This morning, my mom and I went to the gym. As I’ve mentioned in earlier posts, I have been striving to try new things. Sticking to my resolution, this morning I decided to get on the treadmill do some running/walking intervals instead of my usual Precor/elliptical workout. I love how working out relieves stress and tension! I love exerting all of my tense emotions into a good workout, and leaving invigorated and energetic. Even though I felt amazing while I was running, I found that I could really feel it in my quads — I should expect that, right? I am thinking that as I become stronger, that feeling will begin to subside, am I right?
Over 2 miles later, I did some weight training with the weight machines, and then some stretches. Unfortunately, I find that when I don’t exercise for a while, I lose that urge to go do it (does that happen to you?); when I don’t workout, I feel exhausted, lazy, and like I didn’t accomplish much that day; when I do workout, I feel so alive! If I feel tired, I know that all I need to feel better is to get up and get moving; I want to keep it up consistently. Do any of you guys have any thoughts? tips on how I can stay motivated? how I can increase speed? increase duration of the running intervals?
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Are you guys getting excited about Valentine’s Day? I know it isn’t even February yet (almost though!), but I saw Angela on Oh She Glows beginning her Valentine’s posts, so I thought why not!?
Pumpkin Cranberry Nutty Cookies
based on this recipe
- 1 cup walnuts
- 1 cup sliced almonds
- ½ cup rolled oats
- 1 cup whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- a dash of cloves, nutmeg, and allspice
- 1 cup pumpkin purée
- 1 cup applesauce
- 3-4 TB sweetener of choice (like maple syrup or stevia baking blend)
- 2 tsp vanilla extract
- 1 cup dried cranberries
If you like your cookies sweeter, try adding 1/2 -3/4 cup dates. Blend ’em up with the nuts and the oats. 🙂
Put walnuts, almonds, and oats (and dates) into your blender or the bowl of a food processor.
Pulse until a fine meal forms, about 25 times.
Add flour, baking soda, salt, cinnamon, cloves, nutmeg, and allspice and pulse another 20 times to combine all the ingredients.
Combine the pumpkin, applesauce, sweetener, and vanilla extract in a large bowl.
Add the dry mixture and the cranberries to the pumpkin mixture.
Fold in all the ingredients together with a large spoon.
(I use a cookie-scooper) Scoop little heaps, about 2 tablespoons, of batter onto sprayed baking/cookie sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly.
Bake 12-16 minutes at 375°F, until the bottoms are just browned. Allow them to rest on cookie sheet for a couple of minutes, then transfer to a cooling rack.
Store in an airtight container, fridge, or freezer.
The nuttiness of the nuts and the sweetness of the pumpkin – Oh.My.NutButter. Simply Divine!!! It was true love at first bite. 🙂