Daily Archives: June 4, 2011

Trial Run

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Today was my last long run before the marathon, and my last opportunity to simulate anything about race day that I thought was necessary.

I made sure to wear the shorts I plan on wearing for the marathon.

And the shoes and socks that I will most likely wear.

For my first marathon, I was kind of risky and wore a pair of socks and underwear that I had never worn on a long run, and I had also bought a new sports bra that I had never worn at all! Thankfully none of them gave me any problems, but I wanted to play it safe this time around, so I made sure to wear everything I plan to wear in two weeks.

I have to admit that I do not have a standard pre-long run breakfast. Most people eat the same thing each time they do a long run or run a race, but I actually vary my breakfast foods depending upon what I am craving. There are certain elements to my breakfast that always remain the same: 2 servings of carbs, a nut butter of some sort, and a banana.

This morning I had half of a bagel with butter on it, graham crackers, and a banana with peanut butter.

After allowing my food to digest for about 2 hours, I was ready to go. I was definitely more nervous than usual for my run today because of last week’s sub-par long run.

Distance: 22 miles

Time: 3:20

Weather: 54* partly sunny at times, partly cloudy towards the end

Thankfully, today’s long run went fairly well overall.

I did start feeling some fatigue setting in my legs after a measly hour. But I plowed through and reminded myself that I have been running a lot this week (and last week), which is why I think I felt fatigued pretty early on in my run.

With my mileage today, I have officially hit 60 miles this week, which is my highest weekly mileage ever!

Stats from my run:

0 – number of stops :)

1 – moose spotted

2 – GUs consumed

3 – hours spent running

180 – number of minutes I had to pee (I refused to stop, so I held it for 3 hours. Pretty sure I am the queen of holding it!)

As soon as I got home, I knew I need to eat something even though I wasn’t hungry.

Rhubarb Muffin + Tropical Protein Smoothie

About two hours later, I had a scrambled egg + a toasted slice of homemade Whole Wheat Flax Bread

This afternoon Craig and I celebrated our 3rd wedding anniversary. Our anniversary isn’t until Tuesday, but we decided to celebrate today! Stay tuned for a recap! :)

Rhubarb Muffins

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Do you know what this is?

How about now?

You probably already figured it out by the title of the post, but you eat the stalk of this plant.

Not by itself but with lots of sugar and butter! ;)

It’s rhubarb—technically a vegetable but more commonly referred to as a fruit.

And a common misconception is that the green stalks are inedible—both the green and red stalks are fine to eat.

 


Rhubarb has a very tart taste to it, but when mixed with lots of sugar and butter, it is deeelicious! :)

One of my favorite recipes: Rhubarb Muffins

Rhubarb Muffins

(Based off this recipe.)

Yield: 12 muffins

Ingredients

1 cup all-purpose flour

1 cup whole wheat pastry flour

1/4 cup white sugar

1/4 cup brown sugar

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 Tablespoons canola oil

2 Tablespoons unsweetened applesauce

2 teaspoons grated orange peel

3/4 cup orange juice

1-1/4 cups rhubarb, chopped

2 Tablespoons pecans, chopped

Directions

1. Combine the flours, sugars, baking powder, baking soda, and salt together in a bowl.

2. In a separate bowl, combine the egg, canola oil, applesauce, orange peel, orange juice together.

3. Add the wet ingredients to the dry ingredients and mix just until combined.

4. Gently fold in the rhubarb.

5. Spray muffin tin with non-stick cooking spray or line with paper liners.

6. Fill muffin cups with batter—making sure each cup has the same amount of batter in it.

7. Sprinkle chopped pecans on top of batter.

8. Bake at 350* F for 25-30 minutes.

I have made this recipe several times, which is saying a lot because I rarely make the same recipe twice.

These are definitely a hit any time I make them. And don’t omit the orange zest because it totally makes the flavor that much better!

Check out these other rhubarb recipes.

Rhubarb Tart

Rhubarb Crisp

Don’t let the poor quality pictures fool you—both of these recipes are incredibly delicious and very easy!

Enjoy!