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Training Update – Week 10

Breaking Records and Feeling Sore!

It’s been an interesting and tiring week in our household…our schedule pretty much has been: work, run, eat, sleep, repeat! The run part has finally started taking a bit more of a toll on my body, as has allergy season, which has hit me with full impact. We also were breaking records, both Mark and I ran the Susan Komen Race for the Cure on Saturday and broke our 5k race records (Mark by over 3 minutes)! All of these factors put together has yielded a very run down Stef…but not run down enough to keep me from baking for my Monday Bake Sale! This week I was feeling like I was missing home and all that is fall…so…I decided to use apples as the central theme for this week’s bake sale (apple cinnamon cookies shown above)!

As I mentioned above, training was hard for me this week. The seasonal allergy season has hit me with full force and even with medication, I’m not nearly at full strength. It’s been getting so tiring that I’ve been crashing at 9pm pretty much every night this week, Friday being the exception (stayed up to the ripe hour of 9:20pm ;-) ). Not only that, but on Wednesday I noticed that my left ankle was starting to bother me. The pain isn’t muscular in nature, more in either the tendons or bone (praying it isn’t the beginning of a stress fracture). I’ve always had weak ankles, so it isn’t much of a surprise to me, just an annoyance that I need to be cognizant of as the weeks go on (and be proactive about; icing it as a type).

Saturday’s training was a bit different this week. We were scheduled to run 10 miles with Team in Training. However, one of our coaches mother’s is a breast cancer survivor (and she herself is active in breast cancer research), so a few of us decided to meet early and run over to the Komen Race for the Cure 5k and run back. The total mileage was a bit under our goal of 10 miles for the day (8.6 miles logged), but we definitely got a great workout and Mark and I both broke our 5k records (despite the fact we ran 2.75 miles to get there). The rest of the week was pretty much same old training schedule we’ve been doing for weeks now…except that I did run 5k on Sunday to partially make up for missing the full 10 miles on Saturday.

Here’s how it broke down…

Saturday: Both – 8.6 miles (including Race for the Cure 5k: Mark – 26:24; Stef – 25:48…both PRs)

Sunday: Mark – rest; Stef – 3.1 mi

Monday: Stef – lunchtime yoga; Both – afternoon 20 minutes very easy (very humid outside; 1.8 mi)

Tuesday: Stef – lunchtime pilates; Mark – rest

Wednesday: Both – Track Practice (Stef – 6 x 800; Mark – 4 x 800; +1.3 mi warmup/cooldown)

Thursday: Stef – easy 30 min morning run (3 mi); Mark – easy 30 min afternoon run

Friday: Both – rest

Total Weekly Mileage: 20.8 miles

Fundraising…

This week marked the week we were required to “recommit” to Team in Training and make it official that we are in fact going for the full marathon rather than the half marathon. Neither of us had the recommended amount of fundraising complete and into our accounts before recommitment, but we went ahead and recommitted. We were recommended to have $950/each into our accounts by Wednesday, but we both fell $3-400 shy of the $900 mark (though I still have yet to send in my bake sale money or company match form). I’m still hopeful that we will both make our required $1900 by December 28th, but ideally my goal is a hefty $3500! If any of my readers feel inspired by my journey, I highly encourage you to donate to my cause, even if it’s only $5 or $10 (likely less than your morning latte or lunch out)…it goes to a great cause and helps me get one step closer to meeting my goals to find new treatments and ultimately a cure for leukemia and lymphoma (plus it’s tax-deductible for those in the United States)!

It’s starting to get really tough, but I’m still going strong with my bake sales! This week the theme was Apples…

Apples have historically been my favorite fruit. As a child, I ate apples and applesauce like it was going out of fashion. Apple juice was always available in the house and early on I was mixing up pitchers of apple juice from concentrate on my own. Well, since we are getting into the peak of apple season, I decided it was high time to have an apple themed bake sale!

I made a few items for the bake sale using this apple theme…first was apple cinnamon and apple butterscotch cookies.

The second item was cinnamon swirl bagels which I paired with apple butter cream cheese (or just apple butter; pictured below) and maple cream cheese.

I posted the cookies with a suggested donation of $0.50/each and the bagels with cream cheese for a donation of $1.50 (they were significantly more difficult to make…but I think I overpriced them, as only half sold :-( )

The apple cinnamon cookies turned out delicious! Co-workers described them as “gourmet”, as they could taste bits of apple with each bite. Little did they know how healthy this recipe was for them!

Apple Cinnamon (or Butterscotch) Cookies

Ingredients (Adapted from Two Peas and Their Pod; makes 24 bake-sale sized cookies):

  • 1.25 cups Whole Wheat Pastry Flour
  • 1.25 cups Oat Flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon (high quality)
  • 0.5 tsp nutmeg
  • 4 tbsp Unsalted Butter
  • 0.25 cup granulated sugar
  • 0.5 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla (I used 0.5 tsp 2x strength vanilla)
  • 1 medium apple (I used sweeter varieties of apples, but you could use a granny smith or other “baking” apple…I find using a sweeter apple allows for cutting back on processed sugar)
  • 0.5 cup unsweetened applesauce
  • 0.75 cups cinnamon chips (alternatively butterscotch, caramel, whatever strikes your fancy chips)

Directions:

Allow butter to sit at room temperature in your large bowl while you prepare the rest of the ingredients…

While you are warming the butter, put all of the dry ingredients (except sugars and chips) together into a bowl and wisk together until combined. Also take this time to cut your apple into small pieces (diced). I didn’t peel my apple, I personally feel the skin not only gives extra nutrients into your cookies, but also adds some texture and character to the cookies.

Preheat oven to 350F (if you are baking same day).

When butter is softened, cream butter and sugars together until smooth (using either stand mixer or hand mixer). Add egg and vanilla to butter mixture and mix until smooth. Add applesauce and diced apple to the mixture and combine until smooth. After all of the wet ingredients are combined and smooth in the mixture, start adding the dry ingredients in parts (I used 3 parts) until it is all combined into a dough (it will be a sticky dough). Stir in cinnamon chips (or your chip of choice).

The dough will be really sticky and soft. I really suggest placing the dough into the fridge for at least a few hours before baking to harden up the dough. I also froze a batch in individual servings, which is a great idea if you want a (relatively quick) snack some evening.

Baking time will depend on how cool the dough is. If the dough is room temperature, bake for ~10-12 minutes, until the top of the cookie is set and is so very slightly browned on the outside. If the dough is at fridge temperature, it will take longer, for me about 15-17 minutes of baking. The key is taking the cookies out when they are set and not doughy on top.

cookie4

Note: the cookie above is not quite done, it still needed ~2 minutes in the oven.  This cookie was set on the outside, but not on the top.

These cookies are delicious and nutritious!

Nutrition Info (1 cookie; cinnamon chips):

  • 125 cal
  • 4 g fat
  • 21 g carb
  • 1 g fiber
  • 1 g protein