Sunday was a dream come true. Finally, on my second try, I qualified for the Boston Marathon.
The first time I tried to qualify was in October of last year, and was off the qualifying time of 3 hours and 35 minutes by four minutes!! I was sad, but since it was my first try I wasn’t too worried about it.
Failing at something, whatever it is, simply means that if you want it bad enough you need to try harder next time. The whole “do whatever it takes” mentality.
I wouldn’t say I was 100% committed to doing everything it takes to be a Boston-worthy runner, but I did try my best. I gave up alcohol, I lost weight, I ran six days a week, I cross-trained four days a week, and I went to bed early…apparently it worked.
So now, I’m going to take some time to rest this body up and focus on what the rest of the summer has to offer – like wedding planning, cooking and hanging out with friends.
Breakfast is my happy place. My favorite meal of the day AND my favorite thing to make.
I made this oatmeal with the last of some ripe bananas and couldn’t be happier with the results. Bananas, butter, and brown sugar were made for each other.
Enjoy the rest of your week everyone!
- 2 cups milk
- 1 cup rolled oats
- 1/4 tsp kosher salt
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 pinch salt
- 1/4 cup toasted pecans
- 1-2 bananas, sliced
- In a sauce pot bring the milk to a boil, watch carefully. Reduce the heat to medium and add in the quarter teaspoon of salt and the oats. Stir occasionally for 10 to 15 minutes or until the oatmeal reaches the consistency you prefer. Cover with a lid and remove off of the burner and set aside.
- Meanwhile, in a 10 inch skillet toast your pecans until fragrant and set aside.
- In the same pan over medium heat, melt two tablespoons of unsalted butter, two tablespoons of brown sugar and a pinch of salt. Stir until the sugar has melted and starts to bubble. Add in the sliced bananas and let them sit in the bubbling brown sugar and butter for a minute or two. Flip and repeat until the sugar mixture has thickened. Add the pecans back in and toss.
- Serve banana and pecan mix on top of 2-4 bowls of oatmeal. Enjoy!
Recipe adapted from Simply Scratch