It’s been well over 4 months since I’ve updated this. I’m actually a little disappointed in myself! You don’t know how many times I’ve sat down to update this, then thought, “I have nothing of value to share.” I’d like to think it’s better than adding more word garbage to the world wide web. However, I want to become a better writer and blogging is too convenient! This will be a quick post, just to get back into the flow of blogging.
I’m currently training for a trail 13.1 in Charlotte on September 22nd. It’s called the Riverbound Race Series. It’s a trail race just outside of Charlotte along the Catawba River. I’m doing it with my best friend, Maxann and I am so stoked! However, as with the last half marathon, I’ve had yet another setback with my training. 8 days ago, I noticed that the arch of my foot had been hurting some for the past 4 days, which I self-diagnosed as plantar fasciitis. After speaking with an experienced physician/runner friend of my dad’s, he suggested that I take a week off and cross train. So, basically I didn’t run at all during the week I was supposed to peak my mileage to 60. Sometimes I wonder if people think i’m a hypochondriac with all of my injuries, but it’s one of the reasons why I quit running in college! At any rate, I need to do a 12 mile long run tomorrow, then start tapering. It’s hard to stay motivated to cross train when injured. How do you deal with setbacks? Cross training? How do you stay mentally focused?
Of course, I still cook and bake frequently. And today, I made muffins!
Banana Coconut Crunch Muffins
(modified from Ina Garten’s recipe)
2 3/4 cups whole wheat flour
1/4 cup ground flax
3/4 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup extra virgin coconut oil
1/2 cup canola oil
2 extra-large eggs
3/4 cup soy milk (or any milk)
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola (I happened to have Bear Naked Maple Nut cereal)
1/2 cup sweetened shredded coconut
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the oil and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Bake for 21 to 25 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.