I RAN A 7:53 MILE THIS MORNING!
I followed it up with 3 more for an 8:07 overall pace!!!
I started to write this post as a long reflection on my return to running after having a kid... but screw it. The thing that has me walking on air (and will have me limping, sorely, tomorrow) is that MY LEGS ARE FAST AGAIN.
I felt like I was going to *die* while running the last mile.
But I feel like a rock star right now.
Monday, October 6
|apple oatmeal bread|
But... this year we went apple picking, and with two refrigerator drawers full of apples, I was inspired (cough: required) to modify the recipe to turn it into an apple cake.
I joke that the cake is "paleo." It's obviously not. But the recipe is packed with healthy omega-3s from the flax, plus it's low sugar, and 100% whole grain.
APPLE OATMEAL BREAD
1/4 cup packed brown sugar
1 mashed ripe banana or 1/2 cup prune puree
1/2 cup canola or walnut oil
2 whole eggs
1 cup shredded apple, squeezed
1 cup regular oats
1/2 cup milk
2 tbsp oat bran or wheat germ*
1 tbsp ground flax seed*
2 cups whole wheat flour (preferrably whole wheat baking flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; mix well to ensure there are no undissolved bits of brown sugar. Combine apple, oats, and milk; add to sugar mixture, mixing well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a fork. Add to sugar mixture; mix just until moist. (Do not over mix the batter!)
Divide batter evenly into TWO 9 x 5-inch loaf pans coated with cooking spray. Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.