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8:47 a.m.: Last night I took one of those over-the-counter pain turned sleep-aid medications. I'm not talking about a hardcore sleep aid, or a doctor-prescribed medication. This was a run-of the-mill naproxen (pain reliever) combined with some sort of "sleep" substance.
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I took the pill at 9 p.m. thinking it would help with back pain and (really) hoping it would give me a 10-hour (or longer) sleep. My back pain is more-or-less gone, but my 10-hour sleep is still lacking. And, I now find myself feeling tired and not fully sober; I'm drowsy and all I want is a large cup of coffee and a large pasty.
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9:05 a.m.: coffee is in hand and scones are in the oven.
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1:32 p.m.: breakfast was delicious, and after a long morning of binge-worthy tv (namely Homeland and Young & Hungry), my body has seemingly assimilated the sleep-aid substance. I'm no longer feeling stupefied or lethargic.
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I've decided to only take sleeping pills when my mind is prepared to really let go. Otherwise, on days like today when I'm anxious about anything--for example an upcoming marathon--I should avoid such pills at all costs. If I don't I not only won't get the rest I long, I'll also have a dazed aftermath during which I can't rest or be productive.
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Blueberry Scones (adapted from Racing Weight Cookbook)
Active time: 15 minutes; total time: 40 minutes.
Makes 8 scones.
- 1 1/4 cup whole wheat flour (use white whole-wheat flour if you want more traditional looking scones)
- 1 cup quick oats
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 5 tablespoons melted coconut oil (or butter)
- 1/3 cup almond milk, at room temperature
- 1 teaspoon lemon juice, at room temperature
- 1/4 cup egg whites, at room temperature. *Make sure to have ingredients at room temperature so that the coconut oil doesn't harden.
- 1 cup fresh or frozen blueberries (or other berry)
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and ginger; stir to mix well.
- In a separate bowl, combine melted coconut oil, milk, lemon juice, and egg whites; stir to mix. Pour wet ingredients into dry ingredients bowl and mix well.
- Gently fold in berries just until combined with batter. Spoon batter onto prepared pan in 8 equal mounds.
- Bake for 20 minutes or until tops and edges of scones are golden brown. Cool scones before serving (but still serve warm!).
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