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Eugene Marathon Ambassador & Vegan Donut Holes

October 12, 2017

I'm excited to announce that I'm one of the 2018 Eugene Marathon Ambassadors! Though I have run numerous half marathons, and am passionate about (obviousing) running and health and fitness, this will be my first forray into full marathon training and running. I'm excited to write and share about my progress, training and any other run-related updates along the way. And of course as always, healthy run treats and desserts to keep me fueled and happy after my long treks!

 

I'd love to run with you! $10 off your Eugene Half or Full Marathon entry with code MAIAHEM19

 

Curious about Marathon training? I'm follow this plan as closely as I can. Since I'm doing most of my training while pushing the twins in a double jogging stroller, we'll see how closely I can follow it. But I'm looking forward to the challenge!

I'm roughly starting with this beginner plan, and I started at Week 7, since that's where I'm currently at in my "maintenance-running" mode.

In a few weeks, I'll be starting at week 1 of this plan from Active:

 

I'd love to hear what sort of training works for you for marathons or longer distance races, especially if small kids hinder your training opportunites ;) And along with running and cross training, you know that I need my healthy treats to get me going; and push me to finish that sweat session.

 

That brings me to my Vegan Donut Holes. They are fantastic and oh-so-good. Talk about training motivation!  Keep reading for this simple recipe...

 

 

 

Vegan Donut Holes

Yields 12

 

Ingredients:

 

1/2 cup sunflower seeds

1/4 cup vanilla or chocolate vegan protein powder*

1/4 cup gluten-free oats

9 Medjool dates

1/2 tsp cinnamon

1/4 tsp ginger

sprinkle allspice

sprinkle nutmeg

1-2 TBSP water

 

"Powdered Sugar Coating* (optional)

3 TBSP melted coconut oil

2 tsp pure maple syrup

sprinkle cinnamon

sprinkle nutmeg

 

*(I can only vouch for this vegan protein powder in this recipe but likely other ones will work too!)

 

Directions:

 

1. In a food processor, combine all the ingredients, adding water last and adding just enough until the mixture comes together into a dough.

2. Roll into 12 balls and chill on a silicone mat-lined cookie sheet in the freezer for 15-20 min.

3. Melt the coconut oil and stir in syrup and spices. Roll each ball in the mixture, and chill for a few minutes. Repeat a couple times for a thicker sweeter coating. It's also delicious without the coating though not as

decadent ;)

 

 

4. Keep stored in an airtight container in the fridge and enjoy!

 

 

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