Hi, my name is Marissa. I'm a 21 year old Boston College student and marathon runner. I have a passion for fitness, running and nutrition as well as music, art, concerts, playing instruments, marching band, cheerleading, fashion, Neuroscience, Psychology, cooking, Boston, movies and of course certain tv shows (The OC and One Tree Hill in particular).
This blog is for things that I like and also to inspire a healthy lifestyle for myself and others. I love sharing interesting things with the world and hope that I can help people along the way.
My goal is to get healthy and REMAIN healthy for life - Eat better, exercise, and just be the best version of myself. Just watch me.
Height: 5'5
SW: around 145-147 (6/1/11)
CW: 115.6 (5/5/13)
UGW: Fit!
This is your life. Are you who you want to be?
Catching Elephant is a theme by Andy Taylor
12 mile run, St. Patty’s Day and gorgeous weather.
After a rough week, I think things are finally on their way up…at least a little bit. I had a rough night last night but I forced myself to wake up this morning to do my 12 mile run anyway.
I’m really glad I did, too. It was so nice outside and it was a pretty good run - 12.25 miles in 1:58, so an average pace of 9:38.
As I was running around the outside of the Chestnut Hill Resevoir, I had a thought to myself and it made me smile. This time last year I wouldn’t have been able to make it all the way around (about 1.56 miles) without stopping and dying to catch my breath. Now, I can run around it 12 times if I really wanted to and not think anything of it.
I have totally transformed myself. If this isn’t progress, then I don’t know what is. :)
Also, I am running a marathon in less than a month. Sometimes I can’t believe it. I’m nervous but also very excited…. I know I can do it, and I will show everyone that I can.
Anyway, I came back and made healthy banana bread, which smelled delicious when it came out of the oven. It is currently sitting next to me and I can’t wait to try it.
Recipe:
Mix together and bake for approximately 50 min (more or less depending on your oven) at 350 degrees
- 3 egg whites
- 1/3 cup unsweetened apple sauce
- 1/2 cup plain Greek yogurt
- 2 very ripe bananas
- 2 cups whole wheat flour
- tbsp of vanilla (or a little more if you are like me and love it)
- 1/2 tsp baking soda
- As many dark chocolate chips as you would like
Modified a recipe I got from skinnytea
I also made a Shamrock Shake for St. Patty’s Day!
1 Frozen banana
1 cup Vanilla Unsweetened Almond Milk
about 1/2 - 3/4 cup Spinach leaves
2 drops of vanilla extract
2-3 drops of peppermint extract
This can all be changed depending on preference. I added a little Cocoa powder too!
And here is my cute cookie:
Also, I’d like to point out what the weather is right now:
There is seriously no way I’m getting any work done today.
Honestly, right now I am really in the mood to go for a nice walk and then shopping on Newbury. Oh how nice that would be…
Avocanana Bread!
This looks absolutely delicious, although high in calories and sodium.
Classic banana bread that uses creamy Fresh California Avocado to replace shortening. The result is very moist and great for breakfast, snacks, tea time or dessert.
Ingredients
- ⅓ cup
old-fashioned oats
- 1 cup
all purpose flour
- 1 tsp.
baking powder
- 1 tsp.
baking soda
- ½ tsp.
salt
- 1 tsp.
cinnamon
- 1
ripe, Fresh California Avocado, seeded
- ¼ cup
canola oil
- 1 cup
(packed) brown sugar
- 2
eggs
- 2
very ripe bananas
- ½ cup
chopped walnuts
- ¼ cup
buttermilk
Instructions
- Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom only.
- Preheat oven to 350 degrees F.
- Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Scoop the avocado into a large bowl and mash lightly.
- Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.
- Add eggs, one at a time, beating well after each addition.
- Stir in bananas, then walnuts and dry ingredients.
- Stir in buttermilk and beat just until buttermilk is incorporated.
- Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocanana bread is quite moist and may not pass the “toothpick” test at this point. If you prefer a drier bread, bake a little longer.
Yields: 1 loafServing Suggestions:
Sprinkle cooled bread with powdered sugar, if desired.Beverage Pairings:
Great with a pot of hot tea.
(Source: avocado.org)
