|March 23, 2012||Posted by Sweet Tooth Runner under Friday Favourites, Recipes|
Happy Friday and weekend friends!! This week has been insanely busy, but so GREAT! Here are my Friday Favourites this week:
1. Guess what I am going to be seeing tomorrow?! Sorry in advance to those of you who are sick of hearing about it, but I am so excited to see this:
I am so jealous of everyone who saw it today! If you’ve seen it already, let me know what you thought!
2. Yesterday I had a great easy run! After Saturday’s race, I had hard run sessions on Sunday, Monday and Tuesday! Not the best race recovery ever! Needless to say, my legs were NOT feeling good after all that, so I took a much needed rest day on Wednesday, and now they’re feeling great!
Seven wonderfully easy miles in the dark. Don’t worry momma, my fluorescent green shorts kept me safe and seen.
3. I am loving steel cut oatmeal right now. I just leave it in a slow cooker overnight (1 cup oats+2 cups water+2 cups milk), and BAM perfect oats in the morning, and more for leftovers!
Best served with AB&J, and with a side of Athletics Weekly:)
4. I learned yesterday that it is socially unacceptable to set foot outside with a hair turban still on your head. Combine that with a stupid expression and you will get more funny looks than you could have imagined possible.
5. Yesterday I made DINNER. Like, a proper dinner! Right now I get back from training/rehearsals/concerts most nights so late that I just microwave my meals or buy something on the way home. But not last night!
Vegan Bean Enchiladas
Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients (Serves 4)
- 1 tsp oil
- 1 can chopped tomatoes
- 1 can mixed beans in chili sauce (or any mixed beans)
- 2 small onions, chopped
- 1 carrot, grated
- 2-3 tsp chill powder (adjust/omit to taste)
- 4 small wholewheat tortillas
- 50g grated non-dairy cheese
Heat your oil in a large frying pan. Add the chopped onions and grated carrot and cook until soft.
Add ~2/3 tsp of chill powder and cook for another minute
Add in the chopped tomatoes and mixed beans and simmer for ~10 minutes until thickened. Season well.
Spoon some of the bean mixture onto the bottom of a rectangular oven-safe dish.
Fill the tortillas with about 3T each of the bean mixture, add a sprinkle of cheese, roll up and place in the dish.
Spoon more bean mixture on top of the wraps and sprinkle the remaining cheese on top.
Heat in a grill on high for ~3 minutes until the cheese has melted, and serve.
And then add grated vegan cheese and grill! So quick and simple!
My new favourite dinner! And I managed to only set my oven gloves on fire once! New record:) Plus the leftovers keep really well in the fridge for lunch the next day:)
7. I bought some new race shorts which I LOVE but I somehow accidentally managed to buy them in COMPLETELY the wrong size! I only realised when I got home, and now I can’t find my receipt. Woops!
Haha only a few sizes too big!
8. I am looking forward to next week’s training, because it involves my first ever double run!! I will also be starting Pilates classes for strength, and running my first 40+ mile week! Exciting times!
Tell me, are you a Hunger Games fan? If you are, are you a Peeta or a Gale person? I seem to be in the minority here, but Gale all the way!!
What is your current favourite breakfast? Slow cooker steel cut oatmeal! I’ve been having it for the past week or two and I LOVE it!
What are you looking forward to today/this weekend? Seeing the Hunger Games (obviously!), pacing a friend to a sub 21 5k on Saturday morning, and defending my Just Dance champion title on the Wii with the kids tonight! Bring it.
Have an AMAZING weekend friends! <3
|January 12, 2012||Posted by Sweet Tooth Runner under Recipes|
I have to admit, until about 10 minutes ago, I was totally freaking out. Both my exam and audition are tomorrow, and then I’ve got a very important race on Saturday. Oh yeah, and I’ve just found out that I didn’t switch my phone contracts properly, so I’m still using my old contract on my iPhone and have therefore racked up a massive bill thanks to data usage. And since today is a rest day, I can’t even sweat out my stress! So I’m turning to the next best thing to chill me out…
Salted Chocolate Peanut Butter Bars
Prep Time: 15 minutes
Cook Time: No bake
Ingredients (16 bars)
Peanut Butter Layer
- 2 cups powdered sugar
- 1.5 cups finely crushed vegan cookies, e.g. graham crackers/digestives (I used Lotus caramelised biscuits, which was definitely a good choice!)
