Today was one of those elusive days you don't hear too much about as a third year medical student--a day off! I spent the day catching up on really important things. Ok, one important thing--sleep. I probably could've slept the entire day, but being a marginally type A person, I couldn't let the day go without accomplishing something.
So this afternoon, overrested and feeling pretty good, I hit the treadmill for the longest run of my life. Recently I've been trying to up my miles and keep hitting mental roadblocks.
I don't have the time to run that much today
I think I feel a twinge in my knee...
Glee is on in an hour,
not enough time...
not enough time...
So I set the DVR to record Glee, pounded my chest, told myself to "man up," and hit the treadmill for 10 rough miles. Ok, so 10 is not astronomic--but for me this was a very proud moment! With the half coming up in 2 months, I feel like this may (cross your fingers) be the game changer. I still had some juice left in the last mile and upped my pace to 8.0 mph. I can definitely run 13 miles :-).
To celebrate, I (naturally) baked a treat.
Raspberry "Green Tea" Muffins
These are stuffed with juicy raspberries with a hint of the secret ingredient,
V8 Raspberry Green Tea!
Ingredients:
1 1/4 cup whole wheat flour
1 cup oat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp apple pie spice
1/2 tsp sea salt
1/4 cup raspberry green tea
1/2 cup milk
3 TBSP canola oil
2 TBSP natural peanut butter
1/4 cup brown sugar (splenda brand)
1 TBSP sugar free maple syrup
1 cup raspberries
3 TBSP currants
3 TBSP chopped pecans
Topping: 1/4 cup raspberries, 2 TBSP chopped pecans 2 TBSP smart balance, 2 TBSP brown sugar, 2 TBSP WW flour
Directions:
1. Preheat oven to 350. Line 12 muffin tins.
2. Mix dry ingredients (flour, baking soda, baking powder, spices) in a large bowl. Combine wet ingredients (milk, oil, PB, syrup, juice, brown sugar) in a small bowl.
3. Pour wet into dry, mix until combined. Fold in raspberries, currants, and pecans.
4. Make topping: mix raspberries, flour, brown sugar, pecans. Cut in smart balance. Mix well.
5. Empty muffin mixture into tins. Scoop raspberry pecan topping onto each muffin.
6. Bake at 350 F for 25-30 mins.
Here's my inspiration:
These are super moist and flavorful. The topping is out of this world delicious!
These were certainly a nice pat on the back after my run :-).
What has made you proud of yourself recently?