Inspired by Courtney of Sweet Tooth Sweet Life, I completed my own version of the 5-4-3-2-1 workout this morning. My 35 minutes on the treadmill looked like this (all at an incline of 1):
- 5 minutes @ 6
- 4 minutes @ 6.5
- 3 minutes @ 7
- 2 minutes @ 7.5
- 1 minute @ 8
- 5 minutes @ 4
- Repeat
This workout was a lot harder than I expected, I needed the 5 minutes of walking in between sets to recover. I completed a few strength and stretching exercises then I hit the town to tackle a few errands. After a couple hours of running around, my stomach told me it was time to head back home for lunch.
A berry salad with baby carrots and white bean hummus. I also had Ezekiel toast with coconut oil and BBQ Baked Kettle Chips – because no lunch is complete without these chips! 
With a full belly, it was time to bake! I had a lone can of pumpkin in my pantry just waiting to be used so I made a batch of vegan pumpkin oatmeal raisin cookies to bring to the office tomorrow. Even though these are vegan they are a huge hit – my coworkers always request them!
*Side note: These are the very first cookies I made for Jarod – get to baking and share the love!
Vegan Pumpkin Oatmeal Raisin Cookies
2 cups whole wheat flour
1 1/3 cups oats
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
1 tbs ground flax
1/2 cup granulated sugar
1/2 cup brown sugar
2/3 cup applesauce
1 cup canned pumpkin (not pumpkin pie mix)
1 tsp vanilla
1/2 cup raisins
- Preheat oven to 350
- Mix together the ww flour, oats, baking soda, salt, cinnamon and flax in one bowl
- Mix together the sugars, applesauce, pumpkin and vanilla in another bowl
- Combine the dry and wet then mix in the raisins
- Bake for 15 minutes. These cookies hold their shape so I push the tops down a bit before baking.
dry
wet
Finished product!
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