Wednesday, May 2, 2012

Finally Moving

Welp, last time I posted, little did I know I was on my way down a steep slope of sickness.

For the past week I've been a feverish, snot producing, nose blowing, never-ending cough machine. Yes, lovely, I know. I tried to stay hydrated and eat as many healthy foods as I could, but with my throat being so painfully raw, all I managed to eat was mostly bananas, soup, and Bocca burgers (i.e., anything that could be easily chewed into mush).

I was doing pretty well until Sunday. I even mustered up enough energy to go for a walk in the park with Jon. It was such a nice day, I couldn't pass it up.

The sunshine was great, however after about 2 hours of being outside, I had to sit and gather myself. We went back in the car and I knew we had to go home. I was so exhausted and feeling just terrible. When we got home, I crawled in bed and slept for 3 hours.

Come Monday, I was not healed. That vicious cold virus led into an ear infection. Currently, I cannot hear too well out of my left ear, my ears are constantly ringing, but I have some antibiotics to help.

Needless to say, I was a lump for the past week. I did not cook, I did not train - I slept, medicated, and watched too much TV. Oh well, you have to deal with the things you cannot control and hope for the best. I hope to get back on the treadmill tomorrow morning before work for a few miles.The half marathon is at the end of this month!!! I have to get back on track with my training and make up for my lost time.

Today is the first day I feel half way back to human (cough is subsiding, sniffles have just about vanished), and what luck, I got to bake today, too! Tomorrow is a co-worker's last day, so we're throwing her a farewell breakfast bash.

I volunteered to make . . .

Carrot Cake Breakfast Bites
You'll need:
1 C gluten free flour
1/2 rolled oats
1/2 unsweetened coconut
1 t baking powder
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
Dash ground clove
1/2 C chopped walnuts
1 C shredded carrots (about 4 medium carrots)
1/2 C raisins (soaked for about an hour)
1/2 C coconut oil (softened in microwave for about 30 seconds)
1/2 C maple syrup
1 t vanilla extract

To make:
1. Preheat oven to 350' and line 2 cookie sheets with parchment paper
2. In a large bowl combine flour, oats, coconut, baking powder, salt and spices.
3. Add in walnuts and raisins. Stir.
4. In a small bowl, combine softened coconut oil, maple syrup, vanilla and carrots. Add mixture to the large bowl of dry ingredients and combine until thoroughly mixed.
5. Roll dough into tablespoon-sized balls and place on to lined cookie sheet.
6. Bake for about 13 minutes. Let cool before removing from sheet.

The cookies are soft, sweet, and very easy to eat...for breakfast! They have a healthy serving of vitamin A, vitamin C, and fiber from the carrots. They're a slow-release carbohydrate (from the oats) which provide a steady source of energy, contain omega-3s, protein, and fiber from the walnuts, and have healthy sugars to satisfy a morning sweet tooth. So go ahead and have one or two to get you through your morning.


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