Happy Thursday, friends!
Thank you all so much for your nice, supportive comments to my last post. I loved reading each and every one of them!
Running update:
I went to my second ART session yesterday and once again, it hurt so good. My doc gave me the ok for a short run, so I headed out this morning for a test. And…
3.5 miles, NO PAIN! Hooray! The IT band didn’t even feel tight. I tell you, it took every fiber of my being to not keep going after 3 miles, but I was under strict orders. So after a glorious loop around the reservoir I hit up the gym for some elliptical, weights and PT.
I’ve never had no pain so soon after a flare up, and am becoming a big believer in ART, that’s for sure. I’m feeling very optimistic after this run, but I know I still need to be cautious. I go for more ART tomorrow and will then figure out a plan for the weekend and next week.
Yay, progress!
Breakfast – Ezekiel cinnamon raisin sprouted grain english muffin, peanut butter, cream cheese, fruit
So far, homemade oatmeal cookies have definitely been fueling a decent amount of my marathon training miles. When I was making a batch of pumpkin chocolate chip squares for Meggie’s bake sale last weekend, I decided to use some left over pumpkin and make another variation of oatmeal cookie deliciousness.
I used my standard oatmeal cookie recipe and just subbed pumpkin for applesauce and threw in some butterscotch chips (excellent choice)
Pumpkin Oatmeal Cookies
Ingredients:
- 5 tbsp Earth Balance vegan butter
- 1/2 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
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 cups uncooked oats
- 1 cup butterscotch 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, nutmeg, pumpkin pie spice and cinnamon and add to egg mixture. Stir in pumpkin and oats, and then add butterscotch 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!
Next time, I’ll probably use less pumpkin and a little more oats because these were a bit cakey. The taste was great though, and I may even add more nutmeg next time for more flavor.
Bonus: pumpkin not only tastes delicious, but has lots of vitamin A! Stay tuned for a post on vitamin D, which technically isn’t a vitamin. Now you’re intrigued, I know…
Question: Favorite pumpkin recipe/dish? Or, how do you come back from injuries?
