Today is International Women’s Day. It’s a great day indeed but today I felt the worst I have felt in a LOOOONG time during my long run. From mile 1 to mile 13 it was hard. As usual I eased into my run but I ended up jogging the entire run. Why? To be honest, I am not sure but I called a friend and I was all better!
That’s what women do. We lift each other up. We listen. So after a busy, stressful, emotional, and lack of sleep week, my friend, who is also a runner said…….“it’s not always about the running!” She’s right. I needed a nice long slow jog today and I got what I needed! I love these ladies!
Several hours later I logged into training peaks and was quite blown away. Although my pace was much slower than previous weeks by more than a minute per mile, my EF and Pa-Hr numbers weren’t that far off! In fact, I actually did ok. It was a good lesson to learn all over again…..not every run will feel good!
I was also very hungry after running for almost 2 1/2 hours with no fuel, so I immediately reached for one of these breakfast cookies and smeared it with nut butter. OMG! YUM! These are perfect for a quick breakfast on the go when you’re crunched for time or when you’re so hungry you need something to nibble on while prepping one of your favorite post workout smoothies!
These cookies are ~
- gluten-free
- dairy-free
- nut-free if needed
- high in protein
- high in healthy fats
- deliciously healthy?
I’ve made several recipes from Shalane’s and Elyse new book and I haven’t found one yet that I didn’t like, including these amazing muffins. I love grabbling one after a long run or when I need a quick snack before my afternoon yoga session.
So please don’t limit these cookies to breakfast. They are the perfect homemade treat anytime of the day!
So if you have some ripe bananas, I strongly suggest whipping these up! I prefer green bananas in my smoothies so when I forget to freeze my bananas before they get too ripe for my tastebuds, I bake with them. These are super easy so even non-baking experts like me can make these flawlessly! Are you ready to bake?
COCONUT BANANA BREAKFAST COOKIES adapted by Shalane & Elyse
INGREDIENTS:
- 1 1/2 cups old fashioned rolled oats, gluten free if needed
- 1 cup shredded coconut
- 2/3 cup coconut flour
- 1/2 cup raisins, walnuts, or chocolate chips optional
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pink Himalayan sea salt
- 4 eggs
- 1/2 cup ripe mashed banana
- 1/2 cup virgin coconut oil
- 1/4 cup melted honey
DIRECTIONS :
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- in a large bowl, combine the oats, coconut, coconut flour, walnuts or raisins, cinnamon and salt. Add the eggs, banana, coconut oil, and honey and stir throughly.
- Roll the dough into golf ball-size balls, space 2 inches a part on the baking sheets, and flatten slightly. Bake for 16 to 20 minutes (don’t over bake) or until golden brown.
Are you in a all ladies running group? Running friends certainly know how your mind works when it comes to running!
Do you have a training peaks account? I love data but as long as my numbers stay consistent over time, I don’t let myself get too worked up…you?
When is your next race? I am still figuring all that out after being denied to NYC?.
Do you like to bake or do you purchase your healthy snacks? I do both to be honest…..I do enjoy these snack bars on occasion when I am not home and need a quick healthy protein snack!
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