Archive for the ‘Recipes’ Category

Happy Tuesday, friends!

I hope your weeks are going well so far. It’s still kind of rainy here in NYC, but I’d rather have a gloomy day during the week than the weekend!

Plus, a soggy run here and there is good for the soul. This morning I ran about 7.25 easy miles, and actually find the sound and feel of steady rain while running quite calming.

I could do without soggy, squishy shoes though. I guess that’s why I have, ehm, multiple pairs at the ready.

Dear Brooks: Sponsor me? Size 8.5, Adrenalines. K thx.

But backing up to last week’s training:

  • Monday: 50 minutes vinyasa yoga & stretching
  • Tuesday: 7.6 miles (4 @ MP)
  • Wednesday: 9 miles easy
  • Thursday: 7.5 miles (4 @ “easy” tempo pace)
  • Friday: 5.5 miles very easy
  • Saturday: 18 miles
  • Sunday: 5.8 miles easy

Total: 53.4 miles

I was pretty tired all week, and really felt it on Saturday’s 18 miler. Even though I kept a pretty decent pace, the legs were definitely screaming for a little break (especially my IT band). So this week I’m thinking of cutting back to five running days and 1-2 cross training days, which will reduce my mileage about 20% from last week.

I’m kind of in “be extra careful so I don’t get injured” mode, and think I need to start taking cutback weeks seriously if I want to get to the starting line on November 6 in one piece. So every three weeks or so I’m going to try to cut back on mileage like this to give my bod a little break.

Now, onto some refueling…

The rain on Sunday was a perfect excuse to try a new recipe I found on Shayne’s blog that looked delicious AND healthy.

Chocolate Chip Zucchini Bread

Prep was pretty easy. And green!

And it turned out delicious

Chocolate Chip Zucchini Bread (source)


  • 1.5 cups whole wheat flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup agave nectar
  • 1/2 cup applesauce
  • 1/3 cup almond milk
  • 1/2 tsp vanilla extract
  • 3 cups shredded zucchini
  • 1/2-2/3 cup chocolate chips


Preheat the oven to 350 and grease your loaf pan. Combine the dry ingredients, except for the chocolate chips, and combine the wet ingredients, except for the shredded zucchini. Mix the wet and dry ingredients, and then fold in the zucchini and chocolate chips. Bake for 75 minutes.

I loved that this recipe didn’t even use sugar, and instead of maple syrup in the original recipe, I used agave nectar. I’ve never thought to do that before, but am now intrigued about how I can incorporate it into my other baking recipes.

The bread has a nice, hearty taste, and the chocolate chips add the perfect amount of sweet. Excellent post-run refueling.

Question: How often do you take cutback weeks? Ever bake with agave nectar?

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Your comments to my last post on how you started running were great! I love me a good story with a happy ending.

And any story involving running has a happy ending, yes?

This week has been pretty busy at work, but quite stellar running-wise and I’m feeling strong. Tuesday I set out for some mile repeats (I bagged my last mile repeat workout because of the heat), and I was determined to get in some quality speedwork.

It was a gorgeous morning, and despite some leg fatigue/soreness at the beginning of my run, each repeat was pretty much right where I wanted them to be.

  • 2 mile warm-up
  • Mile 3: 7:47
  • Mile 4: 7:37
  • Mile 5: 7:45
  • 3 mile cool-down
  • Total: 8 miles

Eventually, I’d like to get these down to 7:30 (and under), but I know developing speed takes time. If only I had more than an ounce of patience in me…

Wednesday was an easy longish 8.65 miler with Megan, Ali and Elyssa – like always, we chatted away the miles and I loved every second of it. Ali has termed our morning crew the “Sweat Squad.” I kind of think we should get this printed on matching tech T-shirts.

This morning I ran a solo 7.25 mile progression run ending at about marathon pace and am ready to take on the day. But first…

A few weeks ago, my running buddy Sara brought some watermelon over to my apartment to accompany a quick dinner I had prepared. It was so juicy, delicious and refreshing!

And it was also the first time I’ve had watermelon all summer – terrible, I know. But ever since then I’ve been slightly obsessed with it, and decided to create an easy recipe featuring tons of delicious juicy goodness.

Simple ingredients: Watermelon, Cucumber, Shrimp, Farro, Mint, Goat Cheese and Pine Nuts

And a super easy prep (i.e., I’m so lazy this summer in terms of cooking!)

