A year ago today I started this little blog. I came up with the idea about 10 days earlier than that (January 8, 2011 exactly) because I felt like my life had just crumbled around me and maybe if I threw myself totally and completely into preparing for and writing about a big race I’d be able to get back to some level of normal. This worked before. One of the reasons I got into triathlon in the first place was to distract myself from other aspects of life that were making me crazy. Endorphins, or something.
Anyway, I actually didn’t read any triathlon or running blogs at the time, but in those 10 days I came up with a name, made a list of possible topics to cover, wrote and scheduled a few posts, and Speed Laces, Amazing Races was born.
As you’re probably aware, a lot has happened in the last year — in my athletic life, in my personal life, and in my professional life. Things look pretty different now than they did 365 days ago, and in the best way possible. I credit this blog with gifting me a lot of great relationships, with rebuilding shattered confidence, with keeping me focused on what is truly important to me. It’s been a success.
So — Happy Birthday, blog! In honor of the occasion — and because I felt like baking last night — we have my first attempt at Pumpkin Black Bean Brownies. Surprisingly, they are DELICIOUS (and gluten free and low calorie and low fat and not bad for you).
- 1 can rinsed and drained black beans
- 3 eggs
- 3 T canned pumpkin
- 4 T unsweetened cocoa powder
- Pinch salt
- 1 tsp vanilla
- ¾ cup sugar
Combine all ingredients in a food processor or blender. Stir in 1 cup chocolate chips or nuts, if desired. Pour into a greased 8×8 or 7×11 baking dish and bake at 350 degrees for 30 minutes or until a knife comes out clean. Cool, cut and eat!