Gimme a Gimmick – 2016 Jog ‘n Hog Entry Giveaway

May 16, 2016 by Meridith

We all have those races that bring us back to them again and again. The reasons vary. Some could be the course. Others are because of the crowd support.

And then there are others… others that promise something extra special.

digin (1)

Like ICE CREAM!

Give me ice cream and I’m yours forever. Mix ice cream and running? Some might cringe. Me? I say BRING IT ON.

For the past three years I’ve participated in the Jog ‘n Hog, a gastronomical, mental, and physical challenge. Now in its 5^th year, the Uncle Dave’s Ice Cream Jog ‘n Hog which takes place at Shady Brook Farm in Pennsylvania, is going strong and so are its participants.

jnh2

When I heard from race mastermind, Brian (and tangentially his brother, Andrew) this year asking if we were interested in returning, I said, “SIGN ME UP!”

Each year, on International Ice Cream Day -mark your calendars, it’s Sunday, July 17– the Jog ‘n Hog takes place. As the name suggests, you JOG to the designated eating area, you HOG a pint or quart of ice cream, and then you JOG back, all while trying to beat the PACE PIG.

https://youtu.be/rN_y-O6czps

New this year is the (Whoomp, There It Is) TAG TEAM option. Aren’t a huge fan of mixing running and ice cream? You can now have a DE aka Designated Eater. Sign up with a pal and you can run while they eat. Or vice versa! Anything goes!

Joining me for the half jogger division are two ladies who are no strangers to the Jog ‘n Hog. Team Scoot a Doot is currently made up of Christina, Rachel, and myself.

Christina – “There are many things I love about the Jog n Hog–from the nausea in the July heat to the taunts of the pig to the soothing rhythm of jimmies swishing back and forth in one’s running belt–it’s just a unique race that is not to be taken too seriously.”

Rachel – “Two of my favorite things: running and ice cream. I mean, who doesn’t like sweating like a pig and then eating a pint of ice cream like a pig to cool down?”

We hope that you sign up because there is always room for more in our inevitable selfie shot(s)! The only thing we ask is that you share toppings with us.

soupyicecream

I think my goal for this year will be two-fold. 1. I think I can eat the entire pint. Christina is always really good at finishing her ice cream and makes me feel incredibly guilty when I don’t! So with her coaching, I know I can do it. And 2. Maybe I’ll actually beat the pig this year.

So, what do you say? Want to join in the fun? If you register before June 1st, you’ll save some moolah. Or you could try and win the giveaway!

Click the pic to enter!

The giveaway ends May 22nd, so if you’re not our giveaway winner, you still have time to register before the price increase on June 1. Thanks to Jog ‘n Hog for always being so great to us and our readers!

Quest Nutrition: Our Two Cents

May 9, 2016 by kpjenn

Last month, Quest Nutrition announced a new initiative: QuestLabs – a space to share new products with customers while they are still in the development stage.

As a member of Quest Labs, you’re an essential part of our innovation process. This privilege comes with many benefits, including access to products that haven’t been released to the public, plus the ability to help us continue to improve through your feedback. You’re now a stakeholder in Quest and it’s an honor to work with you. Welcome to Quest Labs!

As a fan of Quest protein bars and protein powder, I knew I wanted to get in on this, so Clay and I ordered a few of the test products to try…

Protein Bar

Clay: It’s Quest. They’re perfect. Nothing new here.

Kyle: Hahaha. Well, yes. That’s about it. I’ve been using Quest protein bars for a couple of years now and I love them. Lots of flavors, low in sugar and carbs, high in protein. Great for a pre-workout snack, these are often my breakfast go-to for a long run. The new flavors released here were Oatmeal Chocolate Chip, Rocky Road and Blueberry Muffin. Though it was difficult to pick a favorite, I think I have to give this one to Oatmeal Chocolate Chip. I would like more of this immediately.
Crunch Bar

Clay: A really nice offering that steers away from the typical protein bar platform. I dislike that Quest advertises “3g of net carbs” on the front. Carbs are carbs, and these guys come in at 18g of carbs per bar. 10g of sugar isn’t enough to be too concerned with, and it really helps in the flavor department. 12g of protein help round out the macro portfolio, along with 4g of fat.