- 1 cup smooth natural/lightly salted peanut butter
- 1/2 cup non-dairy spread, softened
- 3 tablespoons non-dairy milk
- 1 cup vegan chocolate chips
- 6 tablespoons non-dairy spread
- Fleur de sel or sea salt (about 1/8t)
1. To make the peanut butter layer, mix together the cookie crumbs and powdered sugar. Then add the peanut butter, milk and softened margarine (I microwaved it for 10 seconds) and stir well. The mixture will be very thick.
2. Press into a foil-lined 9×9 square cake pan and set aside.
3. Make the chocolate layer by melting together the chocolate and margarine. Melt on the stovetop, or microwave until fully melted.
4. Spread across the peanut butter layer, and sprinkle evenly with a little dusting of fleur de sel.
5. Chill in the fridge for at least an hour, and then cut into squares.
These are practically a health food…good for your sanity
I think my panicking is mostly excitement though. I am EXCITED to rock my exam so I can achieve my dreams, I am EXCITED to show what I can do in my audition, and I am EXCITED to run my best at round two of Regionals and have the opportunity to qualify for Nationals! BRING IT ON!!
Recycled photo taken about a week after coming back from Hawaii…man I was tanned then!
What big things are going on in your life right now? Tell me about what’s stressing you out or exciting you!
Enjoy the rest of your week! <3
|December 14, 2011||Posted by Sweet Tooth Runner under Christmas, Recipes, WIAW|
Happy Wednesday, and happy WIAW! I really love reading everyone’s WIAW posts!
I was going to do a wordless WIAW, but came to the conclusion that I am just not capable of it.
It’s always sad when I finish a jar of my favourite nut butter, but it least it means I can have OIAJ!
The best nut butter in the world, hands down. And no, I am not paid by Justin’s to say this stuff, but someday I will become their official taste-tester.
Lunch was leftover vegan shepherd’s pie and green beans:
My late afternoon run was fuelled by about 1000 Bourbon biscuits that I had at a meeting I was at. Did you know they are vegan-friendly? (Well the Tesco Value ones are at least!) Cookies are the most addictive thing in the world for me!
It was so dark outside (and FREEZING too!) that I had to bust out my cool high-viz running vest. The last time I wore this was last year!
Recycled photo…interesting that I used to run with my iPod all the time, and now I pretty much never do!
Post-run, I quickly threw together my dinner before running off to play in a Christmas concert. I didn’t even have time to shower first…yeah, gross I know!!
And when I got back (and after I’d showered!), I remembered that I had promised to take cupcakes to a bake sale for today, so I got baking! The cupcakes from Vegan Cupcakes Take Over The World seriously are the best in the world.
I’m sure it’s perfectly normal to be piping buttercream onto cupcakes at almost midnight…!
By the way, I need some help here! On Saturday, my friends and I are having a Christmas dinner (we’re all making something to bring) and I don’t know what to bring as the vegan options! I have a number of ideas, so I would love to hear your thoughts, or own suggestions! And since it’s only 11 days till Christmas, I need to start planning for that too!
Last year, I made a Festive Squash Jalousie, which was delicious!
So here are my main meal ideas. Click on the link to be taken to the recipe. Oh, and the first two recipes aren’t actually vegan recipes- I would just make substitutions
I will post my dessert ideas tomorrow because this post is pretty long already! See, once I start, I can’t stop! Anyway, if you have any other ideas for me, link away below!
