So i really suprised myself last Sunday. I managed to beat my personal best, only by 21 seconds but i am still happy with my accomplishment! I was sick all last week after all...and still have the pesty cough. My previous personal best (PB) was 1:56:38 my new PB is 1:56:17! I was planning on doing another half in August but have decided to work on speed all summer and will start my next half training at the end of July for the Legs for literacy half the end of October. My goal will be to beat my personal best there.
I will be starting speed workouts next wednesday at 6pm with a bunch of runners around Moncton. I am really excited to learn from them and for them to push me. It's going to be a wonderful experience. My next race is June 11th, The Three Mountain Relay. I don't know what my leg is yet but should know within the next few weeks. I am sure it'll be a toughy as Pat O'Brian likes to push and challenge me. After that race i will do another 10 k or two before i start my training! I will be doing some races as well during my training i think.
Now on to an awesome recipe. I was looking for some sort of gluten free healthy square for my snacks this week and came across an AWESOME gluten free/vegan one. My fiance even loves these! And he doesn't always like my healthy cooking:)
Vegan Coconut Bars Recipe
Pre-heat oven to 350 degrees F. Lightly grease an 8x8-inch baking pan with vegan butter (i use earth balance). Dust with a bit of gluten-free flour.
Whisk together dry ingredients:
1/3 cup coconut flour (I didn't have any so i used gluten free oats)
2/3 cup rice flour or sorghum flour
1/3 cup tapioca or potato starch
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon nutmeg
In a separate bowl, beat to combine:
2/3 cup organic brown sugar
1/4 cup organic unsweetened applesauce
2 1/2 teaspoons vanilla
1 tablespoon raw organic agave
1/4 cup light olive oil
1/4 cup warm vanilla hemp, coconut milk or rice milk, more as needed (i used almond milk)
When the wet mixture is smooth, slowly add in the dry ingredient mix and beat just until combined.
Add in by hand:
2/3 cup shredded coconut unsweetened
1/2 cup vegan semi-sweet chocolate chips (i used dried organic cranberries)
Dump the batter into the prepared baking dish and spread it evenly. Sprinkle on extra chocolate chips if you like (and press them gently into the top).
Bake in the center of a pre-heated oven until the batter is set and slightly golden brown - anywhere from 22 to 30 minutes, depending upon altitude (at high altitude these took almost 35 minutes to bake). The surface should be slightly firm, like a blond brownie (if a finger touch leaves a dent, bake a tad longer).
Cool completely on a wire rack; chill before cutting and wrapping for storage.
These bars are moist and chewy, and are best eaten chilled. Hot from the oven they fall apart.
Makes 15 cookie bars
Bake in the center of a pre-heated oven until the batter is set and slightly golden brown - anywhere from 22 to 30 minutes, depending upon altitude (at high altitude these took almost 35 minutes to bake). The surface should be slightly firm, like a blond brownie (if a finger touch leaves a dent, bake a tad longer).
Cool completely on a wire rack; chill before cutting and wrapping for storage.
These bars are moist and chewy, and are best eaten chilled. Hot from the oven they fall apart.
Makes 15 cookie bars
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