Here's to hoping that when September 25th rolls around, my shins won't hurt. I'll run on them anyways, but it would be nice to be pain free.
I finally bought a blender today. I brought it home, unwrapped it, and instantly made a smoothie. It was the most energizing smoothie I have ever had. I drank it, and then instantly felt like I had drunk 10 cups of coffee. I'm hoping to plan some sort of a smoothie party where I can blend tonnes of different smoothie concoctions!
|Spinach, papaya chunks, ginger, lemon, parsley, avocado, almond milk|
|Hummus, salsa, tomato, red onion, asparagus, red pepper, tomato, spinach, sunflower seeds, pine nuts, celery, cucumber, carrot.|
Vegan Jalapeno Cornbread:
This recipe was adapted from "Blue Ribbon Vegan Cornbread"
- 2 tablespoons ground flax/chia powder
- 6 tablespoons of water
- 1/2 jalapeno, chopped
- 1 cup spelt flour
- 1 cup cornmeal
- 1/4 cup organic raw sugar
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup almond milk
- 1/4 cup rice bran oil
Adjust oven rack to middle position and pre-heat oven to 425. Oil an 8 inch rectangular baking dish. Bring the water to a boil and add in the flax/chia powder. Bring to a simmer, and stir until it gets thick and gloopy (1.5 minutes). In a bowl, mix together the flour, cornmeal, sugar, baking powder, and sea salt. Add in the flax mixture, almond milk, jalapeno, and oil. Stir until smooth. Put into baking pan and bake for 25 minutes. Make sure to do the toothpick test! Feel free to add other things to the recipe, like whole kernels of corn, onion, bell peppers, etc!
Cool on rack for 20 minute and enjoy! (I love adding vegan butter or jam to it)
|Wet + dry ingredients.|
|Delicious vegan cornbread fresh out of the oven!|
Just watching some Top Chef right now and I think I'll do a bit more stretching. I'm definitely rearing to go tomorrow for a long and great run!