Tupperware version:

Watermelon, Cucumber, Shrimp and Farro Salad with Mint, Goat Cheese and Toasted Pine Nuts (yield: 4 servings)

  • 3-4 cups chopped watermelon
  • 2 cups chopped cucumber
  • ¼ lb cooked shrimp
  • 2 cups dry farro
  • 1 bunch mint
  • 3-4 oz. goat cheese
  • 1-2 tbsp toasted pine nuts
  • Juice from one lemon

Cook the farro according to directions on the package – I just boiled mine with 3 cups of water and then let simmer for 15 minutes. Let the cooked farro cool completely, and empty into a large bowl. Add in watermelon, cucumbers and mint and mix together. Add lemon juice and mix thoroughly. Top with shrimp, goat cheese and pine nuts. Mix as much as desired.

About Farro
This was my first time cooking farro. I originally wanted to use quinoa, but Fairway didn’t have a ton of affordable options ($7 for quinoa = hell to the no). Don’t worry Fairway, this is your one and only flaw, and I forgive you.

Anyways, farro is also a great grain and super easy to cook. It’s a member of the wheat family and tastes similar to brown rice but chewier (in a good way) and a bit nuttier (also in a good way). Farro is also a great source of fiber, protein and complex carbohydrates. So, a perfect runner food!

This salad can work as an entrée or side dish, and is super versatile in terms of subsitutions – for example, cashews instead of pine nuts or feta in place of the goat cheese.

Today is my Friday – hooray for long weekends!

Question: Have you ever had/cooked farro? If you do speedwork, when do you start seeing improvements in your workouts/races?

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My favorite thing about summer is definitely the beach, so when this started happening on Sunday morning:

I was kind of bummed. Fun beach plans with some lady friends were nixed, and all of a sudden I had a whole day open to do non-outdoorsy things. First up, a no-bake recipe.

Since my air conditioning unit is meant for a small room and not an entire apartment, I’m not a huge fan of baking in the summer because it gets quite toasty in my little abode. So I searched for some simple no-bake recipes and found this one for chocolate oatmeal bars. Sounded simple, easy and delicious.

And I had all of the ingredients

Since I always feel the need to tweak slash healthify recipes, I substituted applesauce for some of the oil and added Dark Chocolate Dreams peanut butter to the mix.

The recipe just requires mixing all ingredients together (except for the oats) on a stovetop and boiling for a few minutes.

And then mixing in the oats, pouring into a pan and refrigerating until totally cooled

So easy! However, the finished product was a little “meh.”

And by “meh” I mean mushy. Which I attribute to the applesauce and me being impatient and not waiting until the bars had set in the fridge overnight to try them. They still taste delicious though, very chocolately, and are completely vegan. So while they’re not exactly bar-like and kind of messy, they’ll be a delicious addition to my Greek yogurt for the next week or so.

Here’s the recipe with my tweaks (and this includes less applesauce than I used, hopefully to reduce mushy-ness)

No Bake Chocolate Peanut Butter Oatmeal Bars (source)

2/3 cup canola oil
1/3 cup applesauce
1/2 cup almond milk
2 cups oats
1/2 cup sugar
3 tbsp cocoa powder
2 tbsp Dark Chocolate Dreams peanut butter (or any peanut butter!)

In a saucepan over medium heat, combine the oil, applesauce, almond milk, sugar, peanut butter and cocoa powder. Stir to combine thoroughly. Once the mixture is boiling, let it continue boiling for about two minutes. Then combine with the oats and pour into a greased baking pan. Let the pan cool overnight in the fridge or in the freezer for a few hours. Once cooled, cut into bars and enjoy!

The rest of the rainy day involved reading, a movie (I finally saw Bridesmaids! Hilarious.) and relaxing.

I also outlined a first draft of my NYC Marathon training plan – hooray! My main focus is to get in quality speedwork every week, along with the usual weekend long runs and some mid-week long runs. I’ll post the plan later this week – I’d love some thoughts from my running friends!

I was pretty productive on Sunday because of the rain, but welcomed the sun and a 4th of July picnic in Central Park on Monday.

Sofia organized a delicious potluck spread, including homemade apple pie with vanilla gelato from Screme Gelato Bar. NOM. Though I’d recommend eating it off a plate next time, rather than a napkin…

Catching up with the gals was a perfect way to spend the warm holiday afternoon.

