Today was one of those amazing fall days, perfect for running in shorts. The trails that I run on were ridiculously busy today and I usually get super annoyed with people who take up the whole entire path and who ignore my running footsteps, but today I saw it as a pretty awesome obstacle course.
I was zipping past people like my legs just couldn't be stopped. What? There's a mountain up ahead? That's not going to stop me. Watch me run up it while you leisurely stroll along with your entire extended family and your individual walking sticks. Today I was unstoppable. I got to the top of that hill and just kept going. It's days like this that give me the motivation to run as often as my legs will let me.
I think we all need that. That success of working out and feeling amazing afterwards. It doesn't matter what you do to get that feeling. Maybe you get it after an hour of hot yoga when you're laying on your mat at the very end of class; All sweaty and your muscles are buzzing with happy vibes. Find it. Find that happy post-workout bliss and remember it!
Now after you have that amazing blissful feeling, it's time to recharge and give back to those muscles that just worked so hard for you. Here's my post-workout portable snack, full of deliciousness.
Veggie power paleo muffins
Makes 6 muffins (for 12 muffins, double all ingredients, but use 3 extra large eggs instead of 2 large ones)
1 1/4 cup almond flour
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 cup grated zucchini
1/2 cup grated carrots (peeled)
1 large apple, peeled, cored and grated (OR substitute for 1/2 cup diced strawberries)
2 large eggs
1 tbsp honey
1/4 cup melted coconut oil (or avocado oil)
1 tsp vanilla extract
Optional: 1 scoop protein powder - add a splash of almond milk to the mix to make up for the extra powder/dry ingredient
Preheat oven to 350F. Line a muffin pan with muffin cups.
In a large mixing bowl, combine almond flour, cinnamon, baking soda and salt.
Add zucchini, carrot, apple/strawberries and combine well.
In a small mixing bowl whisk together the oil, eggs, honey and vanilla.
Pour this mixture over the dry ingredients and mix well.
Spoon into muffin cups (right to the top) and bake in the oven for 45 minutes. The tops will be nice and toasted brown.
Remove from pan and let cool.
The muffins can be stored in the fridge (the muffin cups peel off nicer when they're kept in the fridge, but the muffins themselves stay softer and more moist at room temperature).
As pictured, I like cutting them in half or thirds and smearing almond butter on top. Delicious!!
