Author Archives: chocolaterunnergirl

About chocolaterunnergirl

Just a girl who loves to workout and enjoy a little chocolate along the way! My fitness journey, the good, the bad, and the chocolate!

Chocolate Cherry Protien Blast 

Happy Friday friends!
I have been meaning to write a post all week about my adventures from last weekend. However, my fingers were too tired to type! Haha
It was a great experience, and I will fill you all in very soon on the fun process!

As you may know, we like to celebrate foodie holidays here on Foodie Fridays! Today is national cherry dessert day!  I have to admit that I have not always been a big fan of cherries.  For YEARS I could not stand anything cherry flavored.  Then one day I discovered why I was not a fan of cherries.  The main cherries I had been exposed to as a kid were the kind that were in the mixed fruit- Maraschino cherries.  Once I realized there were more varieties, I was all over them!  Give me some nice Bing cherries and I am a happy girl!

I am linking up today with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for a cherry dessert themed week!
This smoothie has a perfect blend of cherry and chocolate.  You can not even tell it packed with some greens!

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Ingredients

  • 1/2 banana
  • 1 cup raw spinach/kale mix
  • 1 1/2 – 2 cups frozen dark Bing cherries
  • 1 cup unsweetened almond milk
  • 2 scoops vital proteins
  • 1 Tbsp raw cocoa powder

Directions

  1. Add all ingredients (minus 1/2 c cherries) to a blender.
  2. Blend well, should be thick.
  3. Add additional cherries if it needs to be thickened.
  4. Garnish with cherries
  5. 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 cherry recipes.

May you be filled with joy and health!

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Banana, carrot, zucchini muffins

Hello Friends!  Happy Friday!

It has been another busy week.  I have been busy practicing and studying for a big training I have this weekend!  I am super nervous about it, but I also feel really prepared!  Stay tuned for more 😉

Since this week (and last) was so busy I have hardly done much cooking.  But I did get a little bit of time to work up a new recipe!  I am sure I am going to be munching on these all weekend too!

Banana bread has always been something I have loved!  My mom used to make it as a kid and my siblings and I would gobble it up.  As I got older and learned more about my food allergies, I took time to adjust a recipe to make it work for me 🙂  And it is pretty delicious if I do say so myself 😉

Over the past few years I have tinkered around with adding different ingredients to change it up!  One of my favorite combos adds in blueberries! They are especially good with fresh berries from the farm!  One of my other fav combos I shared a few weeks ago, triple chocolate zucchini muffins.  I have tinkered around with chocolate chips (of course), strawberries, nuts and dried fruit.  This new experiment def adds new flavor and it is packed with nutrition!

I am linking up today with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for baked goods themed week!

Ingredients

  • 3-4 ripe bananas
  • 2/3 cup melted coconut oil
  • 3/4-1 cup coconut sugar
  • 2 tsp baking soda
  • 1/4 tsp pink salt
  • 2 scoops vital proteins
  • 1 Tbsp ground cinnamon
  • 2 large organic eggs
  • 1 Tbsp vanilla extract
  • 3 cups gluten free flour
  • 1 cup shredded zucchini
  • 1 cup shredded carrot


Directions

  1. Preheat oven to 350*. Line 2 muffin pans with silicon cups or paper wrappers.
  2. Place peeled bananas into a large mixing bowl (I used my kitchen aid, but you can also mash these by hand). Mash well.
  3. Pour in the coconut oil, mix well.
  4. Add in the coconut sugar, mix well.
  5. Add in the sprinkle of salt, baking soda, vital proteins & cinnamon, incorporate well.
  6. In a small bowl, beat together the eggs and mix in the vanilla.  Add those to the banana batter, mix well.
  7. Add in the flour slowly until just incorporated.
  8. Gently fold in the zucchini and carrots (for you chocolate lovers out there, you can also add in some mini chocolate chips- My husband appreciated me doing this for half the batch 😉 )
  9. Fill the muffin cups 3/4 full.
  10. Bake for 20 min or until a toothpick comes out clean.
  11. 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 cherry recipes.

May you be filled with joy and health!

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Blueberry, banana & beet smoothie!

Hi friends! Happy Friday!

It has been a BUSY and emotionally draining week!  Each day I was away from my home for over 15 hours.  Work + a few other activities have kept me on the go!  May always seems to be a super busy month with the end of the school year approaching and the anticipation of summertime!

One thing I have been really thankful for during this busy season is the new CSA I joined.  It has eliminated some of my grocery shopping trips as well as giving me amazing produce to use when I am preparing meals!
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This past week I received some beautiful beets!  I have always been a beet fan, even as a kid, way before they became super popular.  Just the other day I was checking pinterest, and there are SO many beet recipes!


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

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Ingredients

  • 1 beet, peeled and sliced
  • 1 cup blueberries
  • 1 banana
  • 1 cup almond milk

Directions

  1. Place beets and milk in a blender and blend well.
  2. Add blueberries and banana, blend well
  3. Enjoy

Seriously it is so simple and tasty.  So refreshing after some of my runs this week!

