Hey! I hope you all had a great Labor Day weekend! You know it’s going to be a good, quick week when you have a case of the Mondays on a Tuesday.
It’s also the first day in September back to work, which means a short, jam-packed month for me. Here’s what my hectic September schedule looks like:
- 7-9th: Miami trip
- 15th: Central Florida Bloggers Conference, Orlando
- 19th: Fit2Run fun run
- 27th: 5K Olive Garden Pre-Party
- 28th: Gainesville Beer Run 5K
…and all sorts of meetings, workouts, and football events in between.
And I’m getting a little ahead of myself for next month, but I just booked my flight to New York to see my sister, so here’s what October is looking like:
- 10-15th: New York trip *squeeeee*
Is it bad that the first thing I do after I book my flight is go to Runner’s World to see if there are any races happening that weekend?
Of course not. It would be so awesome to do a race in New York in the fall. At first, I was only looking at 5K races, but I saw that the Rock n Roll 10K in New York just so happens to be October 13th!
I already have my first 5K at the end of this month, and I don’t feel prepared at all. Training for a 10K in 5 weeks is a stretch, but what an experience that would be! A gorgeous 10K run in the cool Northeastern summer, in a beautiful park, surrounded by fall leaves…sigh…
Anyways, this post wasn’t supposed to be about travel plans. Today, I want to share an awesome vegan cookie recipe my friend found a few weeks ago at Food.com. These banana oatmeal cookies are a crunchy, chewy alternative to traditional oatmeal cookies, with the flavor of a banana muffin and the flakiness of a sugar cookie.
Ingredients:
- 1½ cups flour (I used whole wheat)
- 1 tsp baking soda
- 1½ tsp cinnamon
- ½ tsp salt
- 1 cup brown or cane sugar
- ½ cup white sugar
- ⅓ cup canola or coconut oil
- 1 banana, mashed (riper is better)
- 1½ tsp vanilla extract
- 2 cups oats (I use rolled oats, but you can use quick or old fashioned)
- 3 tbsp hot water
Directions:
- Combine the flour, baking soda, cinnamon, and salt in a bowl.
- In a large mixing bowl, mix the sugars, oil, and water thoroughly.
- Stir the mashed banana and vanilla into the liquid mixture.
- Slowly stir the dry mixture into the wet mixture until the dough has reached an even consistency.
- Fold in the oats until mixed thoroughly.
- Drop tablespoon-sized dollops of dough onto a lined cookie sheet. I use parchment paper, but you can grease yours instead.
- Preheat oven to 350°F and bake for 13 minutes.
