Not the Only One

I was so happy to learn that I was not the only one who was excited to register for the Chicago Marathon today, wasted 2 hours of my life trying to register for said race, and proceeded to stress out to no end at work for most of the day.  After numerous failed attempts, I did end up getting in (on my cell phone so who knows how accurate it is).  I was thrilled that my perseverance paid off, but shocked to find out that I was registered not once, but twice!  Yikes!  I just checked on the Chicago Marathon site, and it seems that I wasn’t the only person double charged.  I have never heard of such a registration debacle, and I was grateful to be registered (twice) before they postponed registration!

 

Does anyone else have Chicago Marathon registration stories?

 

I spared you the majority of the details about how I ran out of a meeting early, lost internet at work, stalked the St. Jude representative, and almost had a coworker register for me, but I’m sure you get the gist!

 

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Yea, it was pretty dramatic, so let’s rewind a few hours to breakfast…

 

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I tried something NEW!

 

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This Chia Seed Breakfast Bowl is courtesy of Oh She Glows!  It is very similar to Overnight Oats without the oats!

 

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Angela has some great suggestions on toppings, but I added ground flax seed and granola.

 

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I was a big fan of the contrasting textures, and this breakfast was filling.  It was a great pre-run meal (this is saying a lot because I am picky about what I eat pre-run) and kept me energized throughout my 40 minute tempo run at the track.  I must admit that I thought about running outdoors today, for like a split second.  And then I saw the tornadoes of snow swirling around my neighborhood and went to the track instead.

 

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Oatmeal and breakfast bowls are my favorite way to start the day, and I even had this Sweet Potato Dough Boy Smoothie the morning before the Chicago Marathon

I am positive that I am not the only one who will love this breakfast!  I might just have it again tomorrow : )

 

 

Chia Seed Breakfast Bowl

From Oh She Glows!

 

Ingredients

2 tbsp chia seeds

3/4 cups almond milk

1 small bananas, chopped small

1/2 tsp pure vanilla extract

two pinches of cinnamon

 

Directions

Mash bananas in a medium-sized bowl. Stir in chia seeds.

Whisk in the almond milk, vanilla, and cinnamon until combined.

Place in fridge overnight to thicken.

In the morning, serve with toppings such as oats, berries, nuts, grains, or nut butters

 

Note: The original recipe is written for two, but here is the half recipe for one!

So, It’s Friday…

Let’s See…

 

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Where to Begin?  I guess Breakfast makes sense!

 

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Not this morning’s breakfast though….that was eggs with veggies made by my Mom (Thanks Mom!), but yesterday’s breakfast. 

 

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Doesn’t look like anything special, I know!

 

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But it is a wonderfully tasty, hearty, and filling way to start the day, so well worth sharing.

 

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I was intrigued when I discovered this recipe in the Wheat Belly book.  By the way, has anyone read it? Thoughts?

I love a warm breakfast on a chilly morning, so I thought I would give this a try.  I was happy that this easy and quick combination of flaxseed and coconut tasted so good…especially when covered in fresh blackberries.

 

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After breakfast, I made an early trip to the track.  I forgot my running shoes in the car, and had to trek back out to get them. 

Brrr…it was crazy COLD!

 

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I warmed up quickly though once I started my run.  The plan…60 second speed/recovery intervals.

 

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However, about 15 minutes in, I saw someone I recognized on the track.  My friend/coworker was a few paces ahead of me.  I was excited to catch up to her and abandon my speed work.  It was great to chat and enjoy some company for the rest of my run. 

 

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Thursday was a long day at the office, but I was excited for dinner plans with a few of my friends that night.  We laughed the entire time, and I am so lucky to have such amazing girl friends in my life.  Afterwards, I went back to my parents, where I spent the night…hence this morning’s fantastic breakfast.  I unplugged for the day, which was lovely, but I have a lot of catching up to do this weekend.

 

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But, I’m not going to start that tonight.  I didn’t get home until 8:15pm, which is insane.  After another long day at work, I swung by Whole Foods for dinner, groceries, and I just couldn’t pass up this bottle of wine.  One big glass later, I am exhausted, ready for bed, and making plans for tomorrow’s big adventure. 

Details to come…

 

How was your week?

