I dubbed this luscious vegan creation "breakfast bar" because it's filling and protein-packed enough to start your day, though it tastes like the ultimate dessert. (I like to start my day happy; enjoying this with a cup of tea is foolproof for that!
In addition to this latest recipe, I'm giving you my strategies for a healthy and safe marathon training plan: water workouts. No really, keep reading; implementing the occasional water workout can save your joints and help with any lingering injuries.
Healing No-Impact Swim Strategy:
Ugh, marathon training. Exciting, stressful and at time, painful. My strategy is to cross-train often and at the sign of the slightest pain, move to no-impact workouts. Swimming is great for you but sometimes boring–having a plan for the pool can combat that.
Aqua Jog: Strap a buoyancy water belt to you (I recommend buying your own; they are super cheap and way less icky than sharing with tons of randos with skin issues.
This is my belt, and I sharpied my name across the back to be sure nobody touches it–yuck!). Also having the right size for you helps the workout and comfort level. Jog without touching the bottom of the pool and keep body upright and abs engaged.
Laps: Slow, med, fast; alternate your paces and strokes to switch it up. To really keep motivated, listen to music or audiobooks with a waterproof ipod or device. These waterproof Bluetooth earbuds lets you listen to anything hooked up to Bluetooth, like your phone in your gym bag.
20-min water workout: This workout from Fitness Magazine is a collection of great moves to sculpt your legs and core — and get your heart rate up!
Now that you have your water workout done, have this chocolatey breakfast bar recipe whipped up in mere minutes!
Blondie Breakfast Bars
Yields 12-16 little bars
1 can white beans (northern or garbanzo)
2 tsp pure vanilla extract
dash sea salt on if beans are unsalted
1/4 tsp baking soda (it's not baked, but it makes the recipe taste better, I swear!)
3 TBSP almond or seed butter
1 TBSP pure maple syrup
1 cup gluten-free oats, heaping
2 TBSP unsweetened coconut flakes
1 tsp cinnamon
2-3 TBSP nondairy mini chocolate chips
1. Line an 8" pan with wax or parchment paper.
2. Puree all ingredients in a food processor, stirring chips in last.
3. Press mixture flat into the pan and chill in the freezer for 10 minutes to firm up.
4. Serve as is without a topping (also tasty!) or melt nondairy chips to drizzle on top, and refreeze. Serve chilled or at room temp but store leftovers in the freezer.