What will you be eating for your Christmas dinner? One of the above probably! I’m leaning towards the sweet potato and spinach bake for Saturday (although I may try subbing squash) and the pesto tart for Christmas Day.
What is the best thing you’ve eaten recently? I’m going to say chocolate buttercream
Do you listen to music when you run/workout? I used to all the time, but not anymore, unless I’m in the gym, but outside, almost never!
|November 30, 2011||Posted by Sweet Tooth Runner under Recipes, What I...Wednesday, WIAW|
HEY friends, and welcome to another WIAW! Although for me, it’s What I…Tuesday, but all the same!
I love Wednesdays. Not only because it’s WIAW time (I love reading other people’s posts!) but because I get the day off this week! Gotta love strikes
What I Ate
I promise this is the almost the last time you will see the muffin-oatmeal thing, because I am down to just ONE muffin now in my freezer! Well, the last time until I make more…which knowing me, will be very soon!
Banana oatmeal with cashew butter stirred in (so amazingly creamy!) and a crumbled maple-pumpkin muffin on top
And now, finally, the recipe I’ve been promising for weeks! Ok, so it is NOT really a recipe, which is why I haven’t posted it before! It is simply something I throw together for a quick, healthy weekday meal. But, due to popular request, here it is!
Vegan Sweet Potato Shepherd’s Pie
The perfect weekday meal. I make it the night before, and cover up, then the next evening when I get back from training, all it needs is a quick baking! A great high-protein option.
Vegan, gluten free, serves 2-4 people
- ~ 1kg of sweet/white potatoes (I use half and half)
- ~ 1/4 non-dairy milk, or to taste
- 2-3 T non-dairy spread, or to taste
- Salt and pepper, to taste
- 1 packet Mexican Chilli Beanfeast*, or four servings of prepared soya bolognese like Granose (I use this recipe when I have time, and add some kidney beans)
- 1 clove garlic
- 1 onion
- Frozen carrot batons/peas, defrosted (optional)
- Non-dairy cheese, grated (optional- I often sprinkle nutritional yeast on instead)
- Preheat oven to 350F/175C.
- Peel the potatoes and put onto boil for 30 minutes. Once boiled, mash, adding the milk, margarine, and S&P to taste.
- Meanwhile, fry the garlic and onion until brown.
- Prepare the Beanfeast or soya mince of choice (follow packet instructions), and add the garlic, onion and carrots/peas (if using) to it.
- Pour the mince mixture into an ovenproof baking dish. Spoon the mash on top, and sprinkle cheese on top (if using).
- Place in oven and bake for 20-30 minutes, depending on your oven.
* I use Beanfeast, which is freeze-dried soya mince, because it is the cheapest and quickest option, but any other soy mince works, or even tofu mince. Maybe crumbled tempeh might work too?
I usually make this ahead on Monday night, so it’s ready for me after Tuesday’s tough training session! It’s perfect recovery nutrition, and using a mix of sweet potatoes and white gives you the benefits of both (there’s an article on it from Men’s Health). Oh yeah, and it is delicious!!
Followed by a chocolate muffin that I found lurking in my freezer crumbled on top of caramel pudding:
Nothing like a sugar rush in the evening
What I Worked
I was pretty cold when I got back from training last night! It was windy and rainy (although thankfully the rain stopped by they time I hit the track, but I got wet getting there), but it was nothing a good ol’ hot chocolate couldn’t fix
Don’t laugh at my hair.
I also hit up Starbucks on my way home for a soy gingerbread latte. Addiction right there. I’m feeling so Christmassy right now! I can’t wait to start my advent calendar tomorrow…it’s been tempting me for weeks!
I’ve just got sent another Christmas candle to add to my collection from Becky, and it’s making my whole room smell like cinnamon mmm
I have a really exciting delivery coming today or tomorrow that I can’t wait to share! We’re talking running shoes here, and I want to share my thoughts on a running topic that I’ve been thinking a lot about recently…you’ll soon see!
