This past weekend should have been an easy Saturday run and my final 22-23 mile run on Sunday for Boston and then the taper. Saturday wasn’t bad: 1:15 elliptical while my run team ran in morning and then 45 min pool running and 15 min swimming laps in the afternoon so my little fishy girl could “swim” in the kid pool with daddy.
Sunday, instead of a nice long run I got one of the toughest mental workouts of the training in as I tried to replace it with an equivalent time of cross-training. I had great plans that soon took a turn, and headed to the gym at 6am on Sunday with plans that revolved around an 8am spin class and 9am pool opening. Little did I know neither of these were actually happening!
My planned workout: 1:15 elliptical then 1:15 spin class and ending with 30-45 min pool running and few swimming laps. My actual workout: 1:15 elliptical, change to bike shorts and head to spin class to find out it isn’t happening so 1 hour on spin bike instead, change into swim suit only to find out pool opening is pushed back to 10am, go change back and finish with 45min on elliptical for 3:15 workout filled with massive amounts of frustration and reminders why I avoid this gym!
The day then continued with some baking, of course, what else is there to do on a Sunday afternoon during naptime?! We followed this with a 10 mile family bike ride with some time at the park.
The best part of all this is the leg is now 80% pain free and nothing like it was on Thursday. This gives me hope that it is not a stress fracture and I just need some time to rest it. The final verdict and plan are yet to come, Thursday morning can’t come soon enough.
2 large over-ripe bananas
1 cup pitted dates (about 8) soaked
1 tablespoons lemon juice
1/2 cup apple sauce
1/4 cup agave nectar or honey
1 3/4 cups whole wheat flour
1/4 cup regular oats
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup shredded carrots
1/2 cup raisins or chopped dates
Preheat oven to 350F. Spray or wipe a 9x5-inch loaf pan with oil.
In a food processor, puree dates (with a little soaking water) and the bananas, then add the lemon juice, applesauce and agave nectar/honey. Combine well. In a separate bowl, combine the flour, oats, baking powder, soda, cinnamon and salt. Add the wet ingredients to the dry mixture, and stir just until it is well-combined. Fold in the carrots and raisins/chopped dates
Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting. Very happy with it, almost as good as carrot cake but much healthier!
Today also marks the start of the Healthy Eating Challenge at my work which includes various daily challenges like eating fruits, veggies, drinking water, exercise and trying new healthy foods. It is the last I am having the most issue with: I think I eat a huge variety but know there are always more things out there (one of the reasons I loved our CSA last summer) but what are other new healthy foods especially fruits and veggies to try? And I need better snack ideas, I really need to get away from the conveinence foods like granola bars!