Do Your Own Thing and Gluten Free Peanut Butter Chocolate Chip

I have myself all worked up and scared to death about running the Boston Marathon. I keep trying to find some kind of solace in articles and posts on the internet from runners who have experienced the “Great Race”. Then I take a step back and say to myself “why are you getting all worked up?”

In response to my own question, I think it’s because no matter how many times I repeat to myself that I don’t need to set a time goal, deep down I think that in deserving to run Boston I DO need to run a good race. It’s a back and forth argument that continues in my own head.

“Just run the race and enjoy the experience no matter how long it takes you”

“If you can’t run the race within the qualifying time for your age group (that got you there to begin with) then you don’t deserve to be there”.

“There are so many runners who have run it multiple times and just enjoy the experience without worrying about time goals”.

…. and the debate goes on and on in within.  It’s driving me nuts. When it comes down to race day, I know I’ll calm myself down by just doing my own thing and running at a pace that’s comfortable. I won’t push it. I’ll just trot steadily along as I always do, going faster in certain spots and slower in others. I also know that there will be quite a few miles when I’m wondering why I ever decided to run a marathon in the first place. And when I get to the 25^th mile, I will know that I can actually finish the Boston Marathon.

I read something from a marathon runner the other day and she said: “I run the first 8 miles as a warm up.  Since I’ve done 18.2 so many times in training before, I think of it as a new day. Starting again and just running 18 miles.”  What a terrific way to get through those miles, don’t you think? I segment my long runs as well. But I tend to do it in “Boilermakers”.  Approximately, 3 x 9 miles. 

Recent BOSTON update: They are adding a third starting wave of runners and DARN IT ALL I just missed being in Wave 2.  The cut off was 3:45:56 or faster. My marathon time: 3:46:51. Bummer. I’m with the pokies.   So my gun goes off at 10:40 and hopefully I’ll cross the starting line by 10:50.  10 minutes to get to the start! Phew! I could have got a good mile in by then.  Anyway, full story HERE. 

Today’s workout:  10 1/2 miles.  A 1 mile warm up. 2 x 20 min. at tempo pace followed by a 1 mile cool down and 3 miles outside with Shane. 

GLUTEN FREE Cookies by Betty

A deliciously light chocolate chip cookie with peanut butter.  

I couldn’t resist trying a boxed mix for GF cookies. 

Of course I made changes and the most drastic one was to forfeit using butter (I didn’t have any) and used all natural peanut butter instead.

The ingredients:   Rice flour, semi sweet chocolate chips, brown sugar, sugar, potato starch, potato flour, baking soda, sodium acid pyrophosphate, monocalcium phosphate, salt.

I added:  2/3 cup natural peanut butter, 1 TBS canola oil, 1 TBS water, 1 TBS Unsulphured molasses, 1 tsp vanilla, and 1 large egg.

The directions warned the dough would be crumbly.  No kidding!

Preheat oven to 350 F.

Mix the peanut butter, vanilla, canola oil, water, molasses, and egg until creamy and smooth.  Add the cookie mix to make the dough *Remember = crumbly.

Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet and bake 10 – 12 minutes.

Makes about 2 1/2 dozen cookies depending on how large you form the dough.

I have to say these cookies were SO good!  Really. For a cookie mix AND gluten free….delicious!

Do you use cookie mixes for your favorite cookies or do you mix up the dough from scratch?