I was wondering if anyone had any ideas on something low calorie I could eat in the morning before a long run that would give me some energy? I have some issues with food but I'm trying to learn how to fuel my body properly for running, and any tips would be appreciated!
I need a good balance of protein, fat and carbs to feel good on my runs. One or two of these, plus some greek yogurt is my go-to breakfast. I'm trying to figure out how to bring these with me to Disney in February! I usually have a big bag in the freezer and pop them in the microwave for 20 seconds.
I used 1/2 cup of almond butter and 1 egg. I used plain pumpkin instead of the apple butter. We mix up the fruit, but dried blueberries, chopped dried apricots and dates are all really good. I also add a couple scoops of protein powder, hemp hearts and pumpkin seeds. I use a small ice cream scoop to dish out the dough and get about 30 cookies.
http://sallysbakingaddiction.com/2013/06/18/breakfast-cookies/
2 cups quick oats* (not whole oats)
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup almond butter, peanut butter, or sunflower seed butter
1/4 cup pure maple syrup (or honey)
1/4 cup apple butter*
1 large banana, mashed (about 1/2 cup)
1/2 cup dried cranberries
1/2 cup shelled pumpkin seeds
1/2 cup raisins
1/4 cup ground flaxseed (optional)
Directions:
Preheat oven to 325F degrees. Line large cookie sheet with parchment paper
or a silicone baking mat. Set aside.
Combine all of the ingredients into a large bowl of a stand mixer (or use a
hand mixer). Mix until all of the ingredients are combined. The dough will
be quite stiff.
Take 1/4 cup of dough and drop onto prepared cookie sheet. Slightly flatten
the tops into desired thickness. The cookies will not spread in the oven.
Bake for 15-16 minutes or until edges are slightly brown. Allow to cool on
the cookie sheets completely.Cookies stay fresh at room temperature for 1
week. Cookies can be frozen up to 3 months.