I decided that today was the day I would start running again.
The day started with my husband making me a lovely breakfast. I love that he cooks me breakfast on Sundays! He made me a sandwich made of multigrain bread, an egg, a couple of slices of bacon, some cheese, and a little hot sauce. Yummy!
Today’s weather was perfect too. It was in the mid-40’s and the sun was shining. My running coat kept me from getting too chilly. I didn’t focus on distance, or even speed. I just focused on the wonderful weather and spending some time with my husband.
When I got home, my husband had prepared dinner for me. Yay! We had steak, a baked potato, and corn on the cob. Such a tasty treat and so nice to come home to a nice dinner. 🙂
After dinner, Corey and I made some Gingerbread Spice cookies. We had purchased pre-made dough at Whole Foods last week and I was in the mood for some sugar!
I did manage to have just one cookie. They were so good, very chewy and moist. I considered it a small victory that I only had one cookie. And this was the only sugar I had all day. Yay for me! 🙂
The baking did not stop there. It occurred to me that the reason I crave sugar so much is because I don’t have proper snacks to take with me to work. And when I get hungry, sugary snacks are the closest (and easiest) thing to grab. But if I had an easy (and nutritious) snack prepared, then maybe I wouldn’t crave sweets so much.
I was really nervous about this recipe. I was crossing my fingers for this one because I just took a bunch of ingredients from different recipes and threw them together. I knew that I wanted something with peanut butter and I also wanted some blueberries for added nutrition.
Blueberry Peanut Butter Bars (makes 6 bars)
Mix honey, peanut butter, and olive oil together in a saucepan. Stir and bring to a boil. Meanwhile, mix oats, blueberries, sunflower seeds, cinnamon, and nutmeg together in a separate mixing bowl. Once peanut butter mixture has been brought to a boil, mix with the dry ingredients. Press mixture down in a greased 9 inch square pan. Bake at 350 degrees until browned, about 20 minutes. Refrigerate for about 30 minutes or so before cutting into bars. These are very soft so they need some refrigeration time to let them cool off. Enjoy!