To me, these feel confused. They don’t know if they want to be a protein bar, or an energy bar. With that, it’s hard to categorize them. That said, these are delicious. The texture is light and crunchy, and the typical “whey” taste of protein products is non-existent. The Waffle bar offered vanilla and maple syrup notes, along with a VERY realistic Belgian waffle flavor.

As a whole, I think these will do great serving its purpose as a mid-day snack, or a grab and go breakfast option.

Kyle: We differ here – the “net carb” issue is one that has been long debated, and while I’m generally trying to cut back on my carbs as a whole, the 18g here (and the 15g of fiber) don’t much bother me. Mostly because I would eat this in the morning and that’s when I like to have my carb heavy meals anyways.

These also call to mind other “cereal and milk” bars that are on the market now, but these succeed in being much healthier. Thumbs up, Quest.

End of story: These things were awesome. We tried Waffle and Peanut Butter Chocolate and I would like both of those in my life frequently.

Keto Cup

Kyle: So – I’m going to say that these babies were delicious. They come in four different flavors: vanilla creme, chocolate fudge, mint and peanut butter. And as products that are meant to fit a loose ketogenic diet, they are high in fat. Clay will get more into what keto is and why he takes issue with these, but I’m going to tell you that as a treat? These are awesome. I’m not following a ketogenic diet, but I do like to make sure I get enough fat in during the day. I also have a major sweet tooth. Usually this results in me wanting cookies. Or brownies. Or both. At the same time. Unfortunately, those things are sugar bombs and make me feel gross after too many.

Keto Cups seem to fill that hole nicely. I would have one cup (a serving is two) a day when I felt like I needed a little treat, and I was surprised at how good they were! Thank you, fat, for packing in the flavor!

Ultimately, these won’t make it into a regular rotation, but I could see this product being an “every once in a while” treat.

Clay: Oh boy. Here we go. First, I would like to say that these are all opinions based on MY fitness and nutritional goals. Everyone’s mileage varies, so please keep that in mind.

I will preface by saying that I LOATHE health and wellness marketing. “Lose 10 lbs in 10 days!” “Get shredded in a month with fat burners!” “Guaranteed to add 40 lbs of mass!” While not complete lies, it is certainly misleading. They never add the whole “smart workouts and smarter dieting is required” part. It leads to bad body image, disappointment, and ultimately leaves an inexperienced individual feeling like they don’t want to come back to fitness. While Quest didn’t take it this far, there are still questionable marketing techniques in the name.

The Keto Cup.

First, the facts. A whopping 26g of fat, with 11g of carbs, and 7g of protein. It’s definitely a snack based on ketosis, the act of forcing your body to use fat for energy instead of carbs. The diet is a bodybuilding staple that allows for high caloric intakes, while still dropping body fat. The old phrase “fat doesn’t make you fat, carbs and sugar do,” is the general idea of Keto dieting.

Quest named it that to hit a place that doesn’t exist in the market. Low-carb sweets. The flavors are essentially Reese’s cup, Oreo, Thin Mint, and chocolate. My issue is that I doubt anyone actually Keto dieting wants a snack that has 11g of carbs. That’s extremely high for something not in a meal. Low carb? Sure. Call it that! Keto? No. Dieting for ketosis is difficult, requires an incredible amount of discipline, and instead of marketing a diet friendly product, it feels like Quest has made a mockery of the ketosis process. Long story short, while Keto is low in carbs, low in carbs does NOT automatically mean Keto. Keto Cups are just that. A low carb, high fat alternative to candy. They taste great, and have a nice macro profile for a NORMAL low-carb diet, but not for a Keto diet. Even on refeed days, Keto dieters seek more “real food” carbs than this can deliver. Solid product, misleading name. Quest’s marketing team made the product leave a bad taste in my mouth on this one.

To lighten things up a bit, I did really like these. I will definitely eat them again. I maintain a fairly low carb diet, and these will help with the sweet tooth cravings. They are absolutely delicious. When I go on a hard cut, where reaching a state of ketosis is the goal, they will be removed from the diet. Again, this is all based on YOUR goals for YOUR body. My issue is not with the product, but the branding.

