Because I’m a cyclist at heart, and a huge weeny about training outside in the cold, I feel like my season is just beginning. Sure, I’ve been in the pool pretty regularly for well over a month now, and I’ve been treadmillin’ it and spin classin’ it, but the last few weeks of beautiful weather — not to mention Daylight Savings Time — mean I can ride outside and not freeze off any digits in the process, BOOYAH! My first race is about a month away, and I’m only doing the bike leg of a sprint (how’s THAT for easing into your season), but I’ve had trouble motivating myself to get back into the training groove.
You see, I took an, uh, *indulgent* break after my half-ironman in October, and so I kind of forgot how much discipline it takes to keep up with three sports amongst everything else going on in life. And how tired I get by 9pm? I don’t want to even think about it or I’ll start yawning. I also got SUPER lazy with my eating habits. Don’t get me wrong, I enjoyed every minute of being lazy! But let’s just say at this point I regret having gotten any clothing tailored late last summer. Heh. As athletes we have a special relationship with food. It is awesome and tasty and nourishing and social and fulfilling — but it also has to fuel our physical endeavors, more so than the average Jane, so we have to pay special attention to what we chow on. So, in addition to cutting back my desserts to one a day (hehe), I’m trying to make smarter choices at meal time.
I just found this recipe for health-tastic blueberry muffins. There is a ton of oats and other good stuff in them so I thought if I liked them, I could get a ginormo-muffin pan and make them for breakfasts on-the-go, for instance after the pool on the way to work.
Oatmeal Blueberry Applesauce Muffins
from: Joy the Baker
Makes 12-15 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tbsp canola oil
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.
They turned out great, considering there is so little fat in them. Now I understand why vegans use applesauce as an oil/fat substitute!