The Week & Cookies

I can’t believe the holiday weekend (and thus my break from school) is over.

Whether I’m ready or not, let the crazy, hectic schedule commence!

But first, a rundown (hehe, how punny of me) on last week’s training:

• Monday: 7.6 miles (4 @ tempo pace w/ hills)
• Tuesday: 7.55 easy miles
• Wednesday: 9.05 easy miles with Ali
• Thursday: 7.25 miles (4 miles @ MP)
• Friday: XT: 35 minutes spinning, 25 minutes elliptical, lifting
• Saturday: 18.65 miles
• Sunday: 5.5 very easy miles

Total: 55.6 miles. My highest mileage to date and I’m actually feeling pretty good!

This week is the first full, official one of “Monster Month,” and kicks off the hardest chunk of my training plan. From now until the second week of October, my long runs will alternate between 16 milers (with ~half at MP) and 20 milers, with my last long run topping off at 22 miles.

BRING IT.

I’ve been thinking a lot about how exactly I’m going to balance everything – work, school, marathon training, fun (?) – for the next couple of months. I did it last year, but this time around work is busier and my classes are a little harder.

Usually I’d come up with a detailed plan on how to handle all of this stuff, but every time I think to put pen to paper my mind goes blank.

Which leads me to believe that maybe not having a plan is the best way to go. I mean, I still have my training schedule, designated work and school times, but other than that, I think I need to learn to do something I’m not so great at.

And that is: be flexible.

The downside to planning everything is that when things don’t go exactly as outlined, I get nutty. So perhaps if I don’t have a plan and just relax, I can avoid said nuttiness.

We’ll see how it goes!

If you’re still with me after all that rambling, I reward you with a new cookie recipe that is amazeballs.

Oatmeal, coconut, chocolate chips…

After much success baking multiple loaves of chocolate chip zucchini bread (and not sharing any of them. Oops.) with agave nectar instead of sugar, I wanted to try using it with cookies.

I still used brown sugar, but for the 1/2 cup of regular white sugar I used 1/3 cup agave. It’s a bit sweeter than sugar, so usually not as much is necessary.

The consistency was pretty standard when I spooned the batter out onto cookie sheets.

I have no idea why I’ve never baked with coconut before, because it is delicious.

They turned out great! Of course, I had to sample one as soon as it was cool enough to touch.

NOM.

Oatmeal Coconut Chocolate Chip Cookies

Ingredients:

• 6 tbsp Earth Balance vegan butter
• 1/3 cup applesauce
• 1/2 cup brown sugar
• 1/3 cup agave nectar
• 2 eggs
• 1 tsp vanilla
• 1.5 cups whole wheat flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 2 cups uncooked oats
• 1 cup coconut flakes
• 1 cup chocolate chips

Directions:
Heat oven to 350F. Beat butter, sugar and agave nectar until creamy.  Add eggs and vanilla and beat well.  Combine flour, soda, salt and cinnamon and add to egg mixture.  Stir in applesauce and oats, and then add coconut and chocolate chips until mixed well.

Drop spoonfuls onto an ungreased cookie sheet.  Bake for 10-15 minutes or until golden brown (my oven is wonky, so I suggest checking them at 10 minutes).  Let sit on cookie sheet for 1 minute an then cool on wire rack. Enjoy!

Question: When your schedule is jam-packed, does planning a lot of details help you manage it? And, what’s your favorite dessert that involves coconut?