I had plans to meet the run group this morning for an early adventure; the legs and mind acted against said plan, and slept in until 6:30.
Feeling less than thrilled, I made it out the door for a solo jaunt. The glutes haven’t been this sore is a very long time, a sign that jumping back into summer hiking with 9 miles might have been a little ambitious. Since I’ve been feeling tired by the end of every run, anyway, the zero-expectation mindset was out in full force.
As it turned out, the legs were up for a run. The legs felt strong, and a little disappointed by only going 4 miles. The legs finally ended on a fast kick!
4.05 mi, 34:35
Yesterday I hit Whole Foods armed and ready to buy a few new-to-me food items. I’m responsible for dessert at a dinner fiesta tonight, and we’ve got quite the range of people dining (Gluten-Free, Paleo, Vegetarian, etc). I’m making a version of Ashley’s vanilla bundt cakes – gluten-free, check!
They may not satisfy all dietary specifications, but they’re adorable. So, there’s that.
Photo courtesy of Ashley, The Edible Perspective!
I had to find Oat flour*, Coconut Flour, Sweet Rice Flour, and Coconut Oil. I have never bought any of those things – fun Whole Foods mission!
At this particular WF, none of the above were sold in bulk: Fail!
Guess I’ll buy a whole package, and make more bundt cakes later? Win.
I’d rather not admit how long it took me to find the Coconut oil; I was looking for an actual oil, and as it turns out, that is not it’s natural form. Oops.
I never found the coconut flour, but do have enough of the other two to make up for any lacking ingredient (fingers crossed the substitution works!). I only found rice flour (where’s the sweet stuff), but will tell myself that’s okay, too. Minor fails.
*You can make your own oat flour with oats + blender. This only works if your blender is functional.
Vanilla Bundt Cake weapons in tow, win!
Here’s to hoping the cakes themselves fall under the “success” category.