After so many 20 mile training runs over the past 11 marathons, you would think that distance would no longer be a “mental” problem. It still gets me worked up, a bit frazzled, and, I’ll admit, grumpy a day or two before. Last week I questioned my 9 mile tempo run which would have totaled 12 miles with warm up and cool down. Then I questioned doing a 20 miler the following day. Then a funny thing happened: instead of running the tempo run, I ran an easy, enjoyable 8. That run changed my outlook for the long run. I still didn’t get a great nights sleep but when I finally hit the road Saturday morning, I was ready. The result wasn’t a fast pace but it wasn’t that bad either. My total mileage by the end of the week was still where it was supposed to be. Mission accomplished – all be it by a little different route.
To calm myself down when I get too worked up over training or races, I remind myself this is FUN. I run because I enjoy it. There is not elite pack that sets the pace for me. I set the pace for me. If I want to enjoy the scenery, take my time, that’s fine. If I want to stop for a cup of coffee, a snack, that’s ok too. I’m doing this for fitness and fun. For enjoyment and stress relief. It’s funny that sometimes the entire purpose is lost and given up in a bundle of nerves and anxiety.
What are your reminders when your anxiety is unfounded?
This special no bake treat was based on a vegetarian recipe from Valerie Mates of UnixMama So easy to make using your food processor and you don’t have to heat up the kitchen with the oven because you won’t even put it on. Everyone will loves these delightful treats.
*Use an 8” square pan.
Crust Layer: – Add all of the following to the food processor and pulse to crumb form.
- 1/2 cup walnuts
- 1/2 cup shredded coconut
- 1/2 cup raisins (I mixed golden with dark raisins)
Once you have made the crust-crumb, add it to the 8” square pan and press to form the base of your bars.
Middle Layer: -Add all of the following to the food processor and pulse until smooth.
*I used 1 1/2 cup of mixed nuts (1/2 cup each) but you might use 1 1/2 cup cashews as in Valerie’s original recipe or mix them up as you like.
- 1/2 cup Macadamia nuts
- 1/2 cup pecans
- 1/2 cup peanuts
- 1/2 TBS pure vanilla extract
- 1/4 cup Low Fat Buttermilk *If you want to keep the recipe vegan friendly, use 1/4 cup canola oil)
- 1/2 cup chopped dates
- 1/4 cup chocolate chips (I used mini chips but regular chips will work fine)
- 1 TBS cocoa powder
- 1/4 cup shredded coconut
- 1 over ripe banana (*the original recipe called for 1/4 of a 10 oz package of frozen spinach, defrosted but not drained – that might be fun to try!)
Once you have pulsed the above Middle Layer in the processor until smooth, spread over the crust in the 8” square pan.
Now put your food processor away and get out a large, at least 2 cup Pyrex measuring cup, or other bowl that is microwave safe.
Top Layer: – Put all the following ingredients into the 2 cup Pyrex or microwave safe bowl and microwave on high for 30 or more seconds, just until the coconut oil has melted but be careful not to born the chocolate.
- 1/3 cup cocoa powder
- 1/4 cup chocolate chips
- 1/4 cup coconut oil
- 1 TBS canola oil
- 1/4 c maple syrup
Once the above has been melted in the microwave, pour over the middle layer in the 8” pan and spread to cover evenly or tilt until evenly distributed.
Place the pan in the refrigerator until the top layer of chocolate has set. Cut into bars and enjoy!
Soft, sweet…what a treat!
Have a favorite No Bake recipe? Please share.
Check out this recipe by PAM for No Bake Cacao Hemp Cookie Dough Bites (Gluten free, Dairy Free).
Like what you see? Check out more of Pam’s recipe’s.