Conclusion:

We both really like Quest products and I think we’re excited to see the ways the company is branching out. It will be interesting to which of these things make it to mass market production – QuestLabs has a great customer forum going, where folks are offering their reviews, and I think they genuinely care about what we have to say.

Note: The opinions offered above are our own – we were not offered any compensation or free products by Quest.

Why I Hate “Cheat” Days

April 25, 2016 by kpjenn

You know what phrase I actually hate? “Cheat Day.”

Why?

Because “cheating” connotes bad behavior. Cheating says to me that you’re doing something you shouldn’t be doing. Cheating implies that the food that you’re eating is bad and wrong and you should have to rationalize when you allow yourself to have it.

That’s messed up.

Or at least it is from a “I want to eat healthy and look fit but maintain a healthy relationship with food” perspective.

It’s a real struggle to meal plan every week, prep healthy lunches for work, count macros and ensure that my body is getting enough protein, fat and carbs to fuel my workouts (and my life). It’s also a struggle when I’ve eaten the same thing for lunch for three weeks and dinners have consisted of salads and chicken. Or salads and turkey burgers. Or X meat + Y vegetable… and all I’m looking for is a little pleasure in the food I’m eating.

In order to make sure I don’t start hating food, or seeing it merely as a tool, I make room for those “bad” things. Like this weekend – my boyfriend has worked for nearly a month straight, we’ve had little time together in the evenings after the gym before we both collapse with exhaustion, and every weekend has been busy, between travel, work and other commitments. We both needed a break.

Rather, first we needed sleep. Then we needed a break.

Breakfast of Champions

So, Saturday was an unplanned rest day. No alarms. Slept until 10:30. Woke up, got donuts, toodled around running some errands and doing a little shopping, picked up some used books, and then had an amazing date night on the waterfront in Old Town Alexandria. And THEN we got ice cream.

Not once throughout the day did I think “oh man, I feel so gross.” Or “I should have worked out today” – because I know that 1. I work hard enough every other day that one (or two) days off in a row is necessary. 2. My body has been so tired for the past week that my workouts have been lackluster at best. I’d rather be rested and healthy in the gym than tired and dragging. 3. I really like donuts and ice cream and my boyfriend, and enjoying those things together just made my soul feel lighter.

I love this guy. I love him even more than I love donuts and ice cream.

Basically, what I’m saying is that 80% of the time, my diet is very much dialed in to my fitness goals. But 20% of the time, my diet looks different, but still dialed in to those goals. Because ultimately, I know I can’t achieve the gainz or the pr’s I want if I’m not feeling my best and I’m not happy. Stress and fatigue are killers. And a disordered relationship with food only exacerbates those things.

So, yes. This weekend, we were off the meal plan wagon. But do I feel like I cheated? Not even a little bit. Taking care of your body also means taking care of your whole self – and my whole self feels a lot better after a weekend away from schedules and details and obligations and plans.

Recipe Box: Pumped Up {Healthy} Cookie Dough

March 21, 2016 by kpjenn

I don’t know about you, but I love to bake. And even more, I love to eat. While I’m baking. Don’t get me wrong, I love cookies and cakes and brownies – but even more, I love cookie dough and cake or brownie batter. Something about the pre-baked goodness just makes me feel some kind of way.

Now, I know there’s always the risk of the “raw egg” situation – but I’m a risk taker. Honestly, until the cookie dough betrays me, I’m going to keep eating it. I like to live dangerously.

However, worse than the raw eggs is all the sugar. My favorite cookie dough makes my favorite cookies: oatmeal chocolate chip. My great aunt’s recipe calls for both brown and white sugar. They’re delicious, but generally, not that good for you. And I gave up junk food for Lent. So while I may want to eat cookie dough, I can’t.

I’ve also set some higher fitness goals for myself with regards to the weight room and that means upping my protein intake – I typically get my protein from a protein bar in the morning, tuna or grilled chicken at lunch, a protein shake after the gym and either more chicken or ground turkey as part of dinner.

This all gets me pretty close to meeting my protein goals, but some days I just need a little more umph.

Enter one of my favorite snacks: Healthy Cookie Dough Dip from Chocolate Covered Katie

photo source: www.chocolatecoveredkatie.com

Now, her recipe is pretty well on-point. I’ve made small tweaks to fit my needs.

