Chocolate Wheat Bran Breakfast CookiePosted: June 7, 2011
After months of setting my alarm for six a.m. and successfully snoozing through my morning, I finally dragged my sleepy behind out of bed for an a.m. workout.
Short and sweet was the name of the game! I hopped straight onto the treadmill for a quick and dirty interval run.
|0.00 – 0.10||3 mph|
|0.10 – 0.20||6 mph|
|0.20 – 0.30||7 mph|
|0.30 – 0.40||5 mph|
|0.40 – 0.50||6 mph|
|0.50 – 0.60||7 mph|
|0.60 – 0.70||5 mph|
|0.70-0.80||6 mph (incline level 2)|
|0.80 – 0.90||7 mph (incline level 2)|
|0.90 – 1.00||5 mph (incline level 2)|
|1.00 – 1.25||8 mph|
I did a short cool-down on the elliptical before high-tailing it back to my apartment, where a new breakfast idea had been “cooking” since the night before.
Even though I’d never tried the Fitnessista’s original breakfast cookie, I knew I wanted to whip up a similar stir-and-chill breakfast for after my workout.
New. Favorite. Summer. Breakfast.
Chocolate Wheat Bran Breakfast Cookie
Vegan, high fiber
- 1/3 cup vegan milk of choice
- 1/4 cup wheat bran
- 1/4 cup oat flour
- 2 tablespoons chocolate-flavored protein powder of choice
- 1 tablespoon flax meal
- 1 tablespoon finely sliced almonds
- 1 tablespoon apple sauce
- 1/2 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- Toppings of choice (I used chocolate chips and blueberries)
- Stir all ingredients (except for toppings) together.
- Spread evenly across a medium-sized plate.
- Place in refrigerator overnight.
- In the morning, add toppings and eat!
I polished off the “cookie” and went back for a second serving of fruit.
Looks like I ended up with 20 extra minutes at the end of my morning routine – duly noted for tomorrow morning!
When it comes to workouts, are you a morning person or a night owl?