Tag Archives: healthy

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 ūüôā

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‚Äôt just leave your link and run away! :O
  • Please only link up recipe posts! ūüôā
  • 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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Change in plans…

Happy Wednesday friends!  I hope you are doing well and enjoying your week!  I feel like I am still recovering from our little trip to San Antonio over the weekend.  I love to travel, but I am not a fan of the unpacking and recovery time.

I am linking up again today with Annmarie from The Fit Foodie Mama, Angelena Marie from  Angelena Marie: Happy, Healthy & Balanced , Michelle at Fruition Fitness  and Nicole from Fitful Focus for another Wild Workout Wednesday recap!  Feel free to add to the link up and join in the fun!

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Thank you for all the kind words last week about changing up my distance for my upcoming race.¬† I talked to the race director and I am pretty sure that is what I will be doing.¬† My hip has just not been really happy with me plus running has just not happened the way I have planned.¬† I have been discovering that I kind of stink at following a training plan…I really don’t know why.¬† So I will be dropping from the half marathon to the 5k, and then working on getting this hip back in shape before I pick another half to run.¬† I am disappointed in myself a bit, and in my body, but I am trying to stay focused on the positives.

My plan from last week:
Thursday- Body pump and hopefully 2-3 miles.
Friday- Piyo and a run outside
Saturday- Walk/jog outside- 5-6 miles
Sunday- Walk/rest day
Monday- Body Pump & maybe piyo and zumba.  Depends how I am feeling
Tuesday- 2-3 miles and Zumba
Wednesday- Body pump and yoga

What went down:
Thursday- Body pump
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Friday- A walk with the kiddos.  A dr appt threw the plans a little, but that happens sometimes.
Saturday- Pretty much a rest day. I was worn out from traveling.  I did walk some before we watched the Spurs play, so I did get some steps in.
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Sunday- Short walk and more rest
Monday- Body Pump! When I arrived at Zumba the gym lost power so they closed and there was not class ūüė¶
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Tuesday- Biked 6.45 miles and Zumba.
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Wednesday- Body pump and yoga (This was all for you Andrea!!)
img_7259Overall it was not a terrible week.  I def feel like my glutes, shoulders and triceps are getting stronger.  I was able to up my weights a bit in body pump for a few muscle groups, and the ones where I stayed the same I felt challenged but not like I was going to pass out!
I joined a little 5 day healthy heart challenge this week and getting points for workouts, sweaty selfies and eating fruits and veggies….so pretty much what I already do ūüėČ

I am out of town again for a few days so we shall see how that works out with my training.  I hope I will stick to it better than last weekend.  Hehe

Thursday- 2-3 miles
Friday- 2-3 miles and 30 min of stretching
Saturday- Elliptical recovery 45 min
Sunday- 3-4 miles
Monday- Body Pump & maybe piyo and zumba- Gonna try this again!
Tuesday- Elliptical or bike recovery and Zumba
Wednesday- Body pump and yoga (maybe

How have your workouts been going?  Do you use a training plan?

Don’t forget to join the link up ūüėČ

Ps, I am getting back to my comments soon…we had a water heater flood our house on Tuesday night and my SIL is in the hospital in critical condition so I have not been on my computer as much to reply!

Have a joy filled and healthy day!

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Foodie Friday: Sweet Potato Stuffed Red Peppers!

Happy Friday y’all!¬† It has been another busy week here.¬† Add in some sick kiddos, a bit of rough news from sweet friends, and lack of sleep, and I am ready for the weekend!¬† But first I must share with you the dinner I made the other night.¬† I am still drooling about when I think about how yummy it was!
Today I am linking up once again with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit!! Our theme this week is Sweet Potatoes!
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Sweet Potato Stuffed Red Peppers
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Ingredients
1 lb ground turkey
1 sweet potato chopped/cubed
4 large red peppers
1/4 c chopped chilies
1/4 c chopped jalape√Īos
1/3 cup shredded cheese (optional)
Pinch of Himalayan salt, pepper, paprika, garlic, cinnamon
1-2 TBS organic Coconut oil
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Directions
1. Pre-heat oven to 350*F
2. Wash red peppers, de-core them.
3. Sauté chopped sweet potato in coconut oil with spices for 10 min it until tender.
4. Brown the ground turkey. Add in the spices, chilies and jalape√Īos.
5. Mix the cooked meat & potatoes (and cheese) together and fill each red pepper with the mixture.
6. Place stuffed red pepper into an oven safe cooking dish. Place in oven and cook for 35-40 min till bubbly.
7. Enjoy!!

