This morning I got up and headed to the park to get my training run in. I’m still putting in 3.5 miles twice during the week and then a longer run on the weekend. I have to say, my runs have been going so well. I really think it is the yoga I’ve been doing. In my past races I wasn’t doing yoga yet, and I think it’s making a significant difference. I’ve also really been pushing myself to get my pace down, and I can tell a significant improvement in my long run endurance. It feels so great to see so much improvement, and I’m getting so excited about the race!
After my run I came home and did a half hour of yoga before getting ready to head to the city. My best friend from high school lives in OKC, and I am so excited to finally be in the same town as her for the first time in almost ten years. We met in 2nd grade and were practically inseparable from then until graduation. It was so so good to catch up today!
I have spent so much time in the city this week doing all kinds of stuff. When we decided to take this new job and move from Stillwater, we got so excited to live in OKC. Then we moved to my hometown. Which is not quite the city. It’s about a 40 minute drive, so it’s not too bad…but not a short drive either. So pretty much every day I’ve found some reason to go there – gotta meet the husband for lunch, gotta take something back to the store, gotta grocery shop – and usually I just pack my laptop, books, and anything else I need to work and set up camp at Starbucks for the remainder of the afternoon.
Obviously spending hours at a time away from home means there must be snacks packed. I try not to leave myself at the mercy of the Starbuck’s pastry case or a drive through, so I found myself needing ideas for portable, non refrigerated snacks to take along. Enter Angela’s Coconut Lemon Cranberry bars (click for full recipe). Moist on the inside, flaky on the outside, with a medley of sweet and citrus – tastes like a sunny day at the beach. Sign me up.
First, juice and zest your lemons!
Make a chia egg by combining lemon juice with chia seeds and allowing it to gel for about 10 minutes.
Next, turn 1 cup of oats into oat flour in a blender or food processor. It’s so fun to watch the whirling blades transform oats into flour in about 10 seconds flat. I really shouldn’t say stuff like that out loud.
Add all the dry ingredients together. Combine the wet. Then mix them all together and press into a baking dish before dusting the top with shredded coconut and chia seeds.
Bake until the edges are brown and the top springs back when you touch it.
Allow to cool, and then enjoy as you close your eyes – envisioning the crashing waves and the smell of suntan lotion and lemonade.
These bars have been the perfect on-the-go treat this week as I’ve been out and about around the city. I think they’d also make great pre-workout fuel or a dessert treat before bed.
Anyway, today I’m going to start the day off with some yoga and then spend the day shopping with my mom and aunt who are on spring break. Even though I haven’t exactly earned a spring break, I’m kind of pretending I’m on it anyway because next week I start my new job of substitute teaching. I hope you can tell how excited I am. Really.
Are you on Spring Break this week? What is your favorite SB memory?
Mine is from 2005 when I went to Thailand for tsunami relief. A life changing experience I’ll never forget. I never really was a beach person, so SB beach vacations never really appealed to me. I know. I’m crazy.