Temperature: 24° C (83% Relative Humidity!)
Distance run/type: 6k (3.73 miles) / tempo
Clothes: Adidas shorts, Lululemon tank top, Asics 2150s.
Feeling: Hot. Everything felt like it weighed 10 pounds, including my lead-like legs. It was brutal outside!
What a run, what a day! To be honest, I haven’t really moved much since I got home from tonight’s torturous run. If tonight’s weather was any indication of what’s to come this summer, I am in trouble! Let’s just say I won’t be running sans fuelbelt anymore this summer – I was able to get away with it during the winter because, well, it was the winter! But sadly, those cool, crisp wintery days are long gone for the the next few months. I am determined to acclimatize though and I’m sure I eventually will (but not without lots of inner whining).
Despite my weather-related grumpiness, you will never hear me whine about VOO. This morning’s mix involved rolled oats, almond milk, bananas, strawberries, cinnamon, nutmeg, and dried cherries. In the morning, I added the usual – cashew butter, coconut, and Banana Nut Muslix. I swear I could eat this for breakfast, lunch, and dinner!
When I got to work, I dug into these chestnut treats that my parents brought back from Hong Kong.
I was expecting crunchy, instead I got chewy. No complaints there, though!
Lunch was an innocent salad that morphed into a gigantic garden of food. Again – no complaints. This salad contained spring mix, yellow + orange tomatoes, red + orange peppers, purple sweet potato, dried dates + figs + papayas, slow cooker chicken, and two crumbled chestnuts all dressed with the last of my honey mustard yogurt dressing and lots of hot sauce.
The salad garden, while filling, left me wanting more crunch. I snacked on a brown rice cake to fill me up a little more and get me that crunch that I was missing.
A few hours later, I attempted to fuel for my evening run with a bowl of instant multi-grain oatmeal that I bought out of curiousity and also for convenience-sake. After the oatmeal was ready, I stirred in some fresh blueberries.
…. let’s just say that this will become an emergency last-resort type of afternoon snack. I love oatmeal, but I don’t love instant oatmeal (I knew this, but I still had hope!).
After huffing and puffing my way through tonight’s tempo run, I slowly made my way back to my apartment where I threw together some food for dinner.
I started with a platter of steamed asparagus (thanks, microwave!) with pepper, lemon juice and yellow mustard, orange + red peppers, and a side of 7-grain and Natural Ranch flavoured Kashi TLC crackers. Oh my goodness, how I missed these crackers! The only problem is that all resolve goes out the window when these crackers are nearby. Very dangerous stuff!
I also had a heart-warming giant bowl of my slow cooker chicken soup topped with lots of Sriracha sauce.
While I ate dinner, I iced my left leg (it was acting up a *little* during my run, but I already feel fine now!), chugged several glasses of water, and stayed put for a couple of hours. I was so exhausted, it seemed like nothing could make me move.
….until I remembered how coming across this earlier this evening left me craving some banana cake like it was nobody’s business.
Now don’t get me wrong – if the occasion called for it, and I had an entire day devoted to it, I could be convinced to slave over this cake just because all of that work would end with me eating it. Realistically speaking, I don’t have that kind of time or patience. Unfortunately, that didn’t make my craving for bananas and cake go away so I was forced to peel myself off the floor and do something about it.
In the end, I got intimate with my microwave again and “baked” a 1-Minute Protein Cake by adapting this recipe with the ingredients that I had on hand. As if that weren’t decadent enough, I whipped up a lovely batch of Banana Soft Serve.
The result – 1-Minute Protein Cake with Banana Soft Serve (recipe at bottom of the post)
(it doesn’t get any better than this, my friends!)
This was much more successful than my microwave cookie experiment from a while back. I am such a fan of quick desserts – especially ones that don’t involve preheating an oven and waiting 20+ minutes for my treat. Yes, I’m impatient – at least I’m honest!
The next time your sweet tooth kicks in, I suggest you march straight to the kitchen and whip up your own protein cake .
1-Minute Protein Cake
- 1/2 scoop chocolate peanut butter protein powder
- 1 tbsp carob powder
- 1/4 tsp baking powder
- 1 tbsp applesauce
- 1 Vegan egg white (1 tsp flaxseed meal + 2 tbsp water)
- Mix protein powder, carob powder, and baking powder together in a small mug.
- Add apple sauce and vegan egg white.
- Microwave for 1 minute. Use a knife to loosen the cake from the edge of the cup and flip onto a plate.
- Marvel at how quickly that came together and try to resist the urge to make more.