What was the best thing you’ve eaten recently? Ask me tomorrow and the answer will be advent calender chocolate
What was your last workout? 5×600’s. 600’s are hard!!
Tell me: What shoes do you run in? I currently have five pairs, but my usual running shoes are Brooks Adrenalines.
Have a great Wednesday!!
|November 21, 2011||Posted by Sweet Tooth Runner under Recipes|
Hey friends! Had a good weekend? I’ve loved this weekend! After a crazy Saturday, a chilled Sunday was just what I needed!
Despite all the stretching, foam-rolling and ice-bathing yesterday, sadly nothing could prevent the onset of DOMS today! Lesson learned: always always ALWAYS do a cooldown after an intense, hilly race!
But it’s fine, I have recovery sorted. I got nine hours of sleep last night (I get less than seven normally, so this was blissful!), and after limping out of bed, started recovery part II. Pancakes.
Pancakes are the recovery food of champions. Especially gingerbread pancakes drizzled in maple syrup…
Gingerbread Pancakes (based lightly on CCK’s pancake recipes)
These are hands-down the best pancakes I have ever made. They have a light, fluffy texture, and a deep gingerbread flavour. Goes perfectly with maple syrup.
Vegan, serves 1 hungry person
- 1/2 cup wholewheat flour (I used WW spelt)
- 1/2 t baking powder
- 1/4 t baking soda
- 1/2 t cinnamon
- 1/2 t ginger
- 1/4 t ground mixed spice
- 1 t egg replacer
- 1 T molasses/muscovado sugar (or other brown sugar)
- 1 T non-dairy spread, melted
- ~1/3 cup non-dairy milk
- Combine dry ingredients and mix well.
- Stir in wet ingredients, then make your pancakes over a medium-low heat, and ENJOY!
I think I will be having these pancakes every Pancake Sunday until I die.
The sprint to church (I was pretty late!) was made very uncomfortable with a belly full of pancakes! Worth it though
Recovery part III came in the form of an easy elliptical workout. I just pedalled away at a steady pace on low resistance for an hour to get the legs moving. I was sweating like crazy though, because my gym is being completely renovated, so the air-con was off today. I felt like I was working out in a sauna!
Red and sweaty…attractive!
Straight afterwards, I hit up Starbucks with a friend. The falafel panini was calling my name…
Ordered a gingerbread latte to-go as well. Clearly I was in a gingerbread mood today!
This evening was all about the recovery foods.
Wholewheat giant couscous, lentils, and red pepper
But obviously, nothing speeds recovery like the magic combo of peanut butter and chocolate!
It’s perfectly normal to dip chocolate chips in PB, right…?
Have you ever had serious muscle soreness before? Yes, I remember the first time I did BodyPump, I couldn’t move for a few days afterwards haha!
Are you a gingerbread fan? I love love love gingerbread! Cake, cookies, pancakes, lattes, ANYTHING gingerbread flavoured is awesome!
What are you looking forward to this week? Thanksgiving! (My family is half American, so we do celebrate!)
Have an AMAZING week! <3
|November 11, 2011||Posted by Sweet Tooth Runner under Recipes|
That is pretty much the story of my life right now. My favourite hoody really needs to keep up with the times and add in the word ‘muffin’.
Clearly I need to add ‘hair washing’ to it, cos if it’s not on the hoody, it’s not in my life.
I made THE BEST muffins, if I say so myself. I do love to toot my own horn. Almost as much as I love eating muffins.
Pumpkin Chocolate Chunk Muffins
These muffins are moist and packed with chocolate chunks, but are healthy, perfect for a yummy snack any time.
