At the time I had a running mentor who told me to go to Jack Rabbit and get fitted for the right shoes before I even thought about running. She said that the right shoes were integral to success in training for my first big race. So off I went with my mom to Jack Rabbit in Park Slope, Brooklyn. At first, like most 17 year old girls, I headed to the bright color flats with zero support. Because hey – isn’t it all about how you look? What I loved about my experience at Jack Rabbit was how they took the time to put me on a treadmill, analyze my stride, and explain to me why I needed a certain shoe.Pronating, neutral, supportive shoe….these were all new concepts to me. But I trusted the people in the store to get me in the proper shoe and that they did. My first pair of sneakers were Asics. They were white and blue with little strips of purple. I actually still have them! There is something special about your first pair of sneakers. The tough miles that seem endless…the roads on which you question why you signed up for that dumb race to begin with…But then it all makes sense when you cross your first ever finish line and then moments later when you find yourself online looking for your next race. The first miles are tough and I always say that if I had to start all over I’m not sure I would be able to. I am not a “natural” athlete by any means. No sport ever came easy. I always had to work for my success, which made the finish line that much more special.It is crazy to see how running shoes have evolved. Between the colors, the fit, and the support there are endless options. Asics recently came out with their newest edition and I am super excited about it! These shoes are lightweight but offer lots of comfort and neutral support. My personal favorites are the purple ones. And they are great for any distance. You will literally feel like you are flying! You can purchase them today at your nearest Jack Rabbit.
Which inspired my next recipe – Fly with these Carrot Cake Spice Cookies. But no really – fly with them! These are the perfect travel snack that will stay fresh as you head out on a long journey, whether it be a hike with your Asics DynaFlyte shoes or on a plane to your next race. (Keeping travel in mind, these cookies have no chocolate chips or anything that may melt in your bag.)
Who doesn’t love sneaking a vegetable into a cookie! Carrots offer that sweet but subtle taste that help you forget altogether that you have a vegetable in your cookie. They offer little hints of cinnamon spice and sweetness from the raisins. It’s the perfect on-the-go fuel that won’t weigh you down (literally, get it?!) If you are like me and have a stocked pantry these should be easy to whip up. Store them in the freezer and take them out to eat as you please. No excuse not to take a homemade treat on your next adventure!
- 2 cups oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 cup apple sauce
- 1 cup raisins
- 1/3 cup almond milk ( or any non-dairy milk)
- 3 tablespoons chia seeds mixed with 2/3 cup water
- 1 cup shredded carrots
- 1 cup oats
- 1/2 up raisins
- 1/2 chopped walnuts
- In a small bowl combine chia seeds and 2/3 cup water, mix and set aside while you prepare dry ingredients (let sit for at least 5 minutes or longer) The chia seeds will act like an egg and bind the cookie.
- In a food processor combine oats, cinnamon and baking powder. Process until a flour forms.
- Now add wet ingredients- apple sauce, raisins (which will be the sweetener in this recipe. Dates can always be used instead), almond milk and chia seeds. Process again until well combined. You may need to stop and start the machine as you scrape down the sides.
- Once mixture is complete fold in carrots, oats, raisins and chopped walnuts. Or you can add them to the food processor and just pulse slightly being sure not to over process.
- Line a baking tray with parchment paper and spray with non-stick spray. Portion out the cookies using a tablespoon or a medium ice cream scooper. You should get around 20 cookies. Flatten with a fork and add an optional walnut on top.
- Bake at 350 for 20-25 minutes until golden brown.