[Small-Batch] Strawberry Crumble (adapted and halved from this recipe)
2 C hulled and quartered fresh strawberries
3 T sugar substitute
juice from 1/2 one orange
1/2 T cornstarch
1/4 t salt
1 packet instant oatmeal (I used chai apple because it’s all I had!) or 1/2 C oats
1/4 C oat flour (make this with your food processor and oats!)
1/4 t cinnamon
1/4 t salt
6 T brown sugar (I used Splenda brown sugar blend)
1/8 C cold butter, cubed
Do this: preheat oven to 350 degrees. Mix strawberries, sugar, orange juice, cornstarch and salt. In separate bowl mix crumble topping ingredients together EXCEPT the butter. Mix in butter until crumbly – do this using your hands, it works much better and is definitely more fun! Pour strawberries into greased baking dish (I used a ceramic bread pan) and then cover completely with crumble topping. Bake 40 min- 1 hour.
I am not the biggest fan of the Paleo Diet… Since I don’t like meat, it’s hard for me to thrive on a diet of meat, veggies and nuts. Just not my cup-o-tea. What I do like from this lifestyle (I hate the term “diet.” In order for anything to become a success in your life, I think there needs to be a lifestyle change) is the cutting out of processed sugars, flours, and all-together, processed crap. I think that is valuable and should be adapted into most lifestyles, and something I am working on myself.
What I am a big fan of is zucchini and chocolate. When I saw these flourless zucchini brownies from Delighted Momma, I knew I wanted to try them. Every ingredient in the bars is simple and something I have on hand. I adapted the recipe a bit, but kept them pretty true to the original recipe.
Zucchini Chocolate Bars (adapted from this recipe)
1/3 C almond butter
1/3 C peanut butter
1/3 C pumpkin
1/3 C honey
1.5 C finely chopped zucchini
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 C dark chocolate chips
Do this: preheat oven to 350 degrees. Grease 9 x 13 pan; mix all ingredients well and pour into greased pan. Bake for 40-45 minutes.
**These DO have a VERY zucchini-y taste… Not sure my thoughts on that… I think adding cocoa to the recipe would help… I’ll keep working on this recipe, trying to improve it!
A year ago, if you had asked me to eat a brussels sprout I would have laughed at you. But my great friend, Jess, knows how to cook so well that I will try anything she puts in front of me. In November of 2011 we set out to make some dinner over a fire the night before the Tough Mudder. One of the things Jess brought to prepare was brussels sprouts. She cooked them, I tried them, I loved them.
From that day until this day I have eaten roasted b.sprouts at least once a week (often a few times). They are just so tasty!
Seriously, try them. If you don’t like them – great – but you don’t know yet, do ya?
Easy roasted brussels sprouts
1 bag brussels sprouts
1 T olive oil OR cooking spray
~1 T mustard
pepper to taste
Do this: preheat oven to 400 degrees. Cut off rough end of sprouts and rinse; remove any leaves that have fallen off in the process (if you put these in to roast they burn very quickly). Spray with cooking spray or drizzle with oil; add mustard, salt and pepper and toss until coated lightly. On a sprayed or lined baking sheet, spread out sprouts so they are not touching.
Cook for 10 minutes, stir and cook for abut another 10 minutes or until sprouts are slightly browned.
I love dipping them in BBQ sauce and eating them with turkey muffins and “fried” zucchini chips!
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)
1/4 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!
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
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:
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.
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 t vanilla
1 C flour
1 t cinnamon
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!