Vegan Wheat Raspberry Biscones

Getting out of bed was a struggle today. I forgot to reset my alarms, but thankfully Mr. Neon’s woke me up in time to get my 30min ride in. My legs felt sluggish and tight, but they warmed up eventually.

I thought I would share a recipe today. This is one I adapted from one of the Eat What you Love cookbooks. I love the word biscone. They are definitely a scone/biscuit hybrid. I made them vegan and switched the original recipe’s blueberries for raspberries. You can use any berries you like. I haven’t tried with frozen berries, but I’m sure you can use them if that’s what you’ve got on hand. Thaw them a bit and toss them with flour before adding them to the mixture.

Vegan Wheat Raspberry Biscones

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 pint fresh raspberries
1 cup almond milk
3 Tbsp vegan butter substitute, melted (I use Earth Balance.)
1 flax seed egg
1/2 tsp almond extract

Make your flax seed egg by adding 3 Tbsp of warm water to 1 Tbsp of flax seed meal. Let set for at least 5 minutes. Preheat oven to 425.

In a mixing bowl, combine the flours, wheat bran, sugar, baking powder, baking soda, and salt. Gently stir in berries. In another bowl, combine almond milk, melted butter, flax seed egg, and almond extract.

Add wet ingredients to dry ingredients and gently combine. It’s ok if the raspberries break up a little as you mix them in.

I use a muffin top pan. If you don’t have one, just use a parchment paper lined baking sheet. Drop 1/4-1/3 cup dollops. Bake 12-15 minutes. Recipe makes 8-12 biscones depending on size. You can sprinkle raw sugar on top prior to baking for extra sweetness.

Stay neon!!

Vegan Taco “Meat”

#neonfitstreak Day 6 COMPLETE! I did not want to get out of bed this morning. The covers and the doggie were warm and snuggly. But I drug myself up and hit play like Shalane tells me to. I did PiYo Core. It was a bit of chicken out, because I put Sweat in the DVD player last night. Those PiYo push-ups make my shoulders sore for days.

Here’s my recipe for Vegan Taco “Meat.” It’s adapted from a recipe from Thug Kitchen. I can’t recommend those cookbooks enough. Oh She Glows and Thug Kitchen are my favorite vegan blogs. Hot for Food too!

Hannah’s Vegan Taco “Meat”

1 cup 3 pepper and onion mix*
2 Tbsp olive oil
1/2 cup uncooked quinoa
2 tsp cumin
1 Tbsp dried minced onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp black pepper
1 Tbsp Bragg’s aminos
1 can black beans

Rinse and cook the quinoa according to package instructions. It should yield about two cups cooked.

Pulse the peppers and onions in a food processor. Use a frozen mix to make it easy. I put one cup, but I never measure this. I just use a couple big handfuls.

Heat a non-stick skillet over medium heat. Add olive oil and cook peppers and onions for 2-3 minutes until aromatic. Add cooked quinoa and all dry seasonings. Cook for 5-7 minutes, developing a bit of a crust on the quinoa.

Mash the beans in a bowl with a potato masher, leaving some texture. Add beans to mixture. Carefully stir in Bragg’s aminos. Cook mixture for an additional 5 minutes until heated through.

Serve on tortillas with guacamole, pico, and salsa.


Doesn’t look the most appealing, but it tastes amazing. I bring this for lunch with a Wholly Guacamole 100cal pack and corn tortillas. You can freeze it too.

Stay neon!

Can we talk about mango?

Almost every night before bed, I ask Mr. Neon the same question. It’s a very short question, just one word.


Sometimes it takes him a minute to get what I’m asking, but most times he just grins and answers me. And nearly all the time, the answer is yes.

Yes? = Yes, do you want overnight oats for breakfast in the morning because I am going to make some for myself and I’ll make them for you too if you want me to?

As I was making overnight oats last night, the ingredients on the counter made me pause and reflect, especially this one.


Mango. And here’s a secret: before this week, I’d never eaten mango before.

Let’s back track for a bit. Before we began “the change,” I didn’t eat breakfast. For most of high school and college, I skipped it. It wasn’t because I thought skipping breakfast would help me lose weight. Now that I think about it I don’t really know why I skipped breakfast. Maybe because I slept in later than I do now. Maybe because I just didn’t know what to eat. I was still in the dark about my lactose intolerance, and i had an aversion to cereal and bars. My brain and stomach knew to avoid certain foods before I fully even knew why.

When I was pregnant with Runner Boy, I started eating breakfast. I had to, because morning sickness is evil. And then breastfeeding made breakfast even more essential. And then running…well, running makes you hungry. And now breakfast is one of my favorite meals of the day.

Back to the mango. To make overnight oats, I pull out the tub full of Bob’s Red Mill extra thick organic rolled oats, the big bag of chia seeds from Costco, almond milk, and real maple syrup. I mix up two containers of oats, chia, almond milk, and maple syrup. Noel gets diced pineapple, and I get a double dose of diced pineapple and mango. I wipe the drool from my chin and pop the containers in the fridge.

