Pumpkin pie smoothie

Happy Thanksgiving Weekend!

I hope all of you are enjoying time with your family and eating good food.

Thursday morning started out with our annual Drumstick Dash,

a 2.2 mile scenic run through Broad Ripple to benefit The Wheeler Mission. This has to be our fifth or sixth time doing this race. The course can be either 2.2 miles or 4.5 miles depending on what you choose. This year we decided to run the short course with hopes of running the long course next year.

After the race we walked another 1/2 mile to the car, headed home and showered. We had a lovely lunch with friends and family afterwards. Do you prefer an early Thanksgiving dinner or a later Thanksgiving dinner?

I did a little zumba this morning with my sister in-law {Julia} and the Little Apron. Julia is having a second Thanksgiving dinner tonight at her house. I made a homemade pumpkin pie with whipped cream for the occasion.

I purchased a couple extra cans of pumpkin at Whole Foods for only $1.29 each…steal! So I decided to make a pumpkin Pie smoothie.

1 cup pumpkin

5 ice cubes

1/2 cup plain non-fat greek yogurt

1/4 cup almond milk

1/2 small frozen banana

2 dashes pumpkin pie spice

1 dash cinnamon

Blend all the ingredients together and top with granola a nut butter.

I topped mine with a little Kashi pumpkin flax and sunflower nut butter.

It’s a gorgeous day here in Indy! I even have the windows open. Getting some good fall breezes and little bit of sunshine.

Time to do some house cleaning and get ready for tonight.

Have a wonderful Saturday evening.

Thank you for reading!!!!

Maria

Thunder, lightning and wacked out taste buds

The rain hit hard this morning around 11:15, just about the time I was on my home from the gym!

Thunder, lightning…not my thing.

 To be on the safe side I pulled over at a Starbucks and ran inside to wait out the storm.

Would you believe the electricity at Sbux went out right before I walked in? The power came back on very soon after but the cash registers weren’t working so I got a free coffee. [Score]

After about fifteen minutes and two firetrucks I hopped back into the car and drove home safely.

 I only had a few minutes to get ready before I had to meet LA for lunch.

Lunch:

Lunch was packed the night before: mixed vegetables, bland chicken and white rice all seasoned with low-sodium soy sauce, and red pepper flakes. (not shown)

After lunch LA gave a power point presentation to the class using the promethean board.  No, it’s not a white board, but it’s very similar. Kinda like a white board but on steroids. The presentation was about King Arthur, Queen Guinevere and the Knights of the Round Table. Didja know KA and QG had 25 children!? Excuse my French but wtf! Do you remember what your  fourth grade class was like? Mine definitely didn’t have promethean boards, more like chalk boards 🙂

When I got home from lunch I was still hungry… not enough nutrients.  My stomach and brain asked for pumpkin pie.

Pumpkin pie yogurt…that is

  • 1/4 cup pumpkin
  •  dash of pumpkin pie spice and cinnamon
  • 1/2 cup low-fat vanilla yogurt
  • the other half of this mornings banana
  • tsp better’n peanut butter
  • sprinkle granola
  • drizzle of honey

The honey was a gift from Mr. Harmless, one of Mr. Apron’s clients. Harmless honey (his real name) is made right here in Indy and it is oh so good.

A cup of warm yerba mate tea.

This afternoon I got some house work done, sorted mail, and organized the spice cabinet.

Every good cook needs a convenient supply of herbs and spices. They’re a great way to add flavor and zest to any dish minus the fat and calories.

The hubs made dinner:

Bean burritos cuban style

He tried a can of Trader Joe’s cuban black beans, they were very salty yet bland all at the same time. How does that even happen? We agreed not to buy those again, from now on its pinto beans all the way baby.

In my two low-carb tortillas (11 carbs and 60 calories each), I added a couple spoonfuls of beans, lettuce, tomatoes and onions.

 Topped with a sprinkle of cheese and Franks red hot. On the side: whole wheat scoops with guacamole and salsa for dipping.

A glass of Shock Top was offered but after a sip I declined.  My taste buds must be out of wack!

 I traded the beer in for a glass of  vino rojo, and the beer was not wasted.

Lot’s of work to be done tomorrow: 5 mile run, girl scout phone calls, and some nursing continuing education.

Nite 🙂

Ten miles down

 

Today’s 10 mile run was actually quite fun.  It only took about a mile before I realized all the kinks and sluggishness had vanished.

The weather was perfect, sunny yet cool.

The Monon wasn’t too busy either it was filled with just the right amount of runners, walkers, and bikers.

I covered 10 miles in about 1 hour and 39 minutes, that’s about a 9.9 minute pace.

A little bit slow, but then again today was only practice, sometimes slower is better.

After my run I elevated my legs and let the blood run back to my core.

 

 

Post fuel: Otherwise known as the rest of my breakfast was a protein shake in a reusable Kombucha bottle.

Love using my empty kombucha bottles for water and such, oh so GREEN.

I packed this little snack with me knowing lunch wouldn’t be for at least a couple of hours.

1 cup almond milk, 1 scoop chocolate protein powder, and half a banana.

During training I usually end up eating about four times a day anyway. Smaller meals with more nutritional value. Having a protein shake within 30 minutes of a long run curbs my appetite, and I feel like the nutrients absorb better.

After a quick shower and a few errands I finally had lunch.

Sandwich: PB+strawberry jam on rye bread with sliced strawberries.

Salad: lettuce, spinach, onion, asparagus, sprinkle of walnuts, sprinkle of gorgonzola cheese, more strawberries , black pepper and a drizzle of honey.

 You already know I can’t live with tortilla chips. I dug into the almost empty bag of FSTG blue corn tortilla chips and added them for a little extra crunch.

Dessert:

¼ pumpkin, ¼ cup low-fat vanilla yogurt, and 1 tbs of bare naked fit almond granola.

Not much else happened today except dinner.

Over the weekend I worked at the hospital and I’m not sure why but it seemed colder than usual in there.  

I had a hard time keeping warm, and decided right then and there I’d be making a spicy soup for Monday nights dinner. 

Not sure what to call it yet.

It’s a mix between a sweet and spicy soup with added chicken, glass noodles, mung beans and shiitake mushrooms.

Seasoned with ginger, s+p, jalapenos, chili powder and lime juice.

It did it’s job! Warmed me up and helped with Mr. Aprons cold, even the little apron liked it.

 Time to rest and get some beauty sleep.

Nite 🙂

Pumpkin Nutella Swirl Icing Muffins

Every recipe I post will be taste tested by the  family, these were a big hit on the home front.

Pumpkin muffins with nutella swirl icing are quick and easy to make. They can be eaten for breakfast, a quick snack or  healthy dessert. Pumpkin is loaded with Vitamin A, which is good for the eyes. Nutella…well…nutella is good for the soul.

 

  

 

 

 

 

Pumpkin Muffins with Nutella swirl icing

Source: Phemomenon

Ingredients:

  • 1-15 oz can pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large egg
  • 1 tbsp vanilla extract
  • 1/4 C light brown sugar, packed
  • 1/4 C granulated sugar
  • 2 C all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg (or fresh if you have it)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cocoa powder
  • 12 tsp Nutella

Directions:

1. Preheat oven to 375 degrees F. Line or spray 12-cup muffin pan, set aside.

2. In a large bowl, mix together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and coca powder. Set aside.

 3. In a small bowl, mix together the pumpkin puree, oil, eggs, vanilla and brown sugar.

 4. Pour the wet ingredients over the dry ingredients and mix to combine.

 5. Scoop the batter into the muffin cups evenly. Scoop a tsp of Nutella onto the top of each muffin. Use a toothpick to swirl the Nutella around the top of the batter.

6. Bake the cupcakes for 25-30 minutes or until a toothpick comes out clean.

Serve warm. Store in an airtight container.

 

Nutrition per muffin according to recipe calculator

Calories 266.8 g, Total fat 13.0 g, Total carbohydrate 35.4 g, Protein 4.4 g Vitamin A 111.5%