Vegan, Makes 10 large muffins or 12 regular
- 1 cup wholewheat spelt flour (or flour of choice)
- 1 cup oat flour (grind 1 cup oats in a food processor until fine)
- 1.5 t baking powder + 1/2 t baking soda
- 1/2 t cinnamon + 1/2 t pumpkin pie spice (or ground mixed spice/more cinnamon)
- 1/8 t salt
- 1/4 cup sugar or substitute
- 1/2 cup canned pumpkin*
- 1/2 cup unsweetened applesauce
- 1/2 cup milk
- 1/4 cup maple syrup
- 2 t vanilla extract
- 1 T nut butter, or oil of choice (unless you have drippy nut butter, you may need to microwave it)
- ~1/2 cup chocolate chunks
*The 1/2 cup of pumpkin gives a fairly mild pumpkin taste. For a more pronounced flavour,you can try using 3/4 cup pumpkin and reducing the applesauce to 1/4 cup.
- Preheat your oven to 375F/180C. Line a muffin tray with liners or grease lightly.
- In a large bowl, mix the dry ingredients (flours, baking powder and soda, spices, sugar and salt) together until fully combined.
- Add in all the wet ingredients and stir until almost combined
- Stir in the chocolate chunks until fully mixed in, being careful not to overmix.
- Bake for 19-25 minutes until golden brown, leave to cool on a rack, and ENJOY!
I am seriously addicted to muffins. Does muffin rehab exist? I think Tara and I need to be checked in ASAP.
I even have them as an oatmeal topping! But don’t tell me you wouldn’t want this to start your morning…
Trust me, it makes your day a GREAT one
And fuelled by muffins, I had an amazing run in the evening!
I am not a sprinter (I think there is about one fast-twitch muscle fibre in my entire body), so these workouts are tough for me, but I know they benefit my running!
And now for the sleep part. After that workout, boy do I need it! Did you know people who are “routinely physically active should get between 8.5-9 hours of sleep a night”?
Um, yeah my 6 hours just aren’t cutting it…! So I’m off to get some shut-eye right NOW!
What is your biggest food ‘addiction? Muffins for sure. I can’t remember the last day I didn’t have at least one haha!
If three words summed up YOUR life, what would they be? Eat MUFFINS, run.
Random Q: Do you have any goals you are working on at the moment? My goals for this month include getting over 7 hours of sleep regularly and doing 15 minutes of core work three times a week, because I got a serious telling off from my physio over my not-very-strong core!
Have an amazing day! TGIF now!
P.S. Thank you so much for the wonderful responses to my last post. It means a lot to me!
|October 29, 2011||Posted by Sweet Tooth Runner under Recipes, Running Talk|
Happy WEEKEND guys! I hope you’ve all had a great week! I’m sorry about the erratic posting this week, but I’m back to my usual routine next week, so hopefully it should be all back to normal then:)
I am RACING again tomorrow, yaay! Actually, correction, I am tempo-running tomorrow’s race. I went to see the sports doc again today about my injury, and it is improving, but he is worried that I am working too hard in the short amounts of running that I am doing, and that this could set me back in my recovery. He is right, and I can see that. Although I’ve only been running twice a week normally for short periods of time, and usually on grass, it has still been hard efforts. Although I AM getting better, I want to continue to move forwards! I don’t mind too much, because tomorrow isn’t the most important race of the season, so I really will be squat-jogging up the hills this week, just like at the last race
So I need to keep this race, and the next few runs, easy-ish, and then we will assess how I am doing and if I can go back to running properly again! I can’t WAIT!
I am still excited about tomorrow, despite the ‘tempo-run’ effort! I have let my coach know so he won’t be screaming “POWER UP THOSE HILLS!” at me this time hopefully! I love running as a team, and hopefully we will still place highly without me giving it my all. Regardless, next week is the big one: National XC Relays!!
Bring. It. On. And HEAL QUICKLY RIGHT TIBIA!!
I was sad this morning because it was my last week of working in a hospital. No more talking to patients. No more
stealing borrowing cool latex gloves. No more NHS staff discount. Sad face:
But on the upside no more crazy hours means I can reunite with my hairbrush again. It was an early start in my defence, and breakfast > appearance.
Goodbye awesome salad bar.
