Over Thanksgiving and Christmas last year, I discovered this recipe for vegan cornbread. It has quickly become one of my favorite hiking treats. They are so easy to whip together first thing in the morning. You can have them ready just as you drive out to your target trail head.
I love that they are vegan. I’m not quite vegetarian but I am definitely eating less meat every month as I learn about different plant proteins and incorporate them into my regular cooking. That has been helping me a lot with respects to maintaining my noom found weight which in turn has been great for my running.
My goal for this year is to slowly lose another 10 lbs. I will still be well within my BMI but from everything I have read and experienced with my marathon training, it will make a big difference in my speed and how I feel around mile 20.