So, I did it… I survived my 6.5k Run! I did it in 39:20 minutes, and my goal was to do it within 40, so I’m pretty happy! Especially considering I had only been “training” for a few weeks.
one of the things that was really neat, is that THIS is the room where they had racers check in… where else would you show up in workout clothes to be guided into a room so beautiful?
Then, today we thought we’d get out of the house a bit because it was so nice and went to Bray. They’re having a “Summer Fest” and had an airshow today. The beginning of it was a bit strange… the big flyover was a jumbo jet passenger plane… normally for fly overs, you have the cool military planes, or jet fighters. But oh well! The rest of it was pretty neat! Plus, we got to see the ocean! (sorry, there’s a lot of photos)
When we first got there, we stopped by the Porterhouse to grab some chicken wings and a couple pints
There were a TON of people there!
By the way, does anyone need an inflatable soccer ball? I found a place that may sell them!
Anyway, it got so warm today, I wanted to make a nice little treat to cool down! So I made some Lemon Honey Bars, and ooohhh… they were soooo good and refreshing!!
Skinny Lemon Honey Bars
Original Recipe by SkinnyTaste
For the crust:
- 6 tbsp white whole wheat flour
- 6 tbsp all purpose flour
- 1/3 cup light brown sugar (not packed)
- 3 tbsp cornstarch
- 2 tsp grated lemon zest
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 4 tbsp unsalted butter, cut into bits and chilled
- 1 tbsp fat free Greek yogurt
For the filling:
- 1/2 cup honey
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 2 tbsp white whole wheat flour
- 1/8 teaspoon kosher salt
- 1 tsp grated lemon zest
- 5 tbsp fresh lemon juice
- 1 tbsp powdered sugar, for dusting on top
Preheat the oven to 350° F (175°C).
Prepare an 8-inch square pan by lightly spraying the inside of the pan with baking spray before lining it with 2 long sheets of aluminum foil folded to fit inside and placed perpendicular to each other in the pan. This is so you can get the bars out after they are cooked, so don’t skip this step. I didn’t have a square pan, so I used a pie dish.
Cut the sheets long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting into squares. Spray the inside of the foil lined pan with baking spray.
For the crust: In a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder and salt and process until well combined. Add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer. (excuse my photo, I didn’t get the brown sugar completely mixed in)
Bake until evenly browned about 20-22 minutes. Cool the crust on a metal rack for at least 15 – 20 minutes. Reduce the oven temperature to 325°F (160°C).
Prepare the filling by whisking together the eggs, honey, lemon zest, flour and the salt in a medium bowl. Stir in the lemon juice and pour over the cooled crust. Bake until filling is set, about 22 minutes.
Cool completely before lifting the bars out of the pan with the foil. Cut into 9 squares and dust with confectioners sugar.
Servings: 9 • Serving Size: 1 bar • Calories: 172 • Fat: 6 g • Carbs: 32 g • Fiber: 1 g • Protein: 2.3 g • Sugar: 24 g