Ah, the holidays. When sleeves get longer as days get shorter. The hours are crammed with activities and faces are crammed with edible delights. Each year I strive to strike a balance between enjoying what the season has to offer while not throwing healthy habits to the wind. Here’s how I spent the merry month of December.
For the second year, my boyfriend Ross and I competed in the Anthem Holiday Triathlon. It’s a short, beginner-friendly event, and the men and women race separately. It makes for a long morning, but it also provides a rare opportunity for us to cheer each other on and play photographer. It was snowing when we left Flagstaff and raining in Tucson, but overcast and pleasant at the race site.
The swim is a 200-yard serpentine that’s completed twice. This year they started the oldest swimmers first (last year we organized ourselves by swim times), and the pool got congested very quickly. At one point my lane was so clogged that I stood and walked. People were also resting on the walls between laps, so there were a few times I stopped short and changed direction. I hope they change back next year.
It was windy, which made for an interesting bike ride. It was a three-loop course, complete with climbs and descents. I hadn’t ridden my tri bike much lately, so I stayed out of the aero bars when flying downhill and during the narrow and twisty sections of the course. Ross, who is a beast on the bike, stayed in them the whole time. I was passed by three women, and he wasn’t passed at all.
The run is a loop, with a short out-and-back part. The first half is a net downhill, which makes it rough toward the end when you’re already tired. Ross had finished his race in 1:05:29, and I figured I’d be about 10 minutes behind him. My time was 1:15:36. It was nice to see his smiling face at the finish line.
We had decided to relax after the race, and booked a Jacuzzi suite. We ended up with three bathtubs: a Jacuzzi tub in the bedroom itself as well as normal tubs in the two bathrooms. Pretty flippin’ fancy.
A few days before Christmas, I got a special surprise. As I was getting ready for work, I looked out my back window and did a double-take. The weeds that had overtaken the yard during the rainy season were gone, and several herbs, vegetables, and flowers had been planted. Ross and his parents had come by the day before and transformed my backyard into something beautiful. I can’t wait to prepare meals with food from my own garden. It was by far the best Christmas gift that I’ve ever received.
On Christmas Eve, my friends Keith and Shokofeh, who head up the Tucson Runners Project, hosted a hot chocolate run on Mt Lemmon. It was chilly when we arrived, but the combination of sunshine and uphill running warmed us quickly. We did 6.6 miles with a couple of other friends while stopping for a couple of picture breaks. Afterwards, we hung out for a while and enjoyed treats, views, and conversation.
One of my blogger friends, Shannan, tagged me in a cookie recipe challenge. I enjoy cooking and experimenting in the kitchen, but I don’t bake that often. In the spirit of my blog, I wanted to make something fairly healthy. I had made black bean brownies in the past, and wanted to see if I could find a bean-based cookie recipe. Google showed me how to make peanut butter chocolate chip cookies with garbanzo beans.
Here are the modifications I made to the basic recipe. I used sunflower seed butter instead of peanut butter because it’s a little easier to stir and is already slightly sweet. I replaced half of the honey with liquid stevia, and found the cookies to be sweet but not overpoweringly so. I also multiplied everything by 1.5 to use the full can of garbanzos. The recipe warned against doubling because it could ruin the blender, but my Ninja Prep Pro handled it with ease. The batter was tasty, and with no eggs, I didn’t have to worry about eating it raw. Confession: I have eaten raw batter that contains eggs. Just one of the ways I live on the edge.
The cookies were a little soft after ten minutes, so I baked them for another two. It didn’t change the texture much, and I decided to stop there rather than risk burning them. The outsides had a hint of normal crisp-cookie texture, but the insides were very soft. I prefer a soft cookie, though, so it wasn’t a big deal. They were delicious and not beany at all. The original recipe is gluten free, and can easily be made vegan and/or sugar free. I would definitely make them again.
My holidays weren’t all exercise and bean cookies, though. I did enjoy some cheesecake, brownies, and chocolate treats. The evil geniuses at Trader Joe’s hooked me with their Taste Test of Caramels. Indulgence meets guessing game? You win this time, TJ’s.
It’s been a wonderful holiday season, and I am grateful for all of the friends and family that I got to celebrate with. I am enjoying some time off work, while I catch up on some R & R and much needed housework. Marathon training has also begun.
I hope that everyone had a wonderful holiday season and I look forward to seeing what 2015 brings.