Turkey Meatloaf Muffins

These little mini-meatloafs are made with lean turkey and a veggie for a quick, simple protein to accompany any meal!

I have now successfully eaten them for breakfast, lunch and dinner.

Turkey Meatloaf Muffins

  • 1 package lean, ground turkey
  • 2 zucchini, shredded
  • 1/2 C crushed Fiber-One cereal (or bread crumbs of choice)
  • 1 egg
  • salt*
  • pepper*
  • paprika*
  • 1/4 C BBQ sauce

*Use these to taste!

Do this: preheat oven to 350 and spray or line 12 muffin tins. Combine all ingredients in a large bowl and use ice cream scoop to fill muffin tins; press down. Cook for about 20-25 minutes, drain oil (which will be present… and slightly gross!) and let cool. Store in refrigerator for a couple days or freezer for long-term use!


Marathon Training: Rest days

This morning I woke up and made one dang delicious breakfast of cinnamon french toast with strawberries:

Cinnamon French Toast for One

  • 2 pieces of bread (I used Aunt Millie’s 35 cal)
  • 1 egg white
  • splash almond milk
  • 1 t cinnamon
  • cooking spray

Heat skillet to medium heat and cook on both sides until brown. Top with strawberries and your choice of syrup (I used low-calorie cinnamon – mmm!).

Following this breakfast I read up on some scripture, drank some coffee with a mud mask on my face, and then did some fantastic spring cleaning! It feels so nice to have everything so clean!

Tomorrow is my first race since the tough mudder and my first half marathon since the Indianapolis one I did in October where I PR’d. It’s just a local race put on by the Ohio River Road Runners Club (ORRRC). It’ll be an interesting one since it’s local and probably pretty small.

So, two things:

1. Use other races to train for your marathon. When you use races to train you are training in the atmosphere that is most-like the atmosphere you will be in on race day. When you are training regularly there’s nothing like actually getting in a race, surrounded by people, aid stations handy and being timed. It’s great practice for the real deal – plus it’s fun!

2. Rest. I am so bad at resting – I tend to feel guilty if I skip more than one day a week. I know this is a bad way to look at things. It really is. It is so important, however. I did TRX again two days ago for the first time in probably a month and my whole body was sore. I needed some time off to let my muscles rest before trying to push out a great run on Sunday. Taking the time off gives your body the chance to repair and also prepare.

Read up on the importance of rest for runners and athletes, here:


Rest up, friends!

Oatmeal Banana Bread

After a late night with friends last night (where we watched Rum Diaries…lame…), I was not too eager to get up this morning to go to the gym. I hung out in bed for awhile and then moved my booty out and decided to make some banana bread and do some kind of workout at home.

I decided on doing Jillian Michael’s “Banish Fat, Boost Metabolism” 2 times and make this banana bread:

Oatmeal Banana Bread [my original recipe]

  • 1 C sugar (or Splenda)
  • 3 egg whites
  • 1 t vanilla
  • 1/4 C applesauce
  • 2 T coconut oil
  • 2 ripe bananas
  • 1 C flour (I used wheat)
  • 1 C oats
  • 1/2 C wheat bran
  • 1/4 C flax meal
  • 1/2 t salt
  • 2 t baking soda
  • 1 t cinnamon
  • 1/4 C almond milk (or milk of choice)
  • 1/4 C walnuts (optional)

Do this: preheat oven to 350 and grease and flour one bread pan. In a large bowl, combine flour, oats, wheat bran, flax meal, salt, cinnamon and baking soda; set aside. In food processor (you can use a stand or hand mixer or blender) beat eggs and sugar together; add vanilla, applesauce, coconut oil and combine well. Add bananas. Pour wet ingredients into dry and add milk and nuts. Stir only until combined.

Bake for 50 minutes; let cool.

Chocolate Covered Peanut Oatmeal Cookies

I may have just created a cookie I like more than my old friend, chocolate chip.

Wait, wait, wait. Impossible!

But these come close.


The other day I was in the bulk section, just trying to get a c o u p l e chocolate covered peanuts in my bag of trail mix… And it’s a dispenser where you pull down a handle so inevitably I got WAY more peanuts in my bag than I wanted… I think they make these dispensers like that on purpose. You can’t even pour some back in the bin. So, I just bought all of them and decided to make a cookie out of ’em.

Just try them, okay?

Chocolate Covered Peanut Oatmeal Cookies [my recipe]

  • 1 stick butter (1/2 C), softened
  • 2/3 C packed brown sugar
  • 1 egg
  • 1 t vanilla
  • 1 C flour
  • 1 t cinnamon
  • pinch salt
  • 1/2 t baking soda
  • 2 C rolled oats
  • 1 C chopped chocolate covered peanuts

Do this: preheat that oven to 350 degrees.