And now it’s back to the grind! Hope everyone had a great long weekend!

Question: Favorite rainy day activity? Got any good no bake recipes?

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I loved all of your comments to my last post on regional food choices – so interesting to see how where we grow up and live influences our food choices (for better or worse!).

I’m traveling this weekend, so even though it’s only Thursday I got my long run in for the week early this morning. I think my alarm went off at 5:02 a.m., which is early even for me. I chomped on a banana,

stretched (I stretch before every run, even if recent research says it may not matter) laced up my shoes and was off.

It’s been getting increasingly humid in NYC this week, so even though I only had about 12 miles on the schedule I brought along a water bottle with a Gatorade/water mix in case I needed it.

OMG, did I need it! The air was so soupy, and I was absolutely drenched by the time I got back to my apartment. But 12 miles before 7:30 a.m. on a Thursday isn’t too shabby!

I kept the pace super easy since my last long run was only a few days ago and my legs are still feelin’ a little heavy.

As I gear up for marathon training in a few weeks (!!), this reminds me that some tweaks to my training schedule are inevitable to account for regular life happenings.

Sometimes I get too hung up on running the exact mileage I had planned on the exact days that are in my schedule, which kind of stresses me out. For this year, I’m developing my own plan and leaving it open for tons of tweaks based on how I feel and what my extracurriculars are like on a given week.

Post-run breakfast – Kashi Heart to Heart with berries

When I went to Napa and San Francisco a few weeks ago, I made some homemade granola bars to take with me and have on-hand in case I needed some extra energy or fuel. They came in super handy, even if a bit on the crumbly side.

This past weekend I attempted round 2 with a few different ingredients – Gogi berries, orange flavored cranberries and almonds. I love this recipe because you can basically throw whatever you want into the mix, and the result is almost always delicious.

I refrigerated them after baking and waiting until they were completely cold before cutting, which I think helped reduce crumbly-ness.

Delicious Chewy Granola Bars (source)


  • 1 2/3 cup rolled oats
  • 1/2 cup granulated sugar
  • 1 tbsp flax seeds
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2  cup orange flavored cranberries
  • 1/4 cup Gogi berries
  • 1/3 cup peanuts
  • 1/3 cup sunflower seeds
  • 1/3 almonds
  • 1/2 cup peanut butter
  • 5 tbsp melted Earth balance
  • 1/4 cup agave nectar
  • 2 tbsp light corn syrup

Preheat the oven to 350°F. Line an 8″ x 8″ with parchment paper, letting it hang over the sides a bit. Lightly coat pan and parchment paper with cooking spray. Stir together all the dry ingredients. In a separate bowl, mix together the Earth balance, agave and corn syrup. Combine the dry ingredients, wet ingredients, and nut butter until evenly crumbly. Pour into pan and pack down. Use a piece of parchment or saran wrap to prevent it from sticking to your hands. Bake for about 30 minutes or until lightly browned. Allow to cool completely before cutting into bars.

Question: Do you tweak your training plans regularly? If so, how? And, what’s your favorite snack to bring along when traveling?

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I’m officially on vacation – hooray!

And since I’ve just shelled out $12.95 for in-flight wifi, I may as well blog, yes?

Even though I got a crappy night’s sleep, I woke up bright and early this morning to get a long run in before I left for the airport. I’ve been feeling super sluggish and a little run down during my runs this week, so I wasn’t sure how this one was going to go. I actually thought about bagging it, but I’m glad I didn’t.

12 miles and I felt great during most of the run – especially the last half where I picked up the pace a bit. I didn’t realize how much I needed a confidence-boosting run until this morning! Now I feel much better about my workouts for the next few weeks before my next race in early June (another 10K!).

I’ve been kind of frazzled and busy this week trying to cram lots of errands and trip preparations into my days, and a relaxing dinner with lady friends on Tuesday was just what I needed for a little break.

Megan, Katie, Sofia, Leslie, Rebecca and I decided to form a cooking club, and our inaugural meeting was at Rebecca’s pad. Spanish tapas was the theme, and upon entering Rebecca’s apartment we were all greeted with the delicious aroma of our meal.

