I’m trying to be good with my diet leading up to the Los Angeles Marathon on Sunday so all I can think about is cake, cookies, pastries, and ice cream. The cake batter pictured here is for a Gluten-Free Coconut Lime Cake that I made for a Chinese/Vietnamese New Year party. Luckily, I didn’t have any limes or I would have made it today while I was home all day with my sick son.
Instead I made these –
They are Nut Thin gluten-free crackers with almond butter and banana. I read that it’s good to eat more food with good fats – almonds, salmon, whole milk, olive oil – the days leading up to a race. Then three (I’ll probably do two) days before the race is a when I’ll start to carbo load.
I’m excited about carbo loading, but I’m going to try not to bake an entire cake for myself. I’ll save that for after the marathon.