Oatmeal Chocolate Chip Cookies – Run Fast. Cook Fast. Eat Slow.

I will admit it, I fell off the wagon a bit last month. Between suffering another bout of tendonitis and getting sick, I was just not feeling it. Running wasn’t happening and I just wanted to eat junk food all the time. So I decided that the only answer to that was to bake.. COOKIES! I opened Run Fast. Eat Slow. by Elyse Kopecky & Shalane Flanagan and flipped right to the page – Oatmeal Chocolate Chip Cookies. YUM!

The recipe is incredibly easy as I already had all of the ingredients in my pantry. All you need is old-fashioned rolled oats, whole wheat pastry flour, chocolate chips, baking powder, baking soda, salt, butter, sugar and vanilla. Then mix it all together and bake – I didn’t even use an electronic mixer!

Tip: Try the milk chocolate chips from Whole Foods, they are TO DIE FOR.

If you haven’t bought this book yet, I still highly recommend it. There are so many recipes to try!


Run Fast. Cook Fast. Eat Slow. – Chocolate Peanut Butter Cups

Yep, that’s right. Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky, is finally here and it is better than I could have ever imagined!

Disclaimer: I won’t be giving too much away since I encourage everyone to go buy this book. Trust me, it’s worth it.

The first recipe that I decided to try was the Chocolate Peanut Butter Cups because I love the idea of trying a healthier version of my favorite candy. Plus, I love a good excuse to buy new kitchen supplies so I immediately went on Amazon to order a mini muffin pan with mini muffin liners!

First, the chocolate. The recipes calls for unsweetened cocoa powder, coconut oil and maple syrup so you can feel a little bit better snacking on these.

Then, the peanut butter layer and the last chocolate layer!

Overall these are quick and easy – definitely recommend trying! Here are a few of my personal takeaways after trying this recipe:

  • Close the lid on your cocoa powder when you’re done with it so you don’t accidentally knock it over and spill it all over your kitchen. Oops.
  • You could potentially cut back on the coconut oil as they came out a bit oily.
  • Minimize time spent outside of the freezer if you are not going to eat them right away – they melt pretty quickly.
  • Practice self control.

Overnight Chocolate Muesli Recipe with Seven Sundays

A couple of posts ago, I introduced my partnership with Seven Sundays as I hosted a giveaway of their Muesli Starter Kit – check it out here. Since then, I have been trying out some of the different ways to incorporate muesli into my daily diet. As someone who doesn’t usually love overnight oats, I highly recommend trying out this recipe.


  • 1/2 cup Seven Sundays Cocoa Almond Date
  • 1/2 cup milk or liquid of your choosing
  • Optional: Fresh fruit – I went with raspberries
  • Optional: Greek yogurt
  • Optional: Brown sugar


  • Mix muesli with milk.
  • Seal in a container and refrigerate overnight (or during the day if you want some for dessert at night!).
  • Add your toppings (fruit, yogurt, sugar, etc.) when you are ready to eat!


As always, let me know what you think – what are some of your favorite ways to eat muesli?

Leftover Bananas – Muffin Recipe

I hate mushy bananas. I actually don’t really love bananas ever.. which is why I always end up with overripe bananas sitting on my counter.

If you’re in the same boat, I definitely recommend trying this recipe out! Disclaimers: (1) I didn’t have a muffin pan so this is actually more like a crumbly bread and (2) It isn’t exactly the healthiest muffin recipe but it isn’t overly sweet either.. sorry but moderation is key. Plus I ran 20 miles so why not.

Banana Cinnamon Muffin/Bread Thing Recipe


  • 1.5 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup butter
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3 bananas

Cinnamon topping ingredients

  • 1/3 cup flour
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp butter


  1. Preheat oven to 350 degrees
  2. Mash all 3 bananas, leave on the side for now.
  3. Mix together the dry ingredients (do not include the ingredients for the cinnamon topping) in a large bowl – flour, baking soda, baking powder and salt.
  4. Beat the sugar and butter together in a separate bowl. Add in the egg and vanilla, whisk together. Then mix in the mashed bananas.
  5. Mix the dry and wet ingredients together and scoop into muffin cups or a square baking pan (if you’re like me).
  6. Moving on to the cinnamon topping. Combine flour, sugar and cinnamon. Mix in softened butter – the mix will become crumbly. Sprinkle evenly over the batter.
  7. Bake! (20 ish minutes for muffins, 45-60 minutes for bread)

*I recommend going with muffins over bread for this recipe.. next time!

Breakfast Smoothie

So far this has been my go-to breakfast this week on the days that I don’t lift and get my protein smoothie…

Not sure what exactly to call this either – Strawberry PB Banana Chia Seed Smoothie w/ a Matcha booster

  • Fresh/frozen strawberries – I ended up using about 5 medium sized fresh strawberries and liked it better than using the frozen strawberries pictured above.
  • 1 banana
  • 1 tsp organic peanut butter
  • 1 tsp chia seeds
  • 1 tsp matcha powder
  • 1 cup almond milk
  • Some ice

I’ve been experimenting with the measurements based on taste this week but all of these ingredients blended together make for a pretty awesome breakfast smoothie regardless.