A windy February day postponed my run till tomorrow. My mom was planning to join me on the bike and we were afraid she might blow away! Instead I worked out with my parents in our basement gym. It’s quite a place of inspiration with posters of all the family members doing something athletic (for me I’m about 11 years old surfing at the beach…hmm I wonder how much I’ve changed because I feel like I have just as much energy). The posters in this home gym remind me that we should always be encouraged to “Just Do It” as the Nike slogan pronounces. Never be afraid to try new things–in this case–physical endeavors during our lifetimes.
After the workout I tested my hand at a new recipe–runner’s scones that I found in my cookbook. Like my protein bars I wanted to test another option for pre/post/during run snacks. A healthier, sweet-tasting treat packed with oats, flax seed and protein powder. All I need now is a mold that makes them actually hold the scone-like shape (they look a bit more like cookies). They taste great (even tastier than the protein bars from a few weeks ago) and I think I can carry them along for upcoming long runs or just enjoy with a cup of tea. For this recipe I chose chocolate chips.
(The Runner’s Cookbook compiled by Alison Wade; recipe recommended by Ann Gaffigan, 2004 USA champion in the 3,000m steeplechase)
1/2 cup peanut butter
1 cup brown sugar
1 teaspoon vanilla extract
2 scoops protein powder
1/4 cup skim milk
1/8 cup water
2 tablespoons honey
1/2 teaspoon baking soda
1 teaspoon salt
1 cup wheat flour
3 cups plain oats
2 heaping tablespoons flax seed
1 cup dried fruit-raisins, dried blueberries, dried cranberries, or chocolate chips
1. Preheat oven to 350.
2. Mix the peanut butter, brown sugar, vanilla, protein powder, egg, milk, and water until very creamy.
3. Mix in the honey, baking soda, salt, flour, oats, flax seed, and dried fruit or chocolate chips.
4. Drop in large spoonfuls onto greased cookie sheets.
5. Bake 10-12 minutes.
Yield: 2 1/2 dozen medium scones