This was my first day of running since last Tuesday.Â It wasnâ€™t good. My hamstring started off sore but then that could have been from 30 minutes of recumbent bike followed by 30 minutes of stretching and non-weighted strengthening exercises for the legs.Â Anyway, the run was slow.Â On one positive note, only one noteÂ , my leg loosened up ever so slightly in the last mile and a half.Â 4 miles at a 11:00 pace, which included Shaneâ€™s multiple pit stops since I couldnâ€™t be bothered to take my gloves off to stop the Garmin, it was 25 degrees and the snow was blowing into my eyes.
The plan for the week:Â No speed work, keep the miles low, and ice after every workout. I might get a swim or two in again but have to be careful there as well since I feel the stress in my hamstring when kicking.
Itâ€™s time to eat something good that isnâ€™t bad for you.Â â€œReally Yummy Oat Barsâ€ is a recipe I found in â€œThe Hip Chickâ€™s Guide to Macrobioticsâ€.Â
The recipe has been adjusted to suit the Apple Crumbles diet.Â What diet? Whose dieting????
Makes 12 small squares
- 1/3 + 1 TBS whole wheat flour
- 1 1/2 cups rolled oats
- 1/2 TBS cinnamon (who likes cinnamon?!)
- 1/2 tsp baking soda (*the â€œHip Chickâ€ says baking soda isnâ€™t used in macrobiotic cooking but she couldnâ€™t help herself in this recipe.Â I used it too!)
- 1/4 tsp sea salt
- 1/2 cup Blue Agave syrup
- 3 TBS canola oil
- 1 tsp vanilla
- 1/3 cup fruit preserves (unsweetened is preferred)
Preheat oven to 350 F.Â In a bowl, mix the flour through the salt.Â
Add the syrup, oil and vanilla an mix until blended.Â
Spray a 9â€ square glass baking dish with non-stick spray (or, stick to macrobiotics and rub with canola/corn oil).Â
Dip a large spoon in water
and press half of the oat mixture into the bottom of the glass dish.
Top with the fruit preserves.
Cover the preserves with the remaining oat mixture, dipping your spoon in water again to make spreading easier.
Bake for 30 minutes.Â
Allow to cool before cutting.