Cream together butter, sugar and egg; add vanilla. In separate bowl, combine flour, cinnamon, salt and baking soda.

Add dry ingredients to butter mixture. Stir in oats and then add chocolate covered peanuts!

Bake for about 12 minutes!

Edamame Caviar

I tried some edamame caviar one day at Kroger while perusing the deli area… It was delish and I can only imagine packed full of protein! I didn’t want to spend so much money on the stuff, so today I recreated it on my own!

Edamame Caviar

  • 1 can garbanzo beans
  • 1 can black beans
  • 2 C edamame
  • 1/2 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 2-3 T apple cider vinegar
  • 2 T olive oil
  • dash salt
  • dash pepper
  • 1-2 T chopped parsley (I forgot to buy parsley so I did without for my recipe, but it does add a nice taste!)

Do this: rinse beans and cut up onion and peppers; combine in a bowl with vinegar, oil and salt and pepper! Refrigerate!


Pumpkin Biscotti

I’ve been wanting to make biscotti and scones for awhile now. Not long ago I made some delish blackberry scones.

Today I tried the biscotti.

I used a recipe from Simply Recipes dot com. I did substitute Splenda for sugar, and whole wheat flour for white.

Here’s my adapted version of the recipe:

Pumpkin Biscotti

  • 2.5 C flour
  • 1 C sugar substitute
  • pinch salt
  • pinch ginger
  • pinch cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 C pumpkin puree
  • 1 teaspoon vanilla extract

Do this: Preheat oven to 350. in a large bowl sift together all dry ingredients (flour through baking powder); combine well. In a separate bowl, whisk together eggs, pumpkin and vanilla until combined. Add wet ingredients into dry and mix. Dough will [definitely] be crumbly. Knead the dough with your hand and form a log. Place onto a greased or parchment-lined baking sheet. Bake at 350 for about 25 minutes.

Remove from oven and let cool for about 15 minutes; drop oven temp to 300.

Cut biscotti into about 1 inch pieces and put back in oven for an additional 15-20 minutes. If you wish the biscotti to be hard, let set out over night – I recommend this; otherwise they are soft and a bit chewy, not really like biscotti!

Drizzle with chocolate, if you so desire!


Soft Pretzel Bites

I love soft pretzels. I love hard pretzels. I especially love chocolate covered pretzels.

these really could be one of my favorite things I've ever made!

The other day I was trying to find something new and tasty to make for a Superbowl party.

I found this recipe for pretzel bites on Haiela’s and followed it exactly – something I rarely do! The only thing I did try differently was adding some cinnamon/sugar instead of salt on some of the pretzels… Really, I didn’t add much so I couldn’t even really taste it.

But boy-oh-boy these are dang good. They are a bit involved. I don’t like involved. But I didn’t mind these. The part where they are most involved is when you have to drop them into boiling water. Blerg. Actually, this ended up being my favorite part. Wouldntyaknow.

Pretzel Bites

  • 1.5 C warm water
  • 1 packet yeast
  • 1 T honey
  • 4.5 C flour
  • 1 T salt (I know, yikes. Oh well – give it a try)
  • 6 T melted butter
  • 5 C water
  • 1/3 C baking soda
  • 1 egg yolk
  • 1 T water
  • salt

Do this: in mixing bowl, empty yeast and warm water; add honey and stir. Let sit for around 5 minutes. While waiting combine flour and salt and melt the butter. Add flour, salt and butter to yeast mixture and with dough hook, mix for about 5 minutes until soft ball forms. Place in an oiled bowl for about an hour, covered with plastic [and read the last book of The Hunger Games series while waiting].

When dough has set for an hour, begin to bring the 5 cups of water to a boil. While waiting for water to boil, remove dough from bowl and pull apart small pieces to make little balls (mine were about the size of a large gum ball… that’s the best comparison I can think of…). Once water is boiling, add baking soda. Begin to drop about 6-8 dough balls in water; let “cook” for 30 seconds and then remove with slotted spoon and place onto baking sheet. Once all have been “cooked” in the water, cut a small slit with kitchen shears in each and then brush with egg yolk/water mixture; sprinkle with salt and place on a parchment-lined baking sheet.

Bake for about 10 minutes, or lightly golden on top. Remove from oven and slide parchment onto baking sheet (it’s tough but I have faith you can do it. I only lost a couple along the way. By lost I mean used the 5 second rule to taste-test them myself) and let cool.

