Pinterest Projects and Summer Kick-Off!

It’s hard to believe Summer is already here!  And I’m so glad that it is!  While we had a great school year, I was definitely wearing down those last few weeks.  It was hard for me to keep the princesses motivated when I myself wasn’t feeling 100% and motivated!  In any case, we did it and we celebrated with an end of the year trip to the San Diego Zoo to see some of the animals we learned about in science and then treated ourselves to lunch at Stacked.  While it would not be my first restaurant choice (although their sweet potato fries are pretty good), it’s what the princesses chose to kick off their Summer vacation. 

As for me, I got started on some Pinterest projects I’ve had my eye on for a while now.  I had just finished painting my little Cailyn’s room and was looking for some ideas to get some of her “stuff” off of the floor as her room is a bit on the small side.  For the stuffed animals she just couldn’t bring herself to part with, I found these yellow wire baskets at Home Goods.

Hung with “Command Strips”, these can be moved without damaging the walls.  The intention was to create a little reading/play nook and I think it serves it’s purpose!  We’ve recently added a bean bag, which she loves to sit and read in!

Dollar store frames, some leftover spray paint, scrapbook paper and a little computer work = super cute (and cheap) framed art!

Another dollar store frame with a little spray paint and corkboard from Wal-Mart.  I happened to have some flowers in our craft box that I hot glued on to up the “cute” factor just a bit! 

I’m getting ready to tackle my Makenna’s room next…we’re amping up the western theme for her!

And speaking of projects, I’m super excited that our “family” garden is now producing loads of beautiful squash, zucchini, green onions, green beans, and hopefully some tomatoes real soon!  Unfortunately I can’t take credit for this garden, but it has definitely become a family affair.  The garden is at my parents’ place, but we all had a small part in getting it started and thanks to my dad’s awesome “compost pile” it is flourishing! 

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So far we’ve had roasted and sauteed lots of squash and I even put some in the freezer for soups and muffins…yes, there is a lot!

In the mix…yellow squash, green beans, green onion, some fresh cracked pepper, smoked paprika and a little coconut oil.

Our first grilled dinner of the Summer…Grilled Chicken with a Cucumber-Lemon Salsa and Honey-Yogurt Sauce (dairy-free)

Cucumber-Lemon Salsa

Ingredients:

1 seedless cucumber, chopped

I large tomato, chopped

1/4 cup red onion, chopped

2 cloves fresh garlic, minced

Zest of 1 lemon

2 Tbsp fresh lemon juice

Directions:

Place all ingredients in a small bowl and carefully mix.  Can use immediately or place in the fridge for an hour before serving to allow the flavors to meld!

Honey-Yogurt Sauce

Ingredients:

1/3 cup plain coconut milk yogurt

2 Tbsp coconut milk

1 Tbsp raw honey

Directions:

Place all ingredients in a small bowl and mix well.  Serve atop grilled meat or as a dip for fresh fruit.There’s something about farm fresh produce that gets me all giddy, which is why I so look forward to frequenting local farms and Farmer’s Markets during the Summer.  I’ve found a local “gem” just down the road from us which I find myself at more than once during the week!  Grebar Farms has had the best strawberries we’ve had, not to mention sweet blueberries, olallieberries (cross between a blackberry and raspberry), apriums (cross between an apricot and plum), and a load full of different greens (kale, collards, swiss chard, pea shoots and lots of fresh herbs)

Fresh Summer Strawberry and Arugula Salad with a drizzle of olive oil, a squeeze of fresh lemon juice and a sprinkle of pepper.  A perfect side dish to any Summer grilled meal!!

 Kale Chips…one of our favorite snacks!

 Swiss Chard, Chicken and Onion Tacos all tucked into a homemade Paleo Tortilla…

Paleo Tortillas (great for tacos and wraps!)

Ingredients:

1 1/4 cup blanched almond flour

5 Tbsp psyllium husk powder

1 tsp sea salt

1 cup water

2 eggs

Coconut oil (for cooking)

Directions:

Combine dry ingredients in a medium mixing bowl.  Add eggs and mix well.  Add water and mix well.

