Currently I am in HMT Mode (half marathon training mode). I’m excited and scared at the same time, excited because its my first ever attempt at a halfer and scared because its 21000m of pain!
I originally planned to run the SMH Half Marathon last year but a sprained ankle while training quashed all those dreams (boo!). After that mishap I planned to run the Sydney Half Marathon in September, but constant ankle spraining (I sprained each ankle twice last year but managed to alternate the injuries) prevented me once again from entering. I decided it was time to have a small break as the running Gods clearly didn’t want me pounding the pavement.
Needless to say I have been hesitant about increasing the Km’s, but this year I have a new focus, I am running to raise money for The Black Dog Institute (a most excellent cause). I know what its like to suffer from a mental illness, fortunately I have discovered that running gives me solace in my dark periods. There is nothing like running to clear your mind and bring you back to the present.
HMT mode also means cleaning up my diet. For the last 2 weeks I have been craving a massive piece of chocolate cake complete with lashing of chocolate ganache, I have resisted the urge to give into my cravings and have taken to whipping up these little beauties. They are so simple to make and taste amazing! When I first ate them I thought “I can’t believe its paleo!” but they are and you’ll love em’ as much as I do.
Hopefully this time round my ankles hold up and I can make the finish line. If you want to help me in my quest to raise funds you can donate here at Everyday Hero.
Recipe from Elana's Pantry
- 35g coconut flour
- 25g cacao powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 4 large eggs
- 52g coconut oil
- 113g raw honey
- 190g dark chocolate chips*
- 70g coconut oil
- 1 tbs vanilla extract
- Raw cacao nibs
- Pulse together dry ingredients in a food processor
- Pulse in wet ingredients
- Line a 12 cup muffin pan with paper liners and scoop ¼ cup into each
- Bake at 175°C for 15-18 minutes, or until an inserted skewer comes out clean.
- Cool and serve
- In a small saucepan over very low heat, melt chocolate and coconut oil
- Stir in vanilla extract
- Place frosting in refrigerator for 15-30 minutes to thicken
- Remove from refrigerator and whip frosting.
- Frost cupcakes, sprinkle with raw cacao nibs and enjoy!
* If you don't have these, substitute with the highest quality dark chocolate you can get your hands on.