The other day, I told my dad – a 16 time Boston Marathon finisher – I had to go to the stupid track in the morning to do speed work. Sensing my lack of exuberance for my morning workout, he sarcastically replied by telling me I should go to the smart track instead.
And just like that, I flicked off the negativity switch and was on my way… in the dark.
Turn your brain off. That’s what I tell myself when I need to push through marathon training workouts at five in the morning before the sun has risen. Occlude any thoughts of negativity. I’d rather be sleeping? Too late now. It’s too hot out? It’s hotter someplace else. Shouldn’t have eaten that ice cream the night before that’s now sitting heavily in my stomach? Oh no, I should have. I never regret eating ice cream.
Though I was an expert negative self talker slash over-analyzer as a swimmer in high school and college, I like to think those experiences and a bit of maturity have allowed me to know when to stop thinking and just go.
That early morning workout at the stupid track, by the way, went exceptionally well. All thanks to turning my brain off. Morning workouts are almost effortless without a brain!
Do you know what else helps a morning workout seem effortless? Following it up with cookies for breakfast!
I had a strawberry Greek yogurt that was rounding the corner to expiration a few weeks ago, and naturally, rather than eating the yogurt, I made cookies. Replacing butter with peanut butter and yogurt made for a soft, fairly nutritious cookie perfect for breakfast.
I packaged up these cookies and sent them to my brother as a apartment-warming gift. And now that I’m getting deep into marathon training, I’m really wishing I’d have kept them for myself!
Peanut Butter Oatmeal Breakfast Cookies
Soft, chewy peanut butter cookies with bits of strawberry throughout make for a subtly sweet breakfast cookie that tastes just like PB&J. Substitute your favorite flavor yogurt for a different taste!
Makes about 2 dozen
Prep time: 15 minutes Cook time: 30 minutes
- 3/4 cup creamy peanut butter
- 4 ounces strawberry Greek yogurt
- 1/2 cup light brown sugar, packed
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole wheat pastry flour
- 1 1/2 cups quick oats
Heat the oven to 375 degrees F. Line two large cookie sheets with parchment paper.
In a large mixing bowl, beat the peanut butter, yogurt, and sugar with an electric mixer until creamy. Add the egg white and vanilla, and beat until well combined.
In a separate medium mixing bowl, stir the remaining (dry) ingredients. Gradually add the dry ingredients to the wet, beating with an electric mixer until combined.
Drop the dough by rounded tablespoonful onto the prepared cookie sheets; press the cookies slightly to flatten. Bake for 12 to 15 minutes, or until the cookies are light golden brown on the edges.