YIKES! We were on vacation sans Internet, hence the lack of posts. I’m not doing well on my 5-posts-a-week goal. It will be better from now until Christmas, because I don’t think I have any going-away plans. We went to New Hampshire to visit my family. (Of course, we picked the one week when the temperatures got into the 90s, and of course there is no air conditioning there.) I got in some decent runs; we swam in the pond, hiked, visited a farm, went to farmers’ markets, ate fresh produce, had communal meals, played with nieces/nephews, had in-door parades during a power outage, and generally had a great time hanging with my family.
Last week’s running, as much as I remember: Monday 0; Tuesday 6; Wednesday 4; Thursday 0; Friday 6; Saturday 0; Sunday 5ish. Total: 21. Not horrible, considering I was away much of that time and was hanging out with family I rarely get to see.
This week’s running: Monday 10 (in the New Hampshire mountains, no less!); Tuesday 3; Wednesday 0; Thursday 3; Friday 2; Saturday 3; Sunday 14. Total: 35. Not bad!
I’ve been listening to the following while running: Bach b minor mass; Stenhammer symphonies; Dvorak symphonies, and RadioLab podcasts. I really like podcasts for running; they keep me interested and not focused on any pain I might be feeling. However, I don’t get the daydream while listening to podcasts, as they require such concentration. Sometimes daydreaming during a run with music is just what I need. 🙂
What about everyone else: While exercising, do you listen to music, podcasts, something else entirely, nothing?
My husband has recently been put on a low-salt diet. I know this is healthier for both of us, but I LOVE SALT!!!! I think what we’re going to do is cook in a low-salt way, and I will add salt to my food if I want it (which I will). I am also trying to watch my food intake, as I have gained a few pounds over the last few months. I don’t weigh regularly, but I can tell my stomach is flabbier than usual, and my clothes are snugger. I don’t want a few pounds to turn into 20, so I figure it’s better to take care of it now. I always seem to gain a little weight when training for a marathon; I’m not sure why that is. Between nursing, running, and having a somewhat-fast metabolism, I’m usually pretty lucky to be able to eat whatever I want. Having just hit my later-30s, though, I guess I need to be more careful. Sigh. So, expect fewer dessert recipes, but they will still be made using real ingredients. I’m just not that into low-fat baking (or cooking), and I don’t like using too many artificial sweeteners or sugar substitutes. First, they’re expensive (even the natural ones like agave); second, they don’t always give the same results (notably, Splenda and stevia); and third, I would rather have a smaller amount of a full-sugar, full-fat dessert than more of a reduced fat-and-sugar one. I think for me it has to do with sustainability: I don’t want to be hooked into buying sugar replacements and substitutes all my life, so I’d rather just learn how to control myself around the real thing. Easier said than done, sometimes, of course! 🙂
Another question: real sugar and fat, or substitutes (other than substitutes to make something vegan)? What’s your preference, and why?
With both of our new diet needs in mind, I made these cookies tonight. I couldn’t take pictures because there is something wrong with my camera. Like most PB cookies, they weren’t that much to look at, anyways. They were yummy and substantial, and not too sweet. The ground oatmeal gave them a really nice chewy denseness, and the combination of peanut butter and vanilla is just sublime.
They’re slightly healthier than other peanut butter cookie recipes because of the oats, as well as the lack of margarine. Most peanut butter cookies, even vegan ones, call for a fat other than just the peanut butter; in fact, my own go-to peanut butter cookie recipe calls for a cup each of peanut butter and vegan margarine. Skipping the margarine makes the cookies lower in fat, and, surprisingly, less crumbly than traditional peanut butter cookies.
1 cup peanut butter, softened in the microwave for a few seconds
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt, more if you are using unsalted peanut butter
approximately 1/2 cup soymilk, more or slightly less as needed
1 1/4 cups oatmeal, ground into flour (I use the Magic Bullet for this)
1 cup flour
Cream peanut butter, sugar, vanilla, and soy milk. Add in salt and flours and stir until well combined. Batter will be quite dry; add enough soymilk to make a pliable, but not wet, dough. I found that just under 1/2 cup (as in, a teaspoon or so less) was enough. I baked these in the toaster oven for 10 minutes at 350, because I didn’t want to heat up the whole kitchen; you could bake them in an oven at 350 for the same amount of time. Grab hunks of dough and flatten between your palms; place on cookie sheet and bake. These cookies will not spread, so you can put them pretty close together.
A recipe I saw today that I am dying to try is from Averie over at www.loveveggiesandyoga.com. She has great recipes, but this white-chocolate blondie looks a.ma.zing. They look SO dense, but without being wet or gooey. She seems to get the ideal consistency in her bar cookies; I’ve never been able to mine as perfect as hers. Mine are either too cakey, too wet/gooey, or too dry. I’m going to try these sometime later this week. I have some vegan white chocolate stashed away that I guard very carefully and use only in absolutely wonderful recipes; I think this one is deserving. I’m thinking some flax would be a good egg substitute, but we’ll see.
Some other upcoming recipes: