I had a little bit of a rough start yesterday morning. I woke up with that feeling… like I was too well-rested. Did I oversleep? Crap where’s my phone.

Yep. 8:05. I need to be at work in 20 minutes. Awesome.

Once I made it to the office I was immediately approached by my boss asking for a calculation that was apparently needed thatveryminute. Cool.

I love Mondays.

Work it Out

After work I couldn’t wait to get a workout in. I was feeling pretty blah and gross after a weekend of drinking a little too much and eating a few too many handfuls of chocolate chips (and spoonfuls of store bought frosting, which isn’t even good, ugh).

It was a beautiful afternoon so I decided to go for a run outside. I borrowed Andrea’s armband for my iPhone (my iPod was dead), and decided to use the Runkeeper app for the first time. I had roughly planned out a 3.75 mile loop that I wanted to cover.

The first mile was pretty good for me, a 9:19 pace for a warm-up was right on track. But then, hills happened. They were everywhere. Uphill both ways (I swear). I could not have mapped out a hillier route. Note to self: decide on a run path by driving it first, not arbitrarily looking at Google maps. I still managed to average a 10 min/mile, but I wasn’t too happy about it. At least it’s a starting point! After my run, I did Week 2 of Ripped in 30 for a strength workout, then showered, ate some dinner, and went grocery shopping.

I used the cinnamon raisin swirl peanut butter I bought to make something delicious!

Oatmeal Raisin Cookie Granola
Adapted from Sally’s Baking Addiction. Serves 11.

Ingredients:

1 1/4 cups oats
1/4 cup chopped walnuts
1/2 tbsp cinnamon
1/3 cup cinnamon raisin swirl peanut butter
2 tbsp honey
1/2 cup raisins

Instructions:

1. Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
2. In a medium bowl, combine oats, walnuts, and cinnamon.
3. In a small microwave safe bowl, melt peanut butter and honey for 30-45 seconds, until easily pourable. Pour liquid mixture over dry ingredients. Stir until dry ingredients are well-coated.
4. Pour the granola mixture onto the prepared baking sheet. Spread into an even layer.
5. Bake for 25-30 minutes or until granola is golden brown, stirring halfway through. Let granola cool completely. Store in an air-tight container for up to 1 month.

Nutrition:

The serving size is about 1/4 cup.

The smell of this granola baking in the oven was intoxicating. I snuck a few tastes (which were delicious), but I plan to truly enjoy this tomorrow for a snack at work.

You know this is going to happen. I’m literally excited about it. Which is kinda sad, but whatever. I don’t care.

Now it’s time to catch up a bit with Girls. Completely obsessed with everything about this show.

“I’m telling you, endorphins don’t work on me. Anyone promising a runner’s high is full of bull shit.”

Hannah, you are hilarious.