Runners tend to obsess over the weather – wind, hail, pouring rain, sun, hot, humid – there’s always something we’re trying to avoid, yes?
Now that I’m finally running again (ever so slowly), I find myself already getting all hung up over the weather, and when the optimal days to get my runs in will be. I don’t know about you, but I’d rather schedule my runs around blizzards, monsoons and the like.
The only problem is that I’ve put myself on a strict “every other day” running plan for the next couple of weeks to help my Achilles fully recover. I was already trying to talk myself out of said plan on Saturday morning, a planned cross training day. I had run with Megan the day before, but it was lovely outside, and the forecast for Sunday, a running day, called for rain.
“Just this once, two days in a row will be fiiiine,” The stupid voice in my head tried to convince me. I was so close to listening, but then I remembered precisely why I was in this position to begin with – running too many hard days in a row to avoid crappy weather.
So I actually found the smart voice in my head (it exists, I swear!), and stuck with the original plan.
I was rewarded on Sunday morning with a rain-free run (I was up way too early, but that’s besides the point) in 50 degree weather. Dressing for different weather situations can also be tricky, but one rule I have is that 50 degrees = shorts and short sleeves.
‘Twas a great 5.75 miles in Central Park, largely pain-free. The Achilles feels good during my runs, but it still a bit stiff and tender afterwards, so I’m continuing on with pretty low, easy mileage for the time being. While this plan of mine is a bit less flexible in terms weather, I think the Achilles will thank me in the long run. Plus, after not being able to run for a month, homegirl will run in pretty much any conditions and LOVE IT.
I also love the combination of chocolate and peanut butter (and anyone that doesn’t might be a little crazy!). So I decided to make my favorite vegan brownie recipe and added in a key ingredient – peanut butter chips.
The recipe is super easy and only takes a few minutes to mix
I added about half a bag of PB chips
And popped into the oven
Sometimes the brownies can get a bit dry, but the PB chips balanced everything perfectly.
Vegan Chocolate/Peanut Butter Brownies
- 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 applesauce
- 1 1/2 cup almond milk
- 1 tsp vanilla extract
- 1/4 cup peanut butter 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 peanut butter 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: How do you plan your runs around weather?
Edit: Thank you so much for your comments to my last post – I’m wishing Serena Williams the best recovery possible and will continue to spread the word as much as I can. 🙂