But again, the lack of crazy hours means I have *slightly* more leisure time! So basically watching more Gilmore Girls and baking…and CORE WORKOUTS AND STRETCHING (in case my sports doc is reading this ). I got straight down to the baking side of things tonight:
Those were all demolished in a month and a half.
Problem is, it is an EXPENSIVE addiction! So when I can, I try to make my own. And when I saw this recipe for Homemade Luna Bars (one of my faves!) on Katie’s blog, I knew I HAD to make them! So I did, with a few changes…
Homemade Luna Bars (Adapted from CCK’s recipe)
Vegan, can be gluten-free
- 2 cups rice crispies (I used brown rice crispies)
- 1 cup rolled oats
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 cup peanut flour + 1 cup water
- 1/2 cup brown rice syrup (or agave)
- 3 T protein powder
- 200g/7oz melted chocolate or chocolate chips
- Mix the peanut flour with the water until smooth. Add the brown rice syrup, vanilla extract, and salt, and mix well.
- In a separate bowl, combine the rice crispies, oats, and protein powder. Pour the wet ingredients over the dry, and stir very well.
- Line a pan with non-stick baking paper and spread the mixture evenly into the pan. Place a sheet of the paper on top of the mixture, then press down as firmly as you can. Spread the melted chocolate on top, and freeze for at least a half hour before slicing. It can then be stored in a n airtight container at room temperature for at least 5 days. ENJOY!!
I LOVE these! I’ve wrapped them up individually so I can grab them on the go
Anyway, I’m off to eat my pre-race dinner…
Wholewheat noodles in soy sauce, teriyaki tofu, and carrots
…and then get an early night!! Or, more likely, spend more time on Pinterest. I am addicted. It is great for motivation though!
I will be remembering that one tomorrow
Have you got any races coming up? I have XC races most weeks from now until December! Crazy!!
What is your favourite Luna bar flavour? I think Peanut Butter Cookie!
Have you got any favourite running or general quotes? So many! “When your legs get tired, run with your heart” is one of my faves, and also “Pain is temporary, Pride is forever”.
Have a GREAT weekend! <3
|October 5, 2011||Posted by Sweet Tooth Runner under Recipes, What I...Wednesday|
As always, I’m posting my What I Ate Tuesday, so let’s roll!
What I Ate
Weirdly, this morning I was craving simplicity. Normally I LOVE having all sorts of awesome toppings, but today I was feeling like having something plain and simple. It hit the spot!
Vanilla Protein Oatmeal! 1/2 cup oats, 1 cup soy milk, 1 cup water, 1 scoop vanilla protein powder, cinammon, and crunchy PB
For lunch, I met up with some family at an Indian buffet. Recently, I’ve been eating so much Indian food it’s practically coming out of my ears! Hey, I’m not complaining, especially when its in buffet form!
There was PUMPKIN masala, which I OWNED!! I’m also a dal lover, so I went up about 10 more times for that
Snack time included…
Cereal yoghurt messes with raspberry jam
A banana with Tara’s AMAZING chocolate walnut butter!
And THESE bad boys:
I love snack bars. I take them everywhere because I get hungry approximately every 10 minutes and they are healthy and convenient. Sadly, they are also expensive! So I made my own snack bars!
Protein Granola Bars
These make the perfect snack- high in protein, fibre and with the addition of chocolate chips, they’ll satisfy any sweet tooth!
- 1 cup vanilla protein powder
- 1/2 cup wholegrain spelt flour (any flour should work)
- 2 cups rolled oats
- 1/2 cup oat bran
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2-2/3 cup brown sugar/sweetener (I used 1/4 cup Stevia blend and 1/4 cup brown sugar)
- 1/2 cup dark chocolate chips
- 1 cup plain/vanilla soy yogurt
- 1 package silken tofu (mashed well or blended) , or an extra 1 cup of yogurt if preferred
- 1/4 cup crunchy peanut butter, or nut butter/oil of choice
- Preheat oven to 350F/170C. Grease or line a 9×11 tin.