That’s our breakfast. Zero effort clean eating. I used to reach for pop-tarts or pre-mixed oatmeal packets. I never would have considered eating pineapple and mango for breakfast. Back then the extent of my fruit eating was canned mandarin oranges or flavored applesauce. And I thought those choices were healthy!

So what’s my point? The thought of pop-tarts for breakfast grosses me out now. I crave overnight oats and fruit or nut butter on a whole grain piece of toast or a smoothie with vegan protein powder and lots of spinach and fruit. Mango is my new obsession. I can’t get enough of my its tropical peachy goodness. You can make that change too. You can “teach” your body to crave good, natural food. The human body is an amazing thing. When I eat good food, I feel good and unconsciously my body begins to crave all the good food. Fresh mango does taste better than a pop-tart. You just have to remind your brain that’s the truth!


Sharing this too, because it’s beautiful! My lunch from yesterday. Because it was yummy and another example of craving real food. THIS was so good!

Overnight Oats Obsessed

I used to eat peanut butter toast every single morning. But then Dillons stopped making English Muffin Bread. It was a sad day in the Neon Runner house. Ever since then, I’ve just eaten whatever. Sometimes Nuttzo and preserves on a homemade English muffin or Dave’s Killer Bread. Sometimes a hard boiled egg and toast. Sometimes a Vega One smoothie. Sometimes blueberry toaster waffles and peanut butter.

My latest obsession is overnight oats, which I mentioned the other day. I gave the recipe, but here’s the actual ingredients I use. Stir 1/3 cup oats, 1/3 cup milk, 1 Tbsp chia, and 1 Tbsp maple syrup together in a lidded container. Top with a handful of raspberries. Chill overnight.


That wasn’t enough raspberries and I had to get out the other container. I REALLY like raspberries.


The end result. I add the Nuttzo in the morning. I just love this stuff. It’s perfectly chilled for a summer breakfast, the texture is awesome, and I feel really good all morning after eating it. It fills you up too.


This view never gets old. Mr. Neon joined me this morning, but he didn’t want his picture taken. Adirondack morning with my guy…perfect way to start the day.

I had a 40 minute bike this morning. It was supposed to be just a Z1/Z2 HR easy ride. Initially I was going to do my normal aero training intervals, but then I just decided to keep myself comfortable. When my quads started burning, I knocked it down to a lower gear for a minute. When my triceps and shoulders got tired of aero, I came out of it for a minute or two. I didn’t stare at my watch…and guess what…the ride was over before I knew it and the whole thing felt much more natural and relaxed. I’m not sure I’ll ever feel about the bike the way that I feel about the run, but I’m getting there.

It sounds like a Tiny Boy or a Runner Boy is up and ready to start their morning tempo run. I better go supervise and get myself ready for the day. Stay neon, friends!

The Tribeca Salad

When we visited NYC, we took a day to explore the city just the four of us. It was thrilling to ride the train into Grand Central, to navigate the subway system (without getting lost!), and to walk the streets just me and my boys.

We headed first to 34th Street to see the Empire State Building up close (Tiny Boy’s request) and to hit up a few shops around Macy’s. On a whim, we decided to head down to the WTC memorial. We didn’t think the boys were quite ready for the museum, but both Mr. Neon and I wanted to see the pools. It was a very humbling experience. The city is so loud, so busy, so full of constant motion. But at the WTC memorial, it’s quiet, peaceful, respectful.

The boys walked the perimeter, reading names, taking it all in. But then they got hungry. And you know what happens when 6 and 8 year old boys get hungry…they get cranky…FAST. It was Labor Day, so everything down in the financial district was closed. We decided to head back north on foot and see what we came across. Google Maps on my phone showed that a Whole Foods was just a couple of blocks away, and we needed a potty break in addition to food.

We walked into the Whole Foods, and Mr. Neon took a deep breath and declared it “home.” It smelled right. The Neon Runner family loves a good organic grocery store! The bathroom happened to be right next to the food court. It smelled good and our tummies were growling, so we decided to hunt and gather for something yummy. Mr. Neon and I each loaded up a salad box, and we found chicken strips and made a fruit salad for the boys. My salad was perfect…spinach, roast chicken, roasted corn, broccoli slaw, quinoa, and honey mustard dressing. Ever since we got back from New York, I have been craving that salad, but I haven’t wanted to take the time to make all the elements.

Last night I made it happen. We decided to call it the Tribeca Salad, since it was first eaten at the Tribeca Whole Foods. I just wish I had one of the vegan putter butter brownies that we bought for dessert.


I LOVE the Rubbermaid Lunch Blox. This is the salad one. It makes lunch EASY!

P.S. FOUR workouts left before MARATHON!