Never fear friends; while I got busy and didn’t have time to sit down and write at the end of last week, I’m still here! I had a pretty decent end to last work week dietwise but but Friday night I was just frustrated with counting again. I had been going hardcore with the logging and counting since the beginning of January and I just needed a break. So, I took it. I stopped counting all weekend and ate what I wanted. I had a party on Sunday afternoon and made lots of tasty AND healthy snacks. I ate all of them and honestly probably (okay, definitely!) ate much more than I should have. But it’s okay. Because I allowed myself that time and have already planned out the meals for the next couple of days and am totally back on track as of today.
Also, after trying and seriously struggling last week to stay at 120g of carbs on running days, I made some new decisions and plans this week. It was super annoying last week… I’m pretty sure I could have done it if I could separate my running brain from my stomach… I am pretty sure the few miles I ran could not have actually made me that much hungrier on the days I ran last week. But I got so used to fueling my body with carbs and not restricting at all while training for the marathon last summer, I had a lot of trouble switching that part of my brain that screams, “Eat. Fuel. Eat!” off after each run. So, on my running days, I think I will allow myself 150g of carbs. Non-running days, I’m aiming for 120g. I don’t think it will make a whole lot of difference overall, but I am hoping it will alleviate the stress of trying to stick low on somewhat hungrier running days and help me feel good about my choices everyday. Hopefully. It’s a work in progress, I guess. Suggestions, runner dieters?
recipe of the day
Cookie dough dip! Healthy style!
So I stumbled upon a recipe on Pinterest recently for “healthy” cookie dough dip. I was excited but confused how that could be possible. When I followed the link to the actual recipe, I found that it contained no actual cookie dough… It’s chickpeas. Wait — chickpeas? What? How could that possibly be good, right?
I thought so too. But I tried it. Seriously tasty… So much so that I have to be careful when I make it not to eat too much because eating a can of chickpeas doesn’t sit too well with my tummy. Um, that’s A LOT of fiber… Anyway, here’s the recipe and the link to the original poster/creator/chef’s blog!
Cookie Dough Dip/em>;;
*1 1/2 cups chickpeas (1 can, drained) (250g)
*1/8 tsp plus 1/16 tsp salt
*tiny bit over 1/8 tsp baking soda
*2 tsp pure vanilla extract
*1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
*up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)
*Sweetener (calls for 2/3 cup brown sugar… I used 1/2 cup Splenda brown sugar blend and it was good!)
*1/3 cup chocolate chips or Sugar-Free Chocolate Chips
*2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)
Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth. Then mix in the chocolate chips.
Picture and recipe taken from Chocolate-Covered Katie’s blog; she’s awesome! Go check her out!