Ryan has played soccer all his life… school, club, intramural teams, you name it. His current team plays once a week on Sundays in a men’s league. The guys really seem to love it but Ryan will tell you first hand that the athleticism that was there in high school just isn’t there anymore.
Like many college guys, after graduating high school, Ryan’s workout routine seemed to revolve around weightlifting more than cardiovascular training. He’s since incorporated more cardio days into his workout routine, but typically does sprints or a machine for a maximum of 20 minutes. It’s no surprise that during the second half of Sunday’s soccer game, he started to feel a little fatigued. I’m sure the 90 degree Florida heat didn’t help one bit!
In an effort to improve his endurance, last night Ryan said he wanted to go running this morning and I quickly jumped at the opportunity to join him since I don’t like to run alone in the morning before the sun is up (safety first!). It was such a treat to have a running buddy to talk to and I loved spending some quality time together before work.
We both worked up quite a sweat and Sadie was thrilled to have two running buddies instead of just one!
Being the he-man that he is, Ryan showered up and downed a protein shake and was out the door on his way to work within 15 minutes of arriving home.
Since Sadie joined us on our family fun run, I didn’t have to take her on her usual 40 minute walk, so I had a little extra time to put into making myself a super-special breakfast.
In honor of the first official day of fall I decided to make pumpkin protein pancakes. (How’s that for some alliteration?)
To make the ‘cakes, I blended 1/2 cup of canned organic pumpkin, 1 scoop All the Whey cinnamon protein powder and two egg whites.
The batter was relatively thin and I think I might use only one egg white next time. I then poured the mix on a hot griddle and enjoyed the fantastic fall aroma while they cooked.
The batter made approximately five decent-size pancakes (and one lil’ baby pancake that I gobbled right up).
I topped my pumpkin pancakes with Smucker’s sugar-free breakfast syrup.
What a great way to begin a new season.
Happy fall to all!