Monthly Archives: March 2018

Blueberry Lemon donuts 2.0

Hello friends!
Happy Good Friday!

Today I am linking up with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for a recipe revamp themed week!

Spring is in full swing here in Texas! You can tell because everything is covered in a layer of pollen!
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Source

A few days ago I was craving a yummy treat I made last year, and I really wanted one again! This time I decided to revamp the recipe and make it dairy free!

If you are good with eating dairy, you can see the previous recipe here!

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Ingredients

 

  • 1 cup + 1 TBSP gluten free flour
  • 1 teaspoon aluminum free baking powder
  • ¼ teaspoon Himalayan salt
  • 1 large egg
  • ⅓ cup almond milk
  • ⅓ cup raw sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 wild blueberries (the smaller the better)

Lemon Glaze:

  • 1 C organic powdered sugar, sifted
  • 2 to 3 Tbsp fresh lemon juice

Blueberry Glaze

  • 2 Tbsp lemon glaze
  • 1/4 cup blueberries

 

Directions

  1. Preheat the oven to 350* F. Coat a large donut pan. (Reapply oil after each batch)
  2. In a large bowl, sift together 1 1/2 c gluten free flour, baking powder & salt then set aside.
  3. In a medium bowl, whisk together the, milk, sugar, eggs, lemon juice, vanilla, and oil.
  4. In a small bowl add the remaining flour and the blueberries.  Gently coat all the blueberries.
  5. Make a hole in the dry ingredients and add in the wet ingredients. Mix till 7/8 incorporated.  Gently fold the blueberries into the mixture, make sure not to over mix!!
  6. Pour mixture into a large zip top bag, then zip close. Snip off one corner large enough for a blueberry to fit though.
  7. Fill each donut mold about 2/3 full.
  8. Bake 10-12 min, or until lightly golden and spongy.
  9. After removing donuts from the oven, let them sit in the pan for several minutes, then place each one on a cooling rack.
  10. While the donuts bake, make the lemon & blueberry icing.
  11. Lemon icing- Mix together the sifted powdered sugar and lemon juice. Add more juice if the icing is too stiff.
  12. Blueberry icing- add 1-2 Tbsp of the lemon icing and 1/4 cup blueberries to a blender, mix well. Take the blueberry mixture and strain the blueberry skins out over a med size bowl.
  13. After donuts have cooled about 15 min, drizzle one or both types of icing on each donut.
  14. Enjoy!!

I had some help with the icing this time 😉

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some new recipes.


May you be filled with joy and health!

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Pesto Turkey Meatballs

Happy Friday friends!
What a week it has been! The weather has been BEAUTIFUL this week in Houston.  I am sorry if you have been affected by more snow…If you need a place to get away, our guest room is mostly clean…Haha

This week involved another dog sitting job, time in the recording studio, intense workouts, an attic clean out, a small baby shower for a dear friend and attempt to get some extra rest after a bit of a crazy spring break!

When things get a little crazy I love having simple recipes on hand that are not time consuming.  These little meatballs are so yummy and packed with flavor.  One day I had some spare pesto on hand and decided to mix it in! Game changer!!  The pesto adds another level of flavor and they pretty much melt in your mouth! I love to make a huge batch and freeze some for a quick dinner option.  I store them in a sealed container for up to 3 months.

Today I am linking up with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for a 5(ish) ingredient or less themed week!

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Ingredients

  • 3 lbs ground turkey
  • 1/2 cup pesto (can use store bought also)
  • 1/2 parmesan cheese
  • 1/2 cup gluten free breadcrumbs
  • 1/2 tsp Himalayan salt
  • 2 eggs

Directions

  1. Pre-heat oven to 425*.
  2. Line 2 baking sheets with parchment paper.
  3. Place all ingredients in a large mixing bowl.
  4. Mix with hands until everything is blended together.
  5. Use a 1/8 c or 1 TBSP measure mixture out and form meatballs into even sizes.
  6. Place meatballs on the parchment paper, about 1/2 inch apart.
  7. Bake for 20-25 min or until fully cooked.
  8. Enjoy or store for later!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some Old Recipe Revival recipes.

May you be filled with joy and health!

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Spring break…

Happy Monday folks!

I hope you had a lovely St Patties day weekend.
Last week was spring break in this neck of the woods.  I typically don’t have spring break off my full time job, and that has never been a big deal.  Well this year I did get the week off! I had some grand plans for resting a bit and some organizing projects, but as life goes, things ended up a bit different than I expected.  Not always a bad thing.

