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Wednesday, July 13, 2016

{Gluten and Dairy Free Banana Chocolate Chunk Muffins}

Hi, Friends!

It has been a while since I last shared a recipe with you all.  I believe my last food post was back in April when I shared the recipe for these amazing Turkey Taco Salad Bowls, Yum!   I will admit I have been in a bit of a food rut, and Derek and I have been eating basically the same meals week after week (think grilled chicken, steamed veggies, baked chicken etc.), not very exciting!  

But, that is all about to change because today I am bringing you the recipe for these sweet little Gluten and Dairy Free Banana Chocolate Chunk Muffins!  Recently I have been playing around with my diet in hopes of soothing some of my food sensitivities and stomach discomfort I experiences when running longer distances (all you runners out there know what I am talking about)!  Anyways, in experimenting with my diet I have dropped dairy completely and am now experimenting with being gluten free.  With these changes came new experimenting in the kitchen, and that is where these sweet little muffins come in!  These are a dairy and gluten free spin off of my favorite Banana Chocolate Chip muffins, and they are slowly becoming one of my favorite afternoon snacks or after dinner treats!   They are slightly sweet, perfectly portioned and studded with chunks of chocolate, what more could you ask for?  I currently have a stock pile of ripe bananas in my freezer so I feel like I have been making these little muffins weekly!

Make them today, I swear they will become your new favorite and  you will find yourself making them again and again and again!

Gluten and Dairy Free Banana Chocolate Chunk Muffins
Brunch N'Cupcakes 
Makes 12 Muffins 

2 Ripe Bananas 
3/4 Cup Oatmeal
1/4 Cup Unpacked Brown Sugar 
1 Egg 
2-3 Tablespoons Dairy Free Chocolate Chunks (I love Enjoy Life Brand)

1- In a medium bowl mash bananas, add brown sugar, and egg and mix until well combined.   Set aside. 
2- In a small food processor or high power blender, blend oats until a fine flour has formed. 
3- Dump oat flour into a small bowl.  Stir in baking soda and baking powder. 
4- Slowly add your oat flour mixture to your banana and brown sugar mixture.  Stir until well combined. 
5- Mix in chocolate chunks and stir till combined. 
6- Divide muffin batter among 12 lined muffin tins and bake in a 350 degree oven for 15-18 minutes or until muffins are baked through. 

Check out these other delicious recipes from around the web! 
Cooking Light Almond Coffee Cake Muffins (use a vegan butter substitute to make dairy free)
Minimalist Baker - Vegan/GF Carrot Apple Muffins 
Maple Pecan Muffins - All Recipes 


Wednesday, June 15, 2016

{Post Run Summer Smoothie}

Hi All! 
Sharing one of my favorite post run treats over on the Girls on the Run blog, Remarkable! today!  Go snag the recipe, it's delicious and chocolaty, Click Here!  Also check out these other great smoothies from around the web!


Thursday, June 2, 2016

{Stillwater Half Marathon Recap - My 5th Half}

It has been about a week since the Stillwater Half Marathon and I am still a swirl of emotions as I sit here and reminisce about my 5th half marathon. Last Saturdays half was tough, it was the type of race that people say will make you stronger.   It was/is a race that I should be proud of, yet in some ways I am not… in some ways I am utterly disappointed. 

What started out as a promising race (pace felt good, legs felt good) quickly turned sour.  Around mile 7.5 I felt myself coming apart, stomach cramps, slight nausea, and exhaustion (you know all the things runners dread in a run).  I had to mentally tell myself I was "OK" and to just keep moving forward, my great pace unraveled and I quickly went from “let’s crush this race” into “let’s just finish the race” mode.  Multiple times I thought about stopping, especially when I saw Derek and my parents at mile 8.5.  I remember seeing them all standing there cheering for me and thinking… I could just end all this pain now and be done!  But I didn’t stop, I kept going, I pushed on, I persevered.  Looking back on the race I am so glad I did not give up.  While I am disappointed in my time (this was my slowest half marathon) and wish I could have performed better, I am thankful for the experience.

(Well earned medal!)

While it may not have been the race that I set out to run, it was a race that taught me many things.  It taught me that my drive and desire to finish something I started is much stronger than I ever thought.  This last race showed me what it means to be a part of a running community as I cheered and encouraged a first time half marathoner across the finish line (seriously coolest experience EVER)!  But most importantly this last half taught me that sometimes going out and having fun is more important than setting a personal record.   As a runner and a slight perfectionist I am guilty of getting wrapped up in the training, getting faster, and beating old race times that sometimes I forget to have fun while running.  This last race was a good reminder to not take myself so seriously, and to remember that there will be good days and bad days in running, but that is just the nature of the sport I have grown to love.  There will be other races, other triumphs, and other failures, I just have to remember to keep moving forward and enjoy the run! 

