Running & Blueberry Cheesecake Bites

This week I was able to run all week - no speedwork but it's not too painful and it's going well. Here's what the week looked like:

Monday: Swim 3600 yd and run about 4 miles
Tuesday: strength training and spin class 13 miles
Wednesday: Run 6ish miles
Thursday: Run 1 mile, bike 10 miles, abs, run 2 miles
Today: swim 3300 yds
Saturday plan - attempt 16 miles

The running mileage is on the low side - I can tell because I have so much cross training in there. It builds up over the next 3 weeks leading up to the marathon. We'll see how it goes!

Thanks for the tips on the toddler eating. We had a good day yesterday - The kids had smoothies with banana, spinach, blackstrap molasses and almond milk for breakfast with breakfast pizzert:  snuck in some squash & blueberries with whole wheat flour, cornmeal, cinnamon and almond milk. I put some 10x on top.  They liked it! When they start hounding the cupboard around 5pm, I gave Kara cut up grape tomatoes - she LOVED them! and Nick broccoli with ranch dressing - ate it up! I felt so much better about it. Nick is really into the broccoli, even plain, and Kara into tomatoes. Neither of them will eat carrots (well, Nick can be bribed). Do you give your toddler raw carrots? I cooked them since they are so hard.

 I had seen this recipe on WEELICIOUS but then when I clicked the link I couldn't get to the page, but this is blueberry cheesecake bites:

Oat Crust:
1 Cup oat flour (blend your oats to make flour)
1/2 Cup Whole Wheat Flour - I used about 10 ginger o's crushed
1/2 Cup Light Brown Sugar did not use because of the sweetness from the cookies
6 Tbsp Unsalted Butter, chilled (I melted it and this was

4 oz Cream Cheese, room temperature
1 Large Egg, at room temperature 1 T. ground flax
1 Tsp Vanilla Extract
1/4 Cup Sour Cream
1/3 Cup Light Brown Sugar scant 2 T white sugar
1 Cup Fresh Blueberries

1. Preheat oven to 300 F.
2. Melt the butter (maybe?) and mix the oats and ground cookies to make the crust. Add more as needed.
3. Press the crust on the bottom of muffin tins or an 8 x8 pan and bake 10 min or till set.
4. Lower the oven temperature to 250 F.
5. To make the filling, place the first 5 ingredients in a bowl and beat to combine.
6. Fold in the blueberries.
7. Pour the batter on top of the crust and bake for 1 hour.
8. Cool and then chill until ready to serve.


  1. Ethan LOVES raw carrots, but I've heard that you get more vitamins out of them being steamed.

    wow, those look yummy! I may have to make those this weekend.

  2. Kudos on your kids eating! Seriously they are doing great! Em is SUCH a picky eater! She will only eat carrots and that is a stretch at times. I get the bags of shredded carrots and that way I don't have to cook them.

    Great job on the mileage! You'll be great!

  3. I juice carrots for my kids.
    We also eat tons of sweet potato "fries"
    Both my kids seem to do well with veggies
    My little one isn't big on fruit, although she will drink it in a smoothie.

  4. Blueberries are one of my favorite fruits and those cheesecake bites look really good! Thanks for sharing!

  5. Your kids eat so much better than Zach. I'd be mortified if I ever posted what he ate in a day.

  6. I cant get my oldest to eat a single vegetable. Not one. She literally gags when we make her "try" one. Gags, chokes and chases it with water :(