Try not to eat the all before the party.

I’m not kidding.

the dangers of being “skinny fat”

Have you heard the term “skinny fat” lately? It seems to be somewhat of a buzzword.

I’ve heard it, and I’ve checked it out. Basically it’s a term for girls that look good in clothes but their percent body fat is higher than it should be.

I think I fit the bill.

I’m not saying I’m fat. That’s the thing about skinny-fat. You look pretty good (clothed). Skinny fat people tend to carry fat around their midsection. That’s me!

Shape Magazine has this to say about “skinny fatties”:

“In a new study published in the Journal of the American College of Cardiology, researchers found that among more than 15,000 patients, for those with a “normal, healthy” body mass index (or BMI) who carried excess belly fat, the risk of dying was as great as smoking a pack of cigarettes a day or having very high cholesterol. But those with BMIs in the “overweight” or “obese” category weren’t automatically at risk. In reality where you carry your weight and your day-to-day lifestyle are the true keys to optimal wellness.”

And midsection fat is the worst for your health compared to fat in any other area of your body.

“It might be the most dangerous kind of fat and could increase a person’s risk of diabetes, heart disease, stroke and some types of cancer.” (USAtoday.com)

The fat found in the midsection is visceral fat – fat that is linked to high blood pressure, high cholesterol, high triglycerides, and high insulin! Yikes! None of those should be high.

Exercise physiologist from Queen’s University in Ontario says, “While it remains to be determined the exact cause that links visceral fat with health risk,” Ross says, “what is absolutely clear is that this is a relatively little depot of fat that conveys a very big health risk.”

So do something about it.

My plan is to stop eating so much processed crap, less sugar, and cut-down on carbs. I’m loading up on veggies and focusing a bit more on strength training. In the next couple posts I have an awesome recipe for you and an awesome bootcamp workout.

I consider myself a pretty healthy eater… But my sweet tooth has become uncontrollable and I’m making a change. That scares me to say because I know it’s really tough for me. Maybe saying it on here will give me some motivation to follow through? Actually, the risk of that belly fat is motivation enough!

post-workout grocery trip

Overnight Oat Cookies

Overnight Oat Cookies [My original recipe]

This is one of my favorite recipes I have ever created. There is NO added sugar, NO butter/fat, and NO dairy. You can substitute the egg for a flax egg if you wish and make the recipe vegan (also depending on your protein powder of choice).

The cookies are tasty and guilt-free! So eat up and enjoy!


  • 1/2 C steel-cut oats
  • 1/2 C + 2 T non-dairy milk, divided (1/2 C and 2 T)
  • 1/2 C unsweetened applesauce
  • 2 T chia seeds
  • 1/2 C water
  • 3/4 C whole wheat flour
  • 1/4 C wheat bran
  • 1/4 C protein powder
  • 1 t baking soda
  • 1/2 t cinnamon
  • 1 egg
  • optional: nuts, chocolate chips, raisins or other dried fruit

Prepare the oats:

  • 1/2 C steel-cut oats
  • 2 T non-dairy milk (or regular milk is fine)
  • 1/2 C unsweetened applesauce
  • 2 T chia seeds

Do this: combine all ingredients and place in covered container overnight

Cook the oats (next day):

  • Start by placing overnight oats with 1/2 C non-dairy (or regular) milk and 1/2 C water in microwavable bowl and cook for about 6 minutes in microwave, stirring every couple minutes.

While oats are cooking, combine:

  • 3/4 C whole wheat flour
  • 1/4 C wheat bran
  • 1/4 C protein powder (I used chocolate)
  • 1 t baking soda
  • 1/2 t cinnamon
  • in separate bowl combine any add-ins: chocolate chips, nuts, raisins (I used 1/4 C of all 3)*

Once oats are finished cooking combine dry ingredients and oats along with 1 egg. Stir quickly so egg does not cook.

*chocolate chips will melt during the combining process with oats.

Bake for ~10-12 minutes or until firm.

Quick Apple Cinnamon Oatmeal

topped with spoonful of Greek yogurt and some walnuts

Quick Apple Cinnamon Oatmeal [my original recipe]

  • 1/2 C water
  • 1/4-1/2 t cinnamon
  • 1/4-1/2 t sugar substitute (or sugar)
  • pinch salt
  • 1/4 C quick-cooking oats
  • 1 small apple, chopped

Do this: bring water, cinnamon, sugar and salt to a boil in saucepan; quickly add oats and chopped apple. Boil until majority of water is reduced. Enjoy!