1st Day of XC!

16 Aug

The camp-out last night was a lot of fun, but I didn’t get to sleep until way too late and then was awoken by the sounds of quacking geese way too early. I only got about 5 hours of sleep before waking up for practice the next morning. I ate a peanut butter granola bar for some fast energy.

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At practice we ran 4 miles + did core work.  It was really humid and I hadn’t had enough to drink (which is still a lot for most people, haha) so the run was tough.  One thing I love about my cross-country team is that as people finish the run, we cheer them on.  Some people walk to the finish, but it’s incredible how a little motivation can make someone keep running.  The same goes for during the run.  If someone is walking, you’re expected to give them encouragement, and if they’re hurt or sick, relay that information to the coaches.  The team is great 🙂


This picture was taken at the Hershey Store in Chicago, which I bet none of you Healthy Living bloggers went to!


When I got home, I had a Laughing Cow cheese and some Oatmeal Squares, then made a batch of banana tea bread. 

I call it tea bread because it’s made in a small loaf pan.

Plus it sounds fancier. 😀

It’s vegan but it is sooooo moist and delicious.  I wasn’t in a photographing mood, sorry. 😦

Vegan Banana Tea Bread

1. Soften 1/4 cup creamy peanut butter in the microwave (we keep ours in the fridge), then mix in 2 tablespoons pure maple syrup and 2 rounded tablespoons light brown sugar.

2. Add a medium ripe banana, and squish it together with the rest of the batter.  Then stir in 2 tablespoons soy yogurt.

3. Gradually stir in 1/2 cup almond meal, 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/8 teaspoon salt.  I also added 1/4 cup chocolate chips 🙂

4. Foil-line and grease a small loaf pan, then pour in the batter.  It should be a bit thick, but don’t worry- that’s okay!

5. Bake at 350 degrees for 30-35 minutes, or until the top is golden brown and the middle is no longer jiggly.  Cool it, then slice and enjoy!


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