Wednesday began with a cup of coffee and another bowl of overnight oats. Mmm, I can’t believe I waited so long to try this! The heat makes me lose my appetite, so this cool and refreshing breakfast really hit the spot.
In the mix:
1/3 cup rolled oats
1/2 cup vanilla Oikos greek yogurt
1/4 cup skim milk
1/4 cup raisins
2 Tbs PB2
I combined everything the night before and then added another 1/4 cup of milk right before eating. Yum!
Lunch was put together with ingredients I had at home:
Course #1: chopped tomato, olives, feta cheese, cracked black pepper
Course #2: blueberry oikos greek yogurt, blueberries, and a baggie of Kashi Go Lean Crunch
Afternoon snackie was a couple of Fig Newmans! These were very yummy – soft and sweet. Would be perfect with a glass of milk or cup of tea.
After work, I headed to the gym for a quickie workout.
20 minutes elliptical
3 x 10 lunges and calf raises
3 x 10 push-ups and tricep dips
I had a few prunes post-workout to hold me over until dinner.
Nate and I headed to subway for a quick and easy meal. I ordered a salad with spinach, red onion, tomato, cucumber, olives, sweet peppers, turkey, swiss cheese, and some sweet onion dressing on top. Yum! The veggies at subway are suprisingly fresh and I love how they chop up the turkey and cheese before adding it to the salad :-)
I was a busy-bee for the rest of the evening. By the time I finished doing laundry, baking apple cake for Caitlin’s Team in Training fundraiser, and preparing everything for work on Thursday it was after 1:30am! Eek.
My inspiration for Marathon Runner’s Apple Cake came is based on Flour Bakery’s Apple Spice Snacking Cake. However, I made enough changes that I can call the recipe my own. I’m calling it “Marathon Runner’s Apple Cake” because the whole grains, nuts, and fruit are perfect for fueling long distance running!
2 Tbs cornstarch + 1 scant cup of all-purpose flour
3/4 cup whole wheat flour
1.5 tsp baking soda
1 tsp salt
1.5 tsp cinnamon
1 tsp ginger
dash of cloves
3 chopped granny smith apples
1/2 cup walnuts or pecans
1/2 cup raisins or craisins
1 1/4 cup sugar
6 Tbs butter, softened
Preheat oven to 350 degrees, grease 9″ x 9″ baking pan (I used a smaller sized pan, but use 9″ x 9″ for best results)
Chop apples and combine with raisins and nuts in medium bowl
Whisk together flours, cornstarch, baking soda, salt, spices
Cream together butter and sugar with mixer until light and fluffy
Add eggs one at a time, increase mixer speed to high for 1-2 mins
Reduce speed to low and slowly add flour mixture
Stir in apples, raisins, and nuts by hand until combines – batter will be VERY thick.
Pour patter into prepared pan and bake for 45 mins or until toothpick comes out clean. Cover pan with foil if top browns too quickly.
Note: This recipe tastes like a combination between apple pie and cinnamon coffee cake. The apples get soft and caramalized in the oven and help the cake remain incredibly moist and tender. The whole wheat flavor, spices, apples, raisins, and walnuts make this a healthy indulgence!
Also, for any of you long-distance runners: MarathonVal is giving away a spibelt! This little pouch will hold a cell phone, keys, etc without bouncing or weighing you down while you run. A MUCH better option than the clunky belt clip I stored my cell piece in during the NYC marathon.