5Ks are not my favorite. I don’t know why I thought I wanted to run one on Sunday, but I went to sleep really nervous on Saturday night and was even more stressed about it when I woke up. I tried to tell myself I could just run it for fun, but of course in the back of my mind I really hoped I would run an okay time.
I did a very slow one-mile warm up and tried to calm my nerves. The first mile was down hill but when the gun went off my legs just felt kind of asleep. I was in the middle of the pack (there were only about 250 people in the race) trying to get into race mode. I didn’t look at my Garmin, but I didn’t feel like I was running very fast. It turns out I was wrong. first mile: 6:23
The second mile was all uphill and I started feeling a lot better. I passed a bunch of people and by the two mile mark, I was feeling really strong. (7:11)
The last mile was mostly downhill and I tried to kick a little bit. (6:48) I looked incredibly awesome at the end.
In case there’s any speculation based on the horribly unflattering outfit I chose, I’m not pregnant again, I just need to lay off the cookies and beer. I was the 5th place woman, 38th/265 overall. (21:11; 6:49/mile)
After the race, I made these muffins for breakfast with Mike’s parents. They’re really easy, and were a huge hit with everyone. Pretty much the only change I made from the original was using full fat yogurt instead of nonfat greek, and baking them at the same temperature for the whole time.
Ingredients
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter, cubed and softened
- 3/4 cup sugar
- 2 large eggs
- 2 tsp vanilla
- 1/4 tsp almond extract
- 1 1/2 cups plain yogurt
- 1 1/2 cups chopped strawberries
- sugar for sprinkling on top
Instructions
- Preheat oven to 375 F and line 20 muffin tins with paper liners.
- Sift the 3 cups of flour, baking powder, baking soda, salt in medium bowl and set aside.
- Cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
- Stir in half the flour mixture, and mix on low until incorporated. Stir in the yogurt.
- Add the remaining flour mixture and mix on low. Scrape down the sides of the bowl, then fold in the strawberries.
- Divide the batter evenly among cups, filling them about 2/3 full.
- Sprinkle tops lightly with sugar.
- Bake for about 20 minutes, until a skewer inserted in the center comes out clean.
- Let cool 5 minutes in the pan before removing to cool completely.
(from Confections of a Foodie Bride)
You do not look pregnant, silly. And a 6:23 first mile! That’s my current mile PR — amazing! You are so fast!
I like that you do better running uphill!
Nice!! Well done!!
You’re so funny.