So, last I left you, the arches of my feet were starting to hurt badly because I was logging in about 20 miles a week and doing it in trail shoes. Silly girl.
I went to Dick's Sporting Goods and got myself a pair of Asics gel-1170 running shoes. They were written up in Runner's World magazine as being one of the best sneakers for marathons and long training runs.
I tried them out last weekend.
Boy, these babies were great! I could definitely feel a major difference in the arch support when I ran. The rubber on the soles are soft and help with the bounce back after striking the treadmill. The top of the toe and sides of the shoe are very breathable and keep my feel cool, but there is still enough padding in the back by the ankle to keep stability and support.
These were,in my opinion, a great buy and I'd recommend them to any runner looking for a new pair of stability running shoes. I've already logged about 15-20 miles in them since last Friday!
In other news. . .
it snowed this week.
It's almost May.
Just when Buffalo thought it was well on it's way to spring, this happened:
"Issued by The National Weather Service Buffalo, NY 3:53 pm EDT, Sun., Apr. 22, 2012 ... WINTER STORM WARNING IN EFFECT FROM 11 PM THIS EVENING "
Well great. All the buds have sprouted, the animals are making their new homes for the summer, and now the snow is going to come by for one more visit. Oh, well,make the best of it and cook something warm and comforting, right?
How about vegan french toast....perfect.
Vegan French Toast
3-4 slices of whole wheat bread
1/3 C unsweetened almond milk
1 med. banana (preferably ripe)
3 T canola oil
2 t honey
1 t vanilla extract
1/2 t cinnamon
1/16 t nutmeg
1/16 t clove
1. Mash banana in bowl until smooth
2. Add the almond milk and stir until combined.
3. Add the vanilla, honey, and spices until combined.
4. Soak bread slices individually in mixture for 30 seconds on each side
5. While bread is soaking, heat a small frying pan on the stove at low-medium heat. Once pan is hot, add 1T of the oil and place one piece of saturated bread in the pan.
6. Let bread cook on the one side until you can see the bottom edges are getting golden brown; flip and let brown.
7. Repeat the 1T oil, cook bread sequence until all slices have been used. It is best to cook them one piece at a time because they don't take that long to cook and it's easier to keep an eye on them.
The result was a soft, spongy, spicy, sweet french toast! I was very pleased with the texture - it was just like the real thing. This recipe is a great healthier alternative to a traditional recipe...and if you don't have any more eggs in the house!
What is your favorite cold-weather breakfast? Has Spring sprung where you are?