My legs feel best as soon as I wake up (i.e. sitting at my desk all day exacerbates the inflammation in my hamtring/piriformis). With that in mind, I woke up at 6am on Tuesday and hit the pavement. After my morning coffee and some stretching, I set out on sunny morning run. The first 15 minutes were pretty rough – I was tired and my muscles felt stiff. However, after the initial few miles, I started to loosen up. I ran to Van Cortland Park (in the Bronx) and back for a total of about 7.25 miles in 1 hour, 10 minutes. I arrived home sweaty and glowing. After cleaning up and re-hydrating with water, I sampled a luna cookie that I received in the mail. I tried the Pomegranate Berry flavor and was not very impressed. The flavor wasn’t bad, but it was ridiculously small. I can’t believe this very tiny “health” cookie contained 140 calories. I ate half and gave the rest to Nate. I like regular luna bars much better!
- 1/2 cup old-fashioned, rolled oats
- 1/4 dried cranberries
- 1 Tbs PB2 (powdered peanut butter)
- 6 oz. plain Oikos organic yogurt
- 1/4 cup skim milk
I felt pretty good after my run, but unfortunately I had a lot of inflammation in my hamstring/piriformis muscle throughout the workday. I know it’s from sitting so much! Every 45 minutes or so I try to get up and stretch. I also take walks on my lunch break to loosen up the muscles and I roll my hamstring on a golf ball to release tension. I think I need something a little bigger though – perhaps a tennis ball?? I think a professional massage would help too. Oh, and an unlimited bank account to pay for professional sports massage 🙂
Lunch was a cafeteria salad:
- romaine, shredded carrot, mushrooms, red onion
- 1/3 cup chickpeas
- feta cheese
- scoop of roasted veggies
- spoonful of sun-dried tomato pasta salad
- whole grain croutons
- Tbs balsamic vinaigrette
Afternoon snack was the rest of my Newman’s Own Organics BBQ soy crisps. I probably had this pile of crisps x 2. I like how crunchy these are – perfect for helping me avoid the 4pm blahs.
I walked a mile or so up the West side before getting on the subway – it’s amazing how much some walking and stretching can help my leg! When I got home I wasn’t feeling very hungry (strange…), so I decided to bake some banana bread. I had a bunch of frozen bananas that needed to be used up so this loaf ended up being very moist and banana-y.
- 1 cup whole wheat flour, 1 cup all purpose flour
- 3/4 cup sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup dark chocolate chips
- 2 eggs
- 6 Tbs butter, melted
- 1/4 cup greek yogurt
- 5 small bananas mashed (if frozen, allow to thaw)
- 1 tsp vanilla extract
- In large bowl, whisk together flour, sugar, baking soda, salt, and chocolate chips
- In medium bowl, whisk together melted butter, eggs, yogurt, vanilla extract, and mashed banana
- Add wet ingredients to the dry and stir just until combined – do not overmix!
- Pour batter into a greased 9 ” x 5 ” pan and bake at 35o degrees for about an hour
- Bread is done when toothpick inserted into center and comes out clean – cover loaf pan with foil if the top begins to brown too quickly.
- Allow bread to cool in pan for 5-10 minutes and then gently tip out onto baking rack. Allow to cool completely.
Dinner was an organic Rudi’s wheat bagel topped with the remainder of my almond butter (maybe 1/4 cup?), raspberry jam, and a banana.
As soon as the banana bread cooled a little bit, I enjoyed a thick slice of chocolate chip-banana goodness along with some skim milk.
Cool things of the day:
I want this peanut butter and jelly lara bar SO bad.