Right before I fall asleep each night, I always make sure I have my day planned out. I know: what I am doing for my workout in the morning, what clothes I am going to wear for work, how I am going to do my hair, what my workout is going to be after work, and the other million little things I have to do in between everything else.
Last night, though, I was on the fence whether I should run in the morning or wait until the afternoon. I love running in the morning, but it was very slippery Monday morning, and I do not want to risk falling and hurting something this close to Boston. So instead I slept in a little and went to the gym for a quick 30 minute workout before work.
5 minutes elliptical + 20 minutes of hamstring and glute strengthening exercises + 5 minutes abs
I normally will not do strengthening exercises this close to a marathon, but I am way behind in my training, so on one hand it doesn’t even seem to matter, plus I am hoping by strengthening these muscle groups in hopes of my pain going away.
After work, I hit up the Coastal Trail in the glorious sunshine for a 5 mile run. I thought the trail would be nice packed snow, but it was not. It was like trail running with all the ruts and loose footing. I was getting pretty frustrated at some points. I’m glad things are starting to melt, but there are large puddles and areas of slush—as evident behind me.
I think homemade bread is one of my favorite things to make in the kitchen. (I am so much more a baker than a cooker.) I also love eating the result of my labor of love. Fresh-baked bread straight out of the oven is to die for, and I am pretty sure I could eat the entire loaf if it weren’t for some self-control.
This was the second time I made a loaf of Sweet Potato Sage Bread, and I would highly recommend making it.
I did change up a few things from the original recipe (cutting back on the sugar and oil), so I thought I would share my version.
Sweet Potato Sage Bread
* Yield: 1 loaf
1 tablespoon ground flax seed
7 oz. + 3 tablespoons warm water, divided
1 package active dry yeast
1/2 cup mashed, cooked sweet potato
2 Tablespoons agave nectar
2 Tablespoons vegan butter, melted (I used Earth Balance.)
3/4 teaspoon salt
1 1/4 cups whole wheat flour
2 1/4 cups all-purpose flour
1 Tablespoon sage leaves, finely chopped
1. Combine flax seed and 3 tablespoons water in a small bowl. Mix and let stand for 5 minutes.
2. Microwave 7 oz. water for 30 seconds. Add yeast to water and let stand.
3. Combine sweet potato, agave nectar, butter in a large bowl. Add flax mixture and yeast mixture.
4. Add salt, whole wheat flour, and sage leaves to bowl. Mix until combined.
5. Add all-purpose flour in half-cup increments. Once dough is too hard to mix, knead dough on counter top. Knead in remaining all-purpose flour until dough is smooth—about 10 minutes.
6. Place dough in oil-lined bowl and cover with cloth. Place dough in a warm area and let rise for one hour or until doubled in size.
7. Punch dough down and shape into loaf. Place dough in greased bread pan. Cover and place in a warm room and let rise for another 30-45 minutes or until proper loaf size.
8. Bake in a pre-heated 375*F oven for 30 minutes.
Enjoy! And if you are like my husband, you will slice and enjoy piping hot!