When 900 years you reach, look as good, you will not.

I did it!  I ran 7 miles today!!  Even with a dizzy headache and an upset stomach, (which I think came on because I forgot to sleep last night), I pushed through and kept going!

I have to admit that I REALLY wanted to walk.  When I got to mile 3 I was exhausted.  However, Mr. Bradshaw was running next to me today and there was NO WAY I was going to be a wimp in front of him.  He definitely outran me, which of course made me mad and motivated me even more, but on the other hand, it was nice to have something fun to look at while I ran :) Despite how difficult my run was for me today in comparison to last week, it was still amazing that by the time I got to mile 5 my body just kind of went into cruise control and mile 6 & 7 were the easiest of the 7 miles to run, (and the slowest, haha).

I have never loved running.  When I ran regularly, I would run usually between 3-4 miles.  However, because of my move to Sahuarita over the summer, I have not been to the gym since May, until two weeks ago, when I decided to start training. 

I am at the end of week 2 training and since I started I have lost 4 lbs.  I am eating a vegan diet, no processed foods, (with the exception of a few pretzels and some healthy rice cakes from time to time), very little sugar and only water to drink. 

I am 7 lbs. away from my ideal (size 3) weight...we'll see how long it takes to get that off :)

Looking forward to my Saturday, "Day of Rest".  I have included a new favorite snack, Homemade Clif Bars.  Enjoy :)

Yield 9 bars prep time: 15 minutes

Ingredients:

1 cup dates (pitted)

1 ¾ cups crisp rice cereal

1 cup quick-cooking oats

¼ cup coarsely chopped peanuts

2 TB ground flaxseed

½ t ground cinnamon

Pinch salt

½ cup peanut butter

1/3 cup brown rice syrup

1 t vanilla extract

¼ cup mini semisweet chocolate chips

 

 

Directions:

1.       Spray an 8x8-inch pan with non-stick cooking spray, set aside.

2.       Place the dates in a food processor and pulse until finely chopped.  Combine the pureed dates with the cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl.

3.       Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended.  Remove from heat and stir in the vanilla extract.

4.       Pour the peanut butter mixture over the oat mixture and stir until well combined.  Gently stir in the chocolate chips.  Turn the mixture into prepared pan and press firmly to pack the mixture into the pan.  Let the mixture sit until completely cool and set, at least one hour.  Cut into bars, then wrap individually in plastic wrap and store in the refrigerator.