Happy Superbowl Sunday!
I’m going to squeeze in workouts, a cupcake recipe and the menu this week. So here we go…
I’m back to listing my week of workouts. I had a bit of calf/shin pain this week, so running has been light this weekend as I backed off.
Sunday: 9.5 mile run
Monday: Tina’s Boot camp
Tuesday: Taught spin class, core strength
Wednesday: 5.5 mile progression run, last mile 7:02
Thursday: 6.5 easy run, upper body weights
Saturday: Taught spin class, rode another 15 miles on the bike, arms/abs weights circuit
A few of you asked for the birthday cupcake recipe I used for L’s party last week, and I’m happy to share. I made vanilla cupcakes with cream cheese icing, and then tweaked a traditional chocolate cupcake recipe by substituting whole grain flour, plain yogurt for mayonnaise, and cutting the sugar in half. I topped some with cream cheese icing and some with a simple peanut butter icing.
Made-over Chocolate Cupcakes with PB Icing (print recipe)
- 2 c. whole grain flour (whole wheat pastry, oat, spelt)
- 1 c. sugar
- 3/4 c. cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 c. plain yogurt, low-fat or full-fat
- 2 Tbsp melted coconut oil or canola oil
- 1 c. brewed coffee (I used decaf)
- 2 tsp vanilla extract
- 1/2 c. dark chocolate chips
- 1/2 c. creamy nut butter
- 2-3 Tbsp honey, agave nectar or maple syrup
Preheat oven to 350. In large bowl, combine flour through salt. Add yogurt and oil, and blend well. Add coffee and vanilla and mix until well blended. Stir in chocolate chips. Fill lightly greased muffin cups 2/3 full. Makes 12 cupcakes and 6 mini cupcakes, or 30-36 mini cupcakes.
Combine nut butter and sweetener until spreadable and sweeten to taste. Spread on cupcakes when cool.
Daddy and L came back from the Farmer’s market yesterday with fennel. We’ve made a Fennel Ragout a few times that was yummy, so that’s back on the menu. I’d love other fennel recipes, if you have any!
Sunday: Superbowl potluck – we’re bringing homemade guacamole
Monday: One of these crock pot soups- probably the veggie chili
Tuesday: Just the girls- leftovers
Wednesday: Cilantro Lime Spaghetti Squash Chicken
Thursday: Fennel Artichoke Ragout
Friday: Date night!
Saturday: Sweet Potato Bisque
Do you have a favorite fennel recipe? What are your Superbowl plans?