I hope everyone is having a great, sunny holiday! Special shout out to my friend Kara, who spent her holiday weekend qualifying for the Boston Marathon! Congrats, Kara!
My running this weekend include a great 14.5 miler in Central Park/Riverside Drive, an easy 5 the next day for recovery, and some XT at the gym this morning. I also did some baking, eating, bumming around the gloriously empty city and of course:
What great weather to ring in summer! The frigid water actually felt wonderful on my sore, post-long run legs (bonus!).
On to the baking, which I did before the temps got too high. I love all things chocolate and peanut butter, and I’ve been wanting to make this oatmeal chocolate/peanut butter cookie recipe for a while. It’s from Bethenny Frankel’s monthly newsletter. You my know Bethenny from the Real Housewives of New York City, but she’s also a great chef (yes a chef, Kelly Bensimon) and has tons of recipes on her website.
I made a few tweaks to the original recipe (used almond milk instead of soy, vanilla extract instead of almond), and I mistakenly used only 2/3 cup of whole wheat flour instead of 1 (oops), but these turned out great! My tweaked recipe is below. Mmm – they made a great post-run treat.
Oatmeal Chocolate/Peanut Butter Cookies
Bake Time: 24 minutes (rotate halfway through)
Makes 8 large cookies
¾ cup oats
2 tablespoons butter
¾ cup sugar
½ cup natural peanut butter
½ teaspoon vanilla extract
1 cup whole-wheat flour
1 teaspoon baking soda
½ cup chocolate chips
¼ cup almond milk
1. Preheat oven to 350 degrees. In large bowl, mix together ingredients. Stir well until all ingredients are combined.
2. Use a 3 oz. ice cream scoop (or just a spoon) to drop batter onto a cookie sheet lined with parchment paper (to prevent sticking).
3. Bake for 23 minutes, rotating the cookies at around 12 minutes.
4. Cool slightly on baking sheet before transferring to wire racks to cool completely.
I think it’s safe to say summer is here (it’s HOT out there!), and it’s a great time for a refresher on running smart in the heat. Here are a few things that work for me:
- Carry a water bottle (mine has a hand strap), even on shorter runs to stay hydrated. Add some Gatorade (electrolytes!) to the mix for runs longer than an hour or so
- Make sure you hydrate even more following the run and throughout the day
- Listen to your body and don’t push the pace!
- Wear lightweight, moisture wicking gear (no cotton, which just gets heavy and sweaty)
- Schedule easier runs on super hot days or (gasp) XT or rest in your air conditioned gym/apartment
Running in the heat/humidity will get easier the more you do it. To my fellow runners training for fall marathons – just think of how great we’ll feel at the starting line in cool, 50 degree temps (here’s hoping!).
Question: Are you training for a fall marathon?
Question: What’s your favorite post-long run treat?
Bonus Question: Do you think Kelly Bensimon is crazy? (I do) 🙂