You know that moment when your training – running or triathlon -tips you over the edge from, ‘Ohh, I’m smashing it, I feel so fit and healthy,’ to ‘Ohh, I’m still smashing it but, eek, I keep eating cake ALL the time!’?
Yep, that time!
Suddenly your running tights feel, well, even tighter despite all the running. More importantly though, overeating all that sugar plays havocs with your hormones AND it contributes to the inflammation that your muscles are already suffering from the training which means you don’t recover as well. (We keep our eye on that for you too with our mentoring).
So, try these delicious sweet but healthy recovery treats from the Run Fast: Cook Fast. Eat Slow recipe book by New York marathon winner, Shalane Flanaghan and chef, Elyse Kopecky?
Healthier with lots of great fats to help your body recover.
Peanut Butter Cups
- Line a mini muffin pan with 12 mini paper muffin cups.
- To make the chocolate: In a small bowl, microwave the coconut oil for 30 seconds, or just until melted. Stir in the cocoa powder and maple syrup.
- Place 1 teaspoon of the chocolate in each muffin cup to fill the bottom. Place the muffin tin in the freezer until the chocolate solidifies, about 5 minutes.
- To make the peanut butter filling: In a small bowl, microwave the coconut oil for 30 seconds, or just until melted. Use a fork to stir in the peanut butter, maple syrup, vanilla, and salt.
- Spoon about a tablespoon of peanut butter filling on top of the chocolate. Then spoon another teaspoon of chocolate on top of the peanut butter filling to fill the cups (if the chocolate begins to harden, microwave it for 10 seconds). Place peanut butter cups in the freezer until solid, about 30 minutes.
- Store in an airtight container in the fridge or freezer. Remove from the freezer 15 minutes prior to serving.