Tag Archives: Oatmeal

Marathon Training Week 4 Rewind

14 Aug

I love baking. Like, I REALLY love baking. I haven’t been baking lately because 1) it’s expensive; 2) I have no self control with baked goods in the house. But Mark is having a boys’ weekend in a few weeks so I decided to bake a few things for them to eat. I can’t have them eating cookies if they haven’t been tested, can I? What kind of girlfriend would I be?

Tonight I made Whiskey Oatmeal Raisin Cookies.

CookiesSorry about the quality of this photo. But trust me, this cookies are A-MA-ZING!

Now enough about cookies and onto running. Mark and I had a weekend up north for a wedding anniversary so I had a new 17km route planned. The small town where we were staying was so small that I had to run to the next town over to make the full run.

Instead of staying in a hotel, Mark and I stayed at my aunt’s house. When I woke up Saturday mentally preparing myself for that run but I just couldn’t will myself to finish the whole 17km. My cousin is just too cute and I didn’t want to stay away for long. I think I ran 5km… wah wah…

Having Mondays off is so awesome. It has saved me so many times before. That 17km route was covered and a new audiobook is on the iPod. I felt so good and I’m glad I didn’t sacrifice family time for a run.

My track workouts have been steadily climbing in distance and staying around 2:03min per 400 metre. I think by next week I’m going to have to kick it up and run a little faster.

14 Sideroad Hill
I’ve also added a new workout specifically for the Athens Marathon. It is going to be a mostly up-hill race so I should obviously start doing some uphill running. Thankfully the escarpment is right outside my door. So I started with two 500m uphill runs. My heart felt like it was going to explode! But worse than running uphill was the downhill. I don’t know the grade of the hill but it’s a pretty steep hill. The next day my shins were in quite a bit of pain; not to be confused with sore. I think I’m going to try just walking down the hill this week when I up the uphill runs to four. I’ll have to keep you updated on the hill runs.

Have you incorporated new workouts or training runs to complete a race? Or are you happy to just eat oatmeal cookies?

sneaking cookies

Sunday Bake Series – Oatmeal Banana Bread

10 Sep

While I’ve been away for the last two weeks I really had to continue with my bake series. But I have an excuse for not fulfilling my blogging duty yesterday: I was exhausted from a 30km run. I normally do my long runs on Saturday but when I woke up that morning it was pouring rain. There was no way I was going out for a 3hr run in the rain. Now this wasn’t just a drizzle, it was big ol’ fat rain and lots of it. So I decided that I would have to switch my run to Sunday.

While it was a good run, I was afraid I wouldn’t be able to finish it. My last two weeks haven’t been completely faithful to my mileage due to travel. But I did try to run every day and that was pretty successful at completing various distances. Anyway, my body did pretty good for its first 30km. However, by about 23km my hip was really sore. I stopped running to take my gel and when I re-started to run, it was reduced to a limpy run while I got back into a groove my hip was comfortable with. I struggled with it, it disappeared for a bit and when I got closer to home the pain came back. My muscles and aerobic capacity was not a problem throughout the run which gave me a big amount of confidence. Now, I just have to nurture this hip. I’m going to swim at noon before work for some low impact exercise.

For today’s baking I made a loaf of banana bread from a recipe I got from Sarah Cupcake. I’m trying to free up space in the freezer and fridge by using left overs and all our produce. I’ve noticed lately that we’re wasting some food and I want to stop that. Last night we made Veggie Soup with all kinds of veggies. The nice thing about this recipe is that you can put in any kind of vegetable.

INGREDIENTS
1 1/4 cups all-purpose flour
1 cup uncooked old fashioned oats
1/2 cup packed brown sugar
1/2 tsp  salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 large bananas, ripe
3 tsp canola or walnut  oil
1 large egg
2 medium egg whites

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan and set aside. In a large bowl, stir together the dry ingredients.

In a smaller bowl, mash bananas with a potato masher or fork. Add oil, egg and egg whites and mix thoroughly.

Add the wet ingredients to the dry and mix well.

Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes.