A Brutal{ly hot and fast} 5k

Hello hot stuff, Denver.

Almost 1.5 hours after my run and it’s still over 80 {I believe it was in the low 90’s during my run.  Woof}.  I know my Midwesterner’s know what heat is about, but dear LORD Denver Summer does not make it easy for an afternoon run.  With that said, I managed to get ‘er done this afternoon for a short and speedy 5k.

Workout

I finished my training this afternoon around 3 PM, which got me home right around 330.  Smack dab in the middle of the afternoon sun.  Which while brutal, is good considering this is best we can do to create the conditions we may have next weekend for the relay.

I was sure to make a loop that included multiple water stops, and took advantage of each.

Split 1: 8 minutes 41 seconds

For whatever reason, my legs wanted to move.  OK, maybe more than anything my head wanted to be done and my legs felt strong enough to move, and so I just went with it.

Split 2: 8 minutes 27 minute mile

By mile 2, I knew that I could finish the 5k strong, and just kept finding new landmarks to keep me motivated.  Well, that and water stops.

Split 3: 8 minutes 40 seconds

I finished the 5k in 26:41, which for a random Wednesday run.

Yes, it was Hot.  And brutal.  But I finished and ended up with a nice .8 mile walk home.

I’ll take it!

Some Eats and a Gluten Free Small Batch Chocolate Chip Cookie Recipe

Before I get to the good stuff:

Let’s get down to business for the other good eats of the day!

An old picture, but if I documented how much cantaloupe I’ve been eating the past couple of days, you’d be surprised I hadn’t turned into one.

More fruit {shocking} at the training

A snack plate of goodies, because, well I was snacky.

Grilled up some goodies as a side dish to dinner

Oh yeah – sweet potatoes with oil and maple syrup.  YUM.

And a tuna burger with all the fixings.

Sweets

Tried out some more Gluten Free baking tonight

Cookie success.

Small Batch Gluten Free Chocolate Chip Cookies

Ingredients

• 3/4 cup of Pamela’s Baking and Pancake Mix
• 1/4 cup (or half a stick) of melted butter
• 4 tablespoons of maple syrup
• 2.5 tablespoons white sugar
• 1 small – medium egg
• 1.25 tablespoons of milk
• 1/2 teaspoon of vanilla extract
• pinch of salt
• pinch of baking powder
• However many chocolate chips/fillings you want 🙂

Directions

• Preheat oven to 350 degrees.
• Melt the butter on your stove top and put to the side
• Sift your baking mix, salt and baking powder together in one medium bowl, set aside.
• In large bowl, combine maple syrup, sugar and butter, mixing for 1-2 minutes.
• Slowly add egg, vanilla and milk to wet ingredients
• Once combined, begin to fold or slowly incorporate the dry ingredients into the wet ingredients
• Add chocolate chips
• Bake at 350 for 10-12 minutes
• Let cool and ENJOY!

My review?  These are definitely cakey/pancak-y, but fluffy and delish at the same time.  Not crunchy, but totally soft and satisfying 🙂 ❤

Reminder that I do not document nearly everything that I eat in any given day, just the highlights.