Cycling: I was hoping to try my first run back on Saturday, but I don’t think my ankle is ready yet. It still feels stiff when I wake up in the morning, and is no longer painful throughout the day, but isn’t 100% either. I’m giving it a few more days…
In the meantime, I’ve been on a spinning craze, and hit 127 miles last week with one day of swimming and several days of weights. L even requested yoga one afternoon, so we found a video on Netflix and did it together, something I’ve been meaning to incorporate more into my week. I really want to get in a trial run by Saturday. C’mon, ankle!
Chia + Cookies: After reading Born to Run with more discussion of chia seeds (on top of the blog world’s obsession with them), I decided to buy some. Over the weekend, I did some experimenting and made Vegan Dark Chocolate Chip Cookies, using Earth Balance in place of butter, and a chia/water mixture in place of eggs. They turned out surprisingly well!
The non-vegan version has become our go-to family chocolate chip cookie recipe.
Dark Chocolate-Sunflower Cookies (print recipe)
- 3/4 c. flour (I use whole wheat pastry)
- 1/2 c. oat bran
- 1/2 tsp baking soda
- 1/2 c (one stick) butter or earth balance
- 1/2 c. sugar or honey
- 1 egg (or 1 tbsp chia seeds soaked in 3 tbsp water)
- 1/2 tsp vanilla
- 1 c mix of chocolate chips and raisins
- 1/2 c chopped cashews or other nut
- 1/2 c sunflower seeds
- (optional) 2 scoops chocolate soy protein powder
Combine dry ingredients. Cream together butter and sugar, add egg and vanilla. Stir in dry ingredients. Then add in chocolate chips, raisins, cashews and seeds. Drop spoonfuls onto greased baking sheets and bake at 350 for 8-12 minutes. Makes 2 dozen medium sized cookies or 3 dozen small cookies.
Crackers: I’ve also been bookmarking a number of homemade cheese cracker recipes, and a friend sent me another homemade cracker recipe this week that I decided to try. I used half whole wheat, half rice flours, and needed a little extra water, but other wise followed the recipe pretty closely. We don’t buy goldfish crackers (although L loves them at friend’s houses) so this was a treat for her. We had them for dinner with red lentil-squash stew.