pizza, and how ridiculously easy it is! You just put whatever you want on top of some dough…

Then toss it in the oven!


3 Cheese Apple Cranberry Pizza

yield 6 servings

  • 1 package refrigerated whole wheat pizza crust
  • 3/4 cup fat free ricotta cheese
  • 1/4 cup nonfat plain Greek yogurt
  • 2-3 tbs unsweetened almond milk
  • 1 tbs fresh rosemary leaves, finely chopped
  • 1 tbs balsamic vinegar
  • 1/2 cup part skin mozzarella
  • 1.5 oz herbed goat cheese, crumbled
  • 1 apple, thinly sliced
  • 1/4 cup dried cranberries


  1. Spray a medium-large cookie sheet with nonstick spray, then roll dough out using a rolling pin to fill out the sheet.
  2. In a small bowl, whisk together ricotta, Greek yogurt, milk, rosemary, and balsamic vinegar. Spread evenly onto rolled out dough, then top with mozzarella and goat cheese, followed by apple slices and dried cranberries.
  3. Cook according to instructions on the prepared pizza dough package.

White Chocolate Vanilla Bean Pistachio Butter


Have I ever mentioned that nut butter is my absolute favorite thing in the world?

I’m sorry. I don’t know a less funny thing to call it that is not “nut butter”. The other options are not better. Trust me. I’ve tried.

Anyway. I could eat peanut butter from the jar. I could down spoonful after spoonful of almond butter. I could pretty much live on the stuff. As long as I could also have fro yo. Then my life would be content.

It’s weird because, as a kid, I was never the type to ask for pb&j. This love didn’t come until much later in life. Probably when I discovered apple + pb was my very favorite snack (It’s the best one in the world. Fact.), or when I realized I could eat my oatmeal out of the jar, after reading that brilliant idea on some of my favorite healthy living blogs. It’s versatile, delicious, and there are a million combinations you could create.

Pistachios are probably my favorite nut. Hazelnuts give them a run for their money, and I really love cashews too, but I would have to say pistachios are my tried and true fav. I’ve seen some pretty interesting spreads at local shops–cinnamon cashew butter, hazelnut butter (or even better–NUTELLA!), etc., but I’ve never seen pistachio butter. I should put a patent on it, because, clearly, I’m a genius. I should be famous. Selling signed pistachio butter jars with my picture on the label. It’ll catch on faster than cookie butter. Okay, maybe not, but coming from someone OBSESSED with cookie butter, I can honestly say that it is just as delicious.

Not only was this pistachio butter a huge hit, but it is also available for sale to contribute to my fundraising. Bethany loved it so much, that she bough a jar right away. In fact, the one jar I kept for myself kept getting lower and lower, and before I realized it, I had to make more just to have enough to photograph. Whoops. I just could.not.stop.

It has the thick, gooey texture of homemade peanut butter, with the perfect subtle sweetness of the white chocolate, and one of my all time favorite flavors of pure, natural vanilla bean. I can’t think of a more perfect combination.

Perfect on bread, rice cakes, bananas, apples, spoons, fingers….

And, also, a great gift! In fact, I sent it in my foodie penpal package to Kristin who was asking for the recipe. Here you go Kristin!! I’m so glad you like it! :)


White Chocolate Vanilla Bean Pistachio Butter
Inspired by How Sweet It Is
yield approx 1/2 pint (+ a little extra)

  • 8oz pistachio nutmeat
  • 1 vanilla bean, split length wise
  • 1 1/2 tbs coconut oil
  • 1/3 cup all natural white chocolate chips, melted
  • heavy pinch sea salt


  1. Add pistachios to a food processor and blend until a thick nut butter forms. Stream in oil and scrape in seeds from vanilla bean with the processor on, continuing to run it until the mixture is smooth (about 3-4 minutes).
  2. Turn off processor, add melted chocolate and sea salt, and turn processor back on. Blend until smooth.

**Best at room temp, but you may refrigerate for freshness, especially if keeping longer than 2 weeks.

NYC Marathon Training Week 3

This last week of training felt really great! I feel like I’m finally getting back to myself, and my body is adjusting to the amount of energy I need to be up here. Sweet. After my time trial, Coach Susan sent me my suggested training/racing paces:

LR 10:10-11:10
Marathon 10:00
1/2 M 9:10
10k 8:40
5k 8:20
Mile 7:30
LT 8:40-9:10
400 @mile-5k 1:54-2:05
800 @5-10k 4:10-4:18
1200 @5-10k 6:12-6:27

I’ll have to ask her what LT means, because I just realized I don’t know that one. Some of these paces seem sliiiiightly ambitious. Not the training ones, but the racing ones. An 8:20 5K??? What??? Maybe that just means I’m faster than I think I am :) Here’s how my training went last week.

Monday: 4 mile run. 10:06 average pace. The beginning felt hard. Well the beginning of every single run here feels hard because they all start uphill. But the rest of it felt pretty good.

Tuesday: Dance dance dance dance. All day long.

Wednesday: 10×1 min intervals. 2 mile warm up that I practically crawled through, then 10×1 min intervals with 1 min resting intervals. I tried to find the track I found the previous week, but got confused, so we ended up at a park that was pretty hilly. Not super ideal for speed training, but it all evened itself out. Averaged 7:17 on working intervals (with the last one around 6:45–I know it’s just a minute, but yikes!), then did a slow jog for .3 miles back to camp for my cool down. It’s funny, 1 min sounds like such a small amount of time, but half way through each interval, I felt like I was dying, but in the best way possible!

Thursday: 4 mile recovery run. Tired legs. 10:24 average pace.

Friday: Rest-ish. I mostly stretch with my classes on Fridays, so I just took a nice walk in the morning, and was able to keep the rest of the day pretty chill.

Saturday: 6 mile run. This run felt AWESOME! I just wanted to keep going, and going, and going! Ran with great friends–did I mention that I’ve only done 1 run solo since I got here? I’m so grateful! I will run alone, but I almost always prefer the company, and it’s nice to feel like I am able to inspire other people to run. Averaged 10:19 pace, and ended feeling great.

Sunday: Rest. Lovely.

You know, I was a little concerned about being about to keep up with my training while away from my team, and with such an intense schedule, but it’s really been great. If anything, having so many people that I am living with that know my goals is pushing me to never skip a run. For the first time in my entire life, I feel like a leader as far as running goes, and it is the most incredible feeling. I never imagined someone would tell me that I inspired them to run. It seems almost unreal, but I am beyond happy. I am feeling really solid about the training process right now, and if anything, I feel eager for MORE! Coach Susan told me that I could skip out on my recovery runs since I am so active here, but I don’t want to skip out on anything! I am going to ride the motivation wave for as long as it lasts!

What did you do last week?? Tell me about your workouts/training/awesomeness!