Do you want to know the absolute worst time of year to be on a blog hiatus? We’re in it, people. From Halloween to New Years, we are in the holiday season, and that is one of the best seasons for bloggers. I mean, the decorating, the cooking, the recipes, the DIY junk, the traditions, all of it.
So, you know, I’m back. I couldn’t stay away.
A few fun things happened while I was gone. I went to my first military ball, which was extra special because I went with my wife, and extra-extra special because it was her first military ball, too.
And I ran my first 5K! You might remember a few months ago, I wrote a post about my aim to get healthier. I wanted to be stronger. I wanted to stop having to admit that I couldn’t even run a mile.
Unfortunately, my training fell off. We had general life stuff come up, and making time to run (or write, for that matter) just wasn’t happening.
I worried about race day. I’ve had several writing rejections that were disappointing, but I knew full well that I could have devoted more time, energy, and work towards them, so I felt I had no one to blame but myself. I worried that running would be the same way, that I would find myself walking the majority of it and blaming myself for it.
But that didn’t happen. What I’ve always heard held true: there’s a certain festive spirit on race day that pumps you up and gives you the perseverance to keep going.
I confess, I didn’t run the whole thing. We walked about a quarter mile or so after a particularly rough uphill stretch where I also took a hit of color corn starch right in the eye (it was a Color Run). But we ran the majority, and I had a blast.
And after that, my training has gotten back on track, and I’m running again, and I’m really beginning to learn the balance between exercise and diet. I’m not eating to lose weight, but rather, I’m eating to fuel workouts and muscle development. I’m learning (slowly) about the relationship between carbs, protein, fat, and my body. And it’s kind of awesome.
Which brings me to a quick recipe I want to share with you. This is my favorite post-workout snack, and it’s super easy.
If you’re anything like me, when your bananas start to get soft and overripe on the counter, you just stash them in the freezer to (duh) make banana bread. Well, one trick I found is to go ahead and buy an extra bunch of bananas at the grocery store. Don’t wait for those to overripen, but instead, cut them into bite-sized pieces, place them on a parchment paper-lined cookie sheet, and put the sheet in the freezer for an hour or two to freeze. (This process will keep them from sticking together.) Once they’re frozen, transfer them (quickly) to a freezer bag, seal, and stash in the freezer. They’ll be the perfect size for this smoothie.
Peanut Butter Banana Smoothie
Yields 1 smoothie
1 cup milk (skim, low-fat, soy, vanilla soy, coconut, almond – your choice! – I use vanilla soy)
6-8 frozen banana pieces
1 tablespoon creamy peanut butter
1. Add to a blender the milk, peanut butter, and bananas.
2. Blend the ingredients on low until smooth and creamy. Use a rubber spatula to scrape the sides of the blender and give it one last buzz before pouring into a glass.
I will have more stories to share, and I’m so happy to be back talking about running (training for a Disneyland 10K!), crafting, sewing, cooking, and writing. ‘Tis the season to be blogging, and I’m glad I rejoined the party.