I stared at the screen for what felt like an hour but was probably closer to 4 minutes before my sweaty hands finally clicked the ‘Register’ button. Friends, I signed up for my first MARATHON and I couldn’t be more paralyzed with fear excited.
If you had told me 10 years ago I would reach a point where I not only enjoyed running but would be paying to run 26.2 miles I would have laughed in your face. But here we are.
I started running about 7 years ago. Mostly to combat the bizarre combination of boredom and anxiety that comes with that post-college/pre-career time in life. I didn’t know where I’d be working or living at any given moment but lacing up and puffing my way through quarter-mile stretches of road was enough to give me a break from my worries.
Running was never my go-to form of exercise. Really, at this stage of my life nothing had been my go-to exercise, but a gym membership wasn’t feasible and I knew I needed some physical activity to wring out the stress (and post-college weight) that was beginning to compile.
Starting was painful. I had loathed running in gym class growing up, but on my own it was a different story. When I was by myself I could do a quarter mile and call it a day. I could also stop and walk for a bit and not feel pressured to keep up pace. It became a cathartic ritual and eventually the miles started racking up.
Completing a race was never something I felt like I had to do to be a real runner, but I know signing up for one means holding myself accountable. Running had always meant hitting the pavement and going as far as I felt, but I wholeheartedly believe when we push ourselves beyond our comfort zone then we truly begin to see growth.
So here we go. I’m not in this alone. I’ve got a good support team and an accountability partner joining me for the race in October.
Yes, this will mean fueling my body with nutrient-dense meals full of complex carbs, proteins, and plenty of fruits and veggies. And, yes, I’ll be sharing a lot of the healthy meals I’m eating to prepare for the race with you, but for now we have cookies.
Well, blondies. Which are just cookies disguised as bars and baked in a 9×13 pan. These ones are perfectly chewy and studded with milk chocolate chips. Sure, use dark or semi-sweet if you like, but milk chocolate in a cookie has always been my go-to.
Friends, I am a combination of nervous and excited for this upcoming summer. If you run, have tips for running, or just have anything motivational you want to add, let me know in the comments below!
- 2 1/4 Cup All Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Cup Butter 2 Sticks
- 3/4 Cup Granulated Sugar
- 1 Cup Brown Sugar Packed
- 2 Large Eggs
- 1 Tsp Vanilla
- 2 Cups Milk Chocolate Chips 12 Oz Bag
- Preheat the oven to 350 and line a 9x13 pan with parchment paper.
- Sift together the flour, baking powder, and salt in a large bowl and set aside.
- Add the butter and sugar to a large mixing bowl and beat on high until the mixture is creamy. Add the eggs and vanilla then continue to beat on high until the mixture is fluffy and is the color of butter. Add chocolate chips and stir by hand until incorporated.
- Spread the mixture into the prepared pan and bake for 22-25 minutes. I like mine a little underdone, so I usually aim for the shorter time. Remove from the oven and allow to cool before slicing and serving.
