Ten weeks and I have ran a total of three days. 2 miles on each of those days. Each time was a sad confirmation that I still have plantar fasciitis. Yeah, yeah, yeah- I’m throwing a pity party! But I’ve actually come to terms with my injury and I know that patience is key. I have an appointment over Thanksgiving Break with an orthopedic physician who specializes in foot injuries (not a podiatrist! Podiatrists are not M.D.s). I know he won’t be a quick fix but it will be nice to at least get some answers (hopefully).
However, I’m on my second straight month of doing yoga 6-7 days a week and most of the classes are hot (100-107 degrees). It’s filling the void a little bit and my limbs are certainly the most flexible they have ever been, which is helping with those corner climbs at the climbing gym. My days still feel slightly empty without running but I’m still adjusting!
I started trading my morning oatmeal with with hot milk poured over homemade pumpkin granola! Most of the granola at the store is so high in sugar, so making my own lets me control the sugar level.
Adapted from Serious Eats (I simply decreased the maple syrup & increased the pumpkin)
Preheat oven to 325F.
3 cups rolled oats
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup dried unsweetened cranberries
1/3 cup golden raisins
1/3 cup chopped dried apple rings
1/3 cup pumpkin seeds
1/3 cup slivered almonds
1/4 cup maple syrup
1 1/2 teaspoons vanilla extract
3/4 cup canned pumpkin
1/4 cup unsweetened apple sauce
Mix the dry ingredients in a large bowl. In a another bowl, wisk the wet ingredients together then add the wet to the dry ingredients. Spread out the granola on a large baking pan lined with parchment paper. Bake for ~40 minutes, until golden, stirring halfway through.
I don’t know why I never realized how easy it is to make granola, but I’m going to start searching for variations.
Leave a comment if you have a granola recipe that you love!