Pumpkin Zucchini Bread
- 1 1/2 cup blanched almond flour
- 3 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs beaten
- 1/4 cup honey
- 1 cup pumpkin puree
- 1 cup shredded & zucchini
Pumpkin Zucchini Bread
5. This blog post. I stumbled across Gina’s blog a few years ago through the Lululemon ambassador site. I was drawn to her style of writing and what her blog was all about. Her goal is to run a marathon in all 50 states. She’s not a daily blogger; she posts mainly just about each marathon she’s recently ran and what’s going on in her life at the time. In her latest post, she talks about her battle with Lyme disease and running. It hit home to me because my mom suffered with Lyme long before anyone even knew what was wrong with her. Gina’s such an inspiration to all runners out there! Continue reading
Happy Tuesday! How was everyone’s weekend? Ours was pretty busy over here, with drill and the last of our work holiday parties plus taking care of a sick kiddo. Let’s just say, I’m looking forward to the weekend.
Last week, I was on a mission to use up some of the pantry items I’ve had on hand for awhile. There were a lot of random meals being made and at one point, I said to hubs as we sat down to dinner, “I have no idea how this is going to taste, but all these things sounded like a really good idea.” And it was. I did, however, make one meal that I knew would be a for sure winner.
Every time we have a big family gathering, my grandma makes this Oriental Salad and it’s always a hit. The salad is made with a pack of ramen noodles and you use the flavor packet as part of the dressing. It’s amazing. I would like to experiment with making the dressing completely from scratch one of these days just because I know how much sodium is in that little flavor packet. If anyone has any ideas, I’m all ears! To serve as a main meal, I cut up two chicken breasts into bite size pieces and sautéed them in sesame oil and black pepper. The chicken definitely added some staying power to the salad.
In a large bowl, mix up all of the salad ingredients. Crush the ramen noodles up for garnish if you want to. It adds a nice crunch to the salad. In a separate smaller bowl, combine all the ingredients for the dressing and stir. Mix well into the salad. Add in the chicken. There you have it! A salad packed with flavor that has some staying power. Win win!
This week, my meals are well-planned out but my workouts are kind of all over the place, but I’m getting it done! Here’s what’s on the agenda for this week:
Monday: PF Chang’s Asian Lettuce Wraps (thumbs up!) + Interval Barre & Running 3 miles
Tuesday: Runner’s World Meatloaf (sooo good!) + foam rolling & stretching
Wednesday: leftovers + barre bee
Thursday: Jerk shrimp stir-fry + my Air Force PT Test!! (I’m anxious to see how all the push-ups in barre have helped me!)
Friday: Mexi night + Barre & running maybe?
I’ve been putting my Runner’s World cookbook to use! I have yet to make a disappointing recipe from it and can’t wait to try out some of the desserts. It was one of the most useful birthday presents that I received last year.
Question of the night: What’s your favorite recipe book? I could always add more to my collection! My favorite would have to be a gift from my grandma. One year for Christmas, she made up books for all of the women in my family of all of her best recipes. It’s a cookbook I will keep forever!
As I sit here and write this blog post, I’m waiting for two dozen cookies to cool off so that I can throw them away. Hashtag cookiefail. I will be the first to admit, a baker I am not. If you look at the top of the page and scroll over “Recipes”, you will see very little under the desserts section. Cookie baking has never been my thing. Cookie eating on the other hand? Well, that’s a different story. It’s probably a blessing that I’m not great at baking cookies. On Monday, I tried out a new cookie recipe and they turned out fabulously! And on the first try too! The only problem with them was, they were a little crumbly. So this time around I added more butter and, well? Not so good. For the next batch I added a little less butter and a tad bit more C4C flour and they’re looking much better.
As much as I enjoy being in the kitchen, cooking is more of my thing. The star entree of the week has been the turkey chili that hubs requested for Monday. It was a definitely a chili kind of day…14 degrees? That calls for chili. I was browsing recipes online and either we didn’t have the right kind of peppers or it didn’t sound good to me. So I decided to “wing it” and see what happens. Verdict? So good, the recipe is worth sharing :-) I was successful at something this week!
Place ground turkey in a stock pot and brown the turkey. Season it with italian seasoning and chili powder. Add in the garlic, onion, and peppers. Stir until soften. Add the rest of the ingredients. Bring to a boil and then place on simmer for about 45 minutes. You can choose to garnish it with cheese and sour cream if you wish. We tried a little bit of gorgonzola and it was amazing!
I’m off to finish the rest of my cookie baking! Wish me luck, I’ll be needing it ;-)
Special shout out! I’d like to thank the peeps over at For Two Fitness for making me a brand ambassador. I am honored :-) I am a HUGE advocate for exercise, especially when growing a little bambino (IF okayed by your doctor of course!). I sported their super cute and comfy exercise tops while I was pregnant with Madelyn and will be proud to put back on my “Sweating for Two” when the time is right ;-) Head over to their website and purchase something for that pregnant person you know in your life or for yourself!
Hi guys! I’m so so grateful that I have Mondays off. Our weekend was so jam-packed, it was nice to play catch up today-a day full of running errands, working out and cleaning. This morning, I met up with a friend for a gym date. I got there a little early and did 30 minutes of light cardio on the elliptical. She met me afterward and we did a killer lower body workout. It’s so much better doing resistance training workouts with friends!