- In a large bowl, mix together all dry ingredients. In a separate bowl mix together wet. Add the wet to dry, stirring until combined. It will be VERY thick, like dough, so feel free to use your hands!
- Press evenly with your hands into the pan, then bake for 15 minutes. Remove, cut into bars, place on a baking tray, then bake for a further 10-15 minutes until they reach desired texture. (For extra crispy bars, turn off the oven and leave in for up to 45 mins more).
Nutritional Info per bar: 200 calories, 12g protein, 4g fibre
I love these bars!
They are addictive! I blame the chocolate chips
What I Worked
Running with the team today!! I can still run on grass a couple of times a week at the moment with my injury, so I’m making the most of it!
I refuelled as soon as I got home with two favourites- broccoli and chocolate soy milk!
They go together so well…
What is the best thing you’ve eaten recently? Yummy homemade protein bars!
What are your fave recovery foods? Broccoli and choc soy milk!
Do you have a fave snack bar? Clif bars and Luna bars I think! And the Organic Food Bar is my ultimate fave!!
Have a GREAT day friends!! <3
|September 27, 2011||Posted by Sweet Tooth Runner under Recipes, What I...Wednesday|
What I Ate
For the first time in TOO LONG, my day featured pudding oats! Oatmeal, peanut butter (buried under the pudding!) and caramel and dark choc puddings:
(P.S. I got a comment from someone who was overweight and trying to lose a few pounds, about my pudding oats. For those of you who are interested, they CAN have as little as 250 calories, with 1/2 cup oats+water+pudding, but I personally need more than this, so I add milk and nut butter )
And for the first time in a looong time, I was craving oats again for lunch! So I had banana oatbran pudding with nut butter and bloobs:
With a side of…
Mushrooms stuffed with Sabra hummus and tofu and grilled
PB&J rice cake sandwich, but with homemade cinnamon raisin PB!
The thing is, I love PB&Co’s Cinnamon Raisin Swirl PB…
…but I DON’T love the price, and all the sugar it contains! So once I ran out, I decided to make my OWN version. And I LOVE it!!
Cinnamon Raisin Peanut Butter
You would never guess this delicious, drippy peanut butter was sugar free, and that would take less than 10 minutes to make! Quick, simple, and totally addictive.
- 1.5 cups roasted peanuts (I used lightly salted, but unsalted would probably work best)
- ~2 tsp ground cinnamon
- 1/8-1/4 tsp salt, if using unsalted peanuts
- Stevia, to taste*
- 1/4 cup raisins
*Everyone’s taste buds are different, so adjust to taste! I used quite a lot of stevia to balance out my salty peanuts, so I used 2 packets of NuNaturals stevia and about 15 drops of vanilla stevia, and this made it perfectly sweet
- Grind peanuts into peanut butter in a food processor. This should only take around 5 minutes or less to make a smooth, shiny PB.
- Add in cinnamon, salt (if using), and Stevia, and process until fully combined. Taste-test to see if more stevia is needed, and add more if desired.
- Stir in raisins, or give them a quick whizz in the processer until incorporated. Can be stored at room temperature.
This is my favourite nut butter I’ve ever made! It’s so drippy and DELICIOUS!
Of course, it’s AWESOME stuffed in dates too!
I ran out of dates yesterday night, so I dashed out to the supermarket at 10pm to get more. Desperate times call for desperate measures!
What I Worked
I GOT TO RUN/WALK TODAY!! And there was NO PAIN!! (From my Dailymile account):
I love running so much and I felt SO HAPPY to be back out there doing what I love!
I get to do it all over again on Thursday hopefully, and I can’t WAIT already!!
Best thing you’ve eaten recently? Cinnamon Raisin PB!
What was your last workout? Tomorrow I’m lifting! I love feeling strong!
Tell me one thing you LOVE and couldn’t live without! Running and the people I love. Ok, so that’s two haha!
