Carb-loading, Veggie Stromboli and Cookie Dough Pudding

It’s a rainy week here.  The good news is that Texas is relatively cool. The bad news is that thunderstorms are supposed to continue through the weekend, and I am terrified about cycling in the rain at the triathlon.  Let’s hope it stops by then!

This week’s What I ate Wednesday is more like what we’ve been eating the last few days. July’s focus is on fun, food and fitness.

Fun: Over the weekend, a Chinese friend asked if I would help her learn how to bake bread and muffins.  We had a blast kneading the dough for french bread and mashing bananas for muffins.

Food: Monday night, I made pizza dough, which Lil helped me roll out for a Veggie-packed Stromboli:

Veggie StromboliIt’s super easy and delicious! We spread the rolled dough with mustard, add sauteed broccoli, onion and peppers, top it with mozzerella or feta cheese, and pinch edges together to make a roll.  Bake at 350 for 15-20 minutes until dough is done, and serve topped with tomato sauce.

Veggie StromboliLocal avocados and tomatoes are everywhere, so we’ve been eating lots of fresh salsa and guacamole:

The Farmer’s Market is also overflowing with eggplant.  Last night’s dinner was Mediterranean pasta over spinach:

And my favorite dessert lately has been a variety of cookie dough puddings.

I’ve been experimenting with both chickpeas and tofu as a base, and I prefer the chickpeas.  The basic ingredients are the same as the Garbanzo Bean Brownies.

Cookie dough pudding  (print)

  • 1 can garbanzo beans (white beans make a smoother “pudding”)
  • 1/4 c. sugar
  • 1/4 c. almond or dairy milk
  • 2 Tbsp maple syrup
  • 2 Tbsp nut butter
  • 1 Tbsp cocoa powder or 1/2 scoop chocolate protein powder
  • 1 tsp vanilla
  • 1/2 ripe banana (optional)
  • 1/2 c. dark chocolate chips

Blend everything together in a food processor.

If you prefer a tofu base, Gina has a good peanut butter cookie dough recipe.

Fitness: I’m tapering this week, but did get in a 1600m swim in the rain this morning.  My shin is feeling much better with my Tommie Copper calf sleeves (thanks to Ali’s giveaway that I won a few months ago!)

Pasta, bread, and stromboli… I’m certainly taking my race week carb-loading seriously! What seasonal foods are you enjoying this week?

Friday Fit-bits with healthy Chocolate Chip Banana Bread

It’s Friday again! I have lots of little updates today- some good, some not-so-good, and then we’ll wrap up with an amazing banana bread.

  • Fit Gear

Running blogs are buzzing with talk of the Mezamashii Project, and there have been numerous opportunities to win a pair of Mizunos.  Guess who totally lucked out and won a pair?!

I’ve never tried Mizunos before, but I took them for a spin this week and they were perfect- great fit, comfy ride, and lighter than I’m used to. I am still in awe that they fit so well for an online shoe purchase- their website was really helpful in the decision-making process. Thank you, Mizuno!

  • Fitbloggin

More good news… I’m officially signed up and registered for FitBloggin!  This will be my first blogging conference, and I am beyond excited.  I have so much to learn, I can’t wait to soak it all up.

And I’m thrilled to be sponsored by Drink Chia!

I came across Drink Chia earlier this year, and was impressed with everything about the company: their mission and the story behind them (started by another running mom),  their availability and approachability,  and, of course, their delicious drinks.

I’m sure you’ll be hearing more about this in the next few months!

 

  • Fit Hiccup

I hate to break the flow of good news, but my unhappy shin is not going away.  I can trace it back to that superhero week when I did HIIT (with lots of plyo moves), then raced a 5k on the unforgiving treadmill, and finished off with a weekend 15 miler instead of my planned 12.

I’m good at ignoring aches and pains, but this week my shin finally got my attention.  So… with the triathlon a week away, I’m going to focus on biking and swimming (and tapering) and hope it’s happy come race day.  Wish me luck!

  • Fit Fuel

I’ll leave you on a happier note, with this amazing (whole-grain, low-fat) chocolate chip banana bread. Despite being very low in sugar, this is dangerously good. You can also double it, and freeze one for later.

Chocolate Chip Banana Bread (print recipe)

  • 3 mashed, ripe bananas
  • 2/3 c. plain or vanilla yogurt
  • 1/4 c. milk or non-dairy milk
  • 1/4 c. unsweetened applesauce
  • 1 tsp vanilla
  • 2 c. whole wheat pastry flour
  • 1/3 c. sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 c. chocolate chips

Mash bananas and mix the first five ingredients together. In a separate bowl, combine dry ingredients (flour through salt). Add wet and dry ingredients together, stirring only until blended. Stir in chocolate chips and optional walnuts.

Pour mixture into a greased 9×5 bread loaf pan. Bake in a preheated oven for 45-50 minutes at 350, or until a toothpick comes out clean.

Hop over to Jill’s for more Friday Fitness posts!