Saturday morning started the way all Saturdays do:
I got these Saucony Kinvara 4 (love them, a really great replacement for my Brooks Pure Flow 1, since I really didn’t like Pure Flow 2), and I brought them out for an 8 miler with 6 miles at race pace. That was my first run in them and I am really happy. Then, I got home, had a bite of a Lara bar, and got ready for a 90 minute hot yoga session with Kim at Domestocrat.
After that, shower and a nap!
Yesterday, Michael and I went to Whole Foods and I got this tea and it’s deeeeelicious. You’d have to like a dessert tea to find this interesting though.
On Thursday night (hmm, I think I am working backwards with this post!), Allison and Meg came over for dinner. I made gazpacho, a big salad with avocado dressing and almond blondies.
Let’s discuss this dressing:
Allison loved it so much that I sent her home with the rest of it.
Creamy Dreamy Avocado Dressing:
- 1/2 of a large avocado
- 2 tbsp tahini
- 2 tbsp olive oil
- 1 tsp stone ground mustard
- 1/4 cup water
- salt and pepper (adjust to taste)
I blended this all up in my Magic Bullet. I recommend you double this at least! It’s so good.
And then I made these little babies, because I felt like baking something:
Zucchini Chocolate muffins! These are adapted from Elena’s Pantry (love her recipes).
Zucchini Chocolate Muffins:
- 1 1/4 cups almond meal
- 1/4 cup cocoa powder (I used Penzey’s high fat cocoa)
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 eggs
- 2 tbsp coconut oil
- 1/4 cup honey
- 3/4 cup shredded zucchini
- 1/3 cup dark chocolate chips (dairy free ones will work here!)
Preheat oven to 350*. In a stand mixer or by hand, combine all dry ingredients. Add in wet ingredients. Blend in chocolate chips. Pour into lined muffin tins. I got 8 muffins out of mine. Bake for 19 minutes or until done.
I have 18 miles on my agenda for tomorrow. Happy running!
