Why Trainers Say, 'Slow Down'

From the well known fitness source "The Wall Street Journal" -

"...When training for an ultramarathon, Ms. Fingar runs about 70 miles a week, far fewer than the 100 miles that many other ultramarathoners log weekly. But unlike some other runners she is rigorous about cross-training weekly in the pool, on a bicycle and in yoga and Pilates studios. She says this training offers a break from the monotony and physical pounding of running, and provides flexibility, enhanced aerobic fitness and a strengthening of core muscles.

"Especially with trail running and endurance events, you need upper-body and core strength to ascend and descend the hills," she says.

-Larry

Almond-Apricot Granola Bars

From the New York Times. No baking...I substituted raisins for apricots for dried fruit on hand.

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1/2 cup almond butter or other nut butter
1/2 cup honey
1 cup crispy brown rice cereal
1 cup granola
1/2 cup almonds, chopped
1/2 cup dried apricots, chopped
1/4 teaspoon salt
Vegetable oil for greasing.

1. Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.

2. Put the crisp brown rice cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.

3. Grease a 7- or 8-inch square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least 1 hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.

Yield: 16 to 20 granola bars.

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