Running For Cookies

If you missed my story about NuVal, check it out and let me know what you think!

I ran 3 miles on the treadmill at a 5.5 pace without stopping yesterday morning! I was ecstatic when I ran 2.4 miles last week so you can imagine how happy I am now.

I think it was the oats:

I mean, come on, how could I not have had a fantastic run after devouring that beautiful bowl of banana oats?

What’s inside:

• 1/2 cup oats
• 1 cup unsweetened vanilla almond milk
• 1 banana, chopped
• Tsp flax seed
• Tsp unsweetened shredded coconut
• Tsp cinnamon

What’s on top:

• Justin’s Cinnamon PB
• More cinnamon
• More shredded coconut
• Dark Chocolate chips

Post-gym snack looked like this:

Running makes me so hungry! I’m probably more hungry after running than after any other type of cardio. Thoughts?

I got a lot of school work done on Tuesday. I also had a gigantic salad with balsamic vinegar for lunch:

I had the tiny bit of  leftover pasta from Sunday night on the side.

Speaking of Sunday night, I’ve been eating those cookies Jeff and I made like it’s my job.

They are SO GOOD! (Here’s the Cooking Light recipe again if you missed it) They’re really sort of dangerous though. I could eat the entire 2 dozen on my own in one night if I’m not careful. I LOVE Cooking Light recipes. They always come out great!

Anyway, I have night classes on Tuesdays and Thursdays so Tuesday night was spent snacking. Before I left for class I had some Annie’s Cheddar Bunnies with a cup of tea.

While at school from 4-8:30pm, I snacked on an apricot Stretch Island fruit leather, 2 Whole Wheat Wasa crackers with PB, and almonds. When I got home at nearly 9pm, I had “dinner”

This was a whole grain english muffin with tomato, red pepper, basil, and melted mozzarella. I also had baby carrots on the side.

Then, of course, more cookies for dessert. I’m going to turn into a cookie, I promise.

Breakfast this morning came after completing Level 2 of the 30 Day Shred and 30 minutes of my Yoga DVD. I made a broccoli and cheddar omelet (with Frank’s Red Hot and Black Pepper on top):

In between classes I ate an unpictured Cranberry Heart Thrive Cookie. And for lunch, I picked up some Curried Rice and Lentil Soup from the Au Bon Pain in my school’s Campus Center.

Just a side note: I think it’s kind of silly that Au Bon Pain’s Tuscan Vegetable soup is not vegetarian. Don’t get me wrong, they have a lot of good vegetarian choices. I’m just glad they mark off which soups are vegetarian because I would totally assume that a soup called Tuscan Vegetable is vegetarian, wouldn’t you?

I had a meeting about internships with my advisor after lunch. When I got home I snacked on Stonyfield Farm blueberry soy yogurt

and a crazy looking whole wheat Wasa Cracker with Blueberry fruit spread on top

I also had a cookie but shhh–don’t tell anyone.

Dinner was quick and easy:

We’ve had this falafel mix sitting in our pantry for months. I don’t know why it took so long for us to make it.

I loaded half a whole wheat pita with hummus, cucumbers, tomatoes, spinach, and red pepper. Then I stuffed in the falafel and my pita fell apart. Oh well– it still tasted good! We’re definitely going to make falafel from scratch next time. As I said in a previous post, we’re just cleaning out our pantry of box mixes and then we’re going to stop relying on them as much for dinner.

Can you guess what I had for dessert?

What is your favorite type of cookie?

Have a great Thursday!