What are you doing this weekend?

 

 

Hot Coconut Flaxseed Cereal

From Wheat Belly by William Davis, MD

 

Ingredients
1/2 cup unsweetened almond milk
1/2 cup ground flaxseeds
1/4 cup unsweetened coconut flakes

1 tsp cinnamon
1/4 cup chopped walnuts, walnut halves or raw hulled sunflower seeds (optional)
1/4 cup sliced strawberries, blueberries or other berries (optional)

 

Directions
Combine the milk, ground flaxseeds, coconut flakes and walnuts or sunflower seeds in a microwaveable bowl and microwave for 1 minute. Serve topped with a sprinkle of cinnamon and a few berries if desired.

 

Note: I added my cinnamon before microwaving. I would recommend topping with nut butters, more coconut, and fresh fruit.

What’s a Girl To Do?

Leave three perfectly overripe bananas at home with the non-banana eating BOY while I head out of town for the weekend???

 

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OR turn them into a delicious travel friendly banana flavored snack???

 

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I’m sure you can guess which option I chose!  Truth be told, I wasn’t planning on blogging or sharing this bread.  I had a few minutes in between packing, laundry, and catching up on the Big Bang Theory to throw something in the oven.  I needed an easy recipe and I had no eggs in the house. 

 

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I followed this recipe, substituting bananas for zucchini and using the flax egg and applesauce to make up for the lack of eggs,  mostly because this recipe comes together REALLY quick and also because I love a reason to use almond meal.

 

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Like the recipe, I’m keeping this post quick.

 

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I’ll let the pictures speak for themselves.

 

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Because I am all packed up and ready for my weekend away with my mom.

 

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We are off to Door County for a long weekend of hiking, biking, drinking, and shopping.  And now, we have the perfect breakfast to take with us.  See you in a few days!

 

 

Banana Almond Butter Bread

Adapted from Paleo Zucchini Almond Butter Muffins

Makes 2 mini loaves

 

Ingredients

1 cup almond flour/meal

3/4 cup almond butter

1 tsp cinnamon

1 tsp baking powder

2 overripe bananas, mashed

3 tbsp flax with 6 tbsp warm water (mix together and then let sit for 5 minutes)

1/4 cup applesauce

1 tsp vanilla extract

1-2 tbsp agave

 

Directions

Preheat oven to 350*F.

Combine all ingredients in a large mixing bowl and blend well.

Coat mini loaf pans with non-stick cooking spray and divide batter among 2 pans.

Bake for 40 minutes or until bread is cooked all the way through.

Allow to cool before serving.

Almond Butter + Zucchini = Bread

A few friends and I have been talking about a camping trip all summer.  A few weeks ago, we determined that Labor Day Weekend was the only weekend we were all free to get away.  My brother lent me his hiking pack, a sleeping bag, a head lamp, and some other outdoorsy type stuff.  My most experienced camping friend suggested that we do a backpacking trip in Michigan and we were all for it! 

 

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We decided to split up the food responsibilities.  The goal was to pack non-perishable, light weight foods since we had to carry everything with us on our backs.  Along with some granola and trail mix, I am in charge of breakfast.  That’s perfect because it is my favorite meal, and I had some blog inspired ideas already brewing.

 

The first was Tina’s Zucchini Almond Butter Muffins.  I’ve had my eye on these for awhile and was just waiting for a few minutes to shred up some zucchini.  The time came on last Monday and I decided that I would make the muffins into loaves for my Labor Day camping trip.  My only hang up…I didn’t want to use one of my farm fresh eggs which I absolutely LOVE for baking.  I know…sounds crazy, but I only have a few Wisconsin eggs left.  So…I did a little online research and decided to substitute in a flax egg for binding and applesauce for flavor.

 

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It created a thick dough that fit perfectly into 2 small bread pans.

 

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The bread baked up nicely, which I was excited to see after my egg experimentation.

 

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I was eager to try this bread, after drooling over Tina’s muffins for weeks, so I sliced off a warm slice.

 

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Believe it or not, almond butter and zucchini taste GREAT together!

 

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I ate one mini loaf of bread during the week and froze one for our camping trip.  It froze, thawed, and traveled really well.  We ate it morning one of our trip smothered with almond butter and fig spread and still had a few slices left for the trail.

