My running gear was the first thing I packed. Running shoes are in separate bags to ensure that I will not be without them, in case a bag gets lost. My Garmin is in the hand luggage, and my running clothes take about as much space in the suitcase as the rest of my clothes. From the four of our family, my stuff contributes the most volume to our luggage. I am taking a few spare GU gels along (you never know if you get them in the Portuguese country), my one and only pink running water bottle, my Garmin is packed with charger and everything it needs. And of course, running clothes for all kind of weathers.
The only thing I am dreading now is the airplane food. I bought some extra packs of nuts, seeds and raisins to get me through the 6-hour flight. I hope I can get myself to eat something in the morning at home before we leave for the airport.
I mentioned in one of my recent posts that I have included more grains back into my diet, now that I am marathon training. That means that porridge is back on the menu. While I love my porridge especially before a long run, it’s still a hot meal and not quite compatible with the Dubai summer at the moment.
Overnight oats are the way to go when the temperatures rise. Today’s recipe is adapted from Rosewater & Thyme. It has pretty much the same ingredients as my traditional porridge, with the addition of chia seeds and a spoonful of nut butter. A great-tasting, satisfying and filling breakfast with only good ingredients. My new favorite for hot summer days that are filled with lots of running. I hope you enjoy.
OVERNIGHT OATS WITH CHIA SEEDS
adapted from Rosewater & Thyme
⅓ cup old-fashioned oats
2 tablespoons chia seeds
3/4 cup milk
1 small ripe banana, mashed
1 tablespoon peanut or almond butter
Mix oats, chia seeds and milk until well combined. Place in a sealed or covered container overnight in the refrigerator.
In the morning, stir in mashed banana and nut butter and top with fresh berries or other fruit. Serve cold.