1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
1/8 tsp plus 1/16 tsp salt
just over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter of choice (I prefer peanut butter, but any will do.)
up to 1/4 cup milk of choice (unsweetened almond milk is my go-to)
1 scoop of protein powder of choice
~~Sweetener of choice~~ (No sweetener needed for me!)
1/3 cup chocolate chips (Or none. Again, Lent)
2 to 3 tbsp oats

Throw all of these things (except the chocolate chips) into a food processor. Let it spin for a minute or two, empty into a bowl (or a tupperware if you’re me and you like to snack on it over a couple of days), mix in your chocolate chips if you’re using them and enjoy! You can serve it with graham crackers or don’t even bother and just use a spoon. #guilty.

The biggest changes I made to Katie’s recipe are taking out the sweetener – Lent, duh – and adding the protein powder. Obviously, you can use whatever protein you prefer, but right now, I’m a little obsessed with this:

Quest Peanut Butter Protein. This shizzzzz is so delicious. Easily the best-tasting protein with the best composition. Less than 1 gram of sugar, 23 grams of protein and only 110 calories per serving. It tastes mixed just with water or almond milk as a post-workout shake and it is incredible in any other kitchen concoctions. That’s one of my favorite things about Quest products – they bake so well! Granted, I’m not actually backing this cookie dough, but you totally could!

Needless to say, I’m obsessed. I think the last time I went to Wegman’s, I picked up four cans of chickpeas. Specifically so that I have them on hand to make this whenever I want.

The best part? It fulfills my cravings for something sweet without blowing up my entire diet, which is always a win. Maintaining a healthy relationship with food is a thing I am alllll about. Food is delicious and I enjoy eating it and I don’t like feeling guilty when I do. This absolutely keeps that from happening. Happy tummy, happy Kyle.

Recipe Box: Chipotle Lime Shrimp Tacos with Strawberry Salsa

February 10, 2016 by Meridith

We’ve got a favorite book in the Daniel household. It’s called Dragons Love Tacos. Have you heard of it? Well, there are dragons (obviously) and they L-O-V-E tacos (again with the obvious – I guess that’s what you get when you’re reading children’s books). There are taco parties, which, I would be all for attending because quite honestly, I LOVE TACOS TOO.

(Just not spicy salsa. Spoiler: Dragons do not like spicy salsa.)

Anyway, the point is, we Daniels are fans of tacos. And books. And books about tacos.

Naturally, this taco recipe is a big hit here. Now, in the interest of full disclosure, I didn’t actually prepare this recipe. My darling husband was the taco chef; I was busy painting dots on the floor of our son’s 1st grade hallway.

Say what?

This is a special treat for the first graders of our school district! We celebrate their individuality and creativity.

Yes, while I was getting my paint on, Jay was pitching in and making us this YUMMY dinner. We tweaked the recipe slightly but you can find the original here. We originally found this when we were doing the Advocare 24 day challenge last summer and it’s tried and true.

Are you ready? Let’s go!

First things first, start prepping this a few hours before you want to eat. Because it takes some time to mix together and soak up the flavor. Cool? Cool.

Strawberry Salsa Ingredients

8 ounces of fresh strawberries – chopped
1/2 red onion – diced
Juice of 1 lime
Pinch of salt
Pinch of ground pepper

Squeeze that lime, Dude. RAWR!

Prepare the salsa first. It’s easy, yummy, and you can throw it in the fridge until you’re ready to serve the tacos. (Or, you can take little spoonfuls if you’re hungry.) (Not that I would ever do such a thing.)

Chipotle Lime Shrimp Ingredients

1 pound peeled and deveined raw shrimp (Do not make my mistake and buy ones that aren’t peeled. Because I’ll tell you what, Jay was not impressed with that task. Whoopsies.)
Juice of 2 limes
2 garlic cloves, minced (I keep a jar of minced garlic in the fridge) (#lazy) (#lessworkforme)
2 tablespoons extra-virgin olive oil
1 tablespoon adobo sauce from a can of chipotle chile peppers in adobo sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper

goya

marinate

Mix all the ingredients listed above in a bowl and then pour over the prepared shrimp. We throw them in a Ziplock freezer bag and shake it around before putting it in the fridge for about a half hour. Prior to shaking it around, make sure it’s really and truly zipped. Again, I speak from experience.

