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I slept in this morning.  When I did manage to get out of bed I went on a nice 40-minute run.  I think it was  about 3.5 miles (I walked the last quarter mile or so), but it was on an asphalt trail and my knees were fine.  When I got back I did yoga for about 20 minutes.

Then I made breakfast (which I really should call lunch, because of how late it was) – wrap French toast.

I took a whole wheat wrap, cut it up, dipped it in egg whites and milk, then cooked it up with some cinnamon.  I really liked it – since the wraps are thinner than bread, I didn’t have to worry about the inside being mushy.  I also chopped up 1.5 apples and cooked them in some water, cinnamon, and sugar.  To top it off I had most of a blueberry Chobani (Bobby took bites).

After I ate, I realized I probably needed something with a bit of fat to keep me full, so I had the remaining 1/2 apple with about 1 T of almond butter:

This was so good that my late afternoon snack was just another apple with 1.5 T almond butter.  I couldn’t resist.

I also made my blogger secret ingredient recipe today!  The lovely Lindsay from Love of Oats picked PUMPKIN this week, and how could I resist coming up with something?  I decided to go for a recipe that Bobby would want to devour too, so I went for cookies… with chocolate chips, raisins, and peanuts.

And I even made my own pumpkin puree…  I took a pumpkin, cut it in half, and baked it at 450F for 40 minutes.  Then I skinned it, cut it in pieces, and used my hand-mixer to blend it into a puree.  It’s so fresh and good compared to the canned stuff that I usually have.  The only downside is that now I have a huge bowl of pumpkin puree that I need to use up (maybe I’ll freeze some) – at least 4-5 cans worth.

Chocolate Peanut Raisin PUMPKIN Cookies

Ingredients:

• 3/4 cups flour
• 1/2 cup oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup pumpkin puree (can make your own!)
• 3/4 cup sugar (brown sugar would be good too)
• 1/2 cup applesauce
• 1/4 cup raisins
• 1/2 cup chocolate chips
• 1/4 cup peanuts (then crush them up – so it seems like a little less than 1/4 cup)

Directions:

1. Preheat the oven to 350F.
2. Mix together all the dry ingredients – flour, oats, baking powder, baking soda, salt, and spices.
3. In a separate bowl, mix together the pumpkin, applesauce, and sugar.
4. Now add the wet ingredients to the dry ingredients and mix until everything is combined.  Add the raisins, chips, and crushed peanuts.
5. Spoon cookies onto a greased pan (I used nonstick cooking spray).  Bake for 12-15 minutes, or until firm.

Makes 30 smallish cookies.

They were quite good.  I ended up having one right out of the oven.  And Bobby ruined his dinner appetite because of them.  I think he had 5?

For dinner I made brown rice and a sweet and sour stir-fry – scallops, celery, and shitake mushrooms. Then I realized that I should use up the oodles of pumpkin puree I have in the fridge, so I ate ~2 cups of puree with smart balance and cinnamon (instead of the rice – I’ll save it for later).

I also made a salad because I’m doing Leng’s Salad Challenge.  So far I haven’t missed a day!  My salad consisted of: romaine, cucumber, shredded carrot, red pepper, and celery.  I used 1 T of olive oil and 2 T apple cider vinegar for dressing, and topped it all off with s&p and some shredded cheddar. I ended up having seconds of the salad and the scallops.

Dessert so far has just been another cookie and more pumpkin puree with smart balance and some drizzled honey.  The picture looks the same as the above dinner one.  I’m currently watching 13 Going On 30 and waiting for Bobby to get back from ping pong.  And I have to get the laundry in a few.  Might have an apple soon.

What is your favorite cookie?  Mine is oatmeal raisin.

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