Eat. Run. Do Yoga.

Happy Monday!

It’s been a very busy weekend for yours truly. We had our second weekend of yoga teacher training and can you believe that the teachers-in-training are already practice teaching? They are doing a fabulous job – I cannot wait for our next training weekend in November!

Because of the teacher training, this past weekend was not a typical weekend in terms of cooking and baking but I did manage to fit in a few runs

• Friday: 6 miles at an 8:40 pace
• Saturday : 3.25 miles at a 9:30 pace during my lunch hour
• Sunday: 7.20 miles at an 8:40 pace

Today I’m going to take a yoga class with Tori at Flow Yoga – I’m really looking forward to it

For the last two weeks I’ve been working on a new recipe for Vanilla Spice Oatmeal Cookies. After numerous trial batches I am happy to say that I think I’ve got it down. These cookies are slightly crispy on the edges yet chewy in the center, with a hint of vanilla and sweet bursts of crystallized ginger throughout. And on the How Healthy Is Your Cookie scale, I’d say they are pretty much on the healthier side thanks to the minimal amount of oil and sugar being used – YAY!

Vanilla Spice Oatmeal Cookies

Makes 20-22 cookies

Ingredients

• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1.5 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup packed brown sugar
• 1/3 cup granulated sugar
• ¼ cup unsweetened applesauce
• 2 tablespoons canola oil
• 1 Tablespoon flax seeds plus 3 Tablespoons water whisked together until frothy
• 1 Tablespoon vanilla extract
• 1 T minced ginger root
• 1 ½ cups old-fashioned rolled oats
• ½ cup diced crystallized ginger

Directions

1. Preheat the oven to 375 degrees F. Coat two large baking sheets with cooking spray.
2. Combine the flour, baking powder, cinnamon, ground ginger, baking soda, and salt in your food processor and pulse 4-5 times. Transfer to a large bowl.
3. In a small bowl, combine the brown sugar, granulated sugar, applesauce, oil, flaxseed mixture, vanilla, and ginger root and blend well with a hand mixer.
4. Add the wet mixture to the dry mixture and stir until combined.
5. Stir in the oats and the crystallized ginger.
6. Drop the batter by rounded tablespoons, 2” apart, onto the prepared baking sheets. Bake for 10 to 12 minutes or until golden brown. Let stand on the baking sheets for two minutes before removing to a rack to cool completely.

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