Last night I decided to experiment a bit in the kitchen and start adapting recipes. Every time I "experiment" my family seems to flee the kitchen, afraid they'll be victims of experimentation gone wrong. This Homemade Balsamic Vinaigrette = great success. Point, Amanda.
My food processor is Haley's morning alarm to get up for school.
Anyone else feel like they are freezing 24/7?? Thank goodness my boss doesn't think I am crazy.
A hint as to what kind of Homemade Doughnuts are coming at ya soon. Not obsessed with pumpkin or anything.
A love affair has begun.
I had 14 miles on the schedule. I took 3 shot bloks before the run, 1 at mile 7, 1 at mile 9, and the last one at mile 11. I think splitting up the intake allowed my stomach to digest this fuel much more easily. I loved them!
My half marathon is in 10 days (insert nervous laugh here) and I usually don't like to carry fuel or water with me for anything under a half-marathon. Not necessarily recommended, just a personal preference.
Lately I've been wanting to eat raw foods or make my own recipes so I can avoid processed or artificial additives. I haven't gone crazy with it but I notice I have more energy and feel better when I eat clean. Hence my inspiration to make my own salad dressing =). Enjoy! Let me know if you try it!
HOMEMADE BALSAMIC VINAIGRETTE
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1 tsp lemon juice
- Whisk all ingredients and serve =)
**Adapted recipe from Anne!
Do you run with fuel for a half-marathon? Favorite gear?