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Runner’s Low and Boozy Blueberry Banana Bread

30 Jun

Eventually, we’re gonna get to this:

photo 2(1)But first, I have some whining to get out of the way.

Coming off the runner’s high of the RnR Half and delving right into another intense training cycle for the NYC Tri may not have been my best idea. Actually–scratch that. Delving right into another intense training cycle while ignoring the basic tenets of training was definitely not my best idea.

Rest, stretch, listen to your body, they say. And what do I say? Yeah, yeah, yeah. Don’t feel like resting, no time for stretching, and my body says another mile is a really great idea.

This training cycle has proven in exactly how many ways an attitude like that can (and will!) come back to bite me in my big ol’ butt. First there was an MPL sprain in early April. Next, more fueling issues in May. June brought some high temps, hydration woes that I can’t get into, and finally a nasty muscle pull in my lower leg that had me limping around. And then, because the triathlon Gods hate me, I woke up on Friday with a summer cold just as everything else was resolving. How cruel it is that people sitting on their couch eating bonbons have to wait 50 years for the error of their ways to catch up with them, while those of us trying to do something about the American obesity epidemic get rained on with instant ramifications. Granted I’d rather a pulled calf muscle than a CABG surgery–but the point remains.

I’ve had some really good training weeks, and I know that when push comes to shove I can complete the course and will have fun. I’m mostly frustrated by this up-and-down training experience, which pretty much leaves me feeling like this:


For awhile there I was riding the runner’s low, and that hole got pretty deep and dark. But I woke up this morning and decided to bump that, as a bad attitude isn’t going to get me across the finish line any faster.  For all of you who enjoyed the picture-perfect running weather this weekend, I’m gonna let yall enjoy it… but I’m still gonna pass you in the swim.

And with that, I present you this really amazing boozy blueberry banana bread that would fool any gluten and sugar lover. This recipe comes from the fancy folks at So Let’s Hang Out, and I cannot wait to make this bread again–perhaps I’ll even give someone else a slice next time!

PS: I’m looking for some guest bloggers! Check out the details here if you want to be part of the fun.

Boozy Banana Bread that Makes Up for a Bad Run

Ingredientsphoto 1(1)

  • 1 c almond meal
  • 1/4 c coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 TBS olive oil
  • 3 eggs
  • 2 TBS spiced rum
  • 2 very ripe bananas
  • 1/4 c honey
  • 1 cup blueberries (fresh or frozen)
  • 1 tbs coconut sugar (optional)
  • 2 tsp cinnamon (optional)


1. Preheat oven to 350F.  Line a loaf pan (or two mini loaf pans) with parchment paper.

2. Combine dry ingredients in a medium mixing bowl.

3. Combine wet ingredients (except blueberries) in a food processor until smooth.

4. Pour wet ingredients into dry ingredients until well combined. Fold in blueberries. Pour into loaf pan(s) and smooth with a spatula.

4a. Optional: combine sugar and cinnamon and sprinkle over top of loaf.

5. Bake for 30-40 minutes (depending on size of loaves), or until center is firm and a toothpick comes out clean when inserted into middle.  Use the parchment paper to lift your loaf out and allow the bread to cool in the parchment paper for at least 30 minutes before serving.

Orange-Chocolate Pudding that Will Change Your Life (or at least your day)

2 Feb

No matter how healthily I eat during the day, I always (and I do mean ALWAYS) want something sweet after dinner.  Most nights, I can trick myself into thinking an apple and almond butter is dessert enough- other nights, I trick myself into thinking a full pint of ice cream is a good source of calcium.  

Today I bring you something that will really blow your hair back: a vegan, low-fat, low-sugar, gluten- free, easy-to-make, inexpensive chocolate dessert that tastes INCREDIBLE.  If all THAT isn’t good enough for you, factor in that dark chocolate is actually chock full of antioxidants (polyphenols and flavonols) and…wow. Truly, a superfood.

I also whipped up a honey cream  but was too impatient to wait for the cream to get room temp, so it looks a little bizarre- but it was delicious. 

Yep, this is really all you need!


  • zest of 1 orange
  • 100 g very dark chocolate (I like Lindt’s 85% because it is on the cheap side and has the lowest sugar at 5 g per serving)
  • 2 c almond milk
  • 2 TBS sugar
  • 2 TBS corn starch
    Non-Vegan Whipped Cream (optional)
  • 1 c whipping cream this should be at room temp for optimal whippage
  • 2 TBS honey


1. Separate 1/2c of almond milk and set aside.  Then combine remaining 1.5 c of the almond milk with orange zest, chocolate, sugar, and corn starch in a heavy bottomed pan.  

2. Over medium heat, whisk together orange/milk/sugar/chocolate/starch mixture, being sure to not to let the chocolate burn at the bottom or the starch clump together.

3. Once the chocolate has melted, pour in remaining 1/2c of milk.  KEEP THAT WHISK STIRRING!

4. Let the mixture come to a boil (stirring all the while).  You can raise the heat to medium-high if you’d like.  The mixture will come together and get thick all at once, just before it boils.  Once it is boiling, cook for 2 more minutes, stirring constantly.

5. Remove from heat and pour into your serving bowl.  Know that if you want a nice, smooth finish, you need to smooth the top out IMMEDIATELY with a flat spatula.  Allow it to cool to room temperature, then put it in the fridge to chill until serving.

Optional Not Vegan Whipped Cream: Combine cream and honey.  Whip at high speed in metal bowl with electric mixer until you have whipped cream.

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