The Next Challenge...

With one week of training under my belt, I can officially say that I am training for the XTERRA race here in March.  XTERRA is an extreme triathalon with a 1500m open water swim, 22 mile bike through the mountains (on trails, not so much the road) and a 5 mile jungle run.  I got my very own bike and have upped my training in every aspect.  I can't remember the last time I was so sore and exhausted, but I am LOVING having something to train for again.  Why did I choose this race?  Because it terrifies me.  I have never challenged my body to this extreme before.  And I love beating my own fears.

Exhausted and covered in dirt after a mountain training excursion!
 

So what scares you physically?  And how are you going to challenge and beat it?  And what are you training for next? Let me know!

Pumpkin Pie Breakfast Cookies.

I am so sorry I have been lazy on posting on my blog!  I feel so bad about it because I have so many ideas, Ive just been so busy running around learning about my new job.  Which I am LOVING by the way!  The other trainers have been so helpful showing me the tricks of actually working in a gym, and I oficially start with my first clients next week!  Yay!!  I am so blessed!

 

Anyways, I know I just posted a breakfast cookie, but with fall coming, I redid the recipe to incude pumpkin, which I have been obsessed with lately.  Its a very similar recipe, still gluten-free if you use the right stuff, and still very good for you!  Plus its a nice change up. So here you go!

 

 

**************************************

 

Pumpkin Pie Breakfast Cookies

 

Ingredients:

2 ripe bananas

1/2 cup canned pumpkin

1 scoop vanilla protein powder

1 Tsp. vanilla extract

1 Tsp. Pumpkn Pie Spice 

1 1/2 - 2 Cups Oatmeal

 

Preheat oven to 350 degrees.

 

Mix bananas and pumpkin together. Add in protein powder, vanilla, and pumpkin pie spice.  Add oatmeal. Let batter sit for 10 minutes.  Scoop onto greased baking sheet and sprinkle with cinnamon or more pumpkin pie spice. Bake for approximately 30 minutes or until golden brown on top. (Be sure to keep an eye on them.)

 

Makes about 8 cookies.

 

Optional:  I haven't tried it, but I think a few dark chocolate chips would be amazing in these.  Yum!

 

Note: These are very moist.  Keep them in the refridgerator to extend their shelf life.

 

*********************************************