And hey, while these marinate, grab a drink and chill. While you’re waiting, you can also prepare the toppings for the tacos.

Taco Topping and Taco Taco Ingredients
8 4 inch corn tortillas – warmed (microwave for 30-45 seconds)
1 cup shredded cabbage
4 ounces queso fresco, crumbled (I sometimes can’t find this in my regular supermarket but I’ve had good luck at both Aldi and the Mexican mart nearby.)
1 lime, cut into wedges

After those 30 minutes tick by, heat a large skillet over medium-high heat. Put a glug or two of olive oil in the pan and put the marinated shrimp in the skillet. (Any extra marinade in the bag can be chucked.) Cook the shrimp 1 to 2 minutes, then flip the shrimp and cook a couple more minutes until they’re pink.

shrimpcooking

Set the table with shrimp, toppings, salsa, and tacos. Prepare your taco whichever way you’d like and proceed to stuff in your face.

shrimptaco

A taste sensation! (Seriously, I need to lay off the children’s books.)

In unrelated but still AWESOME news, you might notice the new badge over in the sidebar for The Mermaid Club. I just found out this week that I’m a new ambassador! Isn’t it the most? More on that soon! Live life, make waves!

New Year Water Challenge

December 30, 2015 by Jennifer

Many, many folks have done a 30 day water challenge wherein they commit to drinking the recommended 64 ounces a day for a month. But guess what? I’m doing the same thing! (Bazinga!)

I drink a lot of water. A lot of flavored water. Flavored with leaves. Black leaves. Okay, Earl Grey. I drink a lot lot lot of hot Celestial Seasonings Earl Grey tea. Somewhere in the neighborhood five, twenty ounce cups a day. That should count for my 64 ounces of water, honestly. HONESTLY. And really, it can’t be that bad because I sleep like a log all night, every night. Caffeine, schmaffeine.

It’s totally bad. I know.

The real problem with this habit is the sugar. Basically, I’m consuming a small sugar cane plantation every month. A big can of white sugar sits beside the hot water dispenser at the office and I just pour it into my cup. It’s horrible, I know. Something needs to change or I will be diabetic in the very near future.

I even have a cup (or stein, as you will) right before bed.

So why have I decided to be a follower? Great question! Well, aside from the aforementioned risk of diabetic shock descending at any moment, I’m curious to see the changes drinking 64 ounces a day will bring. If I can flush some toxins and get rid of the circles that have been under my eyes since childhood I will be so happy. I’m also hoping healthier skin will help fade my adolescent acne scars. Let’s not mention the laugh lines and crows feet entrenching themselves in my face. I turn forty this year and it’s starting to show. Water, nature’s cure-all, to the rescue!

The “Before”

The plan is to go from five or six cups of tea a day to two in the morning. Then I’ll divide the sixty-four ounce daily intake into eight ounce segments throughout the rest of the day. Using my favorite race sticker covered bottle, fruit infusions, and Nuun should help me say on track. In 30 days I’ll check in and let you know if my bags took a flight home. If you don’t hear from me, I’m laying on the kitchen floor in front of my electric teapot, slipping into a diabetic coma.

What’s your method for staying hydrated? Are you a water or sport drink person? Show us your water bottle on Facebook, Twitter, or Instagram!

Recipe Box: Cauli Cream

October 28, 2015 by vfreile

Leafing through Wegmans’ Menu magazine last month, I came across one recipe that intrigued me: Cauli “Cream.”

For years I’ve avoided creamy dishes because heavy cream-based sauces don’t agree with me. Cauli cream would be a simple, non dairy cream substitute that would allow me to finally attempt to make some sort of alfredo dish.

I ran to Wegmans and bought the ingredients, including a head of cauliflower for $3. I chopped it up.

Following the simple recipe, I made the vegan cream alternative in about an hour, first boiling the cauliflower, then blending it into a puree.

Here’s what you need:

10 cups of water

Juice of two lemons

2 tsp. salt, divided

1 cauliflower, 3 lbs, trimmed, cored and cut into florets

Heat the water, lemon juice and 1 tsp. salt in a large pot. Bring to boil. Add cauliflower and return to simmer (med-low heat). Cook until fork-tender (it took my stove about 30 minutes.)

