Since I’m horrible at the whole ‘What I Ate Wednesday‘ biznaaasss, I thought I’d give it another try, buuuuut a little altered.
I can honestly say that in the last few weeks I have not taken a full day’s worth of ‘what I eat’ pictures. Shame. On. Me.
I’ve maybe taken the odd picture here and there – but never what I fully eat in a day. So instead (inspired by my run this morning), I decided to do a WIAW on my pre-workout (ie: pre-run) foods for fuel. But, first, a little link up love:
Thanks Jen, for being the rockstar behind this idea!
Here are just a few samples of what I would typically eat before heading out for a run (long or short – doesn’t usually change):
I use this as my first example because this is exactly what I did choose to eat before my run this morning. Notice the flavour?? Which is, by the way, delicious!
I ate half of it before and then half after. I’m honestly surprised that I had the resistance to not eat the whole thing before heading out. That’s dedication people!
I like to do mine up with some organic natural PB and organic raspberry jam (which totally trumps strawberry, in my opinion). Sometimes it’s just the one piece, other times, it’s two (note: this is a recycled picture).
I always get the same peanut butter, and I love it because it’s so ‘sticky’ in your mouth. I know this isn’t ideal for eating before running (take my half marathon, for example), but with a little water and even the jam on it, it definitely helps. Plus, it keeps you full!
Honestly, you knew this one was coming. It’s a great pre-run fuel and tastes friggen delicious. Some of the toppers/mix-ins I usually go for:
- unsweetened shredded coconut
- ground flax
- chia seeds
- a lil chocolate (never hurt anyone)
- berries and/or other fruit
- maple syrup
- pumpkin puree
- vanilla protein powder
- and the list goes on and on!
I have been in love with pancakes lately. I swear I eat them every week, sometimes even twice a week. This was a hard to admit and now you all know how much of a carb overloader I am at breakfast. I’ll just go cry myself a maple syrup river onto these pancakes #thankyouverymuch.
If I’m not overly hungry when I wake up (which let me tell ya, hasn’t been a lot recently), then I’ll just snack on some natural sugar/fiber sources and get out there!
Fruit with nut butters
Can you see the reoccurring theme of peanut butter here people? Somebody enter me in an intervention…asap.
And there you have it; my pre-workout fuel sources. Before I sum up though, just for fun, I’d just like to show you the things I wish I was eating before (during and after) running – or typically what I would blend into one big post-run feast (if my stomach and waistline could handle it).
Chocolate chunk cookies. Angela has me addicted!
Dairy-free chocolate cupcakes from Whole Foods? I think so!
A little fro yo.
And yes, pancakes again. You’re seeing this right. Twice a week, people, twice a week…(but these I would actually eat post-run and pre-run…oh dear me. I’ve revealed too much!)
Q: What was your fav WIAW moment this week?!
I bet you’re intrigued by the title of this post just a little bit. I bet you’re also wondering what a triple threat brownie might entail. And, how on earth do you make a triple threat brownie that is vegan* and gluten-free?*depending on the chocolate you use will make it vegan or non-vegan – look for brands that say ‘dairy free.’
It’s pretty simple; have a brewing idea of a mushy, gooey, chocolatey brownie for almost a month. Then, make it so that it taste just like all of those things.
You could also make it so it’s all of those things and sorta, kinda good for you.
Triple Threat Vegan Gluten-Free Brownies
2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
½ cup Earth Balance
4 squares Lindt 85% dark chocolate
1 cup natural brown sugar
¼ cup chickpea flour
¼ cup teff flour
½ cup ground almonds
1 tsp vanilla extract
¼ cup cocoa powder
¼ cup cacao powder
1.5 tsp baking powder
½ tsp salt
~⅛ cup almond milk (about a splash)
¼ cup dried cherries
¼ – ½ cup chocolate chips
Sprinkle of unsweetened coconut on top.
1. Preheat oven to 350F and line an 8×8 baking pan with parchment paper.
2. Prepare flax eggs and set aside.
3. In a large bowl, combine dark chocolate (4 squares) and Earth Balance in a bowl, and microwave until melted.
4. Once melted add brown sugar, vanilla, almond milk and flax eggs (when they reach egg consistency).
5. In another bowl, combine flours, ground almonds, baking powder, salt, cacao and cocoa powder together.
6. Add wet mixture to the dry one.
7. Stir in the optional’s if you desire (and like your brownies extra chocolatey ;)). Sprinkle coconut on batter once in dish if desired, as well.
8. Bake for 35-40 minutes.
9. Remove from oven, trying not to burn yourself as you cut into them while they’re still warm.
I can only imagine how good they might taste over a big bowl of vanilla coconut milk ice-cream. But, I could understand if I was the ice-cream how intimidating it might be placed next to a triple threat – who can compare to three different types of chocolate in one place?!
Now, please excuse me, I think I might go overdose on some more chocolatey goodness, if I do say so myself. And please send help if I don’t wake from my chocolate coma. But have more brownies ready for when I wake up, so I can do it all over again.