July 2019 DM Newsletter

Dallas Mustangs


Greetings, Mustangs!

The Mustangs had a busy month in June, which included local meets and travel trips to the Damon McCoy swim meet in Shreveport and a training trip to Santa Fe. July will be just as busy as our swimmers prepare for Sectionals in Austin, the A/BB meet and Medal Madness meets in Rockwall, which are followed by the Texas Age Group Championships in Austin, the American Long Course Championships in Lewisville, USA Swimming Futures Championships in Des Moines, USA Swimming National Championships and USA Swimming Junior National Championships, both at Stanford University in California. The summer of training has gone well. Now is the time for all of our swimmers to dream big and to be eager to compete well on all levels! 

With all the various meets taking place over the next month, please check our Schedule Updates page for practice changes that will take place as a result. (If your group is not listed, then you will be on the normal schedule.)




The summer season is about half over but we have already had many Mustangs achieve greatness in meets thus far. And with the championship season still on the horizon, we expect the list of all-time Dallas Mustang top ten times for each age group to need many more updates! Below is the list of swimmers who have cracked into the top ten so far this season.

New All-Time Dallas Mustangs Top Ten Times so far this summer (2019):


Natalie Estrada

  • 400 FR: 5:25.10

Allison Burau

  • 50 BR: 43.35

Alexis Fisher

  • 50 FL: 35.70

11-12 GIRLS
Angelina Huang

  • 50 BK: 34.22
  • 100 BK: 1:13.25
  • 200 BK: 2:36.65

Leila Tarighi:

  • 50 BR: 37.48
  • 100 BR: 1:22.34
  • 200 BR: 2:55.94

13-14 GIRLS
Mary Grace Martin

  • 100 FR: 1:10.17

Audrey Jacobson

  • 400 FR: 4:36.49

Katherine Yao

  • 200 BK: 2:27.65
  • 100 BR: 1:18.04
  • 200 BR: 2:48.07
  • 100 FL: 1:06.14
  • 400 IM: 5:11.35

11-12 BOYS

Ruihan Zhu

  • 50 BR: 35.57
  • 100 BR: 1:16.29*
  • 200 BR: 2:45.22*
  • 200 IM: 2:37.80

13- 14 BOYS
Grant Closson

  • 50 FR: 26.54

Palmer Bowman

  • 800 FR: 9:24.89

Nicholas Ringdahl

  • 100 BR: 1:14.18

Roman Duong

  • 100 BR: 1:14.54

15-16 BOYS

Will McKinney

  • 200 BR: 2:28.71
  • 200 IM: 2:12.36
  • 400 IM: 4:44.39

17-18 BOYS
Peter Paulus

  • 100 BK: 1:01.14

*Indicates new team record


While nothing has been solidified on the status of the Loos pool, we have received information that suggests that Loos will be available for us to start back with normal practices in September. As soon as we find out more definite news, we will make sure to pass it along. Until then, keep those fingers crossed!



Fluffy, tender oatmeal muffins made with cinnamon, applesauce, and a touch of honey, these pleasantly plump muffins contain no butter, no sugar, and best (and most importantly) of all, they are SO TASTY!


If you have any recipes you would like to share, please email them to:

[email protected]

* Recipe from

Well Plated



  • 3/4 cup unsweetened applesauce
  • 2/3 cup honey
  • 2 large eggs
  • 1/3 cup coconut oil — melted & cooled
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups white whole wheat flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup old-fashioned rolled oats
  • up to 1/2 cup optional mix-ins: chopped walnuts — raisins, dried cranberries, blueberries, etc. (I kept it simple and left them out, but feel free to add if you like)
  • 1 1/2 tablespoons coarse sugar — such as raw (turbinado) sugar or sparkling sugar, for sprinkling on top (optional) 


  1. Preheat the oven to 350 degrees F. Lightly grease 10 wells in a standard 12-cup muffin tin with nonstick spray or line with paper liners.
  2. In a large bowl, mix together the applesauce, honey, eggs, coconut oil, and vanilla. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and sat.
  3. Add the flour mixture to the bowl with the wet ingredients and stir just until combined. The batter will be a little lumpy. Gently stir in the rolled oats and any other desired mix-ins.
  4. Divide evenly among the muffin cups, filling each almost to the top. Sprinkle the tops with coarse sugar, if desired. Bake for 18 to 22 minutes, until a toothpick inserted into the center, comes out clean. Remove from the oven and place the muffin tin on a wire rack to cool for 10 minutes, then gently remove the muffins from the pan (run a butter knife around the edges if the muffins are sticking) and let them cool completely on the wire rack.

We love to hear about big achievements outside the pool as well! Please keep us updated so we can feature on the DM Website, Social Media or the next newsletter. You can email updates to
[email protected]