Happy Running Friends! 

Saturday, April 30, 2016

{Turkey, Black Bean and Sweet Potato Taco Salads Bowls}

May is right around the corner… literally, May 1st is tomorrow How crazy is that?

Time seems to be moving at warp speed, and I need it to stop!  However I am excited for the hopefully warmer weather that May should bring. I am ready to say good riddance to the cold chilly April days!  

In the latest issue of the Cooking Light Magazine, Cooking Light featured a segment on healthy one bowl dishes, my favorite!  I think anything taste better when it is thrown all together in one bowl.  I will admit I probably eat some form of quinoa/rice/farro bowl at least 4-5 (ok maybe 8) times in a week, because they are so simple to make and the flavor combos are endless!  What I love about the Cooking Light segment was the unique out of the box flavors they paired together!  I never thought to do a BBQ grain bowl with pickles!  Check out the full segment here! 

And in honor of my favorite type of meal (grain bowls) and the fact that Cinco De Mayo is coming up I thought I would share the recipes for these delicious Turkey, Black Bean and Sweet Potato Taco Salad Bowls!  These little bowls are jam packed full of flavor, and super easy to prepare!  Enjoy!

Turkey, Black Bean and Sweet Potato Taco Salad Bowls 
Brunch N'Cupcakes 
Serves 4 

1 Medium Sweet Potato Chopped 
1 Lb Extra Lean Ground Turkey 
1 - 15 Oz. Can Black Beans Drained and Rinsed 
2 Tablespoons Tomato Paste 
1/2 Large Onion - Chopped 
1/2 Cup Chopped Fresh Cilantro 
1/2 Tablespoon Chili POwder 
1 Tablespoon Nutritional Yest 
1 Tablespoon Cumin 
 Salt and Pepper to Taste 

For Serving: 
Cooked Brown Rice - Usually make enough to serve 4 (1 cup dry)
Chopped Tomatoes 
Chopped Green Onions 
Taco Bowls - Followed this Recipe
Salsa, Avocado, Sour Cream/Greek Yogurt 

1- In a large skillet coated with cooking spray saute onions until soft.  Add in chopped sweet potato and cook until tender - about 10 minutes.  Remove onion and sweet potato from skillet and set aside. 
2 - Re-spray skillet with cooking spray and add your lean ground turkey to it.  Season with cumin, chili powder and salt and pepper.  Cook until meat is no longer pink. 
3- When meat is done add your sweet potato, and onions back into the skillet along with the black beans, tomato paste, water and nutritional yeast.  Cook for about 5 minutes.  Stir in fresh cilantro and serve.

To assemble the bowls: 
1- Take one taco shell bowl and fill bottom with as much brown rice as you like.  Top with spinach and taco meat.  Top your bowl with toppings of choice.  I love salsa, avocado and fresh cherry tomatoes! 


Thursday, April 28, 2016

{Zucchini Muffins}

Zucchini Muffins are one of my favorite sweet treats to whip up in the Spring and Summer!  I love them as a great grab and go breakfast, as part of a leisurely weekend brunch or as a sweet little afternoon pick me up.  I recently shared my go to Zucchini Muffin recipe on the Girls on the Run International Blog, Click Here. Go snag the recipe, they would be a perfect little treat for any mom on Mother's Day (yes, Mother's Day is just a few weeks away)! 


Want more delicious muffin recipes?  Check these out! 
Banana Chocolate Chip Muffins - Brunch N'Cupcakes 
Morning Glory Muffins - Cooking Light 
Carrot Cake Muffins - Ambitious Kitchen

Wednesday, March 16, 2016

{Tangy Turkey Meatloaf}

Growing up my mom never made meat loaf.  Meatloaf just wasn't my families thing.  So the fact that I have grown to absolutely adore meatloaf baffles me!

Growing up though my mom did make some pretty killer meatballs - I have blogged about them here.   What I love about my Mom's Tangy Meatballs is the crazy delicious sauce that you get to smother the meatballs in!  It is sweet, tangy and just down right finer licking good!

I used my mom's tasty meatball sauce as an inspiration for this delicious Tangy Turkey Meatloaf.  This meatloaf is packed with flavor, and veggies!  It is great served with steamed veggies, over quinoa, or with a simple salad.  I personally like to enjoy it cold the next day as a salad topper (is that weird?)!

