The Run Diaries: 10k week 1

So week 1 of my 10k training consisted of only 1 real run. But that’s cool because I pretty much nailed it. imageIt wasn’t a straight run- because this is a beginner program and I may have thrown up on my shoes if it was. Instead it was run-walk intervals. To be honest I’ve tried to stay away from the old run-walk interval because I find myself just counting down the seconds until I get to walk again. And yes, I did some of that during this run, but I also enjoyed the running bits, so that’s kinda cool.

Masked from the run, I also did a lot of walking and some swimming one morning (for cross training)- and I had totally forgotten how much of a workout swimming is! The only bummer is that I can’t wear my Fitbit while doing it so I don’t get to see what my heart rate does.

This is how my week lookedimage

Overall I feel good about how week 1 has gone, and I am looking forward to seeing how things progress.

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Banana-Apple-Walnut loaf

Who doesn’t love banana bread?

But what do you do when you only have 1 over ripe banana? You scour your fridge for any other bakeable fruit, that’s what. And that’s how I ended up with this frankenstein bread-loaf creation.

I started with Teresa Cutter’s healthy banana bread recipe, but didn’t have everything I needed to got to making substitutions.

Banana-Apple-Walnut loaf

A little rice malt syrup here. A little melted butter there. Some grated apple instead of banana. And BOOM! You’ve got yourself a tasty and healthy snack.

Banana-Apple-Walnut loaf (based on Teresa Cutter’s Banana Bread)

Ingredients
1 ripe banana, mashed
2-3 large apples, grated (squeeze most of the juice out too)
3 eggs
200g almond meal
1/2tsp bi carb soda
1/2tsp apple cider vinegar
2 tbsp rice malt syrup
1tsp vanilla
1/4 cup chia seeds
1/4 cup melted butter
1/2-3/4 cup walnuts

Method
1. Preheat oven to 160*c
2. Combine banana, apple, eggs, vanilla, rice malt syrup, melted butter and apple cider vinegar
3. Add the almond meal, walnuts and chia seeds, mix it all up until combined
4. Spoon batter into a greased loaf tin
5. Bake for 45 minutes, test it with a skewer, if it comes out clean you’re done
6. Let it cool in the tin before removing
It should keep for about a week in an air tight container. You can also slice it up and freeze it in individual slices for a grab and go option.

Yum.