I’ve still been trucking along on the Couch To 5k Plan! I can’t believe I’m on week 7 already!
run jog was 2.5 miles in 25 minutes, no walking breaks. I wish I could say other wise, but it was hard.
I wasn’t even going to do it today, because I was having hip pain, but decided to just try it out. Once I warmed up with some walking though, it started feeling better and didn’t hurt while I ran. That was good.
I ran around my neighborhood and brought my phone’s timer so I could track how long I’d been going. The first 12 minutes I was going really fast and strong but the last half I was so dead. I kept jogging though. When I had only 3 minutes left I started sprinting. I always get a burst of energy at the end of my runs!
I actually counted every single calorie that I ate today. I haven’t done that in a long time. I always eat so much better when I count calories.
I hate it when people say to not count calories. I can see how it can become an obsession and unhealthy, but I think it is really helpful for some people. When I used to count calories, my goal was to eat as less as possible. Bad, bad, bad. I was obsessed and starved myself.
But today when I was counting, my goal was to listen to my body and eat intuitively.
1/2 cup oats cooked in water with 1 cup frozen strawberries whisked in. Soak overnight then in morning stir in 1/2 scoop chocolate protein powder and a few dashes of unsweetened cocoa powder.
Roasted brussels sprouts (chopped in half, tossed in olive oil + salt/pepper; 400ºF – 15 minutes) and a oat flour muffin with hummus-tuna and tomato.
I have an obsession with oat flour. If you haven’t noticed.
When I visited Whole Foods for the first time, I saw a loaf of bread made with only oat flour, water and leavening agents. I didn’t end up buying it, but I couldn’t stop thinking about it.
I’m going sugar free for the month, and needed some bread without added sugar!
I wanted to try making a completely oat flour bread. I found a recipe online, tweaked it a bit and the muffins came out wonderful! I decided muffins are more fun than bread, anyway!
I was actually really really worried about how these would turn out. The batter was such a thick and weird consistency, but they baked beautifully! The muffins have a wonderful texture and crumb, I omitted the added sugar yet they taste delicious!
Oat Flour Muffins
adapted from this recipe
Ingredients (makes 9 muffins)
- 2 1/2 cups oat flour (grind rolled oats in Vitamix until fine)
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 cup skim milk
- 1 egg, beaten
- 1 Tbsp. melted butter
- small dash of cinnamon
- Pre heat oven to 350ºF and grease 9 muffin tins.
- Mix dry ingredients. Add milk, beaten egg and butter. Mix just until moistened, careful not to overmix.
- Spoon thick batter into muffin tins. Bake for 25 minutes. Remove from oven and let cool for 5 minutes.
- The muffins are delicious warm, but I found them even tastier after being cooled the next day!