This meatloaf can be made days ahead of when you are going to bake it for easy meal prep!  Use unsweetened almond milk to keep the meatloaf dairy free!    Make this your next family supper, it will not disappoint! 

Tangy Turkey Meatloaf 
Brunch N'Cupcakes 
Serves 6-8 (depending on how you cut it)

1 Cup Rolled Oats 
1 Lb Lean Ground Turkey 
3-4 Carrots Finely Chopped - I used my Ninja Blender, a food processor would work great. 
1 Cup Mushrooms Finally Chopped 
1/2 Medium White Onion Finally Chopped 
1/2 Cup Chopped Red or Orange Bell Pepper 
1/2 Cup Unsweetened Almond Milk 
1 Tablespoon Italian Style Seasoning 
1/2 Tablespoon Onion and Garlic Powder 
Dash of Pepper 

Ketchup Topping Ingredients: 
1/3 Cup Organic Ketchup 
3 Tablespoons Apple Cider Vinegar 
1/2 Tablespoon Honey 

1- In a large bowl combine rolled oats, ground turkey and vegetables.  Mix well until everything is incorporated together. 
2- Carefully add your egg white, almond milk and seasoning to the meat mixture.  Give the mixture a good stir, until all ingredients are well incorporated.  
3- Place turkey mixture in a greased loaf pan and bake in a 350 degree oven for 45 minutes. 
4- While meat loaf is cooking whisk together your ketchup topping ingredients.  I doubled my ketchup sauce the last time I made this and used half to top the meatloaf and the other half was used as a dipping sauce if people wanted more! 
5- Once the meatloaf has been baking for 45 minute pull it out and top with the ketchup topping.  Place meatloaf back in the oven and bake an additional 5 minutes. 
6- Remove meatloaf from oven and let stand for 5 minutes before slicing. 

**Serve with simple steamed veggies, rice, quinoa, or a simple green salad!  Serve with additional ketchup topping/sauce for dipping or just plain old ketchup! 

Check out these other delicious healthy meatloaf recipes from around the web! 

Thursday, March 3, 2016

{Savory Crock Pot Turkey Tenderloin with Vegetables}

Crock pot meals are the best.... unfortunately I don't make them enough.  I mean who doesn't love   throwing everything into one pot, flipping a switch, and magically 8 hours later you have a delicious and healthy meal! I mean come on, whats not to love?

The problem I have with crock pot meals is I don't plan them well.  I either decide to late that I want to make something in my crock pot (think like an  hour before I want to eat) or I give myself ample time to cook something delicious and then... don't have all the ingredients!

But that all changed with this delicious Savory Crock Pot Turkey Tenderloin with Vegetables... because I planned ahead!  And let me tell you that this meal was worth the planning.  The Turkey Tenderloin was flavorful, and juicy and the vegetables soaked up all the turkey goodness.  This truly is a simple yet delicious meal.

I used a Jenni-O pre-marinaded Savory Roast Turkey Tenderloin and added a few seasonings of my own and used a combination of sweet and russet potatoes.  Serve with a simple salad to complete the meal.  Added bonus, the leftovers are absolutely delicious!

Savory Crock Pot Turkey Tenderloin with Vegetables 
Brunch N'Cupcakes
Serves 4-6

1 - Turkey Tenderloin  - I used Jenni-O's Savory Roast Turkey Breast Tenderloin 
2 Medium Sweet Potatoes peeled and cubed
2-3 Small Russet Potatoes - peeled and cubed 
4 Medium Carrots - Peeled and Chopped 
1/2 Medium Onion 
2-3 Cups Low Sodium Chicken Broth 
1 Tablespoon Savory Italian seasoning


1- Remove turkey tenderloin from packaging and remove unwanted fat.  Sprinkle turkey tenderloin with savory Italian seasoning, set aside.  
2- Place sweet potatoes, russet potatoes, carrots and onions in the base of a crock pot. 
3- Carefully place turkey tenderloin on top of vegetables in crock pot.  Pour chicken broth around turkey tenderloin (so you don't wash off all the Italian seasoning) until vegetables are covered. 
4- Cook on low for 2.5 hours or until turkey tenderloin reaches an internal temp of 165 degrees. 
5- Remove tenderloin from crock pot and slice.  Serve atop vegetables. 

More delicious Turkey Tenderloin recipes from around the web:
Spice Rubbed Grilled Turkey Tenderloin - Cooking Light 
Slow Cooker Turkey Tenderloin with Wild Rice and Butternut Squash - Fountain Avenue Kitchen
Crock Pot Cranberry Turkey Tenderloin - Food.Com