Sorry for my long absence.

Yeah, yeah.  I know.  I sometimes forget about you.  Please don’t take it personally, it’s not you – it’s me.  But I’m here now and I brought a peace offering:

PB2 Banana Muffins!

Now that Lent is over, peanut butter, almond butter and PB2 have moved back in – YAY!  BFF and I made it (barely).

These bad boys are deeeeeeeelish and the stats rock too!

      Whole Wheat Flour, 1cup
      Bob’s Red Mill Wheat Bran 1 cup
      Bell Plantation PB2, 4 tbsp
      Baking Powder, 1.5 tsp
      Arm & Hammer Baking Soda, 0.5 tsp
      Banana, fresh, 2.5 cup, mashed
      Egg white, 3 serving
      Applesauce, unsweetened, .33 cup
      Chia Seeds CHIA POWER Navitas, 2 tbsp
      Chobani 0% greek yogurt non-fat plain, .5 serving
      ***BSN Syntha 6 100% Whey Protein – Vanilla Ice Cream, 2 serving
    Stir together the flour, bran, PB2, Chia seeds,  baking powder and baking soda.   In another bowl, mix your mashed bananas, applesauce, yogurt and eggs.  Mix the wet ingredients into the dry and scoop into muffin tins.  Bake at 350 for about 18 minutes. I got 16 this time around……
    ***The protein powder is sweet enough for my taste so I don’t add any additional sweetener, but 1/3c dark brown sugar would be plenty for this recipe if you like yours sweeter.  Also, there is almost NO fat in here, make sure you prep your muffin tin well or they WILL stick.  I used muffin liners and sprayed them with cooking spray.  If you wanted to add a little fat, use regular PB.  Just mix it in with the wet ingredients and good to go!
    • Amount Per Serving
    • Calories: 102.6
    • Total Fat: 1.4 g
    • Cholesterol: 5.1 mg
    • Sodium: 62.9 mg
    • Total Carbs: 20.0 g
    • Dietary Fiber: 4.6 g
    • Protein: 6.1 g
Sooooo…….we good now?

    Day 2, post 2. hey I’m on a ROLL!

    Hey peeps!

    I’m in a TON of pain this morning.  I started doing a pull up program at the beginning of the month to try to work up to 10 consecutive pull ups (not chin-ups which I’m WAYYY better at) and I hurt my neck.  Somewhere around the 2nd vertebrae.  I can’t walk without hunching forward.  I look ridiculous.  And I can’t Zumba today.  Crap.

    So I made Banana Zucchini Bread!

    A few months ago I shredded and froze a 2 lb zucchini.  This recipe used the last of it.  Deeeeeelish!  This is my go-to recipe, comes out perfect every time.  I like to tweak things here and there for what I have on hand, it’s very adaptable.

    Preheat your oven to 350 and prepare your loaf pan (or muffin tin)…

    2c Whole Wheat Flour

    1tsp Baking Soda

    1/4 tsp Salt

    1/2 tsp Cinnamon

    Whisk these together in one bowl.

    1/4 cup room temp buttery spread (I used Smart Balance Light)

    1/4 cup Unsweetened Applesauce

    3 super ripe Bananas

    1/3c Dark Brown Sugar

    3 egg whites

    1/2c Zucchini – shredded, do not drain!

    Cream together butter, sugar and bananas.  Add in egg whites and blend well.   Pour this mixture into the bowl of dry ingredients. Mix well then fold in zucchini.  I topped this one with 2 tbsp of granola….

    Pour into your waiting loaf pan (or muffin tin) and bake for 60-65 minutes (25-ish for muffins) until a toothpick comes out clean.

    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 156.7
    • Total Fat: 3.6 g
    • Cholesterol: 0.0 mg
    • Sodium: 164.2 mg
    • Total Carbs: 30.3 g
    • Dietary Fiber: 3.7 g
    • Protein: 3.7 g

    I also wanted to show you last night’s dinner.  No recipe for this one, just kinda eye-balled everything till I got what I wanted:

    In this bowl, 2 Laughing Cow wedges, 2 oz spinach, tsp garlic and 3 sun dried tomatoes (not in oil) chopped up

    Mix it all up and spread on your [flattened] chicken breast.  Roll em up.

    Bake them at 350 for 25 minutes.

    Seriously good.  Stupid easy.


    I hurt so good.

