It’s hard to believe, but another month has come to an end and we are officially halfway through 2015! June hasn’t been as eventful for me as May. I’ve been occupied with things that are rather mundane but are pointing toward much loftier ends come July and beyond. Sandwiched between the month when I graduated law school and the month when I will take the bar exam (and also turn 24, which is just unbelievable because I can’t figure out for the life of me how time has flown so quickly), I’ve been in run-eat-repeat mode for most of the month. But I’ve managed to squeeze in some potentially exciting (and tasty!) stuff nonetheless.
Here we go again – a post featuring a WIAW of my summer bar study eats! Since last week was National Running Day, I had wanted to post this last week, but due to my frequent races this month didn’t squeeze in a regular weekend long run the past couple weeks and turned yesterday into my substitute long run day instead. So today I’m sharing with all of you just how much I consume on one of these days. My “runger” is intense and long-lasting, from 30-60 minutes after the run is over sometimes through the next day. I should also mention that the typical long run of 8-10 miles isn’t all I do – whether I’m in Connecticut and walking Sasha several times, or in the city out and about, there’s an additional 3-5 miles on any given day. Especially this summer, when those are the breaks I get in my run-eat-study-repeat routine. Which might be part of what feeds my runger!
I’ve mentioned now and again how, although I love dark chocolate, I’m not really a fan of chocolate flavored baked goods. The only way I really like them is if they taste like actual dark chocolate. Which usually means they’re crammed full of dark chocolate chips, which melt gooey and deliciously and would tempt even the most dedicated vanilla aficionado. That’s how I made my Cocoa Chocolate Chip Muffins and Decadent Dark Chocolate Cupcakes, and became the inspiration for this latest rendition of my baked oatmeal cakes. I used unsweetened cocoa powder and real 70% cacao dark chocolate chips to make this delectable dark chocolate treat, and although it tips the the dessert-for-breakfast scales dangerously… I won’t tell if you won’t! This gloriously gluten free double chocolate chip oatmeal cake is bursting with dark chocolate in every bite if you use a liberal tablespoon of dark chocolate chips, and is perfect for any morning you’re craving chocolate for brekkie. I hope you’ll enjoy it, and stay tuned for the next editions…Cookie Dough and Peaches n’ Cream are in the pipeline for June!