Even though mother nature was not on my side I was able to knock out 9.2 miles (87 minutes). The first 5 minutes were cold and a bit rainy, and I had dressed for cold and rainy. I wasn’t expecting the sun to shine for about 20 minutes which made me feel extremely over dressed. Luckily the rain came back, a bit harder than I’d prefer but it made my run much more comfortable. All in all, the run went well and I was glad to see that my pace was just under 9:30/per mile.
When I got back I snacked on an apple and finished off the left over Eggplant Parmesan and wheat berry salad for lunch. I decided that Sunday was going to start Thanksgiving off. Jacob had been asking for a pumpkin pie so I thought I’d make one since I’d be roasting a turkey breast for dinner… our own mini Thanksgiving dinner Heather style!
I didn’t feel like going to the store after the run. I was totally beat. It looked like I was going to be creative with this pumpkin pie. The crust had to be made out of all whole wheat flour and oil since I didn’t have any butter on hand. It wasn’t as flaky as I’d like. The filling was actually made using tofu which made it super creamy and delicious. I added a pecan streusel topping and cute little leaves made from dough scraps along the crust edge.
The pie only had about 3 hours to set in the fridge. It could have used a couple more hours. Before we dug into the pie I made a Herb Roasted Turkey. I think this is one of my favorite ways to have turkey.
I think this was a perfect kick off to Thanksgiving week!
Tomorrow I start Week 2 of the 100 push up challenge. Very exciting
I almost forgot. As promised I’ve added the Texan Turkey and Peppers with Cornmeal Pancakes. You should really try this recipe out!