The week started out with our contractor finishing off the new light fixtures in our house.  We had some hiccups along the way but everything turned out great!  I am especially excited about my new chandelier! It was supposed to be a tad more purple, but the color adds a nice pop and a much brighter light to my office space!


I had more free time and I was around for the week so I ended up subbing and taking some classes I don’t normally get to take.  It was fun, but also a bit exhausting.
I also received my prize package from Pure Protein! I won a year supply and they accidentally sent it to the wrong address first.  Finally got it all straightened out 🙂


We were pet sitting for some friends and their newish puppy was so sweet.

I did manage to get in a few naps, and they were oh so helpful!

On Friday evening I headed up to Dallas to be part of The Boho Market at the Dallas Farmer’s Market.  My good friend runs the show and it is always fun to be involved.
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Getting out of town on Friday was a bit of an adventure.  Trying to finish up my product labels and my printer was giving me a fit, then I had to do a few errands that took way longer than planned (of course) and finally I remembered I needed a new headlight bulb.  Thankfully I called a AutoZone on my way out of town and they guy was SUPER helpful.  He saved the last bulb they had in stock for me, and when I arrived a little while later, he put it in for me.  {I have done it myself in the past, but didn’t have any of my tools with me this time.}  Thank you Kevin!!!


I finally got to Dallas around 10 and I was so worn out from the week and the day.  I was super happy though to see my friend and we chatted for a while before we went to bed.

The air mattress I had brought with me was a fail! I pretty much ended up on the floor for most of the night.  We had to get up early to make it to the market for set up, so didn’t get that much sleep.

Saturday’s market had a TON of people.  I sold some items and enjoyed talking to people about the benefits of natural products and essential oils.  After the market closed a group of us were going to meet up for dinner.  My GPS took me to a different location so I ended up being 30 min in the wrong direction! Add in rain and a city I am not super familiar driving in had me a little stressed out. Thankfully I made it and we had a nice dinner.

Sunday the market was more on the quiet side in the morning but picked up in the afternoon.  I didn’t sell as much and I was pretty tired.  When the market closed I packed my items up and went to change in the bathroom into more comfy travel clothes.  As I was changing I heard the main door go CLICK! I was locked in!  Thankfully I had my phone with me and I called my friend.  Her fiance answered and came to my rescue! Whew!


The drive home was eventful for the second half.  My typical 3 hour drive became almost 5.5 hours with some random pop up storms, hail and tornado warnings!

When I finally made it home the hubs helped me unload my car and I got ready then crashed into bed!

I did enjoy some different adventures, but I am ready for my normal schedule this week!!

I am also linking up with Holly and Wendy for the Weekly Wrap.
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May you be filled with joy and health!

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Hive Home 2.2

Disclosure-I was sent the Hive Home Welcome Pack system and am being compensated for this post.  All ideas and opinions are my own. I appreciate all support for Chocolate Runner Girl.

Hi friends!

Happy Wednesday!  Spring is just around the corner and it is feeling like it here in Texas! I know some of my northern friends are facing yet another snow storm and still chilly weather.  Once airports open up, come and visit for some warmer weather!
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When it gets to this time of year I am ready to bust out the spring cleaning and organize things all over the house.  You may have seen my posts about organizing my pantry a few weeks ago, working on the guest room closet and then getting new light fixtures put in this week.


Spring is all about finding new ways to make my life a little less cluttered and find more ways to relax. The Hive Home system has been helping me do that over and over this past year.  From the simple set up to getting our thermostat working right to using it for our holiday lights, the Hive home system has been wonderful.

While I have been cleaning and organizing, I decided to change a few things around with how I use the light bulbs and plug.  This may sound a little silly, but there are times at night when I have climbed into bed to read and I literally have no more energy to get up and turn off the lights.  Thanks to the Hive, I can turn the lights on and off with the app on my phone.  I set up a simple button within the app that turns the lights on and off with one click! It gives me one less thing I have to get out of bed for at night and lets me get the rest I need.

The video is a little long, but it does show how to set up the actions I mention above.

There are several options for using Hive Home, and they come with different packages to meet a variety of needs.

The plans include –

Check out what the Hive Home system can do for you and the other products they have!

#LetsGetLiving!

May you be filled with joy and health!

