What? A man?! No, though as a single girl that's always on the horizon.
God?! I'm spiritual but not super religious.
HIM = Half Ironman; Me = Bad a**!
A year ago, I could only swim from one side of the pool to the other side of the pool before I needed to catch my breath. I did not own a bike and certainly didn't know anything about "clipping in."
Today, kind of like going to the restroom together, I fell upon the peer pressure of girlfriends who want us to do a Half Ironman together. Therefore, I'm taking the plunge and putting a Half Ironman on my race calendar for 2012. That's a 1.2 mile swim, a 56 mile bike ride, and a 13.1 mile run.
So stay tuned, Folks. I'm signing up for the Musselman Half Ironman race in mid-July. My base training as of today is that I can swim 0.75 mile, cycle 60 miles, and run 26.2 miles. However, I can do these only as separate sports.
I've got 8.5 months of training up ahead! And most importantly, 8.5 months to get over my swimming panic attacks. Let the countdown begin!
Wednesday, November 30, 2011
Monday, November 7, 2011
Whole Wheat Pumpkin Chocolate Chip Muffins
It's dangerous to have a sweet tooth and to love to bake. The least I can do is re-interpret recipes to make a bit less dangerous than the traditional muffin (which really is just a sweetened cupcake without the frosting). I love the addition of wheat and nuts/seeds to make one heartier.
1 1/2 cups wheat flour
1 teaspoon baking soda
15oz. can solid-pack organic pumpkin
1/3 cup vegetable oil
2 large eggs
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 cup packed brown sugar
1/2 cup chocolate chips (I prefer dark chocolate)
1/4 cup pumpkin seeds
Preheat oven to 350°F. Grease muffin cups.
Combine flour, baking soda, and salt in a large bowl. Set aside.
Mix together pumpkin, oil, eggs, cinnamon, ginger, allspice, and nutmeg. Add flour mixture in 3 parts until just combined. Fold in chocolate chips and pumpkin seeds.
Divide batter among muffin cups. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
1 teaspoon baking soda
15oz. can solid-pack organic pumpkin
1/3 cup vegetable oil
2 large eggs
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 cup packed brown sugar
1/2 cup chocolate chips (I prefer dark chocolate)
1/4 cup pumpkin seeds
Preheat oven to 350°F. Grease muffin cups.
Combine flour, baking soda, and salt in a large bowl. Set aside.
Mix together pumpkin, oil, eggs, cinnamon, ginger, allspice, and nutmeg. Add flour mixture in 3 parts until just combined. Fold in chocolate chips and pumpkin seeds.
Divide batter among muffin cups. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
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