This is me, post 8-mile run Sunday morning. Look closely, and there are icicles on my eye lashes. Yes, I am insane. (Read my post on running in winter weather, if you’re curious how to manage.) Add to that, the runs I did outside last week in miserable, frigid weather, and I’ve been feeling chilled to the bone.
The antidote was a combined effort. My husband fixed up hot toddies, while I whipped up chocolate chip pancakes. It all took less than 20 minutes, and I was finally warm. That is, until tomorrow’s run.
HOT TODDY (makes 2 servings)
2 teaspoon honey
10 fluid ounces boiling water (most people use less water, but we don’t like it so strong)
2 shots whiskey
2 teabags (we used chai)
2 cinnamon sticks
2 slices lemon
Pour the honey, boiling water, and whiskey into a mug. Add tea bags and let it seep a few minutes. Spice it with the cinnamon and put in the slice of lemon. Let the mixture stand for 5 minutes so the flavors can mingle, then sprinkle with a pinch of nutmeg before serving.
CHOCOLATE CHIP PANCAKES
1 cup whole wheat flour
2T wheat germ (optional)
4 oz. of buttermilk (You can substitute 4 oz. of milk and 2t of apple cider vinegar for buttermilk. Mix it together and let it sit for a few minutes before adding it.)
8 oz. of cottage cheese
1/2 cup chocolate chips (you could use bananas or blueberries instead)
Real maple syrup
butter for cooking
Mix the flour and wheat germ in a bowl. Add the cottage cheese and buttermilk (or milk/vinegar mixture) and any fruit or chocolate chips. Stir well. Cook on each side until brown in a frying pan with a little bit of butter. Top with real maple syrup.