Thank goodness it’s Friday, yes?
Last night I managed to make it out of work in time for a great dinner with Tracy at Candle Cafe, one of my favorite vegan/vegetarian restaurants in the city. It was a perfect break from the usual weekday routine – especially because it involved great conversation and vegan carrot cake 🙂
This morning I ran 3.75 miles – one of the shortest distances I’ve run in recent memory. All hail to the taper, right?
Tomorrow morning I’m planning a long run of 14 miles with the last 5-6 at marathon pace. This is the last “legit” long run before the big show, and I have to say I’m a bit sad.
One of the many things I’ve learned during this training cycle is how much I love long runs. I love getting into the zone, knowing there are miles and miles ahead to cover on the roads, getting excited about them and what they will bring.
The feeling of accomplishment after a long run is like non other, yes? And really, my runner’s high after long runs lasts for days.
Just like my pre-marathon running, after the marathon and recovery process I’ll still incorporate long runs into most weekends because I think they’re an important part of any training, and I look forward to them. 🙂
This past weekend I had a hankering for chocolate. Oh, who am I kidding, I always want chocolate!
More specifically, I wanted the brownies I made a few weeks ago, but with a slight twist. Call it a fall inspiration, if you will.
So I took the recipe and substituted canned pumpkin for applesauce. I wasn’t sure how it would turn out, but hey, pumpkin has a similar consistency to applesauce, so what the heck!
I mixed up the ingredients and popped it in the oven
And it turned out tasting fairly similar to my previous applesauce batches, which means it was delicious…
However, I was kinda disappointed the pumpkin flavor wasn’t more prominent (these pale in comparison to the brownies Megan posted about yesterday!), but perhaps I’d add more pumpkin and a little less almond milk next time.
Nothing a little pairing with Greek yogurt can’t fix!
At the very least, I’ve learned pumpkin is also a good healthy substitution to butter or oil, like applesauce, which can greatly reduce calories and fat from whatever you’re baking. Win!
- 2 cups whole wheat flour
- 1 1/2 cup sugar
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 cup canned pumpkin
- 1 1/2 cup almond milk
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
Preheat oven to 350°
In a large bowl, mix together flour, sugar, cocoa powder, baking powder, cinnamon and salt. Mix together almond milk, applesauce and vanilla and pour into dry ingredients; mix until smooth. Add chocolate chips. Spread evenly in a 8×8 inch baking pan.
Bake for 30-35 minutes (more or less if you use a different size pan) until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Question: Any interesting baking substitutions to share? What are your thoughts on long runs – love ’em? Hate ’em?