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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.

 

May you be filled with joy and health!

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Workout Confession

Hello friends! Happy Wednesday!

So I have a confession for you.  I have been feeling like a fraud for some time now.  The name of my blog, my social media accounts and email all indicate I am a runner…and since the end of 2014, I have not really been a runner.  I first took a break from running after my year of 33 races to recover and rest my hip.  And then I let fear take over.  I was scared I was going to hurt my hip again. Even with therapy, lots of proper recovery, strength training and other workouts (zumba, body pump, body combat, bootybarre, yoga, piyo, etc), I pretty much avoided running.  I have run a handful of times since I took a break from my racing, but really not at all since we closed on our house last summer.

I have some events coming up shortly and this summer that require running.  So here I am, jumping back into the game.

On Sunday I went for a walk/jog in the neighborhood.  It was fairly warm out and I feel pretty out of running shape.  Made it about 20 min of running before I about puked in my front yard (sorry neighbors).
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Monday I lasted a little longer.

Tuesday I did a recovery walk with some friends that was lovely.

Today I managed to do some sprints after Body Pump.  Sprints that used to be somewhat routine (still challenging for me, but not THIS hard) made me almost puke again! I was next to a friend on the treadmill and I kept asking her to keep me accountable and to not let me stop! OMG they were HARD.  I did manage to do 7 cycles of 6.0-8.0 MPH before my legs just had to stop!

So I am back….slowly….in the game of running.

I hope to get back my previous speed before too long, but I am going to still take it a bit easy as my hip adjust back to being a runner!

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Have you ever had a fear with your workouts? What helped you try again?

May you be filled with joy and health!

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Cinco De Mayo Spaghetti Squash

Hello friends and happy Friday!
What a week it has been.  Many challenging things happened this week, the main one, my car needed fixed!  It was making a weird noise so my loving hubs took it in for me.  The mechanic was shocked my car was running! Apparently the pulley system was a complete disaster! What it is supposed to look like, vs one of the parts that was in my car! Eeek! Literally the grace of God keeping me safe while driving!

Onto better things! Today is a fun day in the foodie world! I have already seen so many amazing recipes floating around from my food blogger friends! So much in fact I could be making these meals for weeks!

Living in Texas the past 8+ years I have come to love me some Tex-Mex.  With my food allergies it can make it more challenging to eat out (hello onions in EVERYTHING).  I have come to make some awesome things over the years and I hardly even want to eat out anymore to get my fix!

Since I joined a CSA a few weeks ago, I wanted to use the ingredients from my basket this week to turn into something that could fit in the Tex-Mex world.  After some tweaking, I made a yummy meal.  It was not super pretty, but the flavor was great!


Today I am linking up today with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for Tex-Mex themed week!

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Ingredients

  • 1 spaghetti squash, cooked and separated from the shell
  • 1 lb ground turkey (100% optional)
  • 1 small can green chilies
  • 6 tomatillos, roasted
  • 3 avocados + 1 for garnish
  • 1 lime plus more for garnish if desired
  • garlic, pink salt, pepper and paprika to taste

Directions

  1. I pre-roasted the tomatillos and squash in the oven at 350 for about 35 min.
  2. Brown the ground turkey in a med frying pan.  Once fully cooked add spices to taste and the can of green chilies
  3. In a blender add the tomatillos, avocado, spices to taste, and juice from 1 lime, blend well!
  4. Gently mix the squash, turkey and enough of the green sauce for your liking.
  5. Garnish with more avocado and lime/lime juice
  6. 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 Seasonal find recipes.

 

May you be filled with joy and health!

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Triple chocolate zucchini muffins {gluten free}

Happy Friday friends!
I am so thankful it is Friday! It has been a bit of a busy week in every area of my life! There are some things brewing that I can not wait to share with you all, and I hope I can share within the next week or so 🙂

Last week began with a fun and crazy event at my gym.  The fitness instructors put on a showcase of many of the Les Mills classes and the members who participated were able to vote to see what new classes they will bring to the gym! It was so much fun to try new classes and get out of my comfort zone!  I was a bit wiped out from that, but it didn’t stop me from picking up the bed for our guest room! It is coming along and I hope it will be all finished soon! Amazing how this last room in the house is taking SO long! Hah
img_4631I joined a CSA last week, and I received my first batch of fruits and veggies! They are so delicious and fresh! I love how different they taste and how I know I am supporting a local organic farmer!
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With all the veggies I received plus a few things I had gotten at Costco I had 2 items that were overtaking my kitchen! It worked out perfect to use many of them up for our Foodie Friday theme today!

Today I am linking up today with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for kitchen cleanse themed week!

I LOVE zucchini, and I have been making zucchini recipes all week but I still had some left.  I love adding them to so many dishes to add an extra dose of veggies! They go so well with so many recipes!

