Casey and I went on a long run on Saturday, 5 miles from our front door to the trails, 5 miles on the trails (basically up a big hill and down again) and 5 miles back to our front door.
We pushed the pace and ran pretty hard for the entire 15 miles, only really stopping once for a handstand break on the bridge at mile 10.
It was the kind of run that required this kind of recovery:
And of course, a little of this kind of recovery (my absolute favorite kind….). If you haven’t tried SOS Rehydrate’s new mango recovery drink, get on it. It not only works as the PERFECT long run recovery but can also help you get back on your feet (and hopefully running) after a long night (errr, a few glasses of wine). Seriously, this stuff is lifesaving.
After laying on my floor and slurping down recovery drink, I had to walk the pooch and then head to the studio to teach an hour and fifteen minute HOT yoga class. And all I kept thinking about was eating a muffin or some other bready kind of pastry. Not a usual craving for me.
After yoga, we headed to a friend’s house for a healthy feast of a dinner. Hellllloooo, delicious homemade pumpkin soup….and our hostess with the mostest commented on how she’s not much of a baker and I said, neither am I…but even as I said it, I realized I was craving dem’ baked goods.
Sunday morning when I woke up that hankering was still there so I got to baking. And adapted a recipe from one of my favorite vegan baking cookbooks, The Joy of Vegan Baking for some chocolatey, ooey-gooey, coffee infused vegan muffins. If cookies, brownies and muffins had a baby…..
Here’s the recipe. Bake at your own risk (muahahahah!):
- 1 3/4 cup whole wheat flour
- 3/4 cup sugar
- 6 tbsp cocoa powder (unsweetened)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tbsp ground coffee
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 3 tsps Ener-G Egg Replacer
- 4 tbsp water
- 1 cup non-dairy milk (I used coconut)
- 1/2 cup oil
- 1/4 cup nut butter. I used Wild Friends peanut butter (naturally…)
- 1/2 cup dark chocolate chips
Preheat the oven to 400. Mix the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, coffee grounds, cayenne and salt together in a large bowl.
In a food processor (or mix by hand), whip the egg replacer and water together until creamy. Combine egg replacer mix with the oil, milk, peanut butter and stir. Add the liquid ingredients to the dry ingredients and stir until combined. Fold in the chocolate chips.
Spoon your mixture into muffin tins, about 3/4 of the way full. Bake for about 15 minutes and then let cool before devouring them.
What’s your strangest post long run craving?
Stay sweaty friends!