Tag Archives: Running Shoes

Raisin Scones

18 Dec

There’s nothing quite like waking up early on a Saturday morning. You can wake up because you want to, not because you have to. There are no alarms to wake you up, no busses to catch, no bosses to report to. It’s just you and the possibility of the completely free day that lies ahead.

And so you do things like work out and make nice sit down breakfasts.

My apartment building has a sketchy gym downstairs that no one ever uses. That’s good news for me because I accidentally left my running shoes in my dorm when I moved. And now the dorms are closed, so I can’t go get them. But I read this article on running barefoot the other day.

It turns out that when you run with shoes on, you’re more inclined to land on your heel which puts more stress on your ankles and knees. When you run barefoot, your foot lands towards the front or middle, more evenly distributing the force of the impact.

All of this was good news for me because I suffer from pain and popping in my right hip. It’s aggravated when I run or exercise in almost any capacity.

So I ran a mile and a half, wearing socks for the sake of cleanliness. My workout flew by and I found myself running on the balls of my feet. It was infinitely more comfortable than any workout I had done while wearing sneakers.

I’m going to try barefoot running for the next few days and let you know how it goes.

And when I was done, I made myself some raisin scones.

What you need:

1/2 oats

1/2 whole wheat flour

1 tsp flaxseed

1 1/2 tbsp shredded coconut

1/4 cup oil

1/4 cup coconut milk

1 1/2 tbsp baking powder

1/2 tsp salt

honey

raisins

How you do it:

1. Put the oats and flax seeds in a food processor. Pulse until the oats turn into a powder.

2. Add flour, oil, milk, baking powder, and salt to the food processor. Pulse until the mixture becomes dough.

3. Add honey to taste, coconut, and a large handful of raisins to the food processor. Mix until most of the raisins are broken up.

4. Form dough into small balls and place on a greased cookie sheet. Bake at 400F for 15 minutes.

5. Serve with hot tea.

I was really happy with the way these came out. They were crispy on the outside but soft and fluffy on the inside. I think putting the batter in the food processor was a really important step.

Not too shabby!

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