Back to reality… but, it’s not all bad.
I watched two of my favourites get married – congratulations Jessie and Troy!
I’ve also started studying a Bachelor of Clinical Exercise Physiology and maths and statistics are kicking my arse! Along with this, because I’m not busy enough, I have decided to start training for some triathlons over summer.
My good mate Russ encouraged me to sign up for an Olympic length so I’m well and truly throwing myself in the deep end with this one. I’m a little bit concerned about my ability (or lack thereof) to swim 1.5K… if I drown – Russ, I’m blaming you!
He’s also got me into road riding, and hooked me up with a SICK bike. Again, I’m a little concerned about my ability to ride 40K after a massive swim… but hopefully training will pay off. I have no doubt that I will stack it at least once before these events in Summer… without a doubt, I am THAT kid.
Riding has taken me by surprise though, I’m a little bit in love! I like that you can see so much more riding than when I run. It’s also a good way to give my leggies a break from pounding the pavement.
I’ll be sure to keep you posted with my training successes (and failures!). First race is in December. EEEK.
I made these “falafels” as I was trying to put together a vegan cookie with no oil… They turned out really well. They really are just a sweet little morsel of goodness. Perfect pre or post ride!
Again, you could play around with what you put in them. And you could substitute whole almonds for almond meal or pop in some cocoa and hazelnuts… I will be trying that combination next.
Apologies for the pictures too – I seemed to consume all of these before I got any decent pictures… story of my life.
The bits and pieces
1 can chickpeas, drained and rinsed
1 cup almonds
1 tsp vanilla essence
1 tbsp cinnamon
Pre-heat oven to 150°C and line a baking tray with baking paper.
In a small bowl, cover dates with boiling water. You want the water to be about 1cm over the dates. Let sit while you blend other ingredients.
Using a food processor, blend chickpeas on high for about 5 minutes or until they form a smooth paste. Add cinnamon and almonds and process for another couple of minutes until almonds are in small chunks.
Throw in the dates and water and blend until they are incorporated. You don’t want it too smooth. You still want chunks of dates and almonds.
Roll mixture into small balls and place on prepared baking tray. Press down with a fork and pop in the oven for about 25 minutes. Make sure you don’t over bake them – they’ll be dry and yucky otherwise.
Remove from oven and let cool for 5 minutes before digging in.
These little guys should be stored in an airtight container in the fridge.