Hey friends! Another whirlwind of a week over here. My mom and sister were in town for the end of last week and this past weekend, so we enjoyed a lot of quality family time. And now we are back to our regular summer schedule until mid-August, when we will take our final vacation of the summer. Already. Gah! The back to school catalogs have been arriving and it takes all I have not to throw them in the recycle immediately simply for making me things of our crazy fall schedule already.
Anyway, here is what last week’s workouts looked like for me:
M – Off (vacation with friends)
T – five mile run, easy pace
W – six mile run (2 mile w/u, 2 miles hard, 2 mile c/d)
Th – 60 minutes of kickboxing
F – Off
S – 3 mile run + 60 minutes strength training
Su – Off
I really enjoyed taking my sister to a couple of classes at my gym while she was here. I sure do wish she lived closer, and we could do this more regularly.
Also, on a completely different and unrelated note, yesterday I baked a couple of loaves of gluten free zucchini bread, and it was so unbelievably, mouth wateringly good that my husband did not believe there was no gluten. Which is HUGE, my freinds, because he claims he can always tell. So make this one. It’s so worth it.
Gluten-Free Zucchini Bread (adapted from Gluten-Free Goddess)
- 1 to 1.5 cups of shredded zucchini (after you have used a towel to get some water out)
- 1 cup sorghum flour
- 1/3 cup tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xantham gum
- 3 teaspoons cinnamon
- 3/4 cup brown sugar
- 1/3 cup coconut oil
- 2 eggs
- 1 teaspoon lemon juice
- 1 tablespoon vanilla
- 1/3 cup mini chocolate chips
Mix dry and wet ingredients separately, and then combine. Add in the chocolate chips and zucchini last. Bake at 350 in a well greased 9 inch bread pan, for approximately 50 to 60 minutes. Enjoy!