Now that my half marathon training is really progressing, I stay rungry. The monster inside my belly, who wants to eat everything insight, is usually not awaken until the day after a long run. But today he came out to play in full force.

So I started the morning by baking gluten-free muffins from scratch. I picked up the gluten-free mix  from Stop & Shop, and it was really easy to make. All you need is six tablespoons of butter, one cup of milk (i always make with almond milk instead) and 3 large eggs (of course I use organic, cage-free). You can add any fruit or nuts, and I used organic blueberries. They were so tasty, I am happy I have lots leftover to take for breakfast.

Screen Shot 2015-03-08 at 8.41.30 PMSo after indulging in those, and a caramel latte, it was soon time for my long-distance run. I had no motivation today and wish it wasn’t a long run day. I also wished I ran outside instead, but got on the treadmill even though I didn’t want to, so at least that is better than sitting on the couch (which I am enjoying doing now!)

It was really hard to complete 9 mile, and wasn’t feeling like myself. There were moments I really got into the groove of things, but I was just so tired. No runner should have to be subjected to the torture of running 9 miles on a treadmill in a basement with nothing to look at. Yeah, it was really boring, but I pushed through and got it done. I did have to walk for awhile so my time sucked, but I am so happy that I planned on doing it and completed it.

So of course right after, I became so rungry. I prepared a salad to take to work tomorrow, but my boyfriend was hungry too, so I decided to make a delicious dinner for the both of us since he wasn’t in the mood for a salad.

I saw this cool recipe for pizza muffins and just had to make them. And it is so easy to make.

Screen Shot 2015-03-08 at 8.41.45 PMAll you need is tomato sauce, cheese, a package of Pillsbury rolls and a muffin tray.

Preheat your oven to 350 degree F. Place the crescents in the muffin slots and then pour on some tomato sauce. I use organic, this time from Nature’s Promise. Then sprinkle on some cheese. I opted for lactose free shredded mozzarella from Go Veggie! . My boyfriend wasn’t a fan of the fake cheese, but still ate a few. It’s probably only because I asked, but I love it.

shreds-lf-mozzarellaBake those babies for 13 to 17 minutes. Even though I know these rolls aren’t the healthiest thing to eat, if you love the way the dough breaks apart and love pizza, these are bite-sized pieces of heaven.

I defiantly deserved it after that run!

Advertisements