HELLO OUT THERE!
I'm so sorry it's been so long since I last posted! There have been many changes and new, exciting happenings in the works that I haven't had a chance to catch up here. I kept telling myself, Just write a post tomorrow morning, it'll be fine. Then, tomorrow morning would come, andddd I'd find myself too busy to just sit down and write. Well, now here we are! Also can we take a moment and acknowledge that it's already Halloween?! Where did October go...
Anyways! So last week was my last full week at my old job before I start my new job in two weeks!! Okay, now it's like a week and a half. But still, I'm super pumped for what's to come, and I'm definitely enjoying this much needed break. I've been keeping up my mileage this week, but also enjoying some extra zzz's because I have seriously been running on empty (yes, literally and figuratively). Below is what my mileage has looked like for the week so far:
Sunday: 6 miles
Monday: 4 miles+strength training
Tuesday: 5 miles
Wednesday: 5 miles+strength training
Thursday: 6 miles
Friday: 5 miles+strength training
To be honest, my body is feeling a little beat this week, so I'm absolutely taking a rest day Saturday (and maybe Sunday if I feel like I need it!). I also have spending some time whipping up some new recipes for the blog, which I'm so excited to share with you next week! But first, I wanted to send you off for the weekend on an Autumn-tastic good note: pumpkin muffins.
Now, I've been following The Toasted Pine Nut for some time now, and I've also been craving a good pumpkin recipe. Luckily I came across her recipe for Gluten-Free, Organic Pumpkin Bread! This inspired me to adapt the recipe a bit and make pumpkin MUFFINS!
These guys are:
Hey there and welcome! I'm a 20-something-year-old running, painting, and eating my way through NYC. Hope to see you along the way!