Why? For nutrients.
Though more than half of a runner’s calories should come from carbohydrates, fruits and vegetables are the best sources because they’re so nutrient-dense. Produce fills you up and leaves you with less room in your stomach which makes it easier to resist low-nutrient and empty-calorie snack foods and beverages.
Countless studies have also shown that fruits and vegetables protect you against upper-respiratory illnesses, heart disease and many cancers.
So what else has been going on in my life? Last week one of my good friends Laura was home visiting family so she stopped in town to have dinner. We ate at Relish and finished off the night with Goodberry’s (pretty much my favorite ice-cream place in Raleigh so far!). We hadn’t seen each other in over two years! That is just unacceptable! I hope since I live closer we will see each other more often! It was so wonderful to catch up with her!
I also started a puzzle that Kim gave me for my birthday. Puzzles are addictive. I could sit in front of it for hours. I still have a lot to do, but this was all pretty much done in two sessions:
Quote of the Day:
“Whether a mile or a marathon, you get there the same way…a step at a time. Such is life.” -Baylor Barbee
So these are some of the best brownies I have made. I don’t remember when I made them except that I was still in Madison. So basically it was months ago. And the recipe is from Cooking Light!! Can you believe it!? My favorite brownie recipe so far is from Cooking Light! Who would have thunk it? And I have made a lot of brownie recipes!
Cooking Light Classic Fudge Brownies
– 3/4 cup unsweetened cocoa powder
– 3/4 cup flour
– 1 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup chocolate chunks, divided
– 1/3 cup fat free milk
– 6 tablespoons unsalted butter, melted
– 2 teaspoons vanilla extract
– 2 eggs
– Preheat oven to 350°F.
– Combine flour, sugars, cocoa, baking powder and salt in a large bowl.
– Combine ½ cup chocolate chunks and milk in a microwave-safe bowl; microwave for 1 minutes, stirring after 30 seconds. Stir in butter, vanilla and eggs to milk mixture.
– Add milk mixture to flour mixture; stir to combine. Fold in chocolate chunks.
– Pour the batter into a greased 9-inch baking pan.
– Bake 20-25 minutes. Cool in pan on wire rack.
Courtesy of Cooking Light