It’s the week of the Boilermaker 15K road race. This past weekend the race route was very popular among local participants. I was out there on Saturday to start a 16 mile run. Ran with Zoey from our house (about the 2 mile point) to the starting line, home again to drop off Zoey then proceeded up to Utica College and back. It was a gorgeous day for running.
As for the rest of my Boilermaker training, it’s been the most intensive in all the years I’ve been a registered runner for this 15K race. My workouts have been directed by Coach Reno Stirrat and they haven’t been easy. But this week is taper week and I am SO looking forward to a few less miles. The latest couple of weeks have been 43 to 47 mile weeks which I don’t usually do in summer months. That’s marathon training mileage for me! Speed intervals, tempo runs, hill repeats, long runs up to 16 miles, all workouts to get the body ready for a challenging 9.3 miles on Sunday.
I’m confident that my training has been good and there was no more I could have done to prepare for the race. That doesn’t mean the butterflies in the tummy aren’t flitting about like they’ve had too much coffee. I’m nervous. I always get nervous when I want to push myself. Why? Because I’m afraid it will be tough. It will hurt. That it will be so tough my mind will find some excuse to ease off, relax the run and not allow my physiology to achieve maximum potential. Racing is tough and it does hurt and you never know what race day will bring. It could be the day for personal bests or it may be a day when the body says “Nah…we aren’t doing this today.” All we can do is train hard and hope we are able to dig deep, use what we trained for and allow our bodies to give 100%.
When you challenge yourself, do you get so nervous that you almost don’t want to put yourself through it?
How do you get over those anxieties?
Banana bread and chia seeds. Sound good? Read on.
Combining all good ingredients in this bread. The original recipe was found at Southern Living. Adjustments made to suit my taste.
The Recipe includes chia seeds. I’m sure with all the hype about chia seeds, everyone has heard of them. If not, here’s the “hype”:
- When the seed is exposed to water, it forms a gel coating which increases it’s size and weight. The gel contains zero calories but keeps the body feeling satisfied longer. The result is less snacking and reduced overall calories.
- The gel of the seed is both a soluble and insoluble fiber source which combine to offer a consistent energy source rather than a quick blood sugar spike.
- The insoluble fiber of the chia gel keeps food moving through the digestive system. The soluble fiber also keeps the system hydrated and ensures the easy movement of food. The result is less bouts of particulate build up resulting in diverticulitis.
- The seed is packed with healthy Omega-3 fats.
- Chia is a complete protein with vitamins and minerals for complete nutrition.
- Once again, the chia seed gel offers benefits: bake with less fat. Divide the amount of butter or oil in half and use the chia gel instead.
- Chia is high in anti-oxidants.
- A deficiency in vitamins and/or minerals may induce food cravings. The chia seed is a good source of calcium, magnesium, boron and other vitamins and minerals. Use chia seeds and reduce cravings.
Let’s get baking and use some Chia seeds!
Serves: 12-24. Makes 2 Loaves *I used mini loaf pans for smaller loaves
- 3/4 cup butter, softened
- 12 ounces 1/3 fat cream cheese, softened
- ¼ cup non fat plain Geek yogurt
- 2 cups sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 over ripe bananas, mashed
- 2/3 cup chia seeds
- 1 teaspoon vanilla extract
- ¼ cup Peanut butter
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar and beat until fluffy.
Add eggs. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
Stir in bananas, chias, and vanilla. Spoon ½ batter evenly into 2 greased 8 x 4 inch loaf pans.
Melt peanut butter in microwave just so it’s pourable, about 35 seconds. Pour it between 2 pans. Then add rest of batter on top.
Bake at 350° for 1 hour 10 minutes. *You’ll have to judge doneness by the “pull from the sides of the pan since a wooden pick/knife inserted in center will NOT come out clean due to peanut butter. Allow to cool before slicing.
Sweet, delicious and so, SO tender.
What do you add Chia Seeds to?