    Quick recap on my workouts from the last few days:

    Wednesday – Kickboxing.  Felt awesome, had a good workout.

    (Legs were pretty tired)

    Thursday – P90X Legs and Back.  Used heavier weights and I did 24 (out of 86) unassisted pullups/chinups. 

    (Legs were hurtin’)

    Friday – Insanity Max Plyometric video.  I was staring the clock down willing it to move faster.

    (Afraid to sit down for fear my legs would no longer function)

    Saturday Rest. BFF called and wanted to know if I wanted to do an Insanity video.  WHAT?  Are you nuts?  I can BARELY move!  Ok, sure – see you in 15.

    (The lower back pain has now cancelled out the leg pain)

    I’m falling apart at the seams I tell ya!

    I did get some cooking done yesterday too.  After BFF left, I made some Italian White Bean & Turkey Soup:

    adapted from Sunday Night Dinner

    • Poultry seasoning, 1 tbsp 
    • Rosemary, dried, 1 tsp 
    • Thyme, ground, 1 tsp 
    • Garlic, 4 cloves
    • Onions, raw, 1 medium (2-1/2″ dia) 
    • Spinach, fresh, 1 package (10 oz) 
    • Ground Turkey – 99% fat free, 20 oz 
    • Chicken Broth – College Inn Light & Fat Free, 4 cup 
    • beans kidney white cannellini PROGRESSO 15oz
    • Cooking Spray

    1) In a medium stock pot brown ground turkey with the cooking spray, season with a poultry seasoning ( and S&P if you like), break into small pieces and brown for 3-4 minutes. Drain excess fat, if necessary. Add garlic and onions and sauté for 4-5 minutes, until onions are soft.

    2) Add cannellini beans, thyme, rosemary and chicken stock. Bring to boil. Reduce heat, cover and simmer for 5 minutes. Mix in chopped spinach and simmer 5 more minutes. Adjust seasonings to taste.

    This recipe makes about 10 cups.  I figured the stats in 1 cup servings, but really, I never eat just 1 cup!

    I separated it into 2 large tupperware bowls and froze one.  BTW, did you know if you lay a piece of plastic wrap directly onto the surface of the soup before you put the cover on, it will keep the soup from becoming freezer burned?  Try it!


    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 87.4
    • Total Fat: 0.7 g
    • Cholesterol: 35.0 mg
    • Sodium: 264.7 mg
    • Total Carbs: 4.8 g
    • Dietary Fiber: 1.6 g
    • Protein: 16.3 g

    Next up was Banana Muffins!  The rotten bananas on the counter were about to revolt.

    With multiple accoutrements:

    Preheat your oven to 350.  Mix the flour, soda and salt in one bowl.  Cream together the butter, applesauce and brown sugar.  Mix the egg whites and banana together really well and pour that into the butter/sugar mixture.  Stir that well and then pour the wet ingredients into the dry.  [*Sorry about all the dirty bowls!*]  Prepare your muffin tin and scoop about a 1/4 cup into each well. 

    Top with whatever your little heart desires.  My heart screamed WALNUTS!  Peyton and Reese wanted chocolate and peanut butter chips – go figure.  Stats are for the muffins without any add-ins.

    Bake them about 15-18 minutes. 

    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 175.4
    • Total Fat: 3.6 g
    • Cholesterol: 0.0 mg
    • Sodium: 166.1 mg
    • Total Carbs: 37.0 g
    • Dietary Fiber: 3.6 g
    • Protein: 3.6 g

    Now I could’ve messed with these and cut out more fat, added more protein, lower sugar etc., but sometimes you just want a damn muffin, so I make no apologies for these.  They’re damn good.  Not to sweet and perfectly moist.

    Lastly I roasted an eggplant that I tossed in some Maple Grove Farms Fat Free Balsamic vinaigrette.  This particular brand doesn’t have any HFCS, where as my other favorite brand did 😦 . 

    They kinda look like potatoes huh?

    Anyway, I served these mixed with some (jarred) fire roasted red peppers and feta and my Chicken Italiano.  <—-You’re gonna have to click on the link to see it cause I didn’t get a picture.

    So there ya go, now you’re up to date.  Gotta go bang out some P90X Chest, Shoulders and Triceps followed by Ab Ripper.

    But first!  IBUPROPHEN! 

    Happy Sunday 😉