Sweat ‘n Snacks

I know, I know I’m a master with the super appetizing titles.

For some reason, the weather decided to take a turn for the worse and San Francisco was hit with gross rain and apparently it’s going to look like this for the rest of the week-

Rain? At least I'll be heading South on Thursday.

Unfortunately, rain all week means the my remaining 5 mile run  last week of training will most likely be spent in the gym. Womp. Womp.

Today my schedule called for a 6 mile run, which isn’t that much in the grand scheme of marathon training…unless it’s on the treadmill. Now, I love the treadmill sometimes, but not today. Why you might ask?

#1 My mental will is weak. I’ll just chalk it up to saving up my mental endurance for Sunday’s 26.2. Although I was reasonably distracted by my shows of choice-

and

I could only run 4 miles before deciding to finish out the rest on the bike. Tangent alert: For some reason I really like this show. It has little to no substance, but Courtney keeps me coming back for more. She is completely nuts, but by FAR the most entertaining character on the show.

#2 In addition to not having the mental will to finish my run, for some reason it was 1000 degrees (or so) in the gym today.

Sweat. Frizz. MMM.

You have photographic evidence now. I’m not sure why I was so sweaty (I taking full advantage of taper mode :)), but I’m sure it was no coincidence that the girl on the bike next to me immediately got off when I got on.

I finished off with some much needed time on The Grid.

I’ve given you the sweat part, now its time for…

SNACKS!

First off, I made this little number from Oh She Glows last week and it is DELICIOUS.

Mushrooms, feta and onions-OH YES.

It’s recommended as an appetizer, but I’ve had the leftovers multiple times for dinner..including tonight. Not to mention that I had left over “sauce” from the recipe that I’ve been putting on “spaghetti” with wreckless abandon. Try it. You will not be disappointed.

Now for my recipe!

My sub-par photography doesn't do these sammies justice.

I’ve been DIGGING this snack recently. It’s super easy to make and I LOVE IT. LOVE LOVE. It’s perfect for when mid afternoon hunger strikes or if you’re looking for an after dinner dessert.

Without further adieu-

Peanut Butter Banana “Ice Cream” Sandwiches 

Ingredients

  • 2 Organic Graham Cracker sheets (I like the Morningstar brand that Attune Foods was nice enough to give me a coupon for)
  • 1/2 ripe banana
  • 1 tablespoon organic peanut butter (chunky or smooth)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon honey
  • Optional-1 tbsp. dark chocolate chips or raisins
  • tinfoil
1. Heat peanut butter in small bowl for about 30 seconds or until melty (that was a scientific term)
2. Mash banana and mix with peanut butter.
3. Add cinnamon and chocolate chips OR raisins, if you so desire.
4. Break apart graham cracker sheets into 4 crackers and place on tinfoil.

Mix-ins are always welcome.

5. Spread banana mixture on 2 graham crackers and top with remaining graham crackers (so it’s like a sandwich)
6. Wrap in tinfoil and freeze until ready to eat. I like to take them to work and put them in the freezer until I’m ready to chow down.
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Comments

  1. Those ice cream sandwiches look delicious! I can only run on the treadmill with some type of distraction (TV, Kindle, magazine) too! Otherwise I have zero will to run!

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