Let dough sit for 2 minutes until it sets up a bit.

Separate dough into 10 balls.  Place onto oiled parchment paper (I used coconut oil).  Top with another piece of oiled parchment paper.  Roll out dough into an even circle shape…about 1/4 inch thick.

Heat a large pan to medium-high heat with a bit of coconut oil.  Place unbaked tortilla into pan and cook until light brown.  Flip and cook through on opposite side.  Serve up with your favorite fixings!!

Topped with homemade salsa!

There’s many more fun Summer days ahead of us, which means more “good eats” and lots more projects to accomplish!  Now it’s time to go soak up some sun…it’s a beautiful day in the neighborhood!

Blessings,

J’lene

Dress It Up!

Already three days into week three…wow, how time flies when you’re havin’ fun busy!  We’re still on the “paleo” bandwagon enjoying our meals and treats and not at all feeling like we’re missing out on anything or having the desire to “indulge.”  I have to admit, though, that this week I’ve run out of steam in the creativity department, so we’re having some repeat meals for pure convenience.  However, I did kick it up a notch in the “greens” department…dressin’ things up a little!

Everyone knows that I love me some green salad.  In fact, the more mixed greens I can get into one salad the more I love it!  The hubs, on the other hand, will eat the salad if it is already placed on his plate, but it isn’t typically the first thing he grabs for on the table.  He’s been even more hesitant to reach for some of the leafy greens since his beloved ranch dressing is no longer on the menu!  So this seemingly terrible situation promptly sent me out on a mission to create a paleo ranch-style dressing that would also pass the “good-taste” test.  After a few failed attempts, I think we’ve finally found our match!

Paleo Ranch Style Dressing

Yields about 2 cups

Ingredients:

1 cup olive oil

1 cup canned coconut milk

1 Tbsp apple cider vinegar (I like to use raw)

1 Tbsp Dijon mustard

2 tsp dill

2 tsp garlic powder

1 tsp onion powder

2 Tbsp fresh chives

4 Tbsp fresh lemon juice

1/2 tsp parsley

1/2 tsp thyme

1/2 tsp sea salt

1/2 tsp fresh ground pepper

Directions:

Combine all ingredients into a blender or food processor and pulse until mixed well.

This dressing has become a universal condiment in our house…it goes on sandwiches, it’s a dip for raw veggies, and it definitely takes our salads to the next level! 

If you’re looking for something a little more on the sweeter side, this dressing really hits the spot.   Creamy Citrus Dressing

Yields about 2 cups

Ingredients:

1 cup canned coconut milk (you can use plain greek yogurt if you’re doing dairy)

1 small shallot, finely minced

1 tsp orange zest

2 Tbsp freshly squeezed orange juice

2 Tbsp freshly squeezed lemon juice

1 Tbsp extra virgin olive oil

1/2 tsp tumeric

1/8 tsp smoked paprika

sea salt

fresh ground pepper

Directions:

Combine all dressing ingredients together and whisk until thoroughly combined.  Taste for seasoning and add salt and pepper to taste.  Refrigerate until ready to serve.

This is one my favorite dressings for kale salads…mix or “massage” it over all the kale leaves and let it sit in the fridge for about an hour before eating and it really softens up the kale!   If you’re a fan of kale, here’s another one of my favorites (this was pre-paleo, hence the added brown rice!).

I see I have a “creamy” trend going on here! 

Creamy  Avocado Dressing (click for recipe)

This dressing has got a lovely “tang” to it and is paired nicely with your favorite taco salad or  lettuce wrap.  It’s another one of those dressings you can literally use on just about anything…thick enough for a dip, spreadable enough for a sandwich and just right for any salad creation!

While I may have gotten into some sort of “paleo” rhythm and things have cooled off a bit in the kitchen, things are heating up at the gym this week.  We’re at the halfway point in the challenge and now it’s time to test what we’re really made of!!  I’m definitely ready to push myself and get my sweat on this week!