Cauliflower florets are simmering.

Transfer cauliflower to a colander. Retain cooking water in pot. Let cauliflower sit at least 10 minutes in colander.

Steaming cauliflower and my ancient blender.

If you have a good blender, add about 1/4 to 1/2 cup of cooking water, about half the cauliflower and 1 tsp. salt to blender. Puree until smooth. Remove most of puree from blender and add remaining cauliflower. Puree until smooth and combine batches, mix.

My blender is less than stellar, so I do mine in about 6-8 half-cup batches. Not ideal, but it works.

I separate into 1 cup servings and use immediately in another recipe, or freeze.

All ready to go!

I made a few dishes with this, all courtesy Wegmans: cauli cream corn chowder (we gave it a B), cauli cream pesto pasta with broccoli and tomatoes (Hubs gave this an A+ and I’ve made it twice already, using fresh broccoli) and cauli cream truffle pasta, using kale (solid B+)

I hope you love this easy and healthy recipe as much as I do!

Now, who can recommend a decent blender?

It’s apple-picking season!

October 19, 2015 by vfreile

While many folks swoon over pumpkin-flavored everything when the weather turns cooler, I’m always crushing on everything apple.

Perhaps its because I live in New York – land of apples. Heck, the state’s main city is known as the BIG APPLE. Fresh cider, honeycrisp apples straight from my favorite local farm stand and baked crisp are my mainstays.

A variety of apples are on display at Schutt’s Apple Mill, just a few miles form my house. Their cider is ah-maz-ing.

For me, fall is more than an excuse for leaf-peeping and the return of sweater season. It means I get to pick apples.

Get to? What’s that?

LOTS of MacIntosh apples. I picked bushels and barely made a dent in this tree.

Picking apples tops my list of favorite fall activities, but I rarely head to a touristy apple farm to do so. Sure, those are fun, but not my cup of tea. Thanks to my in-laws, I get to pick all the apples I could ever dream of picking in our own backyard.

Each fall, I drive to downstate to help my husband’s father pick apples. The family orchard is on a retired dairy farm in the Catskills. Sometimes apple-collecting is a family outing and other times, its a solo gig.

I know its a chore, but to me picking apple after apple is heaven. I pluck one after another from the tree, careful not to pull too hard and bring dozens more to the ground. (or bouncing off my head- yes, that’s happened….many times.) Sometimes I even climb into the bucket of the backhoe and pick from the top of the tree.

Picking from the bucket in 2012

Last week, I filled crate after crate from two blossoming trees on the farm. Several hours and eight bushels later I had yet to run out of steam, but I absolutely ran out of containers. Sigh.

Apples picked at the farm are pressed into cider, fermented and made into apple wine, turned into delectable applesauce, crisp or homemade pies. Most of the time, I just eat them as is. These apples are completely organic. No pesticides, no sprays.

our bounty

Last week, my father-in-law taught me his coveted recipe. I made one last week for company, and other today. Delicious! The trick is to use a variety of apples.

Have you gone apple-picking this season? Where do you go? Do you pick from the tree or buy by the bushel? What’s your favorite way to use freshly-picked apples? Tell me in the comments!

Mighty nuts about Mighty Nut – recipe and giveaway!

October 16, 2015 by Meridith

Let’s take a moment to swoon over fall. The sounds of football games waft through the open windows from the high school and college down the street. The crispy leaves crunch on the ground as my kids play in the yard. Friends chat about PSL and how many Fridays remain until Christmas. And, of course, my running friends know just how special fall racing can be.

Fall cooking (and dare I say, fall in general) is my most favorite. I mean, I love cooking all the time, but there’s something about fall that makes it extra special. Oatmeal! Bread! Crock pot meals! ALL THE THINGS.

Surprisingly, my knowledge of powdered peanut butter is was somewhat limited. As in, I saw it at the store but never paid it too much attention. After all, what’s the point? Just get regular peanut butter and call it a day!

Silly me! Of course there’s a point, which I quickly learned when Fit Approach sent me the Flax & Chia and Original Mighty Nut Powdered Peanut Butter to try and review (and giveaway – more on that soon!).

