Last Sunday was an amazing day for me. As most of you know I’m currently training for the London Marathon and as part of that training, I’m doing a number of events to keep me on track. The first was the London Winter Run which was a 10km race through the streets of London in aid of Cancer Research.
This is a yearly event and I can safely say I will 100% sign up next year. It’s rare that you find an organised event but this was exceptional. Everything was clear from receiving your pack, dropping off your bag and heading up to start line. While it was a freezing cold day, you could either keep warm with the dancers on stage or join the Nuffield Health tent where there was a fire and hot drinks. I went for the latter.
My goal for this race was to get a PB. I hadn’t raced a 10km in 2 years and was aiming for 47 minutes. When I stopped my watch crossing the finish line, I could not believe the number I was seeing. It wasn’t until I received a text message with my result that it sunk in. I actually smashed my goal and came in at 43:55. What was even crazier was that out of 8,000 women I placed 63rd. Yes, I’m boasting but for me, that is a massive achievement and I’m really proud of myself. It has given me the extra confidence boost in my ability that often I can be very critical of.
Unfortunately, Mike wasn’t able to be there as he was in the states but I did have my wonderful sister and her boyfriend there supporting me. It’s amazing the lift that you get when you see someone cheering you on. If you have a friend who is running a race, I encourage you to go out and support them. It’s those little things that really make a big difference. I for one want to do more volunteering in that space so I can encourage those people that perhaps have nobody cheering them on.
It definitely was a celebratory night and luckily I didn’t have to cook. My sister was the chef, however, I did pre-make dessert, obviously!
Date, Walnut and Chia Cake
Ingredients ( Makes 14-16 slices)
- 130g oats ( use regular or gluten free if intolerant)
- 75g walnuts
- 45g desiccated coconut
- 50g chia seeds or milled chia (I used Linwoods Milled Chia)
- 1 tsp cinnamon
- 2 tbsp vanilla essence (I used TRKG Vanilla Skinny Syrup – Use my code TRKGIRUN for 10% off)
- 1 tbsp cocoa powder
- 4 tbsp date syrup (I used Beloved)
- 425g pitted dates
- 1 tsp icing sugar ( I used Sukrin Icing)
- Line a 20com diameter cake tin with greaseproof paper or clingfilm and set aside.
- Add the oats, walnuts, coconut, chia, cinnamon, cocoa and vanilla to a food processor or blender. Blend for 10-20 seconds.
- Add the dates and date syrup and blend again.
- Remove from processor and press evenly into the tin. If you find it’s still a bit crumbly add water or some more syrup.
- Place in the fridge for an hour to firm.
- Dust the cake with icing sugar and serve.
This will last in the fridge for at least 2 weeks, well if you can control yourself that is!