I decided to do a 2.5 mile morning run on Monday only to come home and find out Monday’s WOD…

“Nicole”

AMRAP in 20 minutes

400 Meter Run

Pull-ups Max

Time started with the run followed by as many pull-ups as you could do.  Every time you dropped from the bar or couldn’t complete a full pull-up you had to head out for another 400 M run!  I ended up running 4 times and did 75 banded pull-ups for my final time.

Tuesday my arms and legs were pretty worked, so I opted for a 2.5 mile walk instead of a run!  And as part of our challenge this week we are to start and/or end our day with 25 sit-ups, 25 squats and 25 push-ups….more sweat!!

Today’s WOD…

2 Rounds

100 Double Unders

50 lunges

25 push press

It was pretty cold at the gym this morning, so I didn’t actually break a sweat but it definitely got my heart rate pumping!  I completed my rounds of sit-ups, squats and push-ups and also decided to go for a 20 minute run at the softball fields while my Princess Makenna was practicing. 

Whew!  It’s been a good week so far and I’m looking forward to finishing it out strong!

Blessings,

J’lene

Prep It and Make It….

We’re at the end of week two of the “Fitness Challenge” and I’d have to say we’ve had a really good week.  So far, the biggest challenge for me is what seems to be an endless amount of prepping food and logging every meal we eat.  There’s no question that I love to cook, but having to prepare three healthy meals a day for the family is not easy!!  I got kind of used to the hubs pouring him and the girls a bowl full of cereal or defrosting an oatmeal bake from the freezer most mornings, leaving me the opportunity to get other household chores done.  This week nothing seemed to happen that “quick and easy!”   It’s okay, though, because our family is trying new foods and we’re feeling healthy…this is a CHALLENGE, right?!

Here are a few meals on our menu this last week that I felt were “quick and easy” enough to keep our day running smooth!  Starting with breakfast…

Overnight Banana-Cinnamon Pudding

(yields 1 serving)

Ingredients:

I ripe banana, mashed

1/4 cup unsweetened almond milk

2 Tbsp flax seed meal

1 Tbsp Sunflower butter (or sub in your favorite nut butter)

1/4 tsp cinnamon

Optional Add Ins:  chopped apple pieces, raisins, chopped pecans, etc…

Directions:

Combine all ingredients together and mix well.  Place in a sealed container in the fridge overnight and enjoy in the morning!  May be served cold or warm (heat in the microwave for about 35 seconds).  Top with additional toppings if desired.

This is by far one of the hubs’ favorite breakfasts last week!  I think he’s requested it more than twice (think it’s time he learns how to make it!), saying “it’s like eating dessert for breakfast,” and not to mention it is quite filling.

So, for a little variety I made one with a little less banana and more berries along with some coconut to change up the flavor.

 Overnight Coconut-Berry Chia Pudding

(yields 1 serving)

Ingredients:

1/2 ripe banana, mashed

1/4 cup coconut milk

2 Tbsp unsweetened, shredded coconut

2 Tbsp chia seeds

1 handful mixed frozen berries

Optional Toppings: seeds, nuts, “paleo” granola, etc…

Directions:

Combine all ingredients together and mix well. Place in a sealed container in the fridge overnight and enjoy in the morning!  May be served cold or warm (heat in the microwave for about 35 seconds).  Top with additional toppings if desired.

This “pudding” has a lot more texture, but the same great “staying” power as the first.  The chia seeds definitely do their job in keeping you full for quite some time!

Our favorite quick lunch last week (with requests to have it on the menu again this week!)…

 Avocado Chicken Salad Lettuce Wraps

Ingredients:

1 ripe avocado

juice from 1/2 a lime

3 slices cooked bacon, chopped

3 cups cooked and shredded chicken breast

butter lettuce, washed and dried

sea salt and pepper to taste

Directions:

In a small bowl, mash avocado.  Add lime juice, sea salt and pepper and mix until well combined. 

Add chicken and chopped bacon to avocado mixture and stir to combine, making sure chicken is well coated.

Scoop 1/4 cup of chicken salad onto lettuce leaf.  Wrap and serve!

 These are best eaten the same day (the avocado will begin to turn brown), but we had a couple left over so I stuck them in the hubs’ lunch the next day.  He didn’t seem to mind his slightly “browned” chicken wrap!

