22 Nov

I was about to apologize for my complete blogging failure this month…but then I realized that I’ve started my last several posts with that same sentiment. Oops.

It’s a work in progress.

On a brighter note…I was finally able to resume my duties as captain of the USC Marathon Team and lead my first long run of the season. My IT band recovery has been a long process, but I have been trying to take it easy and not make the same mistakes as last year.

As we drove along the 110 Freeway on our way to Manhattan Beach, it hit me how much I had missed this part of my life… The quiet 7:00 am conversation, the fleeting glimpse of a traffic-less LA, the peacefulness of good company…

As we neared our destination, it started to pour, and I wondered momentarily why I was not back in bed enjoying a lazy Sunday morning. The sky cleared when we reached the trail, however, and the moment my feet hit the ground, I knew there was nowhere else I would rather be. I wrote a post about this very same run a year ago, just after my recovery from my first bout of IT Band Syndrome (otherwise known as the devil of all running injuries). I was hit with a sudden bout of deja vu, and the memories of two marathon seasons came flooding back, despite my best efforts to suppress them throughout my recovery.

I had no idea how I would make it through a 10-miler after months of barely running at all, but somehow everything fell into place. The damp wood chips were a welcome break for my knee, and an intoxicating pine scent filled the air, mixing with the salty sea breeze. I got lost in conversation, lost in music, and lost in thoughts, and the miles seemed to drift by. When I arrived back at the trail head, I was tired, sore, and completely satisfied…the best combination.

I owe part of my successful run to the night before, however, and that’s where these come in…

Pumpkin Pancakes

Pumpkin Pancakes with Vanilla Protein Frosting















  • 1/2 cup spelt flour
  • 2 T. granulated erythritol
  • 1/2 tsp. baking powder
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 cup pumpkin
  • 1/4 cup + 2 T. almond milk
  • 2 T. egg whites
  • 1/4 tsp. coconut oil, melted


Prepare dry ingredients and wet ingredients separately, and combine until just mixed. Make pancakes! (I used a 1/4 cup measuring cup to scoop batter).

*I topped mine with 1 T. vanilla protein powder mixed with almond milk…YUM. I also added a little agave.

Nutrition Info:

  • Servings: 1
  • Calories: 320 (add 25 for protein frosting)

These were delicious, and I will definitely be making them again for future long runs!

Happy Thanksgiving, everyone! More pumpkin recipes to come 🙂


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