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Ingredients

  • 5 extra ripe bananas
  • 2/3 cup melted coconut oil
  • 1/2-1 cup coconut sugar depending on the level of sweetness you enjoy
  • 2 teaspoons baking soda
  • 1/4 tsp pink salt
  • 1/2 cup raw cacao powder
  • 1 Tbsp ground cinnamon
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups gluten free flour
  • 1 large zucchini, shredded and chopped into small peices
  • 1/2 cup enjoy life chocolate chips
  • 1/2 enjoy life dark chocolate chips

 

Directions

  1. Preheat oven to 350*. Line 2 muffin pans with silicon cups (you can also use paper wrappers)
  2. Peel bananas and place in a large mixing bowl (I used my kitchen aid, but you can also mix these by hand). Mash bananas fully.
  3. Add in the coconut oil, mix well.
  4. Add in the coconut sugar, mix well.
  5. Add in the sprinkle of salt, baking soda, cacao powder & cinnamon, mix well.
  6. In a separate bowl, beat the eggs together and blend in the vanilla.  Add those to the banana mixture, mix well.
  7. Add in the flour until just incorporated.
  8. Gently fold in the zucchini and chocolate chips
  9. Fill the muffin cups about 3/4 full
  10. Bake for 20 min or until a toothpick comes out clean.
  11. You may have leftover batter, and if so, make additional muffins or you can use a small bread pan and make a loaf, bake about 20 min also.
  12. 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 Tex-Mex (hello Cinco De Mayo) recipes.

May you be filled with joy and health!

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Enchilada Lasagna

Hi Friends! Happy Friday!

Whew this week was a long one! Filled with some great adventures and not nearly enough sleep.  I did get a 4 hour nap on Easter Sunday, and I wasn’t too sad about that!
This week I had to get my computer fixed (battery died) and they get a new charger cord too! I was really happy to find an Apple cord for $25 vs $80!
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Some sort of insect bit my ring finger and it swelled so much I thought I might have to get my rings cut off! I was FINALLY able to get my rings off yesterday, and it is beginning to heal but I am not putting my rings back on till it is 100%! Man my hand feels naked!

I have been working on perfecting a new blueberry pancake recipe! My little guinea pigs have been eating them happily! I even managed to make one look like a bunny! I def need to tweak a few things and get some much better pics! LOL

Did anyone else get to watch the Boston marathon documentary?? Wow, so so good! The Hubs and I went to see it for a mini date night.  We were both laughing and crying the entire time.  It was so well put together! What an incredible night it was!
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No onto this weeks recipe! I enjoy cooking for my lovely nanny family, friends & family and I love getting to try out new recipes! I always poke around Pinterest and get new ideas.  I hardly follow the recipes to the T, cause I like to change up some of the ingredients or use things that I am not allergic too.  I have been so into zucchini lately.  Making zucchini lasagna, zoodles, zucchini taco boats, zucchini pizza and the old standby, roasted zucchini.
I have seen pics for a few recipes for zucchini roll ups, and I have yet to get them to work right.  I took a few different recipe ideas and turned them into my own creation 🙂

Today for Foodie Friday I am linking up today with Farrah from Fairyburger (Big birthday girl!!!!) and  Annmarie from the Fit Foodie Mama for Pinterest interest themed week!
I have to say this did not photograph very well.  It was hard to see all the amazing layers of flavor!

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Ingredients

  • 4 med sized zucchini
  • 1 tsp + 1/2 tsp pink salt
  • 2 lbs organic boneless, skinless chicken breast
  • 1 med can enchilada sauce
  • 1 med can green chilies
  • 2 cups grated Monterrey jack cheese

Directions

  1. Pre-heat oven to 350* and lightly grease a med size baking dish (I used 9×7)
  2. Wash and remove ends of zucchini.  Slice each zucchini into thin slices.  Place them on a baking sheet and lightly salt both sides of each slice. Set aside for about 20 min.
  3. Cut chicken into large chunks.  Fill a large saucepan with water & 1 tsp salt and add chicken.  Bring water to a boil and cook chicken for 7-10 min or until fully cooked with no pink in the middle.  (Time will change depending on the size and thickness of each piece of chicken.
  4. Once chicken is cooked place it in a blender or food processor and gently pulse to shred the chicken.
  5. Return the shredded chicken to the sauce pan.  Add about 1/2 can of enchilada sauce and the chilies to the chicken, mix well.
  6. Cover the bottom of the baking dish with some of the enchilada sauce.
  7. Layer the zucchini over the sauce then add a layer of the chicken mixture.  Lightly sprinkle a handful of cheese over the chicken.  Continue layering until all ingredients are used (about 3 layers).
  8. After the last layer pour the remaining enchilada sauce on top and add the renaming cheese on top of that.
  9. Bake for 25-40 min, depending on the thickness of the zucchini. It is finished when a knife slices smoothly through all the layers of the lasagna.
  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 kitchen cleanse recipes.

May you be filled with joy and health!

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