The best part about running as a recreational sport is that it is inclusive. That probably explains its popularity the world over. Anybody can run, it’s that simple. And the more runners I meet, I realise how therapeutic it is and how it forces you to take note of yourself. For me, it was as if I connected with myself for the first time when I started running. Even pregnancy had failed to do that for me. However, nowadays it also comes with a lot of noise and commotion. There is pressure of what races are you signing up for, your finish time, how much you are running in a week etc. It feels good initially as a new runner but slowly the pressure builds up. Of course, it’s great if you want to improve continuously and important to strength train to remain injury free but it’s not ok to constantly compare yourself with others. Continue Reading
Over the years, many women have asked me how to navigate the conundrum between likeability and success. This made me dig deeper to try and understand what the true problem is and why does it appear to be acute in case of women Vs men.
As men achieve success in their careers, they seem to become very naturally more likeable and popular but in case of women, it’s a mixed bag and in most cases they become less likable and in many cases are labeled as a “bit****”. Continue Reading
I always stock bananas (runner syndrome I guess!) in my house but during summers they obviously ripen very quickly. But of course, ripe bananas are perfect for baking. Chocolate Banana cake is wonderfully moist, soft and a bit dense. I like my cake without frosting but if you are looking to serve it as a dessert, you can top it with some chocolate ganache (click here for recipe).
And surprisingly my son loves it too. Now to the easy peasy two bowl recipe –
Flour – 125gm
Sugar – 200gm (granulate after measuring)
Cocoa Powder -37/38gm
Bananas – 11/2 medium size or half cup post mashing (riper the better)
Baking Soda – 3/4 tsp
Baking Powder – 3/4 tsp
Water – 120ml (slightly warm)
Milk – 60ml
Oil – 60ml
Egg – 1
Vanilla Essence – 3/4 tsp
- Pre heat the oven at 180 degrees for 8-10 mins.
- Mix/sieve together all the dry ingredients in a big bowl.
- Mix together all the wet ingredients and mash the banana into it (I do it with a fork).
- Mix the dry and wet ingredients together.
- Pour the mixture in a greased pan lined with butter paper.
- Bake for 30-40 minutes (mine was done in about 38 minutes) at 180 degrees C in a 8 inch square or round baking pan.
Remove the cake from the baking pan after ten mins. Let the cake cool down on the wire rack as shown below in the pic.
I prefer this cake after keeping it in the fridge for a couple of hours.