I ran six miles yesterday on the treadmill.
Simply stating this fact to you without including details really doesn’t tell you much other than the number of miles.
See. Just telling you I ran 6 miles now looks totally different, doesn’t it?
There is nothing wrong with breaking up your runs. I don’t always, but a lot of the time, especially indoors, I certainly do. Especially if I need to use the bathroom.
And really, just like a car uses up more gas in stop and go traffic, they say we burn more calories mixing things up, slowing down, speeding up, changing the routine…you get my point.
So don’t be upset if you can’t run 6 straight miles; your body appreciates the challenge of running and stopping and then running again anyway.
So the weather. I don’t even want to talk about it.
Being snowed in with a 10 -year-old doesn’t make the whole working-from-home thing simple. I wasn’t able to tackle my usual writing tasks which included a post I had planned (in my head) for today.
You are in luck though – I always have something else to say and share.
I may not have had time to develop my thoughts but I did have time to surf the web and came across two great links via Runner’s World:
Stay Injury-Free On The Treadmill – When I say terrific tips and recommendations, I mean it. Not only is it written in English (you know how some articles can be so scientific you can’t even follow what they are saying?), the advice offered totally applies to what we have been talking about.
Biomechanics Expert Debunks Treadmill-Running Myth – Don’t let the word “biomechanic” scare you – the link is still in English. Worth reading if you ever wondered what incline to prop yourself up at on the treadmill in order to simulate an outdoor run.
In case you are wondering, I normally set the treadmill to an incline of 0.5 % and only play around with going higher than 1.0- 1.5 % when I want to practice hilly type runs – which, um, is very rare.
What did we do before the internet to stay busy on snow days? Oh right, we baked.
I took yesterday afternoon as the opportunity to play around with a chocolate chip cookie recipe listed in my new copy of the Happy Herbivore Light and Lean Cookbook.
I say play around because 1) I never follow a recipe, especially when it comes to cookies and 2) Happy Herbivore is Vegan and while some days I am dairy-free, I don’t have nondairy chocolate chips or even nondairy milk in the house.
I am really excited about this recipe. While nothing beats a fresh from the oven original chocolate chip cookie loaded with butter and sugars and egg, these lighter chocolate chip cookies are terrific.
The cookies even passed the 10 year-old taste test. Not only did he and his friend have a few yesterday afternoon, look what I discovered this morning:
The Ziploc bag containing the cookies opened and moved from where I left them. Kid doesn’t know how to hide the evidence or keep the cookies fresh.
Sneaking cookies = Successful cookie recipe
LIGHTENED UP CHOCOLATE CHIP COOKIES – Adapted from Happy Herbivore Light and Lean Cookbook
- 1/2 cup natural applesauce
- 1/2 cup light brown sugar
- 1/4 cup skim milk (or nondairy milk such as almond milk)
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 cup oat flour (or whole wheat flour or combination of flours)
- pinch of salt
- 1 tablespoon cornstarch
- 1/2 cup chocolate chips of choice (and really, the more the merrier)
Preheat oven to 350 degrees. Mix applesauce, brown sugar, vanilla and milk in a bowl. In a separate bowl, combine flour, baking powder, cornstarch and salt. Add dry mixture into wet in three separate batches. Mix without overmixing. Fold in chocolate chips.
Drop onto lightly greased cookie sheet and bake for 7 -10 minutes.
Since I claim to be a cookie expert, here are my thoughts on this light recipe:
Delicious chocolate chip cookie for a light recipe. Texture is terrific. Could they be sweeter? Hmm, sure but then you wouldn’t be eating a lower calorie cookie anymore.
I think mashed banana would have gone nicely for added sweetness and of course, the addition of peanut butter could do no harm.
But, overall, I highly recommend this recipe. I can’t get over the texture and how perfect they formed and cooked. Usually a light cookie won’t come out to resemble a “regular” cookie as well as these did.
I used oat flour because I had it and wanted to – you don’t have to. Use your whole wheat, mix the two – do as you please. I am pretty sure it’s the drop of cornstarch giving us the great texture and feel if you want to know the truth.
Would you believe me if I told you that the forecast calls for more snow tonight into tomorrow? Let’s not talk about. Instead, let’s figure out what is next on my cabin fever baking list. I am feeling brownies….
Were you snowed in yesterday?
Am I the only one to still keep dairy milk in the house?
What’s your standard treadmill incline?