It was amazing how good I felt after the half marathon on Sunday.  Nothing was sore. In fact, I got up early, rode the recumbent bike for 30 minutes, did 25 minutes of legs and abs, then took Shane out for an easy but energized 3 1/4 miles. 

I thought for sure I’d be sore the day after pushing myself a bit harder for 13 miles. In fact, when I hit mile 10 during the race, I was really ready to stop.  The last 3 miles were tough but I found enough to push it hard over the finish line. 

Here’s a quote that pretty much says it all by John Elliott (taken from Runnersworld quotes):

Races always evoke some dread about pain that will come.  But we can’t escape the fact that the more discomfort we accept in a race, the faster we will run.  Successful racing means courting the pain.

Dessert any one?

This recipe will shock your socks off. It sounds pretty iffy regarding the ingredients. In fact, I had a tough time trying to imagine how it would taste. But Renee Loux sure knows how to pair ingredients.  In fact, she says

“Chocolate and avocado may sound like an unusual couple, but when these anti-oxidant and omega rich champions get together, the results are scrumptious”

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So proceed with all your hesitations but I’m warning you, once you taste the result, you’ll wish you had DOUBLED the recipe. I did.

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Makes 2 servings

  • 1 avocado, peeled, seeded and diced
  • 1/4 cup maple syrup
  • *Renee suggests 2 TBS organic evaporated cane juice or sugar but I didn’t use it and didn’t miss it.
  • *Renee suggests 1 tsp of coconut oil, the mile aroma type. I didn’t use any additional oil and again, didn’t miss it.
  • 1 tsp vanilla extract
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp shoyu or soy sauce
  • 1/2 cup cocoa powder
  • 1/2 pint fresh blueberries
  • Mint leaves to garnish

In a food processor, blend the avocado, maple syrup, vanilla, vinegar, and soy sauce (also the cane juice/sugar and oil if using).  Mix until creamy.  Add the cocoa powder and blend again until smooth and creamy.  

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Put some blueberries at the bottom of parfait or martini glasses, top with some chocolate avocado mixture, and top that with more blueberries.  Garnish with mint and allow to chill for an hour before serving.

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Ever use avocado in a dessert before?

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