Spicy gazpacho

Arroz con pollo, tortilla de patatas, espinacas con garbanzos  (all made by our amazing hostess), and spinach, caramelized onion, and gruyere frittata (made by Megan)

I always leave room for dessert, and luckily we had many options to choose from. Coconut banana bread with lime glaze (made by Sofia), blondies made with chickpeas (made by Katie) and I made some oatmeal peanut butter chocolate chip cookies.

Everything was delicious, and spending time with these ladies over tasty food and vino always puts me in a good mood.

Speaking of vino, I’m headed to Napa right now (I believe we have just crossed the Iowa border – totally obsessed with in-flight maps!) to celebrate the pending nuptials of one of my best pals, Darby! I’m so excited to catch up with Darb, eat delicious food and of course, sample some great wines. Here’s hoping I can hold my own at the vineyards tomorrow (I’m thinking baby glasses of wine and lots of water will be key, since my alcohol tolerance is still fairly nonexistent).

Hope everyone has a great long weekend!

Question: Would you ever be part of a cooking club? Ever been to Napa? Until right now, I haven’t been farther west than New Orleans, so I’m pretty excited 🙂

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I think all of us New Yorkers that have been wishing for sunny, warm weather are rejoicing this week!

I am definitely one of these people, but I could have done without the humidity during my (failed) 7.25 mile tempo run on Tuesday.

GUH. The air was thick and my legs felt like they weighed 1,000 lbs each. This was one of the few times I’ve actually felt like stopping mid-run and calling it a day. But I chalked it up to being an off day, and definitely think I need some time to get used to this sudden summery weather.

Some easy miles with Megan and Maria on Wednesday morning were  just what I needed to recover and feel a bit better, followed by another easy 7 miles this morning.

I almost can’t believe it’s already Memorial weekend, but am super excited for a weekend getaway with some lady friends.

Since I’m anal and type A with a side of crazy control freak, traveling tends to stress me out. Getting used to a different schedule, in-flight anxiety (I’m not the best of flyers), fitting my runs in and not having my go-to foods on-hand can be a little overwhelming! But traveling to a new place, seeing friends and getting a break from everyday life is definitely worth a little Kelly-induced anxiety in my book.

What helps ease my travel-related stress is to get super organized and make sure I’m prepared. So even though I’m not leaving until Friday, I’ve been packing my bag since Sunday with everything I think I’ll need (and made a detailed list, obviously…).

I also like to make sure I have plenty of snacks on-hand in case there is no grocery store near my hotel or I want a cheaper (and healthier!) alternative to room service. So I attempted to make my own granola bars for easy snacks and breakfasts. I used a recipe from Megan’s blog, which was so easy to tweak and just add whatever I wanted.

The goods involved peanuts, oats, sunflower seeds, raisins, dried cherries, nut butters and walnuts, to name a few.

After combining wet and dry ingredients (details in the recipe below!), all you have to do is pack them into a pan and bake for about 30 minutes.

And once lightly browned, you’ve got some delicious granola bars

Delicious Chewy Granola Bars (source)


  • 1 2/3 cup rolled oats
  • 1/2 cup granulated sugar
  • 1 tbsp flax seeds
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2  cup raisins
  • 1/3 cup peanuts
  • 1/3 cup sunflower seeds
  • 1/4 cup dried cherries
  • 1 tbsp chopped walnuts
  • 1/2 cup peanut butter/almond butter mixture
  • 5 tbsp melted Earth balance
  • 1/4 cup agave nectar
  • 2 tbsp light corn syrup

Preheat the oven to 350°F. Line an 8″ x 8″ with parchment paper, letting it hang over the sides a bit. Lightly coat pan and parchment paper with cooking spray. Stir together all the dry ingredients. In a separate bowl, mix together the Earth balance, agave and corn syrup. Combine the dry ingredients, wet ingredients, and nut butter until evenly crumbly. Pour into pan and pack down. Use a piece of parchment or saran wrap to prevent it from sticking to your hands. Bake for about 30 minutes or until lightly browned. Allow to cool completely before cutting into bars.

These turned out really crumbly, and while they don’t quite resemble “bars” they are like crack, they’re so good. I think reducing the corn syrup a tad and increasing the amount of oats I used may reduce crumbly-ness for next time.

Question: Does traveling stress you out? Any travel tips or strategies?

