I ran my first official half-marathon on Sunday! It was an amazing experience! I ran the Cowtown half in my hometown of Fort Worth. It was a beautiful day with a temperature of 55 degrees when the race started. Clear, no winds, just perfect running weather! I was running this race by myself, which I was worried about since I’m used to running long distances with friends. There was so much commotion with over 10,000 runners and all the spectators cheering us on, that I was totally entertained enough to keep going!
My goal was to run the race in 2:07, keeping an average pace of a 9:30 mile. The last time I ran 13.1 miles, I did it in 2:15 so I for sure wanted to beat that time! I felt great the entire race and found runners around me to try to keep up with, so that challenged me. I ended up finishing the race in 2:03:55, beating my goal time, with an average pace of a 9:28 mile! I was so pleased with that!
I am happy that I decided a few weeks ago to sign up for the Bearathon on March 22nd here in Waco, because now I’m antsy to do another race! I have a little less than a month before this next race, so as long as I keep my miles up just a bit I should be fine. Maybe I’ll work on increasing my speed so that I can beat my PR next time!
These cookies….they are amazing. I originally made them as an experiment to make a Paleo version of the Samoa Girl Scout cookies. They are similar to Samoas, but also really different. Yet still awesome! These cookies are light, simple, chewy, melt-in-your-mouth good. If you want, you can just make the cookie part for a yummy simple shortbread cookie recipe. Hope you guys enjoy these as much as we did!
Coconut Caramel Sugar Cookies
makes about 9-12 cookies
For the sugar cookies:
- 6 tbs coconut flour
- 4 tbs coconut oil (room temperature, not melted)
- 1 tbs natural maple syrup or honey
- 1 tsp vanilla extract
- 1 egg
For the coconut caramel topping
- 1 cup pitted dates (about 15 dates)
- 1/4 cup unsweetened shredded coconut
- 2 tbs paleo caramel sauce
For chocolate drizzle:
- 1/4 cup dark chocolate, melted (I used Enjoy Life Chocolate Chips)
- First, the cookies! Preheat oven to 365 degrees. Place all the ingredients for the cookies in a food processor and grind for about a minute until dough forms.
- Cover a baking sheet with parchment paper. Form small flattened cookies with the dough and place on the baking sheet.
- Once all dough is formed and on the baking sheet, bake for about 7 minutes. The edges of the cookies should just be lightly browned. You don’t want the cookies to overbake!
- Remove from oven and let cool.
- Next up is the caramel coconut topping! While the cookies are baking wash out your food processor, then put the dates in the food processor and grind for a while until they clump and form a ball. Grab the mushy date ball, kinda break it up and put it back in the food processor.
- Add the caramel and coconut flakes to the dates in the food processor, and pulse for an additional 30-45 seconds, until everything is well mixed.
- Once the cookies have completely cooled, spread some of the coconut caramel sauce on top with a butter knife. Drizzle with melted dark chocolate.
- Let the cookies set in the fridge for about 5-10 minutes, then serve and enjoy!