HUGS and LOVE! <3
P.S. Thank y’all so much for the amazing comments on yesterday’s post! Honestly, I was expecting some negative comments/emails about having an eating disorder or something, but I got so much support and positive feedback!! THANK you friends, it means a lot!
|September 16, 2011||Posted by Sweet Tooth Runner under Recipes, Running Talk|
HEY friends!! Hope you’re all having a good week! And thanks for entering my giveaway guys, and keep the entries coming!
First up, important RUNNING NEWS!!! So I went and saw the physio today, and the prognosis? I don’t have a stress fracture, but I do have BONE STRESS. My physio described this as ‘Stage 1 of a stress fracture’, and said it was a very good thing I stopped when I did! He does think it is caused by my bone density issues, although I’ll hopefully be getting a full prognosis and everything next week.
SO next week I will go back and properly find out what is going on, and see about my running plans, and whether I can still do my half marathon! Honestly, I don’t have high hopes, seeing as it is less than four weeks away, but what’s meant to be is meant to be, and I have a LONG running career ahead of me. Paula Radcliffe had better watch his back cos she ain’t got nothing on me
Conveniently, my physio place is built in to my gym! So I literally went there straight from my sweaty workout!
I LOVE spinning, and I am thinking of getting qualified next year and teaching part time for some mula! Whadya think? I would have Disney themed spin classes and it would be AWESOME!
So then straight off to the physio…
I didn’t even have time to shower first…but at least I remembered to shave my legs first, unlike last time!!
Have I mentioned I have no hot water at the moment? Keeping it classy here as always with my Leg Shaving Setup:
Hot water from the kettle in a pan is the way to go.
My physio appointment was a late one, so by the time I got home, it was 10pm! So I threw together a quick dinner:
Sundried tomato wholewheat couscous, veggie sausages, and cucumber. Ready in 10 minutes flat
Dessert was a mini PB muffin, topped with Justin’s Chocolate Hazelnut Butter:
These are my new FAVOURITE muffins!! I love them so much!!
Healthy Peanut Butter Muffins
These muffins are delicious, and so quick and easy to make! High in protein and fibre, with sugar free and fat free options, they are the perfect snack and tasty treat!
Vegan. Makes approx 8 small muffins, or 6 large ones
- 1 cup wholewheat flour (I used wholewheat spelt)
- 3/4 cup peanut flour
- 2 tsp baking powder
- 1 tsp cinnamon or ground mixed spice
- 1/3 cup MoreFiber Stevia Baking Blend, or regular sugar
- 1 cup soy milk, or milk of choice (I used just over a cup, add more if needed)
- 4 tsp crunchy PB (or sub all/some unsweetened applesuce for a fat-free option)
- Preheat your oven to 350F/180C. Line or grease a muffin pan.
- Mix dry ingredients together well (flours, baking powder, spices, sugar). Add wet ingredients and stir until just combined. Note: the batter will be VERY thick because of the peanut flour, almost more like cookie dough. It is supposed to be quite thick, but if you need to add more milk, then go ahead.
- Spoon into muffin cups/cases and bake for approx 10 minutes. Let cool on a cooling rack, and ENJOY!!
Nutritional Info: 95 calories, 7g protein, 1g fat
It is SO GOOD in oatmeal too!!
And best of all when slathered in chocolate hazelnut butter
Just pretend you can’t see the finger marks in the jar, ok? That is officially my favourite nut butter in the WHOLE WORLD and I have a few spoonfuls/fingers every day!
If you could teach any form of exercise, what would it be? Well really it would be running, but spinning comes in second! I’d also love to teach yoga someday.
What time do you normally eat dinner? I’m always fascinated that people eat at such different times! Usually for me at about 8-9pm because of running training and stuff. I have a LOT of afternoon snacks to make up for the long gap!
Your FAVE nut butter in the WORLD? Justin’s Chocolate Hazelnut, then probably Justin’s Maple Almond, or PB&Co White Chocolate Wonderful and Cinnamon Raisin Swirl!
Have an AMAZING rest of the week friends!! <3