It was a bit cold last week, so I brought out the crock-pot on more than one occasion to make some soup for dinner.

Ham and Greens Soup

Ingredients:

1 Tbsp olive oil

3 cups baby spinach

3 cups rainbow swiss chard

1 cup onion, chopped

2 cups carrots, peeled and chopped

4 garlic cloves, minced

2 cups fully cooked ham steak, chopped

1/4 tsp sea salt (or to taste)

1/4 tsp black pepper (or to taste)

2 cups organic chicken broth (make sure it’s gluten free if you don’t make your own!)

Directions:

Heat oil in skillet over medium-high heat.  Add onion, carrots and garlic to pan; cook 5-6 minutes or until beginning to brown.

Transfer onion mixture to a crock-pot.  Add in ham, salt, pepper and broth.  Cook on low for 4 hours.  Stir in spinach and swiss chard; cook an additional hour.

Our family loves us some soup and this one was definitely a keeper.  Even though it has very few ingredients it packs a punch in the flavor department!  I know I’ve made something good when my little Cailyn asks for seconds…YEAH!!

The weeks seem to be rolling one into another with no breaks in between, so “hi-ho, hi-ho it’s off to prep and plan I go!”  This week we’ll continue to log our meals and daily routine, keep up on our “homework” and complete three mandatory WODS for CrossFit.    Speaking of WODS and CrossFit, I was super excited to PR in several of the benchmark WODS last week!  Here’s a look at how I did…

800 M run – 4:08

5 Rounds of “Cindy” – 5:49

5 pull-ups

10 push-ups

15 squats

CrossFit Total - 205

Back Squat – 80lbs (PR!)

Shoulder Press – 40lbs (PR!)

Deadlift – 85lbs (PR!)

Fight Gone Bad (1 Round; 1 minute each station) – 78

Wall Ball – 26

SDHP – 25lbs; 12

Push Press – 25lbs; 10

Box Jump – 22

Row (for calories) – 8

For the busy week ahead I pray for clarity of mind so as to remember…

And my prayer for you my friends…”Lord, do something supernaturally wonderful in someone’s life this week!”  Amen.

Blessings,

J’lene

It’s a date!

I’ve kind of felt like I’ve flown off the blogging world map this last week!  Before I know it the day is over, the princesses are all tucked into bed and I’ve collapsed on the couch with all but no energy to even move my fingers to type.  So, today I’ve made it my “date” day…this morning I had a “date” at the county assessor’s office to pick up a copy of my birth certificate so I can now get my passport, then I had a “date” with Wal-Mart to pick up some last minute Father’s Day odds and ends (the hubs will no doubt be reading this later, so I can’t reveal my Father’s Day surprise to him just yet…stay tuned!) and now with the princesses all showered and not smelling like the farm they came from, I can finish my “date” with the computer to bring you this post!

Not so surprisingly I am excited to share with you my fun with “dates!” 

Check out the health benefits of dates here!  It’s pretty amazing how rich they are in vitamins and minerals such as calcium, sulphur, iron, potassium, phosphorous, manganese, copper and magnesium which are advantageous for your health.  And I thought I was excited when I discovered what a great natural sweetener they became to my baked goods!  Not only are they helping to add some “sweet” to my treat, but they are also superb in fighting constipation, intestinal disorders, weight gain, and heart problems, just to name a few.

The ever popular Lara Bar fueled my inspiration for these little guys (as I see they have for so many others!).  

 I realize I’m not the first (maybe I’m the millionth) person to create something of the sort, but with the right “tools” (clearly I do not have them) and ingredients you too can have a deliciously healthy Lara Bar-like treat in the comforts of your own home!

Chocolate Rice Crispy Chews

 In the mix:  1 cup dates, chopped; 3 Tbsp unsweetened cocoa; 2 Tbsp raw honey; 1 cup brown rice cereal (you can replace the cereal with your favorite type of nut).

