Two years ago I competed in the Tamarack Ottawa Marathon. A fantastic race with incredible fan support. An event especially meaningful to me because it was the very first marathon I ran after my father’s death. I was filled with emotion that morning, though nothing remorseful. Rather, feeling my father’s spirit urging me on every step of the way, I was proud and happy to show him what his little boy could do.
Though I have not raced this event again, it remains on my radar. As well as on my Facebook page. And this morning I awoke to a post from the Ottawa Marathon for their Runner’s Rich Chocolate Cake.
Made with beets to ensure both sweetness and nutrient value, I was intrigued and immediately set out to test this recipe. Now anyone who knows me knows that I’m not a fan of healthy alternatives. I run over 115 kilometres a week and feel that when it’s time to splurge, I want the real deal. My secret weapon is portion control. And of course the fact that I give away vast quantities of baked goods to family, friends, neighbours, and just about anybody who is willing to risk their gastronomic health and sign a waiver absolving me from any and all culpability.
Wanting to control portion size I decided to make muffins and found that the recipe baked 10 muffins perfectly in 30 minutes at 350F. Now what you should know is that my oven, much like me, is not the quickest mover out there. So if you do try the muffin route for yourself, maybe take a quick peak around the 25 minute mark.
The result was very moist and fluffy. Chocolatey and, due to the beets, earthy. Satisfying without being overly rich. And since beets have been known to boost endurance, I’m sold!
Here’s a link to the recipe: