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?
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    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!

    Stats:

    • 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 😉

    Winner, Winner, Chicken Dinner!

    Today was the 5K for Farmland Race and we couldn’t have ORDERED better weather!  I started today with old faithful:  Pumpkin Protein Pancake!  I topped with PB made from 2 tbsp Trader Joe’s peanut flour and 9g of my vanilla protein powder.  Less the a quarter of the fat of regular peanut butter with a bunch of protein. 

     Ivy showed up right on time (I was running late!):

    I think I was a lot less nervous this time around.  We got there in plenty of time to get our numbers and hit the potty (you know you’re a mom when it is forever referred to as ‘the potty’) and do a warm up jog.  We were mid-pack at the starting line, but ended up weaving through the crowd a bit in the beginning.  Ivy stayed with me for almost the first full mile and then hit her stride.  It was an up and back run so it was very easy to gauge distance.  Ivy finished ahead of me with a time of 25:10 (WHOOT!) and I finished a full minute better than my last race at 26:32.  Over all Ivy was 71 out of 221 and 5th in our age range.  I was 98th overall and 8th in our age range.  Not too shabby.

    On to the chicken dinner!!

    Last night I set my frozen chicken in a salt and garlic spice brine.  This morning I rinsed it down, patted it dry and seasoned it up:

    I forgot to take a picture of the finished product because I was STAHVING!!!!  But it looked pretty much exactly like this:

    And now it looks like this:

    To make this SUPER easy Chicken/Turkey Brine:

    4.5 lb chicken

    3-4 tablespoons Kosher Salt

    Enough Water to cover the chicken

    Spices of your choosing (put in LOTS cause you’ll end up dumping it later)

    If your chicken is frozen, let it sit overnight in a pot in the fridge.  If it’s fresh, it won’t need more than 4-6 hours.  This brine will suck the juices into the meat making it unbelievably tender and juicy.  Before putting it in the oven, rinse it, pat it dry and brush it with Olive or Grapeseed oil and rub on some more spice.  I don’t add any more salt.  Bake it at 350 degrees for 20 min per pound.  Remember to let it sit 10 minutes before cutting in!

    Once the carcass is picked clean of all desirable meat; toss into a large pot a bunch of carrot, celery, onion and garlic.  Add the carcass, salt, pepper, 8 cups of water and let it simmer for a couple of hours.  Drain through a mesh colander.  Discard the veg and meat and you’ve got an easy stock.  Once it cools, I pour it into ice-cube trays and freeze them into little cubes.

    That’s all I got for today.  I’m out!

    🙂

    Rain, rain go away (and take the humidity with you!).

    Today has been weird as far as the weather goes.  Rain and humidity.  Looks like fall, feels like summer.  Whatev.

    Kinda slow around here as we’ve been trapped indoors for the most part. 

    Breakfast rocked my face though:

    Pumpkin protein bar with 2 tbsp Trader Joe’s peanut flour (that I mixed up with some water and a pinch of salt) and a sprinkle of cinnamon.  MMMMmmmm.  I think this has taken over the #1 spot of  Best. Breakfast. Ever. 

    I did another round of Insanity this morning and let me tell ya, it ain’t getting easier!  But that’s ok.  I pushed hard and was a sweaty pile of quivering flesh by the end.  Good times! 

    Short post tonite, so I’ll leave you with some photographic artwork by my (soon to be) 4 year old:

    EXTREME CLOSEUP!

    ^^^Remember those troll dolls with the crazy hair? 

    G’nite y’all!  🙂

    Heaveeeennnnn, I’m in Heaveeennn!

    Peanut Butter Banana Muffins

    I have nothing else to say except NOM! NOM! NOM!

    • Cinnamon, ground, 1 tsp
    • Vanilla Extract, 1 tsp
    • Applesauce, unsweetened, 1/4c
    • Baking Powder, 1/2 tsp
    • Baking Soda, 1/2 tsp
    • Brown Sugar, 2 tbsp
    • Egg white, 2 large
    • Stevia, 1/4c
    • Bobs Red Mill Whole Wheat Flour, 1 cup
    • Baker Josephs Peanut Flour, 1/2 c
    • Chobani (Non-Fat Greek Yogurt – Plain), 1/4 c
    • Banana, fresh, 1.25 cup, mashed

    Pre-heat the oven to 350.  Sift together flours and baking powder/soda.  Whisk the eggs and add in the yogurt, applesauce, cinnamon, Stevia, vanilla and banana.  Mix the wet into the dry.  Prepare your muffin tins and scoop about 1/4c into each well.  Top with peanut butter chips if desired.  Bake for 12-15 minutes.

    12 Servings 

    Amount Per Serving
      Calories 91.8
      Total Fat 1.0 g
          Saturated Fat 0.1 g
          Polyunsaturated Fat 0.0 g
          Monounsaturated Fat 0.0 g
      Cholesterol 0.0 mg
      Sodium 133.3 mg
      Potassium 102.4 mg
      Total Carbohydrate 18.1 g
          Dietary Fiber 2.2 g
          Sugars 6.7 g
      Protein 5.4 g