I survived the Zooma Cape Cod half marathon! It wasn’t my best run, but I finished and that’s enough for me 
The morning of the race was picture perfect!
I committed the rookie mistake of starting off too fast. I just got so caught up in the excitement and tried keeping up with the crowd instead of finding my comfortable pace. I paid the price by getting the worst side stitch ever! I was about to throw in the towel at mile 3, instead I slowed down and powered through. By mile 7 the pain was gone and I was able to enjoy the rest of the race! The best part of the day was seeing Shaye with Noah up on his shoulders cheering me across the finish line
As a reward, I baked a batch of chocolate chip cookies. This is honestly the easiest cookie recipe I’ve ever made! They whip up in no time and taste wonderful!
Simple Gluten Free Chocolate Chip Cookies
inspired by this recipe
1/3 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 teaspoon vanilla
1/4 teaspoon sea salt
2 eggs
1/3 cup dark chocolate chips
-Preheat oven to 350 degrees.
-In a large bowl, mix together the coconut flour, melted coconut oil, maple syrup, vanilla, salt and eggs until batter is formed. The batter will form after a few minutes when the coconut flour absorbs the liquid.
(if you need to melt coconut oil on the stove make sure it is cooled before adding the eggs or you’ll end up with scrambled eggs!)
-Stir in the chocolate chips.
-Use a tablespoon and drop dough onto a cookie sheet.
-Bake for 12-15 minutes or until golden brown.
-Let cool and enjoy!
Big heartfelt thanks to all those who supported me, donated money to every mother counts, and cheered me on!!!
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