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

Add YOUR own recipe to the link up!

    • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don‚Äôt just leave your link and run away!
    • Please only link up recipe posts!


Tune in next week for some fruit butter recipes!!

QOTD: What is your favorite way to eat sweet potatoes?

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Foodie Friday: Healthy Snacks!

Happy Friday, and welcome once again to Foodie Friday!! I am once again am linking up once again with my Favorite Foodie Friday ladies, Farrah from Fairyburger, Emily from Whatever Floats Your Oats and Annmarie from the Fit Foodie Mama and Cassandra from Powered by BLING! Today our theme is Healthy Snacks!

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If you are anything like me, you are always on the go!  This week was even more nutty than normal!  Along with my normal work schedule, I had some extra tutoring sessions, date night at the Rockets game, a massage and some errands!  Each day was different and on-the-go more than usual, so I had to plan my meals a little more than carefully.  That also meant planning some snacks to bring along!  I love to have healthy snacks ready to go at a moments notice!  Usually they involve nuts, fruit, chopped veggies or a protein bar (like Luna, KIND, or Larabars).  I wanted to branch out a little and my recipe from last week (Chocolate Almond Butter Pie) inspired me!

Chocolate Almond butter
Ingredients
1. 2 cups raw almonds
2. 1/2-3/4 c organic coconut oil
3. 1/4 c Chocolate Chips (I used Enjoy Life semi sweet mini chips)

Directions
*This works best in a food processor, but a high quality blender would also work!*
1. Place the almonds in the food processor, place on high speed 1-2 minutes
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2. Add the coconut oil, about 1/4c at a time till it is the desired consistency. Blend on high speed for another 2-3 minutes
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3. Add in chocolate chips.  Almond butter should be warm and chocolate chips will melt easily.  Pulse on high speed until all chips are mixed in.
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4. Place in an airtight storage container.
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*You can keep in the refrigerator, but it is not necessary.  It will make the almond butter more firm.*
I LOVE to eat mine with fruit.  Apples, pears and bananas are my favorite!
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Make sure you check out all the amazing ladies and their wonderful healthy snacks!

 

Add YOUR own snack recipe to the link up! ( Also fee free to use the logo above on your blog!)

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Foodie Friday: Chocolate Almond butter pie

Happy Friday!  I have to say I am extra thrilled it is Friday today!  Not only do I get to share a fun recipe with you, but tonight is date night with The Hubs!  Our schedules have been a little nutty lately, and we have been like ships passing in the night, so we are STOKED we both have Friday night off work!   We are heading to a movie later, and I think we know what we are going to see, but have you seen anything good lately?  Need some recommendations!

I am linking up once again with my Favorite Foodie Friday ladies, Farrah from Fairyburger, Emily from Whatever Floats Your Oats and Annmarie from the Fit Foodie Mama and Cassandra from Powered by BLING! Today our theme is Healthy Pies!
foodiefridayWhen I think of pie, healthy is not the first word that comes to mind.  So as I was thinking about how I wanted to change a pie recipe, I kept thinking about some of my favorite healthy snacks, almonds and dark chocolate!  I became inspired by THIS recipe from the Pioneer Woman and adapted it!

Chocolate Almond Butter Pie (Gluten Free)
Ingredients
1. 1 Gluten free pre-made chocolate crust
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2. 1 cup chocolate almond butter (I made mine, recipe soon, but my fav from the store is Justin’s)
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3. One 8-ounce package cream cheese, softened
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4. 3/4 cups powdered sugar
5. One 8-ounce package truwhip, thawed
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Directions
1. Mix the almond butter and softened cream cheese together till smooth.
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2. Add in the powdered sugar.  Mix until smooth.
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3. Add in the whipped topping.  Mix until smooth.
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(I LOVE this mixer! Still so happy that I was able to get it for an amazing deal!)

4. Pour into the pie crust and smooth it with a knife or spatula, then cover it.
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5. Chill.  You can chill in the fridge for an hour or more, or for a quick freeze place it in the freezer for 20-25 min.
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6. Enjoy!

Make sure you check out all the amazing ladies and their wonderful healthy pies!

