I started training just before the Holiday break for a half marathon and it is kicking my butt.  You all will probably hear about my running a little more than you want to because, well, I’m kind of a complainer.  I’m one of those people that needs to be patted on the back every time I work out or skip that 4th piece of pizza….  I’ve run like twice and I already expect my husband to be all “way to go honey, here’s your medal!”  or even better “Have you lost weight?” 

I’m usually pretty drained after I run so I tend to whip up a peanut butter and banana sandwich to help curb that “I need a hour long nap per 1 mile I run” feeling.  This little recipe is great for when I actually have the energy to cook something when I get home from a run.  It is on the healthy side so I don’t feel too guilty after I’m finished eating it.  It is not exactly low calorie but it is full of healthful ingredients that will replenish your weakening body after a good hard workout. 

2 whole wheat tortillas (look for the homemade ones, Kroger and Central Market have some fantastic homemade tortillas)

1 tsp unsalted butter (just enough to lightly butter the tortilla)

1 large yellow banana

1.5 tbls creamy organic peanut butter

1 tbs honey

1/8 tsp vanilla extract

2 tbls toasted, crushed pecans

extra honey for drizzling

Recipe:

Butter one side of each tortilla and set them aside.  Heat a small pan to medium heat while you prep the filling.  In a small food processor or blender puree the ripe banana, peanut butter, honey and vanilla until it is a thick mush.  Smear the banana mixture on the un-buttered side of one of the tortillas.  Top with the other tortilla butter side up.  Place the quesadilla on the hot pan and cook both sides until golden brown.  Plate the banana quesadilla and top with the toasted pecans and an extra drizzle of honey.  Yum!!

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