I did my last “long run” before my half next weekend this morning — 9 miles with my friend Megan. My body, it seems, is just READY to taper. Like, I took yesterday off and felt I could’ve taken today off too …. So I think my brain is preparing my body and mentality to give a full-out effort next weekend.
After my race next weekend, Megan and I both begin training for the Full marathon this December. I may try to do another 10k this fall as well to prep for it.
After the run, I wanted to make a pumpkin protein waffle, but was out of pumpkin so I decided to make up a new recipe instead with egg, egg whites, sugarfree jello (cheesecake flavor), coconut flour, and water. Then topped it with some Blueberries 🙂
- This recipe could also work as pancakes!
Macros for the waffle: 200kcals – 15p 17c 8f
- mix together the first five ingredients below (give or take a little water)
- pour and cook in waffle maker!
- microwave blueberries for 45-60 seconds while waffle cooks to make syrup!
Remember to check out my current giveaway for August!