 In the bowl of your food processor, combine the dates cocoa and honey.  Process until thoroughly combined.  Scoop mixture into a mixing bowl and fold in rice cereal (this will give you quite the arm workout…you can do it!).  Roll into tablespoon sized balls (I found that it helped to put a little water on my hands to keep the mixture from sticking to them).  Store in an airtight container in the fridge. 

 

While I was in the mode of chopping all those sticky dates, I decided to finish them all off to use in another recipe.  There will come a time when I can yet again create some more Lara Bar-like goodies, but for now my little processor just can’t handle what all these dates have to offer!

 Carrot Date Muffins

(inspired by Simply Sugar and Gluten Free)

Ingredients:

1 3/4 cup Pamela’s Baking Mix

2/3 cup almond meal

1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1/8 tsp ground nutmeg

1/4 tsp sea salt

2 Tbsp flax meal

1/4 cup grapeseed oil

1/2 cup pure maple syrup

1/3 cup water

1/3 cup unsweetened almond milk

1/2 tsp lemon juice

1/4 cup unsweetened applesauce

1 tsp vanilla extract

3/4 cup grated carrots

3/4 cup chopped dates (about 7 or 8)

Cinnamon Glaze:

1/2 cup powdered sugar

1/2 tsp vanilla

splash of non-dairy milk

1/4 tsp cinnamon

Directions:

Preheat oven to 375 degrees.  Lightly grease or use muffin liners and lightly spray them with cooking oil.

In a small bowl, combine the almond milk and lemon juice.  Set aside for later use.

In a large mixing bowl, combine the dry ingredients (flours and spices).  Whisk in sea salt and flax meal.

In a medium bowl, beat together oil and maple syrup.  In a small saucepan, or microwave safe bowl, place the milk mixture and water and heat just until warm (don’t let the milk curdle!).  Add the warm milk mixture, applesauce and vanilla to the oil and honey mixture.  Mix until thoroughly combined.

Toss the dates with a handful of flour mix so they will not stick together. 

Add the dry ingredients to the wet and mix together until smooth.  Fold in carrots and dates.

Fill the muffin cups 3/4 cup full.  Bake 16-18 minutes or until toothpick inserted in the center comes out clean.  Cool for 5 minutes in the pan, remove and let cool completely on a wire baking rack.

For Cinnamon Glaze:

In a small bowl, whisk all ingredients together.  Once the muffins are completely cool, drizzle about a teaspoon full over each muffin.

It’s quite a nice surprise when you get a bite with the chewy sweet goodness of a little date inside! 

Nourishing Thought for Today:

This week I’ve been working on my “perspective.”  I’ve come to realize that my way of thinking needs to change and if I simply ask the Lord to help me understand why I think and feel the way I do, He will help me respond and react His way!

And to begin to cultivate this Godly “perspective” that the Lord desires from me, I’ve set a “date” to talk and meet with Him each morning.  A “date” that begins before my feet hit the floor, a “date” to nurture my intimate relationship with Him and to give thanks for the eternal gifts that only He has blessed me with. 

It’s like the light switch has gone on and I can see more clearly now how much God deeply cares about my everyday circumstances (no matter how little or big they are)and attitudes.  I can see more clearly now that…  (source)

My time with the Lord is a “sweet” time, a moment I now long for (like when you were first dating your spouse!) and walk away from with a new perspective on my day and joy in my heart! 

“Be joyful always; pray continually; give thanks in all circumstances, for this is God’s will for you in Christ Jesus.” 1 Thessalonians 5:16-18

Make a “date” with Him this week and see how “sweet” your day will become!

Blessings,

J’lene

Easy No-Bake Sunflower Butter and Apple Protein Bars

We have officially ended our school year!!  We had a great first year of total homeschooling and, believe it or not, I’m already getting excited about our curriculum choices for next year!  I think as a homeschooling mom my brain is in school mode year round!  The princesses will be participating in our library’s Summer Reading program, we’ll probably throw in a little science on our beach trips and work on some math skills while cooking in the kitchen!  Oh the fun of Summer!

