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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.

Solid Gold Sh!t

7 Feb

Dear Friends–

As you may have heard, I’m on the night shift for awhile.  I originally intended for it to be six weeks of cooking fun, but mostly I have been keeping up with the Kardashians and the other trashy television stars who show up after 2 am. I have gotten off the couch long enough to get a couple new recipes in the works, but nothing’s been perfected yet except my memorization of the new Insanity infomercial in its entirety.

In the meantime, I’ve been gorging myself on what I call “Solid Gold Sh!t” (bonus points if you catch the Love Actually reference).  This is the foodgroup that consists of a whole bunch of semi- to very healthy ingredients put together in such proportions, quantities, or iterations that they lose most semblance of nutrition altogether.  Put simply: Solid Gold Sh!t is junk food that sounds healthy but probably isn’t.

Some favorites:

SO Delicious makes gluten-free, no-sugar-added ice cream. The chocolate flavor is by far the best, though the mint chip ain’t bad either.  The state of Virginia may outlaw “pinting and driving” soon, as I’ve been known to try and brave traffic while housing one of these puppies!
Probably my favorite treat on the planet right now, Coco-Roons have the texture of a delicious cookie and the sweetness of a real lemon pie. Sadly, these guys run about $8.99/package, and nursing just can’t support the habit all that often… but a girl can dream.
These chips right HERE taste like corn chips, but the first ingredient is PEAS! I had every intention of making a superbowl taco dip with these but then got really lazy and just ate the whole bag. These guys are also BFKef approved, so you know they taste like the real thing.

A Pretty Fig-Almond Tart

4 Sep

Welcome to the first week of the best month of the year: September! It can’t be long until QueijoKef and I initiate Operation EAPAAAT: Eat Any Pumpkin Available At Any Time!

Usually, I bring you a dish whose picture doesn’t quite do justice to its taste.  Today, we have the opposite. 

Doesn’t this Fig Frangipane tart look yummy? Yes, I thought so too when I saw this post on Tastespotting. 

But of course I couldn’t just leave well enough alone; I had to take a perfectly delicious-sounding recipe and make it gluten free and sugar free.  This usually works out quite well for me… and then came the frangipane.

We now have Chef Kefi Food Principle #4: when dealing with the French and their recipes, leave well enough alone.  What resulted from my tinkering (subbing GF flour and honey for the all-purpose flour and sugar) was a tart that LOOKED great (if I do say so myself) but whose flavor fell flat.  I am very positive if you follow the above link and make a full-flour, loaded with sugar, buttery treat you will get something that looks–and tastes–as Julia Child would have liked it.

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