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Banana Blueberry Protein Muffins {gluten free}

Welcome back to Foodie Friday with  Annmarie and Farrah for our baked goods themed week!

It has been a CRAZY week here getting ready for spring break, prepping the house for some minor repairs/changes, a few extra clients, and staying on track with my March goals!

In the midst of all the crazy I whipped up some of my favorite muffins but added a little twist to them!

Ingredients

  • 6-7 very ripe bananas, peeled
  • 2/3 cup melted butter
  • 2 teaspoon baking soda
  • Pinch of Himalayan salt
  • 3/4 cup coconut sugar
  • 2 large egg, beaten
  • 2 teaspoon vanilla extract
  • 1/2 cup collagen peptides
  • 1 Tablespoon cinnamon
  • 2 1/2 cups of gluten free flour
  • 1 cup frozen wild blueberries

Directions

  1. Preheat the oven to 350°F (175°C), and line 2-12 count muffin tins with papers or silicon muffin holders.
  2. In a large mixing bowl, mash the ripe bananas leaving some chunks.
  3. Add in the melted butter and stir well.
  4. Sift in the baking soda and salt.
  5. Mix in the sugar, beaten eggs, vanilla, cinnamon and collagen peptides.
  6. Sift in the flour and gently mix it into the banana mixture.
  7. Gently fold in the blueberries, being careful to not over mix.
  8. Scoop the mixture into the muffin holders, about 2 heaping tablespoons worth.
  9. Bake for about 20-25 min or until a toothpick comes out clean.
  10. Enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some ‘reach’ recipes.

May you be filled with joy and health!

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March Goals

We are now close to 1 week into March! I am really not sure what happened to February and January for that matter! This year has been a bit non-stop with in so many different areas! It has been a pretty good start to the year, but I finally sat down and figured out some goals I want to work on for March.

March goals

Fitness

*Workout 6 days/week
*20 min of stretching/rolling daily
*Follow running plan for weeks 9-12
*Find a 5k

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Health

*See dr about heart concerns
*Refocus on eating plan
*Rachel’s challenge
*Reach water intake goal daily (100oz)
*Aim for 7-8 hours of sleep

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Relationships

*Write 1 letter or card a week to mail to a friend
*Plan 4 date-nights
*3 intentional meet ups with friends
*Cut social media out one day a week?

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House

*Finish taxes
*Get dryer fixed
*Pick out light fixtures
*Guest room closet
*Hang new art in master
*Plant garden

Self

*1-2 massages
*2 blog posts/week
*Read 30-60 min daily
*Hair cut (Eek it has been a while)

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What is one of your goals for March?
How do you stay accountable?

 

I am also linking up with Holly and Wendy for the Weekly Wrap.
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May you be filled with joy and health!

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Veggie Egg Bake

Happy Friday my friends!
What a week it has been! I can not believe it is already March! February flew by! I know it is a short month but it seemed like it was only 2 weeks to me! Anyone else?

Welcome back to Foodie Friday with  Annmarie and Farrah for our portable themed week!

This month has had a lot of ups and downs and kept me on my toes.  I think I spent more time in my car than I have in a long time.  Being on the go so much of this month had me thinking about healthy foods to keep me going.  I had my normal apples, carrots, almonds, RXBars, and berries.  But sometimes I want something with a little more substance!  I have even grabbed hard boiled eggs a few times and I do love those, but sometimes I need a little more, especially after a hard workout.

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Ingredients

  • 3 cups of  veggies (I will often use some mix of spinach, sweet potato, tomato, zucchini, butternut squash, or peppers.
  • 2 TBSP ghee
  • 6 eggs, beaten
  • Spices to taste ( garlic, paprika, Himalayan salt, pepper, cumin, turmeric)
  • 1/4 c shredded cheese (optional)img_6428

Directions

  1. Preheat oven to 350*
  2. Saute veggies in a frying pan in ghee.  Add spices to taste.
  3. Place all veggies in the bottom of a greased 8×8 glass baking dish.
  4. Pour the eggs onto the veggies and gently incorporate all the ingredients together.
  5. Sprinkle on the cheese if using.
  6. Bake for about 20 min or until the top is golden and the eggs are fully cooked.
  7. Cool and cut into serving size pieces.
  8. Grab and go for a protein loaded snack.

 

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some baked good recipes.

 

I am also linking up with Sarah and Deborah for Meatless Monday.
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May you be filled with joy and health!

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