do it. #crazylady I’m excited and scared all at the same time. The weather’s being a little crazy
at the moment being hot and humid in the 80’s last week when it suddenly dropped to a high of
52 degrees. Talk about a shock to the system. The predicted forecast for this weekend is a
high 74 with an 80% chance of rain!! Oh well…
pants, a long shirt and mittens. Have any of you completed a marathon or long distance run?
I’d love to hear some last minute advice or tricks. As the event comes closer, I’m freaking out…
it’s the small little details I tend to think about leading into new territory. #fearoftheunknown.
runner, given the fact that I don’t really enjoy it and I haven’t been out much this year.
so overwhelmed with being a new mom. I was also completely stressed out and overweight (a
good 30 pounds) that I decided to do something about it. This was when the 2014 Winter
Olympics started. I drew inspiration from how strong all the athletes were. They had complete
dedication year round to achieve the level of success of the Olympics. I decided right then and
there, I would run my first 5K.
are so different. Short bursts of energy vs long aerobic runs were very hard to adjust to.
Gymnastics taught me to be competitive and achieve goals. A great part of running was being
able to achieve a goal over several weeks, it made me feel empowered. And I felt strong.
miles and usually would run 3 miles outside. Why not try running 8 miles for real, outside? And
I did it, without too much pain either. So then I pushed for 10 miles. And then just to be sure,
I did 10 miles again. It made me think maybe I could really finished half marathon. This will
be the ultimate physical challenge for me.
tolerate dairy. I’ve attempted eggless cheesecake a few times only to be disappointed This is
a very loose (and a little healthier) version of the Cheesecake Factory’s pumpkin cheese cake.
I only tasted a sample once but I swear I can still taste it. This version is egg free and uses the
nut free nutella. Follow me for up to date information and see the newest things I’m creating.
Author: Laura @ Petite Allergy Treats
- 1 cup pumpkin puree
- 8 oz cream cheese
- 1/4 cup maple syrup
- 1/3 cup nut free nutella
- 1 cup GF rolled oats
- 1/2 cup GF oat flour
- 10 prunes or dates
- 2 T water
- Crust: In a food processor pulse chop rolled oat until slightly broken. Set aside
- Without cleaning processor add prunes and water and puree until smooth. Mixture will be thick.
- In a separate bowl mix prunes and flour.
- Press into an 8×8 pan.
- Bake for 5 minutes.
- Filling: Soften cream cheese and blend with pumpkin puree and maple syrup.
- Pour onto crust.
- Drop spoonfuls of nut free nutella on top. Drag a knife through to make swirls.
- Bake for 25 minutes. Allow to cool completely before cutting.