When I wake up tomorrow, it will be just THREE DAYS until my second marathon! Soooo excited. And sooo nervous. 🙂 🙂
Today was a typical Tuesday – lots of writing, e-mailing, secretary-ing at the clinic, and a little volunteering with Girls on the Run.
Ever since I read about the 200 Texas high schoolers forgoing make-up at school in honor of Operation Beautiful, I’ve been thinking a lot about make-up. Now, I am NOT saying there is anything inherently wrong with make-up, but I do feel compelled to wear it every day, especially when I go out in public. I appreciate the way those girls have made me think about make-up. I feel like I’m not “finished” without it, which is so silly because I’m fine just the way I am! So I’ve decided to skip make-up when I coach at Girls on the Run. It’s kind of weird for me, but I want those girls (who are 8 – 10 years old) to know that’s its OK not to wear make-up. Under eye circles, pimples, blemishes, and all!
Lunch was a hummus sandwich with Baked Apple:
Pre-Girls on the Run snack:
Post-coaching snack of olives (I ate about half):
This is one of my favorite Thanksgiving recipes! It’s not vegan, but it’s awesome and will definitely be making an appearance at our table this year.
- 1.5 cups cornbread mix (if you want it to be vegetarian, do NOT use the blue box of Jif, which contains animal fat, just an FYI)
- 1 can corn, drained
- 1 can creamed corn
- 8 oz. sour cream
- Pre-heat oven to 375.
- Grease a casserole dish (if you use a 13 X 9 dish, baking time will be shorter than a 8 x 8 dish).
- Mix all ingredients together.
- Pour into casserole dish and bake for 35 to 50 minutes or until center sets.
For dinner, we had a piece of corn casserole, some homemade pizza with green and red pepper and mushrooms, and roasted broccoli.
Hanging out with my in-laws and my Dad! We’re having a big get-together tonight.