Sometimes you do everything right. You put your heart and soul into weeks/months of training but then, for reasons beyond your control, the big day doesn’t go as planned.  All we can do is try our best.  Put as much time and effort into achieving our goals as life will allow.

A quote from Deena Kastor’s 2007 recap of her Boston Marathon experience.

I was well prepared and optimistic for this race. I was more fit for this race than when I ran a personal best and won the London Marathon last spring. This combination of facts is what is still baffling me mentally. Great preparation gave me my worst finishing time. I will always respect the marathon for the punishment and pride it continues to offer. This fitness, I know, will carry on to my next training phase.

I love the last sentence of that paragraph “This fitness, I know will carry on to my next training phase.”  All was not wasted.  No matter how our event goes, we still reap the health benefits and will move forward in hopes to reaching for our dreams the next time.    Love it! 

Walnut Squares

I came across a recipe from years ago.  I remembered it as a really tasty, sugary treat, back in the days when I ate A LOT of sugary treats. The more sugar the better at that time.  I’m surprised I still have my teeth…. many a filling, but at least they’re my own.

The first version is the original recipe. The second version is the one I baked today.  I reduced the sugar slightly and replaced the flour with Brown Rice Flakes and the butter with a very, VERY…did I say VERY? ripe banana.

Walnut Squares – The Original Recipe.  Use a 8 x 8 square pan.

Preheat the oven to 350 F.

The base:

• 1 cup all purpose flour
• 1/2 cup butter
• 2 TBS confectioners sugar

Mix all the above together. Press into a non stick square pan and bake while you prepare the topping (about 10 minutes).

Topping:

• 1 1/2 cups brown sugar
• 2 eggs
• 1/2 cup coconut
• 1/2 tsp. salt
• 2 TBS all purpose flour
• 1 cup finely chopped walnuts

Mix all the above together really well and pour on top of baked base.  Put back into the oven for another 25 – 30 minutes.

Allow to cool slightly and cut into squares.  When completely cooled, and this is optional, mix confectioners sugar with almond flavoring plus water to desired consistency and drizzle over the squares.

This next  recipe is my no butter, reduced sugar version.  Somewhat healthier, but certainly gluten free, right?

The base:

• 1 cup Brown Rice Flakes *or you can try quick cooking oats but it won’t be gluten free.
• 1 mashed very VERY ripe banana.
• 2 TBS icing sugar.

Mix all the above together. Press into a non stick square pan and bake while you prepare the topping (about 10 minutes).

Topping:

• 1 cup brown sugar
• 2 eggs
• 1/2 cup unsweetened coconut
• 1/2 tsp. salt
• 2 TBS Brown Rice Flakes *or use the quick cooking oats
• 1 cup finely chopped walnuts

Mix all the above together really well and pour on top of baked base. Put back into the oven for another 25 – 30 minutes.

Allow to cool slightly and cut into squares. When completely cooled, and this is optional, mix confectioner’s sugar with almond flavoring plus water to desired consistency and drizzle over the squares.

The result due to the reduced fat version:  A more delicate square but really good. It was still sweet and very satisfying.

Do you have a favorite recipe from years ago?  Do you religiously keep it the same or do you “tweak” it once in a while?

The snow is melting and the milder weather has set in.  I hope it lasts.  Peering out the window and seeing all that WHITE is old news now.  It’s time for some greenery. 

We’ve set the clocks forward, a sure sign Spring is around the corner.  The disadvantage to the “Spring Forward” deal is that in the morning, when returning from my run, it’s STILL dark.  At night, it’s light out BUT what can you do with it?  The ground, where it isn’t still covered in snow, is soggy wet.  It’s a mess. You can’t do anything outside yet.   It’s a tease.   There are however some brave cycling souls:  the MVBC is hosting a ride tonight (Tues.) at 4:30 pm.  Easy ride for a couple of hours.  As for me, still too cold to get on the “two-wheeler”.

Todays Run:  I THOUGHT I was going to have TWO running partners. Ted said he’d go for a nice run with Shane and I.  But that was before he saw the temperature of 23 degrees.  He said “I’ll go tonight”.   Shane and I did a solo run of  3 1/2 miles.  3 miles on the treadmill before that with a weight workout for back and shoulders. So far this week, I’m a bundle of energy.  Feels so good!  12 1/2 miles yesterday (8 @ MP) and 6 1/2 today,with a ride on the recumbent bike last night for 30 minutes after a weight workout for chest and arms.  I must be eating something good to give me all this fuel.

The cookie bar

A quick snack in a pinch.  These have a shortbread bottom with a crumbly topping.  In the middle is your all time favorite 100% natural fruit preserves. 

I happen to like seedless blackberry.

Makes one  9 x 9 tray. Servings depend on how you slice it.