There’s 85% less fat calories than traditional peanut butter and 1-1.5 grams of fat, depending on what type of Mighty Nut you try. And 5-6 grams of protein!

To kick off the powdered PB party, I decided to go with a tried and true recipe – Whipped Banana Oatmeal to which I added the Flax and Chia… along with sliced bananas, a few chocolate chips, and Craisins.

Muy deliciouso!

Not quite done with my peanut butter party (’cause the peanut butter party don’t stop!), I decided to get a bit more creative and step it up with a favorite of mine, banana bread with a nutty kick of the Original Mighty Nut.

My dear friend Anne shared her banana bread recipe with me a few years ago and it’s a family fave! I figured with a few tweaks, I could add a PB twist. Spoiler alert – I feel like it wasn’t peanut butter-y enough. Therefore I’m sharing the recipe that I’ll be trying the next time around. Pump up the peanut butter, dial back the banana (slightly).

Ingredients

1 1/2 tablespoon milk
1 teaspoon lemon juice

2 very ripe bananas
2 eggs
1 cup of sugar
1/2 cup butter at room temperature (I am never good about remembering this part!)
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons Mighty Nut Original Powdered Peanut Butter

Directions

Preheat the oven to 350 degrees.
Combine the milk and lemon juice and set on the stove top near the vent to sour.
Combine the flour, salt, baking soda, and baking powder in a bowl and set aside.
Mix together the butter and sugar. Add in the eggs and mix until creamy.
Add in mashed up bananas.
Add in the lemony milk mixture.
Add in the flour, salt, baking soda, and baking powder mixture.

You can also add chocolate chips, nuts, whatever your heart desires! I added chocolate chips because you can never go wrong with a banana/PB/chocolate combo!

8. Dump the mixture into a greased pan and bake for 1 hour.

9. Try not to eat the whole loaf. Or do. I won’t judge you.

You want to try it, don’t you? Lucky for you, the awesome folks over at Fit Approach and Mighty Nut have given me the chance to host a giveaway! Just click on the picture below and enter via Rafflecopter now through 10.22.15. US residents only.

Click the pic to enter!

One prize per person. If you win this giveaway, and have already won another prize from Mighty Nut through another blog, please disclose that you have already won so we can choose another winner.

Many thanks to FitApproach and Mighty Nut for this awesome opportunity. I’m provided the product and compensation but all opinions shared are honest.

Recipe Box: Lemon Chicken Soup

September 28, 2015 by bec2point0

When life gives you lemons, make soup.

Wait, that doesn’t sound right. Actually, it sounds exactly right. Carry on.

Where I live, lemonade weather is fading fast, and soup weather is upon us. So, when I was thinking of a lemon-y recipe post for September, an annual tradition during the Alex’s Lemonade Stand Million Mile Run-Walk-Ride month, this soup immediately sprang to mind.

I first found this recipe in one of my favorite cookbooks, Ellie Krieger’s The Food You Crave. And I really do crave this soup. It’s absolutely perfect anytime, but with the addition of the lemon (and thus Vitamin C), this truly does help me get over a cold. Just in case you want to tuck this one away for the coming season of a certain f-word that we don’t need to talk about.

Lemon Chicken Soup with Orzo from elliekrieger.com

4 teaspoons olive oil
8 ounces skinless, boneless chicken breast halves, cut into small chunks
Pinch of salt, plus more to taste
1 medium onion, diced (about 1 ½ cups)
2 stalks celery, diced (about ½ cup)
1 medium carrot, diced (about ½ cup)
2 teaspoons chopped fresh thyme or ½ teaspoon dried
6 cups low-sodium chicken broth
1 cup orzo, preferably whole-wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste

Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.

Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.

Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.

Serves 4
Serving size: 1 ½ cups

The broth is incredibly creamy and flavorful, and I love the whole wheat orzo instead of traditional rice or pasta. Go for the fresh thyme, too, it really makes a difference.

Yay soup! And yay for this month of kicking pediatric cancer in the butt! The month is almost over, but there are still a few days to log miles and make donations. We truly appreciate all of you joining us on this #journey2amillion.

P.S. I can’t take pictures while I cook, it completely messes with my flow. Plus, my 100 year old farmhouse kitchen has terrible lighting, hence the ‘before’ and ‘after’ shots.

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Category Archives: Food