A week ago pain shot through my foot and almost brought me to the ground. I thought my 4th run at Boston wasn’t meant to be. It was an on-off pain, migrating to different areas of my foot. Not typical of plantar fasciitis, maybe a little like tenosynovitis, couldn’t be a stress fracture unless you consider how I have taken advantage of my feet through 11 marathons within 3 years. After a meeting with the podiatrist and 6 x-rays, there is a tiny bone spur in my heel (but don’t we all have those?!) and go-ahead to run Boston BUT… yes, BUT! No race this weekend, no speed work, and don’t expect a P.R.
The doc wanted to see how I ran with my foot wrapped so I’ll try some miles in the morning. He is going to pad my shoe to see how I run with removable padding. In the end, and the most important outcome of this footy issue is …
I’M STILL GOING TO BOSTON! YAY!
I know I’ll be disappointed with my time if the pain kicks in and checks me back but then I have two more weeks of healing and a 2nd chance in Tacoma Washington. All is not lost. I asked about tearing if I ran too fast and the probability is slim since pain would kick in and I’d have to slow down before that happened.
Celebrate with MUFFINS!
*I changed the recipe slightly and made 9 larger muffins instead of 12.
Preheat oven to 375 F. Line muffin tins with cup cake liners.
- 1/4 cup butter
- 1/2 cup Lite Buttermilk
- 1/4 cup cocoa powder
- 1 cup sugar
- 1 1/4 cup Quinoa Flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract – pure not imitation.
- 1/4 cup fat free Greek yogurt (use vanilla if you have it for an extra flavor boost)
Melt the butter with the buttermilk over the stove. Stir in the cocoa powder and set aside to cool.
Mix sugar, flour, baking powder, baking soda, salt. Set aside.
In a clean bowl, beat eggs with vanilla for 2 minutes using an electric mixer.
Stir flour mix into the butter-cocoa mixture. Add the beaten eggs and vanilla. Now just blend in the yogurt.
Pour into muffin liners. Bake for 20 minutes.
Chocolaty. Texture perfect. Not dry but very moist. Ted’s comment “I think these will sell on the “open market”.”