Will Run For Chocolate Zucchini Bread

Celebrate fall with chocolate zucchini bread! 

I don't know about you but after a big event (Montreal)I lose just about all motivation to train.  It's usually fear of my next event that eventually gets me out of the door.  That and feeling like a giant slug isn't much fun.

I've discovered in the past two weeks that eating and training  are not the same thing so you probably shouldn't exchange one for the other.

I've been reminded of just how intense cross-fit workouts are (four days later I could finally walk normally).

And I've come to realize that running the least amount possible between now & my next half-marathon at the end of October may not be the best strategy if I want to be able to climb the three flights to my classroom on the Monday after the race.

So even though eating and training are not the same thing here is a chocolate zucchini bread recipe.  You could put it in a cake pan and call it cake.  With a little frosting no one would know the difference.

So question of the day is how do you get back into training after a big event and/or the end of racing season?  

Chocolate Zucchini Bread

(1 loaf)

ingredients

2 cups whole wheat pastry flour

1/2 C Cocoa (Camino is my favourite)

1/2 tsp salt

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/3 C melted coconut oil

1/2 C + 1 T unsweetened applesauce

3/4 C granulated sugar

2 tsp vanilla bean paste

2 C finely shredded zucchini (do not drain liquids)

1/3 C raw pecans

1/3 C chopped dates

Preheat oven to 350 F.   In a large bowl, combine flour, cocoa, baking powder, baking soda, dates, pecans and cinnamon.  In a medium bowl combine melted coconut oil, applesauce, sugar, and vanilla and zucchini.  Add wet mixture to dry mixture stirring until just combined.  Your batter will be thick enough to make you think that you might have forgotten something.  Pour batter into a greased loaf pan (silicone is my favourite) and bake for 50-60 minutes.

Share with your Granny & Great Aunt (if you are so lucky) over a cup of tea.

Maybe it's time to stop cursing all the zucchini on my counter

Will Cycle For Minestrone With Basil Pesto

Summer Minestrone

I think I quit about every 10K of my 90K bike ride today.  Then, I quit again once I finished my ride and was supposed to be running.  I quit because my bed and two bouviers were calling.  I quit because I was sick and tired of battling it out with pickup trucks that like to drive too close and yell obscenities at cyclists (even though I was following all the rules).  I quit because I would rather be at home drinking coffee and eating soup.   I quit because I have a long run planned for tomorrow.  I quit because my legs were tired.

I might have quit over and over again but I also started again.  I did lots of math.  90K = 10 + 10 + 10.... or 10 + 10 + 10 + .5 + .25....  I bribed myself with honey stinger waffles. I thought about race day.  And, I thought about soup.

Anyone have some motivation to spare?  I'm accepting donations. 

Summer Minestrone  

(Serves 6-8)

1 tsp olive oil

1/2 sweet onion diced

2 cloves local garlic

2 large carrots sliced

1 small grated zucchini or your favourite summer squash

1 28 oz can diced tomatoes

48 oz water + 2 vegetable bouillon cubes OR 48 oz of vegetable broth

1/8 buttercup squash diced (I didn't bother to peel)

1 14 oz can chickpeas drained and rinsed (nobody likes bean slime)

1 T dried rosemary

3 T fresh basil pesto

In a large pot warm 1 tsp olive oil.  Add onion & garlic saute until onion is transparent.  Add carrots, zucchini, tomatoes, water, bouillon cubes, chickpeas, buttercup squash, rosemary & pesto.  Simmer on medium until carrots and squash are tender (30 minutes or so).