(Green) Oatmeal Cookie Smoothie

True to form, it’s been a very wet spring here in the northwest. Running along a large creek near my house forms the backbone of a lot of my runs, so unfortunately when we have multiple days of heavy rain, I have to start getting creative.

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I was really proud of myself for finding this fallen log to help me get across a particularly flooded spot, but as soon as a rounded the next bend I found this:

 

Where did my trail go?

Where did my trail go?

 

P.S. Aren’t my new running shoes so happy looking?!? They’re the Mizuno Wave Inspire 10 and I love them!

Aside from needing to build an arc soon, I also need to talk about my current smoothie obsession. I’ll admit it, I was really late to join the smoothie-making train, but now that I’m on it I’m not looking back! I got a Vitamix last December, which is what is fueling this current obsession because of it’s ability to liquify any vegetable. This baby is seriously powerful!

I love experimenting with different fruit and veggie combinations, but this smoothie recipe has turned into my go-to breakfast before my Saturday long run. It does a great job of keeping me full without weighing me down, and also feels like an extra-special treat at the same time. If I can’t have pancakes for breakfast, then I’ll substitute with a smoothie that tastes like a cookie! 😉

Ingredients:

Slightly adapted from Gimme Some Oven

1/4 cup old-fashioned oats

3/4 cup milk (or any kind of milk substitute)

1 medium banana

1-2 pitted medjool dates, depending on your level of desired sweetness (I like to add 2… Dates are one of my favorite running snacks!)

1/2 teaspoon each ground cinnamon and vanilla extract

1/4 teaspoon ground ginger

1 1/2 cups baby spinach

ice

optional additions/ modifications:

use half milk, half Greek yogurt for additional protein

add a tablespoon of peanut butter or your favorite nut butter

use half baby spinach and half kale, or 1 c spinach and 1/2 cup broccoli florets

 

Directions:

Add all of the ingredients to a blender and pulse until smooth.

This recipe yields 2 smoothies that are on the small side for my liking, or one giant smoothie, that I happily finish on my own 🙂

 

greensmoothie

 

Because It’s Thursday…

…And because I only worked half a day today, and it was a much needed running-free day, and I had a lovely swim workout instead, and it’s supposed to stop raining tomorrow, and tomorrow is also the start of the NCAA baseball postseason…

Anyways, I decided to make cookies.

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And then I took a nap.

 

Ingredients:

Adapted from The Grand Central Baking Book

2 sticks (1 cup) unsalted butter, at room temperature

1 1/2 cups brown sugar

1/2 cup white sugar

1 cup peanut butter

1 tablespoon vanilla extract

2 eggs

1 teaspoon salt

2 teaspoons baking soda

2 1/2 cups flour

3 cups old-fashioned rolled oats

1 1/2 cups chocolate chips

 

Directions:

Preheat your oven to 350 degrees.

In a large mixing bowl, or the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Mix in the peanut butter, vanilla extract, and eggs.

In a separate bowl combine salt, baking soda, and flour. Slowly incorporate the dry ingredients into the wet ones.

Mix in the oats and chocolate chips (you may need to mix this by hand- the dough gets pretty stiff and my KitchenAid was getting pretty full).

Drop the dough by the heaping tablespoon onto a cookie sheet and bake for 8-10 minutes, until edges are golden and the center looks just slightly underdone.

Let cool on a wire rack.

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This is my favorite time to eat the cookie dough, when it’s just butter, sugar, peanut butter, and vanilla extract.