Welcome to Meals for Miles! I hope you get as much pleasure from reading about running and food/nutrition on my blog as I plan on getting from writing it. To learn more about me, visit the “about me” tab above.
I’ll just jump right in to the great weekend I’ve had far. It started bright and early on Saturday morning with a 13.2 mile run in Central Park and Riverside Park. Luckily, I wasn’t the only nutjob awake before 7:00 a.m. – plenty of runners and cyclists to keep me company. The rest of the day was spent fending off my ravenous hunger (running = hungry!), visiting Washington Square Park and Whole Foods, and meeting up with friends for dinner and drinks. If you live in Manhattan and like Greek food, I highly recommend Kefi on the Upper West Side (and the grilled Branzino – mmm).
Sunday started way too early (read: I can’t sleep in to save my life), so I took advantage and did a nice, slow 5 mile recovery run along the bridle path. I always eat a banana before running – it’s the only food I can eat literally 5 minutes before running.
I wasn’t feeling so hot after my run, but I thought some food might remedy things a bit. Breakfast was Kashi Warm Cinnamon Heart to Heart, blueberries (frozen, thawed), and almond milk.
Breakfast is always closely followed by two large mugs of coffee – lately I’m into grinding my own beans at Trader Joe’s. I usually add a splash of hazelnut CoffeeMate (despite the looooong list of hard-to-pronounce ingredients, I love this stuff! Moderation, eh?).
I forced myself to try a nap after finishing some laundry. Note to self: napping after coffee may not have been the wisest idea. Oh well, I tried.
Since I’m not taking any classes this summer (summerbreakwoohoo!), I really want to start cooking, baking and experimenting in my very tiny kitchen.
First up was some whole wheat banana chocolate chip bread – I’ve never made bread before and this actually turned out great! Here’s the recipe, taken from one of my favorite running/food blogs, Runner’s Kitchen. It was adapted slight from A Homemade Life by Molly Wizenberg, and I made a few tiny additional changes.
Whole Wheat Banana Bread Chocolate Chip Bread
Yield: One loaf
Pre-heat oven to 350°F
In mixing bowl stir to combine:
2 Cups Whole wheat Flour
1/2-3/4 Cup Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
1/2 cup Chocolate Chips
Set this bowl aside.
In another bowl Whisk
2 Large Eggs
then add and stir to combine:
5 Tbsp Melted Butter that’s had time to cool
1 1/2 Cups mashed RIPE Banana – 3-4 bananas
1/4 Cup Plain Greek Nonfat Yogurt
1 tsp Vanilla
Pour the wet ingredients into the dry.
Stir just to combine – DO NOT OVER MIX!
Pour batter into greased loaf pan
Bake in center of the 350°F oven until a toothpick inserted in the center comes out clean.
About 50-60 minutes
Cool, slice, eat!
I’ve been starving all day, which definitely means I didn’t refuel enough after yesterday’s run. Ugh. Lunch was my absolute favorite – a peanut butter & jelly sandwich on toasted whole wheat. I also had some Greek yogurt with pineapple chunks. Mmm. Snacks included a few slices of my delicious bread, an organic golden delicious apple and a handful of Trader Joe’s Nuts for Raspberries and Chocolate trail mix.
I wanted something easy for dinner, so I whipped up a quick salad with arugula and chopped bell peppers and a little pizza on whole wheat pita with roasted vegetable tomato sauce, mozzarella cheese, yellow squash, broccoli, asparagus and plum tomato on top.
Delish! I’m still starving, so I’ll probably have some greek yogurt with a little granola and PB & Co. dark chocolate dreams peanut butter mixed in. Mmm. I’ll share a picture next time, promise.
I’m obnoxiously exhausted and can’t wait to get some sleep tonight. Monday awaits…
Still working out some kinks and figuring out all of this blogging fun, so bear with me. It can only get better from here!