Run Bike Swim Challenge Week 4 Roundup
It’s February 28th . . . have you finished your RBSC Challenge? Did you get close? Did you run, bike and/or swim than your normally would have? Did you cook something you never would have thought to cook before? Did it turn out okay? I know a few people who did. Allow me to (re)introduce them:
First, Julie of Food and Photographie completed her swim, was working hard on the run/walk at crunch time, and made Sweet Sticky Rice and Black Beans in Coconut milk for the final food challenge. She even dragged the whole family to Chinatown to get the ingredients. That’s dedication, folks. Believe me.
Alex of Meet and Eat Online completed each of the fitness challenges and made the very exotic sounding Aroz con Leche with Red Beans to top off the Ironchef portion. I’m super jealous that Alex has dos bicicletas, one for her superhero city persona, the other for her mild-mannered upstate alter ego.
And Kara from What’s Up With the Wheelers also finished each of the fitness challenges, and then some. She checked in with 28 running miles, 116 biking, and 2.4 swimming. She didn’t mess around with her food challenge this week, either. You know things are serious when you pull out the power drill and the hammer just to make dessert. The resulting Thai Red Bean Dessert looks pretty amazing if you ask me.
Blogless Lindsay, who was nursing 3 sick children back to health when we last checked in with her, was up and running/biking/tae-boing this week and is putting in some impressive mileage. She’s managed a total of 17.6 running, 55.8 biking, and 3 45-minute tae-bo workouts. And if you are looking for some tasty looking gluten-free black bean brownies, Lindsay is your girl. The recipe is below. Also, can I just say that Lindsay rocks my world. Yeah, February might be over, but that’s no reason to slow down. She’s got her March fitness goals laid out like a sunbather on the beach and she’s ready to burn right through them. Or something.
If you missed my post yesterday, you might want to check it out. I completed the fitness challenges, and I made black bean brownies (they are different from Lindsay’s), but I also made red bean ice cream, which is pretty darn good if I do say so myself. Those Japanese. They’re on to something with this “sweet red bean” stuff. I like it. And I’ve got a whole jar of it in my fridge, so I’m going to find more ways to like it. Or maybe I’ll just make more ice cream. I would not mind an excuse to churn up another quart or two.
Keep you eye on Christy’s blog for any final announcements for the 4th Annual RBSC Challenge, and have a good night.
One final note: did you all of a sudden realize you ran 26.2 miles this month? Or biked 112? Or swam 2.4? Or made a hazelnutty breakfast, a sweet potato filled snack, a citrus flavored dinner, and/or a magical bean dessert? I don’t think you are disqualified just because you didn’t “weigh in” every week. Shoot Christy and e-mail: firstname.lastname@example.org.
Flourless Brownies from wholefoods.com
1 (15-ounce) can no-salt-added black beans, drained and rinsed (I only had a regular can on hand so I left out the salt)
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips (used mini, added some to batter and sprinkled some on top).
1/3 cup finely chopped walnuts (I omitted this)
Preheat oven to 350°F.
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and wa lnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.