I had two good morning runs on Saturday and Sunday.  To top off my park runs, I decided to tough it out in the cold water and go with Ted to the college for a swim. Ted swam, I ran in the water with my support belt and paddle gloves.  It was  a good 35 minutes of pool running.

The key to pool running is to keep your body in the same position as if you were on the road running, basically, true to your natural running form.  This is challenging because there is an urge to lean forward in the water.  Focus on maintaining alignment, leg movement to mimic your pavement gate, as well as all other natural form.  It’s difficult because with the water resistance, trying to get those legs moving isn’t easy.  In a nutshell, it was a good workout and the resistance of the water helps to strengthen muscles which is my focus over the next 3 months.

Monday:  Warmed up with 45 minutes of elliptical followed by a 30 minute total body circuit training and wrapping up with 20 min of cycling.   Not bad for a Monday wake up call.

Shout out to all those Vegas runners. Hope you had a GREAT RACE!

Call to the table for NILLA Pudding!

A low fat, healthier twist on that classic banana dessert recipe.  The following recipe makes 2 servings but it’s very easily doubled for 4.

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Banana Nilla-Gran Pudding

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  • 1, .9 oz pkgs of Fat Free, Sugar Free Banana Instant pudding
  • 1 3/4 cup 1% low fat milk
  • 1 banana – cut in half, sliced and separated
  • 1/2 cup low fat granola – divided into 2, 1/4 cups.
  • 8 Nilla wafers
  • cinnamon – optional

Mix the pudding into the milk and beat for 2 minutes.

Stir in 1/2 of the sliced bananas.

Pour 1/4 of the granola into 2 dessert dishes (1/8 cup each)  or one larger one (1/4 cup of granola).

Top the granola with pudding – banana mix.

Top with the rest of the granola.

Top the granola with the rest of the pudding.

Garnish with the wafer cookies and rest of the banana slices.

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Sprinkle with cinnamon if desired.

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Wow! That’s really good.

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Do you like pudding?  What’s your favorite?

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