Happy Friday! I have five little updates for today…
1) Resting: Unfortunately, I’m a little under the weather this week. L was sick earlier in the week, and passed along her fever and sore throat to me. Ugh. But I expect it to pass quickly. Fluids and a last minute rest day for me today!
2) Race calendar: Now that summer is here, I’ve been taking my training and races week by week. Part of me is thrilled with the relative freedom to do what I want, while the other part is itching to know what’s next! I may hop into a last minute 10k over Memorial Day weekend. It looks like a fun event for the whole family, which is always a perk!
3) Reading: I picked up a few books at a yard sale last weekend, and have been staying up way too late reading. I read “A Thousand Acres” this week, which was somewhat disturbing but also completing enrapturing. Next up is “Good Grief”… I’m enjoying the fun reading, but wish I could limit it to reasonable amounts of time. I’m sleepy!
4) Running-related reading: Here’s a short article about the growth of women runners. I resonated with one woman (also a social worker) and her reasons to run, “As a society, we struggle with maintaining our self-care when it is so critically important to focus on because it greatly influences how we are able to manage our day-to-day lives.”
Runner’s World also had a great article featuring ultrarunner and vegan, Scott Jurek.
5) Recipe! I’ve made blondies with garbanzo beans before, but I prefer this chocolate version. It’s gluten free (with gf oats), vegan and has no flour, oil or butter. If you are used to “healthier” desserts, you could omit more of the sugar and taste the batter before baking. I love how gooey they are… plus all the ingredients are safe to eat right out of the bowl!
Gooey Garbanzo Brownies (print recipe)
- 2 cans garbanzo beans
- 1/2 c. sugar
- 2 Tbsp maple syrup
- 3-4 Tbsp nut butter
- 1/4 c. oat bran
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 3 Tbsp cocoa powder
- 1 tsp vanilla
- 1/2 ripe banana (optional)
- 1/2 c. dark chocolate chips
Blend all ingredients except chocolate chips in a food processor until smooth. Stir in 1/4 c. (or more) chocolate chips. Spread the batter in a greased 8×8 pan and sprinkle with remaining chocolate chips. Bake at 350 for 25-28 minutes. Brownies will be fudgey. Eat as is, or top with ice cream, whipped cream, bananas or more melted chocolate.
Do you have other fun reading suggestions?
What does your race schedule look like for the summer?