Thank you to everyone who left thoughtful comments and support on yesterday’s post. It’s a comfort to know others face the same challenges, and on difficult days I like to imagine someone else, somewhere, feeling the same way. That sense of connection helps me get through the low moments.
My first official week of marathon training is complete and it was an adventure. Highlights (and lowlights):
- I wince every time I sit down because lunges have left my legs sore in places I didn’t know could hurt.
- I fell asleep on a heating pad while trying to ease the muscle pain and accidentally melted my retainer when it didn’t get back into my mouth in time.
- I discovered our garage door remotes don’t cross-activate identical-looking neighbor doors — which gave me a good scare when the driveway didn’t respond to the click of my remote.
- We ran out of ketchup and I realized I really do miss it on my omelet. A breakfast without ketchup just feels incomplete to me.
Today is my first real rest day in what feels like forever. I love Sundays. My plan for the day is simple: a relaxed breakfast (the pudding below is perfect for this), a nap, planning next week’s recipes (I’m thinking smoothies), prepping a few grab-and-go lunches, catching up on laundry, and baking apple fiber bars.
Overnight Banana Almond Pudding — Vegan, Gluten-Free Breakfast
- 1 tablespoon raw almond butter
- 1 banana, mashed
- 1/4 cup almond milk (unsweetened original recommended)
- 2 tablespoons shelled flax seed
- Prepare this the night before you plan to eat it, or allow at least four hours for the flax seed to soften.
- If your flax seed is not shelled, you can gently crush it to release the inner germ. One simple method is to place the seeds in a zip-top bag on a cutting board and press or roll a heavy pan over them until the shells break apart. Transfer the crushed flax to a glass or other container.
- Combine the almond butter, mashed banana, almond milk, and flax seed. Stir until well incorporated.
- Seal the container and refrigerate for several hours or overnight so the mixture thickens into a pudding-like texture.
- Serve chilled, or warm in the microwave for about 45 seconds if you prefer it warm.
Nutrition details are available with the original recipe source; look for the nutrition section on the recipe page if you want a full breakdown.
What’s the silliest thing you’ve done or said when you’re tired?