I hated to run. You couldn't pay me to run. It was torture.
But something happened. I can't exactly pinpoint what. Was it to get fit for swim team? Was it because I was scared of a backpacking trip or was it because I found I liked the challenge?
Something about pushing myself that extra mile invigorated me - so much so I ran 11 miles straight on a treadmill.
Running stopped though when out of nowhere the ball of my foot was in tremendous pain. I couldn't put pressure on it. I couldn't wear a shoe it was so swollen.
I was off the 'mill and the roads for over three months. I kept some fitness cycling, but it just wasn't running.
Once I felt like my foot was almost back to normal, I cautiously tried it out. I only ran 6/10ths of a mile that day, but I knew I was ready to run again.
After that, I increased my mileage little by little and before I knew it, I was signing up for my first marathon, the Marine Corps Marathon.
With training for my fourth marathon coming up, I think I've learned valuable lessons in how to run and how to fuel.
So each Wednesday, I'll share a running tip and a healthy treat to fuel your runs.
For the inaugural post I introduce you to my favorite granola - Maple Coconut with almonds and raisins.
It's perfect for breakfast or a snack and it's easy to make.
Be careful though, it's addictive!
Maple Coconut Granola Adapted from Edward & Sons
- 3 cups rolled oats (Recommended: Bob's Red Mill)
- 1/4 cup whole wheat flour
- 1/4 cup coconut flakes
- 3/4 cup whole roasted unsalted almonds
- 1/4 cup raisins
- 1/2 tsp cinnamon
- 1/2 cup maple syrup
- 1/2 cup canola/olive oil mix
- 1 tsp vanilla
Preheat oven to 300 degrees.
Combine dry ingredients from top column in a large bowl.
Combine wet ingredients from second column in a medium bowl.
Pour liquid ingredients into large bowl. Coat oats with liquid.
Transfer coated oats to greased baking sheet.
Bake for 30 minutes. Stir oats and bake for an additional 20 minutes.