It's All About The Tunes

Pardon me while I humblebrag, but there are just three days, one class, and a crazy 12K between me and this:

To get there is going to require a little bit of mental fortitude and some great tunes, so I'm going to share with you my latest run compilation, guaranteed to keep you running, and with a big smile on your face. Enjoy!

1. Player (feat. Chris Brown) -Tinashe
2. Secrets (Radio Edit) - Tiesto & KSHMR
3. Last Chance - Kaskade & Project 46
4. Five More Hours - Deorro & Chris Brown
5. Headlights (feat. Ilsey) - Robin Schultz
6. Can't Stop Playing - Dr. Kucho! & Gregor Salto
7. The Veldt (radio edit) - Deadmau5
8. Help Our Souls (Urban Contact Remix) - Nihils
9. Language - Porter Robinson
10. Dancing In My Head (Tom Hangs Remix) -Eric Turner & Avicii
11. On My Way -Axwell Ingrosso
12. Zonk -Dimitri Vangelis & Wyman
13. Levels -Avicii
14. King -Years & Years
15. Hello -Martin Solveig & Dragonette
16. SLVR -Steve Angello & Sadko
17. Love Myself -Hailee Steinfeld
18. Fun -Pitbull
19. Lean On -Major Lazer

Pumpkin Everything

A few people asked for my recipes for the snacks I've been creating for the kids. Some have been good- some not so good! I'm worried that the real reason my boys ate these up is the fact that they were very sweet, so I recommend that when you add the agave syrup, start with 1/4 cup and add more when you stir in the millet and oats if you think it's needed. I also suggest you cut these smaller than your supermarket variety granola bars! There's a lot packed into these sweeties.

Pumpkin Spice Bars

1/2 cup creamy peanut butter (all natural is best)
1/4 cup agave syrup
1/2 tsp salt
1/2 tsp vanilla extract
1 can pumpkin purée
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1/2 tsp ground ginger

2 cups puffed millet (or base grain of your choice)
1 cup rolled oats
1\2 cup chopped walnuts
2 tbsp chia seeds
1\2 cup white or dark chocolate chips

Preheat your oven to 350*.

Butter the bottom of a 10X10 baking dish

In a microwave-safe bowl combine the peanut butter, agave syrup, salt and vanilla extract. Microwave on High for about 1 1/2 minutes. When you take it out, give it a good stir!

Pour your can of pumpkin purée in and the remainder of spices while it is still bubbling hot and mix well.

In a larger bowl combine all the remaining ingredients.

Pour your pumpkin mixture over the wheat and millet and stir throughout. If it's a bit squishy, add more oats until your batter becomes pretty thick. Press it into your baking pan to about 1/2 inch thickness or whatever you prefer and bake in the over for 20-25 minutes.

Remove and allow to cool. If it's not firm enough to cut, chill in the fridge for a few hours.

Cut, wrap or just enjoy!