Drowsy Mornings

WARNING: part of this post was written under the delayed influence of a "pm" pain medication.



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.



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.














9:05 a.m.: coffee is in hand and scones are in the oven.



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.



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.



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)

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and ginger; stir to mix well. 
3. 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. 
4. Gently fold in berries just until combined with batter. Spoon batter onto prepared pan in 8 equal mounds. 
5. Bake for 20 minutes or until tops and edges of scones are golden brown. Cool scones before serving (but still serve warm!).