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I’ve been doing my best to avoid the fact that I have a birthday coming up (this is what happens when you get old…), but I am super excited to celebrate Meals for Miles’ first blog birthday!


I can’t believe this little guy is already one! Thinking back to when I started the blog a year ago, I really had no idea how long I’d stick with it, what I would get out of it, or if I’d even like it.

I never imagined I would meet great friends and running buddies via the interwebz…

Or that I would enjoy writing about running, food and nutrition as much as I do

Blogging was a great way to chronicle my 2010 NYC Marathon training and race experience (and document the many bonehead moves I made along the way…), and I hope to capitalize on the lessons learned while I begin training for the 2011 NYC Marathon in just over a month.

Through the many foodie blogs I read, I’ve also become much more experimental in the kitchen! A recipe Kath posted about last week seemed too delicious (and healthy) to pass up – salmon cakes.

Ingredients were pretty simple

And so was the prep – mix dry ingredients and canned salmon, and combine with egg/mayonnaise and mustard mixture

Form into cakes and place onto a baking pan

They only took about 25 minutes in the oven (450 degrees) until they were nice and browned

And I enjoyed with roasted local asparagus and a horseradish mustard/vegan mayonnaise mix

This recipe can also be used with canned crab, but salmon is much cheaper (and contains lots of healthy omega 3 fatty acids!). Here are the details with my tweaks:

Salmon Cakes (source)


  • 14 oz can wild salmon
  • 2 tbsp whole wheat bread crumbs
  • 1 tsp dried dill
  • dash salt
  • 1/4 tsp Old Bay seasoning
  • 1 egg
  • 1.5 tbsp vegan mayonnaise
  • 1tsp horseradish mustard (I used Weber’s, which is abundantly available in the Buffalo, NY area but nowhere else)


  • Preheat oven to 450 degrees
  • Mix dry ingredients
  • Mix wet ingredients
  • Add salmon to dry mix and mix well
  • Add wet mixture to salmon mixture and mix well
  • Form into four or five cakes (depending on how big you like them!)
  • Spray cookie sheet with canola oil mist and bake for 20 – 25 minutes
The cakes were perfect, nutritious post-run fuel on Saturday after an early morning long run.

This was not the greatest of runs – my legs would just not loosen up and I felt pretty sluggish the entire time. I tried to pick up the pace in the last handful of miles but just wasn’t feeling it. I’m overdue for a cut back week, so hopefully that will help my poor leggies recover from the past few weeks of mileage.

Like this less than stellar run, there have definitely been some growing pains during my first year of blogging, but I think I’ve found my grove. Thanks for joining me along the way 🙂

Question: Are you a big birthday celebrator? I’m not a huge fan, but I also wouldn’t pass up a cupcake or some ice cream this coming cough Saturday cough.

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It was a gorgeous weekend in NYC!

Despite the mountains of studying and work I had on my plate, I did manage to enjoy the sunshine a bit and get some decent running in. I ran an easy 5.25 miles on Sunday, following Saturday’s 12 miler and the Achilles is still feelin’ good.

I really like easy recovery runs the day after long runs, as opposed to resting or cross training. They seem to get the kinks out of the legs and help a bit with muscle soreness, and became a staple in my marathon training plan last year.

Anyways, here’s how the week went down.

  • Monday – XT: spinning/elliptical, lifting, core and PT
  • Tuesday – 7.2 miles
  • Wednesday – 7.0 miles, 4 @ tempo
  • Thursday – XT: 55 minutes vinyasa yoga
  • Friday – 6.7 miles
  • Saturday – 12 miles
  • Sunday – 5.25 miles; PM Bikram yoga
Total: ~38 miles
Not bad! My goal is to keep the mileage steady at 35-40 miles/week for a while and try to really work on my speed until NYC Marathon training starts in July (hooray!).

All of this weekend’s sun had me craving Mexican flavors, so I decided to put together some easy tacos with fresh, delicious ingredients. Avocado, tomato, mango, broccoli, spinach and cilantro

I topped whole wheat tortillas with the veggies and grilled shrimp

And added a little peach mango salsa and monterey jack cheese

Really easy, fresh and delicious, this may be one of my new favorite post-long run meals. It’s filled with a ton of nutrients that are great for recovery:

  • Protein (shrimp)
  • Antioxidants (spinach, mango, broccoli, tomato)
  • Carbohydrates (tortillas)
  • Healthy fats (avocado)

It’s going to be a long Monday, but waking up to this news, at least we’re off to a great start!

