8 Mile

Not this 8 Mile...

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...this 8 mile!

I was so excited to get out there and knock out 8 miles this morning! I took a lot of time off after my marathon in September, and am still building my mileage back up. I want to be smart about it so I don't get burnt out or, even worse, injured.

I was actually a little giddy laying out my gear last night...remembering the good ol' days when I did that every Saturday this summer.

The running club was meeting at my favorite trail, which is a crushed limestone path running through a semi-wooded area. I wasn't sure how messy and cold the trail would be, seeing as we got some snow this weekend! It was actually quite lovely. A few places had some packed snow that was slick, but for the most part the trail was clear. And although it was in the 30s this morning, I was able to shed my jacket at mile 2 and stay warm in just a long-sleeved tech-t and ear warmer (and pants).

My overall pace was 10:00 miles, which broke out as such:

• Mile 1 - 10:14
• Mile 2 - 9:54
• Mile 3 - 10:08
• Mile 4 - 10:30
• Mile 5 - 9:41
• Mile 6 - 9:44
• Mile 7 - 9:58
• Mile 8 - 10:04

Kind of wonky, but it worked!

I had planned to go to yoga afterwards, but I didn't make it in time. That's ok, I was happy to come home to a hot shower and this delicious meal...

That's a slice of grilled banana French toast with hazelnuts, half a grapefruit, and coconut macaroon coffee!

Not too much was needed for this delectable breakfast.

I whisked the egg with some coconut milk, and decided at the last minute to sprinkle in some cinnamon for extra flavor.

I heated butter in a skillet, and cooked a slice of bread that'd been dunked in the egg mixture on one half, and 1/2 of a sliced banana on the other half. After I placed the bread in the pan, I sprinkled on some chopped hazelnuts and gently pressed them into the batter so they would stay in place.

Once golden, flip!

The bananas get nice and caramelized. However, they start to resemble scallops...

Upon plating, I sprinkled on a few more chopped, toasted hazelnuts.

No syrup needed!

You could probably use cooking spray instead of butter, but I really liked how the butter added a bit of saltiness. Salty + sweet = caramel-y goodness.

Grilled Banana Nut French Toast

makes 2 slices

Ingredients:

• 1 Tbs butter
• 1 egg
• 2 Tbs milk (coconut, almond, soy, dairy, etc)
• 1/4 tsp cinnamon
• 2 slices of bread
• 1 banana, sliced
• 1/4 c chopped hazelnuts (or other nut) - reserving some for garnish (optional)

Directions:

1. Heat butter in a large non-stick skillet over medium heat.
2. Whisk the egg, milk, and cinnamon in a shallow bowl that a slice of bread will fit into.
3. One at a time, dunk slices of bread into the egg mixture until completely coated. Let excess drip off and then gently place into heated skillet, leaving room for banana slices.
4. Sprinkle the hazelnut pieces over the bread slices, and gently press them into the batter using a spatula.
5. Place banana slices into the hot skillet so they are not overlapping.
6. Once the egg mixture is cooked on side one and the banana slices are browned, gently flip. (about 5 minutes)
7. Cook on the second side until golden brown. (about 5 minutes)
8. Place toast on a plate and cover with banana slices. Sprinkle with any remaining hazelnut pieces (optional). Enjoy!

I'm not usually one to eat sweet things for breakfast, but this was pretty darn good!

I think I'll do a little work around the house and maybe make a trip to Target. I haven't been there in ages! Then again, I should probably go grocery shopping (sigh). Food is important, but I'm just dying for some cute new placemats or wintery decorations for the house. Plus, Kate likes when I go to Target because I always bring her home a present. I guess we'll just have to see!