So… I am on the fence about running a marathon. Here’s the thing I have always wanted to, the mileage is a little scary though. Back in 2012 I started training for my first marathon, 3 weeks into training I found out I was pregnant with my first child, whoops! So I stopped training and just kept up with regular exercise. The idea has always been in my head, when I see friends are other post about marathons I always get the urge to do one. Lately its been on my mind a lot, what stopping me… MYSELF. I am my biggest road block. However I am a competitor, I would have not won six national titles in college swimming if I wasn’t a competitor.
So last night I was texting one of my best friends, Karla. I have watched her run a marathon before and I was so inspired. More than anything I am amazed at what the human body is capable of. I was googling 16 week training schedules and found one I could handle. Then I searched for marathon races that were local, I found one exactly 16 weeks away, the training schedule will take me right to race day!!!! Is that a sign…. or IS THAT A SIGN! I’m going to be 30 March 17, and I’ve always wanted to do this, so guess who will be running their very first marathon???!! MEE!!!! I’m a little nervous and somewhat terrified, but I want to do this! I did my first run on my training schedule today, 3mi. I walked 1 ran 2, have to start somewhere. My goal is to finish the race under 4 hrs.When I got done with my run, I whipped up this insanely delicious bowl of oats. This could possibly be one of the best oatmeal bowls I’ve ever had! It was so satisfying, and hubby loved it too! You have got to make this, I’m telling you… it’s the BOMB.COM!!
If you try this recipe, leave a comment and don’t forget to tag your photo with #kayscleaneats on Instagram. I love to hear from you guys!
Toasty delicious bowl of oats!!!
- 1 cup quick oats
- 3/4 cup water
- 1 cup unsweetened almond milk
- 2 tbsp coconut oil
- 1/2 tsp cinnamon
- dash salt
- 1 tbsp maple syrup
- 1 bartlett pear thinly sliced
- 2 tbsp coconut oil
- 2 tbsp agave
- 1/3 cup pecans
Heat a sauce pan and add in coconut oil. Once oil becomes liquid add in oats.
Toast oats for about 2 minutes
Add in the rest of the ingredients and bring to a boil, turn off heat once oats are cooked.
Heat coconut oil in a small fry pan.
Add in pears and drizzle agave in. Let cook on medium heat without stirring for about 1 minute.
Add in the pecans and let cook without stirring for another 1-2 minutes, lightly give the pan a few shakes back and forth. Turn off heat.
Put oatmeal in a bowl and pour over pecan and pears! Enjoy!