• 2 sticks Promise Healthy Heart margarine (or Smart Balance or use unsalted butter) – room temperature
• 1 1/2 cups Demerara sugar
• 2 tsp vanilla extract
• 3/4 tsp salt
• 2 cups all purpose flour
• 2 cups nut flour (such as almond flour OR grind some nuts up very fine but be careful not to grind to a paste/butter).
• 1 1/4 cups Your Favorite 100% All Natural Fruit Preserves
• cinnamon for dusting

Preheat oven to 350 F.

In a large bowl, beat the margarine with the sugar, vanilla, and salt..

Combine the flours then mix into the margarine mixture.

Spray a 9×9 pan with non stick spray. Press half of the dough into the pan.

Spread the preserves over the dough.  Crumble the remaining half of the dough on top of the preserves.

Bake for 30 minutes.

That sure doesn’t look like a bar, does it?  Looks more like a fruit crumble.   Well, that happens to be a terrific way to serve this piping hot from the oven with a scoop of whip cream or ice cream to melt all over it.

OR… you can wait until the treat cools down then cut into bars

Either way, these quick and very, very easy treats are delicious. 

Of course you can make them healthier than what I’ve done.  Here are a few suggestions:

1. Reduce sugar to 1 cup.
2. Use 1 cup of whole wheat flour plus 1 cup of rolled oats.
3. If you don’t want a bar/dessert that is quite so sweet, use fresh fruits such as sliced strawberries, blueberries, or even banana in the middle instead of preserves.

Shane says…

I’ll take one JUST the way you made it! WOOF!

And then there were none…referring to the mice I’m trying to catch in our cellar.  However, I think there might be some kind of “WELCOME – ENTER HERE” sign somewhere outside our house because so far I’ve caught three mice.    Unless it’s one mouse who is goofing on me and keeps coming back for more peanut butter, knowing full well his life is not in danger. 

Now I have to add that where I am catching them is a wine room, cold storage so we don’t go in there often.  It’s not like we are living with all these mice running around our home. AH!

The first mouse was taken up the road early in the morning on Thursday and let go.  He paused a minute then leapt from the trap.  The second, I let go in very close proximity to the first.  He/She hopped out of the trap, paused for a second, gave me a salute, then scurried away.  The third was in the trap this morning.  After Shane and I returned from our run and Ted came home from breakfast with the “boys”, we checked our catch.  Sure enough, there he/she was.  Ted wouldn’t touch it.  Some kind of excuse about a bad back and not being able to bend over….I think he was scared.    Anyway, I took this 3rd mouse up the road a little farther and opened the trap in a leaf pile.  The little guy sat there looking at me.  I wish I had my camera but, really, who wants to spend too much time looking eye to eye with a field mouse?!   

He finally left the trap and sat in the pile of leaves.  He was scared but I’m sure took cover and went to find a new home.  Hopefully not back in OURS!  The mouse trap saga continues…stay tuned…. 

Want to visit Perugia’s with us again?  That’s where Ted and I went last night.  The restaurant was busy and service was a bit slower but not annoyingly so.  We walked to what seemed like going through the door to meet family. What a great place!

The variety of flavors offered in different bread rolls.  The Szechuan Shrimp Stir-fry (hot with Chilean spice)…

The Garden Salad with toasted walnuts, granny smith apples and all delicately laced with a balsamic vinaigrette.  The  citrus sorbet to cleanse our palettes.

The Sesame Encrusted Pan Seared Ahi Tuna with sake, soy, ginger, and an eye watering wasabi over spicy mei noodles….look how THIN those noodles are?!!!!

Another dinner so enjoyable at Perugia’s.  I overheard a conversation at the next table and they are already booking for Christmas…. make your reservations NOW!

Baking in the Apple Crumbles kitchen…

Ted wanted a healthy sweet treat with PROTEIN.   I’ve made these before and they hit just the right spot.  Kind of like that itch you can’t reach but your best friend can…

Jo’s Healthy Treats (simple but so very good).  Cut into about 30 bars.

Preheat the oven to 425 F.  Spray a baking sheet with non-stick spray.

Mix together the following..

• 18 oz Jar Peanut butter (your favorite – smooth or crunchy)
• 1 1/2 cups Oats (gluten free if you want to make a gluten free treat)
• 1 cup Protein Powder (your favorite brand – remember vanilla won’t change the flavor)
• 4 TBS honey
• 1/3 cup Roasted Pumpkin Seeds
• 2/3 cup Roasted Sun Flower Seeds *either the pumpkin or the sunflower should be salted but not both.
• *Optional:  1 cup raisins   …OR…1 cup chocolate chips….OR…1 cup dry cranberries(the addition of these will change the nutrition stats. below).

Spread the mixture onto the prepared baking sheet and press down. 

Bake about 10 –12 minutes. Watch carefully so it doesn’t burn.  Slice into desired size bars and enjoy! *Best to slice when slightly warm.  These are crumbly. They are SUPPOSE to be. That’s what makes them so good!