One thing I used to look forward to during the Summer months was getting to sleep in a few minutes longer, but now that I’ve taken up running I discovered that sleeping in really isn’t an option.  Yesterday I got about a 20 minute late start and boy did I feel it!  The sun was a blazin’ and the critters were out in full force.  Not only did I return home a hot sweaty mess, but I ran through my fair share of sticky spider webs and probably inhaled way too many bugs than I care to know about!  I will gladly go back to early morning runs!

Speaking of runs, I signed the hubs and I up for our 2nd 5K next month!  We’ll be running the Coronado Independence Day Run on July 4th.  I’m not really doing any specific training for this one, just keeping up with my running during the week and hoping to beat my time from the last run!   I’ll need some good fuel to keep up my pace, so I thought I would work on some “no-bake” recipes to beat the heat (the hubs doesn’t appreciate me using the oven to heat the house during 90 degree weather!).

No Bake Sunflower Butter and Apple Protein Bars

(inspired by Meals and Moves)

Yields 8 Bars

Ingredients:

2 cups gluten free rolled oats

6 scoops protein powder

4 Tbsp Sunflower Butter

1/2 cup unsweetened applesauce

1 Tbsp cinnamon

1/4 cup raisins

1/2 an apple, peeled and chopped

1/4 cup + 2Tbsp water

Directions:

In a large mixing bowl, combine all ingredients and mix well.  Transfer mixture into an 8x8 inch dish and refrigerate until mixture is set, about an hour.

These bars are pretty thick and dense, so if you want a “thinner” bar I would suggest a 9x9 inch pan.

 *Note: These didn’t set up as much as I would have hoped, so I stuck mine in the freezer for about 10 minutes and that did the job!

 This hearty bar was the perfect “refuel” food after my morning run!  Not only is it packed with protein (better than a mouth full of bugs!), but it left me feeling full until lunch.

I picked up some dates at Trader Joe’s this weekend so I could try my hand at some “Lara Bar” makeovers!  I’ll let you know how it goes!

Blessings,

J’lene

Summer Sweet Potato Salad

It’s crazy that I find myself actually saying this, but “I really enjoy running!”  And I enjoy eating the foods that will fuel my body for a good run.  The hubs and I are getting ready to run our second 5K next month in Coronado!!!

 

(source)

I found these little tidbits of advise to be very helpful, minus the meat and coffee for me! The hubs is no fan of fish (or anything that comes from the sea!), but I’m excited I get to make fish tacos this week!  It’s the only way he’ll eat it….plus lathered in my homemade guacamole and salsa to drown out the “fish” taste!

Seeing sweet potatoes at the top of the list, I can honestly say they have never been at the top of my list of foods that I like.  When I think of sweet potatoes, I think of the dish so many people crave at Thanksgiving…you know, sweet potatoes drowned in butter, brown sugar and topped with gooey marshmallows!  I’ve never actually tried the dish, but it makes my stomach turn just thinking of it.  I have found that these little taters pack a punch in the nutrient department, so I’ve been busy making sweet potato fries…I call them chips because I like slicing them thin crosswise and baking them in the oven with a drizzle of olive oil, pepper and garlic.  They have the taste of a “fry” but the look of a “chip!”  Today I boiled up a few to try in a new salad and saved the leftovers to puree for some muffins later this week. 

Sweet Potato Salad

Ingredients:

4 quarts water

2 large sweet potatoes, scrubbed clean and peeled

1 Tbsp apple cider vinegar

1 Tbsp fresh lemon juice (1/2 a lemon)

1/4 tsp Braggs liquid amino acids

1/2 red onion, chopped fine

3 stalks celery, trimmed and chopped

1/2 cucumber, chopped

1/2 cup nonfat plain yogurt

Rind of one fresh lemon, grated

Sea salt and fresh ground pepper

1/4 cup toasted unsalted sunflower seeds or sliced almonds

Directions:

Peel and cut sweet potatoes into half-inch cubes.  In a medium saucepan place 4 quarts water and chopped sweet potatoes.  Bring to a boil and then reduce heat.  Cook potatoes over low heat until they are tender – about 20-30 minutes.  Do not let the potatoes get too soft or mushy.  Remove from heat and drain.  Transfer to a medium bowl.  Set aside and let cool.

