I told you about my foot pain (outside ball of right foot) that came on during my last long run.  I hemmed and hawed over what to do.  I love my Newton performance shoes.  They took me through my first marathon and I was planning on partnering with them at Boston.   The Boston course is hard and taxing on the legs and feet.  I don’t dare risk having that pain strike during the middle of my run.  So I went over to see the folks at The Sneaker Store.  They gave me their complete undivided attention.  They took me through five different shoes before finding the one that I thought I’d be happy with.  The result: Nike Lunar Fly.  I bought the “Fly” even though I was a bit skeptical because it didn’t give me the propulsion forward that I like in most of my shoes.

DSC_7014

I tried them out Saturday morning for a 6 3/4 mile run.  They were great.   The cushioning with the light weight should work out fine for 26.2 miles.  I’m just a little bummed because during my run which was around the Switchbacks of Valley View Golf Course, I ran into some ice and had to get onto the wet grass.  My NEW shoes don’t look so NEW anymore.  Crying face

DSC_7015

MARATHON COOKIES:   Low, Low Fat and Rich in Healthy Carbohydrates.  It’s the ULTIMATE in a runner’s delight.

DSC_7018

I came up with this cookie because I was thinking sweet, not fatty, chocolaty, yet healthy.  I’ve listed a few alternative substitutes to make it easier for you to make with ingredients in your panty.

DSC_7020

Makes 5 dozen 2” round cookies

  • 2 cups all purpose flour (use whole wheat if you prefer)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Carob powder (use cocoa powder if you prefer)
  • 1 slightly over ripe banana, mashed (you can also use apple sauce, about 6 oz)
  • 1 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2/3 cup Low Fat Buttermilk
  • 1 cup Quick Cooking Oats
  • 1 cup Dark Chocolate chips (I actually used 1/2 cup Unsweetened Carob chips PLUS 1/2 cup Mini Chocolate chips. But I prefer the Dark Chocolate chips)

Preheat the oven to 325 F. *Alternate cooking temp. & time offered below

In a large bowl, combine the flour, baking soda, salt, and carob/cocoa powder.

In a smaller bowl, mash the banana (if you haven’t already), and cream it with the sugar and vanilla.  Add the buttermilk to combine thoroughly. 

Mix the banana – buttermilk mixture into the flour and stir until combined.  NOW… add the oats, give it a quick stir and add the chocolate chips.

Line 4 cookie sheets with aluminum foil and spray lightly with non-stick baking spray. 

Drop by 3/4 TBS onto sheets about 1 1/2 to 2 inches apart.  Bake for 20 minutes.

*Alternative cooking temp. & time:  Bake at 350 F for a 10 – 12 minutes. This may produce a slightly softer cookie.

DSC_7019

I love this cookie. It’s a little crisp on the outside with a hint of chewy on the inside.  The fact that it has banana and oats, no fat makes me think I could eat these for fueling my run!  Healthy and delicious.  Another cookie winner!  *Cookie is at its crispiest the day of baking.

DSC_7021

Have you tried carob powder or chips?  Can you notice a big difference?  I can detect the difference.  To me, carob seems to have a hint of coffee flavor with the cocoa taste. I like it.

Print Friendly, PDF & Email