 

Add YOUR own pie recipe to the link up! ( Also fee free to use the logo above on your blog!)

Have a happy and healthy day!
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Foodie Friday: Healthy Halloween Treats!

Hello and happy happy Friday!!  I am linking up again with my girls: Farrah from Fairyburger, Montana from Pretty Lil Mudder, Emily from Whatever Floats Your Oats and Annmarie from the Fit Foodie Mama and Cassandra from Powered by BLING!!  Today’s theme is Healthy Halloween Treats!!

Well, I am not really much of a Halloween person.  We never really participated growing up, and the one time I remember trick-or-treating, it was a let down at the end of the night.
Anyways, I DO love the fall, and this week I found some cute snacks to make with the twins that I thought were cute!

Ice Ring Pops!
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Ingredients:
1/3 cup apple juice
1 cup water
Ice cube tray
fake spiders or rings

Directions:
1. Mix apple juice and water
2. Pour into ice cube trays
3. Add fake spiders or rings
4. Freeze overnight

Candy Corn Treats
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Ingredients:
1 whole pineapple
2 peeled oranges
Whipped cream
Candy corn

Directions:
1. Cut pineapple and oranges into small peices
2. Place a layer of pineapple in the bottom of a clear cup, about 1/3 cup.
3. Place a layer of orange on top of the pineapple, about 1/3 cup.
4. squirt a small layer of whipped cream on top
5. Add a piece of candy corn on top
(If pre-making these, save the whipped cream and candy corn till it is time to eat them)

Monster Mouths
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Ingredients:
Apples
Almond butter (you can really use any type of nut butter, or sun butter)
Small Marshmallows

Directions:
1. Slice apples into 10-12 wedges
2. Cover the top of each apple with almond butter
3. Place 4-6 marshmallows on half of the apple wedges ( kids LOVE this part)
4. Add the other apple wedges on top of the marshmallows, almond butter side down
Munch, munch, munch

Spider Web Treats
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Ingredients:
Stick pretzels
Chocolate Chips
Candy eyes (optional)
Parchment paper
sandwich bag (or piping bag if you have one)

Directions:
1. Place a layer of parchment paper on a cookie sheet
2. Lay 8 pretzels in a star-burst shape on the parchment paper (8 for each web)
3. Heat about 1/2 chocolate chips in a microwave safe dish for 35-45 seconds till melted and smooth.
4. Clip a small corner of a sandwich bag and fill with the melted chocolate.
5. Drizzle the chocolate in a swirl starting from the center and working your way towards the outer edge of the pretzel circle. Place candy eyes in the middle if you desire.
6. Place pan in the fridge or freezer until eating time.

Take a look at all the amazing ladies sites and check out their recipes!

Have a safe and healthy night!
XO,
Esther
-Chocolate Runner Girl-

Where did April go??

This month has been flying by!  I feel like it should still be mid-February, yet May is almost here!! I guess my Great Aunt Doris was right when she told me so many years ago that time just keeps getting faster the older you get!  I am way behind on posting about my races, and other life happenings.  I am working on those posts and will hopefully have them up in the next day or so.  Today I want to share with you a little treat I made this weekend.   If you follow me in instagram or are my facebook friend, then you have probably already seen it.
Anyways, it has already been in the 80s here in Texas.  The high today is in the 90s!  So it is starting to feel like summer.  I love to have little treats in the summer to help cool me off when it is REALLY hot, but I also like to keep them as healthy as possible.
Last summer I ordered 2 set of these ice pop molds from Crate and Barrel! It looks like they don’t have them anymore, but I am sure any type of ice pop mold will work!¬† These molds are pretty close to the ones I purchased from Crate and Barrel.

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I picked 4 different fruits I wanted to use.  Choose however many you want! I picked strawberries (they were on the verge of going bad), mango, pineapple, & raspberries.
I places a few pieces of each fruit into the molds.
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Then I poured in some coconut water till it was almost at the top.  You can also use regular purified water too if you are not a fan of coconut water.
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I placed the lids on each mold.  Since I used a lot of fruit, I had to wiggle some of the lids around to get them to fit properly.
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Once finished place in the freezer for 3-4 hours.
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Enjoy!!!
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This concept also works well with left-over smoothies for smoothie pops!

What are you favorite summer treats??
Always looking for new ideas!!

-Chocolate Runner Girl-