Question: Thoughts on recovery runs after long runs? Or, favorite Mexican dish? I love me some good guac!

P.S. HUGE congrats to my friend Meghan, who kicked some serious butt during the Eugene Marathon yesterday and set an amazing PR!

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Mixing it Up

Even though I’m back to running – 7 miles on Tuesday and 6 on Wednesday, hooray! – cross training is going to be an important part of my training plan for a long time.

I have a love/hate relationship with cross training – when I’m doing a lot it usually means I’m injured – but during heavy training it can definitely help to mix things up and give a mental and physical break from running. Cross training also works different muscle groups that can actually help make you a stronger runner in the long run (win!).

I’ve definitely gotten in a fair share of XT over the past few months with the Achilles injury, and in order to prevent severe boredom I’ve learned how to mix it up a bit in the gym. My favorite cross training workouts are a combination of the elliptical and spin bike (this helps split up the workout and keep things interesting!), with some lifting and core work.

Here’s what I did this morning:

  • 30 minutes spin bike – 5 minutes warm up, 5 minutes standing sprint, 2 minutes easy, 5 minutes sitting sprint, 2 minutes easy and repeat
  • 30 minutes elliptical, alternating 4 minutes hard resistance and 4 minutes easy

I make sure to WORK during the intervals and really get my heart rate up, and the workouts usually fly by leaving me a hot, sweaty mess. While I already can’t wait to get out on the bridle path tomorrow morning, I’m glad I mixed it up this morning and gave my body (you’re welcome, Achilles) a break from running today.

I’ve also been mixing it up a bit in the kitchen. Sometimes I think my tastes change with the seasons – either that or I just get sick of the same ‘ol thing after a while. This past weekend a beautiful piece of organic beef seemed to be calling my name.

I probably eat red meat 2-3 times per year (mostly charred cooked by my dad when I go home to visit), but I couldn’t resist. Mmmm, iron.

Paired with sweet potato fries, roasted asparagus and sauteed kale

I’ve also been feelin’ eggs lately. This took no time to put together and it was SO good.

Sunny side up egg over grilled mushrooms, asparagus, zucchini, sauteed kale and goat cheese.

I love me a runny yolk – it made the perfect dressing for the dish.

Question: Are you a fan of cross training? Favorite workout? Are you a red meat fan?

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I woke up this morning to the unforgiving blare of my alarm more than a little groggy. A crappy night’s sleep and too much on my mind combined with tired legs almost made me skip my run and burrow under the covers.

But like always, I’m so glad I didn’t. A few miles after I set out the legs loosened up and I took in the gorgeous cherry blossoms in Central Park (they always seems to bloom overnight, yes?) in a balmy 65 degrees.

7.1 miles later and I’m ready to start the day. The Achilles is feeling great, and I’m hoping to start some speedwork next week and finally sign up for some May/June races, hooray!

Now that I’m finally running a bit more was an excellent excuse to do some experimenting in the kitchen for some healthy-ish post-run treats this past weekend. When I was telling my sister about my baking plans, she asked, “You know there are other things you can bake with besides  pumpkin, right?”

Umm, no.

But really, I like pumpkin, and I still have a few cans that I’ve kept slash hoarded from the fall and want to use them up before it’s totally spring-like outside and I want nothing to do with it.

Enter: pumpkin oatmeal chocolate chip cookies.

I kind of just went with it and added ingredients that seemed to make sense – oats, whole wheat flour, pumpkin pie spice, cinnamon, you get the idea.

The fact that I wanted to lick the bowl clean was definitely a good sign, and they turned out delicious.

Pumpkin Oatmeal Chocolate Chip Cookies


  • 1/3 cup butter
  • 1 cup pumpkin
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 ½ cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1½ tsp pumpkin pie spice
  • ½ tsp salt
  • 2 cups uncooked oats
  • ½ cup chocolate chips


Heat oven to 350F. Beat butter and sugar until creamy.  Add eggs and vanilla and beat well.  Stir in pumpkin.  Combine flour, soda, salt, pumpkin pie spice  and cinnamon and add to egg mixture.  Stir in oats and then add chocolate chips.

Drop by rounded tablespoons 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!

Question: Do you have any favorite baking or cooking ingredients?

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