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I have been staring at a signed, blank check all day. The frozen raspberries in Dana’s morning smoothie must have fermented, because she left that check knowing I might do something crazy… You see, the Mountain Masochist trail run 50 miler online registration has closed, but on September 1st a drawing to fill any available slots takes place. I have been staring at this check all day. I’m at a crossroads; will I take action or tuck my tail? If I fill out the check there is no turning back and my training must commence immediately, even without knowing if I’ll gain entry. If I don’t send in the check, all I have is talk. I can tell people I want to run an ultra, but…
Let the training begin!
Entering the MMTR race lotto has me excited enough that I really didn’t need more coffee. But, I just couldn’t resist. Second cup of coffee, green tea, third cup of coffee and a glorious chocolate energy bar = Dana’s gonna go crazy. That energetic 5 yr. old Dana wrote about yesterday is awake and ready to play! On a serious note, I usually limit myself to two cups of coffee a day. There is nothing wrong with caffeine, in moderation. It has even been proven to boost endurance. More to come in a later blog.
The baked goods that accompanied my cup-o-Joe are from some baking I did the other night. Dana runs the baking department in our kitchen, but I wanted to give it a go. Thanks to Eat & Run, by Scott Jurek, I blended, stirred, and baked my way to chocolate energy bar bliss.
The whole of the ingredients taste phenomenally better than the parts would suggest. While these bars are vegan and made with nutritious ingredients, please take note: Healthy is NOT synonymous with low-calorie.
Perfect Energy Bar. Easy to make, inexpensive, and tastes better than any store bought bars.
I have been calling the bars “Jurek Bars.” In Eat & Run they go by “Chocolate Adzuki Bars.” Paraphrasing Scott Jurek, the bars are made with the easiest digestible bean, are mildly sweet, moist, and have a great combination of carbs and protein.
Quick Update: Dana and I just returned from The Running Store’s Wednesday Night Workout Series. This is a free, all-levels, interval track workout. Over 80 people show up each week to get sweaty! The workout is coached by THE infamous Ian Connor, an All-American runner from THE Ohio State, and THE owner of THE Running Store.
After our workout, Dana and I stopped at Chipotle to refuel for tomorrow’s celebratory July 4th Runabout with the Virginia Happy Trails Running Club. Dana had a reasonable portion of a vegetarian burrito bowl. I, on the other hand, had a burrito the size of a small child. AND IT WAS SO GOOD!!! Must. Finish. Blog. Before. Food. Coma. Overtakezzzzzzzzzz.
Chocolate Adzuki Bars
1 15oz. can adzuki beans, drained and rinsed
1 medium, overripe banana
½ cup almond or rice milk
½ cup light coconut milk
3 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon miso or ½ teaspoon sea salt
½ cup barley flour
¼ cup rice flower
6 tablespoons cocoa powder
1/3 cup dried raisins, currants, or goji berries (optional)
½ cup vegan chocolate chips (vegan is optional, but at least use dark chocolate)
½ teaspoon coconut oil
Preheat oven to 400°F. Grease pan 9” cake pan with coconut oil. In a blender or food processor, puree first 7 ingredients until smooth and creamy. In a large bowl, stir together the flours and cocoa powder. Add the pureed mixture and stir until lump free. Fold in the dried berries. Pour mixture into greased cake pan. Top with the chocolate chips. Bake for 35-45 min, until firm. Let cool, then cut into blocks. You can individually wrap in plastic or store in a covered container. Refrigerate, and enjoy! Purchase Scott Jurek’s book, EAT & RUN for an awesome collection of recipes. As an added bonus, you will be motivated by his journey to being the ultimate ultrarunner and vegan athlete.