 

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I have many more backpacking photos of the stunning Manistee River and a few more camping recipes to come.

 

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Paleo Zucchini Almond Butter Muffins (or Bread)

Recipe from Carrots N Cake

 

Ingredients

1 cup almond flour/meal

3/4 cup almond butter

1 tsp cinnamon

1 tsp baking powder

1 cup grated zucchini, pressed and drained

3 eggs (or 3 Tbsp flax with 6 Tbsp warm water and 1/4 cup applesauce)

1 tsp vanilla extract

2 tbsp honey

 

Directions

Preheat oven to 350*F.

Combine all ingredients in a large mixing bowl and blend well.

Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among nine cups.

Bake for 18-20 minutes or until muffins are cooked all the way through.

Allow to cool before serving.

 

Makes 9 muffins

Note: To make into bread, follow instructions as written.  Pour into 2 mini loaf pans and bake for ~30 minutes.

Back to the Bread (And Oats)

Although Passover is not technically over until tomorrow night, as of this morning, I am done with the matzah.  I started my day with an amazing bowl of Carrot Cake Oatmeal.  To be honest, I was searching through my notebook for my Scottish Oats recipe (that I am still raving about) when I stumbled upon this one.  I have never done the cool topping with warm oats before, but the contrast reminded me of eating a warm cobbler…with icing!  It was a decadent way to start the day.  AND, it gave me the energy to make it through a brutal training session (my last one before vacation) and a few hours of errands without feeling hungry!

Straight off the stove… I like thick oatmeal, so the oats simmered for about 10 minutes

I love the Greek yogurt/syrup combo so much that I made twice as much (and added a pinch of cinnamon)

Then I topped it with pecans and (more) cinnamon

I can’t remember where I found this recipe and Google can’t find it either!

Not-Quite-Carrot Cake Oatmeal

1/3 cup rolled oats

2/3 cup water

1/3 cup milk

dash of salt

1 Tbsp ground flax

1/2 cup unsweetened applesauce

1 small carrot shredded (about 1/3 cup)

1 Tbsp nonfat Greek yogurt

1 Tbsp maple syrup (I used sugar-free)

1 Tbsp pecans

Cinnamon to taste

Combine first 7 ingredients in saucepan.  Heave over medium heat until boiling.  Simmer a few minutes, until the oatmeal thickens to your liking (about 10 minutes).

While oats are simmering, combine yogurt and maple syrup.  Drizzle over oats and sprinkle with pecans and cinnamon.

Good Morning!

Oh my gosh!  I am SORE today.  That fabulous, yet brutal hot yoga class that I took yesterday has definitely left its mark.  My obliques hurt with every move I make.  I LOVE it. I now understand why the celebrities are so committed to their hot  yoga.  Although I consider the tough workout the bonus, the real appeal is the positive energy circulating the room as you delve deeper into your yoga practice.  Now on to breakfast…

I was so excited by last week’s oatmeal bake that I knew I was going to make another one.  I loved pumpkin and add it to everything, so I knew I had to try a baked pumpkin oatmeal.  I found this single serving breakfast recipe on Chelsey’s Blog.  She is a vegan and uses interesting ingredients (flax egg anyone?) which makes trying this recipe even more fun.

The ‘flax egg’ is 3 tablespoons of warm water and 1 tablespoon of flax combined and let to sit for 2-3 minutes.

I used 1/2 cup of oats and 1/2 cup soy milk  (because that is what I had in the house).   I added in 1/2 cup pumpkin, vanilla, my ‘egg’ and then I used pumpkin pie spice for flavor.  The mix tasted good, but not enough spice.  I added in some cinnamon and more to the top before baking.  I baked my oatmeal in a round Pyrex for 20 minutes.

It came out of the oven warm and tasty!  I used a touch of agave and a little more cinnamon to top it off.  Chelsey added apples and peanut butter.  I think nuts would also be a great addition for a little crunch.  The oatmeal was definitely filling and perfect before my spin class.  Plus, it was much easier to make it in the oven as opposed to the stove (where you have to sit by and watch).  I will be making this again and may try to turn it into a bigger bake for the week.  What a good way to start the morning!