Place vinegar, amino acids and lemon juice into a large serving bowl.  Mix and add all chopped vegetables – onion, celery and cucumber.  Toss to coat veggies with lemon and vinegar.  Now add cooled sweet potatoes and yogurt and gently toss.  Season with salt and pepper.  You can refrigerate it or serve immediately.  Sprinkle with sunflower seeds or almonds and lemon zest.

This is yet another refreshing salad that I will definitely be making again during the upcoming Summer months!  I brought this salad to our family’s Memorial Day BBQ and it got a round of thumbs up from everyone!!  There was an itty bit left over, so I saved it for lunch the next day and served it on top of some spring mix lettuce and some quinoa of course!!  My mouth is watering just thinking of it…guess I need to make a trip to the farmers market this week for some more sweet taters!

 

Blessings,

J’lene

This post is also shared on Slightly Indulgent Tuesdays and Allergy Free Wednesdays!

Need Energy!

I literally feel like I stumbled my way through week 7 of training and working out….UGHHH!  It wasn’t my strongest week and I think I have my lack of sleep to blame for it.  Three days of broken sleep to take care of my sick little princess, along with the stresses that the church has brought the hubs and I lately has got me feeling extremely sluggish.   Keeping up with “simple” healthy meals and snacks has definitely helped to keep me going through the day!
Yeah for “Purple Monster” smoothies! (I’d call it a “Green Monster” smoothie, but the blueberries turned it purple!)

In the mix: Amazing Grass (pomegranate/mango infusion), flax meal, kefir, lots of spinach, strawberries, pineapple, blueberries, and kiwi!  One of my favorite so far and it was so refreshing.  A perfect “pick me up” after a hard workout!

This is what my training schedule was supposed to look like this week…
Week 7:
Day 1 - Brisk five-minute warm-up walk, then jog 2.5 miles (or 25 minutes).
Day 2 - Brisk five-minute warm-up walk, then jog 2.5 miles (or 25 minutes).
Day 3 - Brisk five-minute warm-up walk, then jog 2.5 miles (or 25 minutes).
I can honestly say that I tried…I accomplished one good run and two mediocre runs.  I still have 2 weeks left of training and I’m feeling confident that I can accomplish my goal and achieve a sweet victory in the end!
Take one of these and call me in the morning…Crispy Protein and Energy Bars (no-bake and gluten free)
(inspired by Angela @ Oh She Glows)
Yields 12 small bars
Ingredients:
1 cup gluten free rolled oats
1 cup brown rice cereal
1/2 cup protein powder
1 tsp cinnamon
1/4 tsp sea salt
1/4 cup honey
1/4 cup pure maple syrup
1/2 cup unsalted almond butter
2 tsp pure vanilla extract
1/3 cup dark chocolate chips
1 tsp coconut oil
unsweetened coconut for sprinkling on top (optional)
Directions:
Prepare an 8x8 inch pan by lightly spraying with cooking spray.  Set aside.
In a large mixing bowl, combine the dry ingredients (oats, cereal, protein powder, cinnamon and salt).
In a small saucepan, over low heat, combine the honey, maple syrup and almond butter. Heat through and mix well together.  Remove from heat and stir in vanilla extract.
Pour the wet mixture over the dry ingredients and mix very well with a spoon (the batter will be sticky!). Press batter into prepared pan and smooth out top.
Melt chocolate and coconut oil together (either on the stove or in the microwave).  Spread a very thin layer on top of the bars.  Sprinkle with coconut if desired.
Freeze for 10-15 minutes.  Remove from freezer and cut into bars.  Individually wrap bars and store in the freezer or fridge.

  The extra dose of protein helped increase the energy factor a bit, not to mention it curbed my chocolate craving for the day! 

These little bars come together in a snap and give you the sustainable energy you need when you’re on the go! 

On the go we were today…stopping by the library to pick up books for school next week, using up gift cards from Christmas and grocery shopping of course!  Now it’s time to slow down and unwind.  I’m thinking a nice, hot cup of tea with a little T.V. sounds good right about now…night all!

Blessings,

J’lene