lessons on long distance

So, yesterday was a tough running day. Being worried about panic attacks on a run is a tough business. If you’ve never experienced a panic attack before, god bless you. You are one lucky peep. To give you a deep dive into my fear, I am terrified that I won’t be able to breathe and there will be no one there to help me. Hence why my miles and miles of running has turned into walk/runs listening to podcasts. So, Brett and I took off on a run and I was really down on myself about having to walk.

Me: “I’m sorry that I stink at this now…”

Brett: “You don’t stink at running. Do you see all of these houses around you? I guarantee that not a single person living on this street has run 2 miles today. WE did. That’s an accomplishment.”

Me: “So says the ultrarunner…”

Brett: “Baby steps. You’ll get back to longer miles. I know you will.”

Sometimes, all you need is a little reminder from someone you love. How lucky am I?

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When we got back, I decided to try out a variation on a recipe sent to me by Kath. Though these protein cookies have to remain in the freezer, they make for a great pre or post workout snack.

PB Raisin and Quinoa Protein Cookies (Makes 24)

1/2 cup natural peanut butter (I used Wild Friends Cinnamon Raisin PB – SO good)

New addiction

New addiction

Thank you Wild Friends for letting me know how I can store this butter :)

Thank you Wild Friends for letting me know how I can store this butter 🙂

2 Tbs applesauce

1/4 cup agave

1 Tbs pure vanilla extract

1/2 tsp sea salt

1/3 cup almond flour

1/2 cup soaked quinoa (Note: you can use 1 1/2 cups cooked quinoa if you prefer. Uncooked, soaked quinoa gives the cookie a little crunch)

1 Tbs chia seeds

Combine all ingredients in a large bowl and fold until combined thoroughly.

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Line two baking sheets with wax paper. Scoop spoon sized servings onto the sheet until you’ve used all the batter.

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Don’t be alarmed that the batter is a little more gooey than you thought- the cookies take on a fudge consistency once they’ve frozen. Put in freezer for 20 minutes. Remove from baking dish and store in an airtight container in the freezer. Make sure to line the container and separate the cookies by layer. Simply use the wax paper from the baking sheets – double use success! 🙂

Pre-gym cookie :)

Pre-gym cookie 🙂

 

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