Sweet Rewards – Chocolate Date “Candy Bar” Bites (Recipe)

Posted on April 28, 2013 by Jennifer FIsher

My major food weakness is that I have a sweet tooth, especially for anything chocolate. I can’t pass a bowl of M&Ms without stuffing my mouth (and pockets) and know through extensive experimentation that truly “there is no wrong way to eat a Reese’s.” When I thought it would be a sneaky idea to hide chocolate chips from myself in the freezer, I realized the next morning they taste better frozen! There is no keeping me from chocolate. Period.

While I am focused on eating healthy most of the time, I’m definitely not a food denier. What’s the point in living? However, since chocolate, in some form or fashion, will probably continue to be part of my (daily) life for the next 50 years, I decided to search around for some healthier options that I could indulge in every so often. I love me a batch of these Chocolate Date “Candy Bar” Bites; a recipe based on a friend’s treat and tweaked to my tastes. These fudgy bites are packed with no-guilt, wholesome ingredients and are raw, gluten-free, vegan and Paleo-friendly, if that matters to you. They also taste completely dreamy and make a great workout reward — and that matters to me!

Chocolate Date “Candy Bar” Bites Recipe

1 1/3 cups pitted medjool dates
¼ cup organic cocoa powder
2 teaspoons coconut oil, melted
1 teaspoon vanilla
1 tablespoon water
1 cup almond flour
6 ounces Enjoy Life® Semi-sweet Chocolate Mega Chunks, chopped (reserve 2 tablespoons for sprinkling on tops) *

Place pitted dates, cocoa, melted coconut oil, vanilla and water into work bowl of food processor; pulse until well combined. Add almond flour and chocolate chips; continue to pulse until mixture creates a cohesive ball.

Roll dough into three ropes approximately 12” long. Press remaining chopped chocolate chips into the top of rolls. Cut each roll into 8 pieces.

Serves 24

*Note you can use whatever brand of chocolate chip you like, but if you are trying to keep a vegan diet or a dairy, gluten, and/or soy-free diet, please read the manufacturer’s ingredient label.

A Day in the Life of my Running Skirt: YMX #LifeArtSport

Posted on April 21, 2013 by Jennifer FIsher

When I wake up in the morning, I almost always get dressed for the day in my workout clothes. Not because I’m an early-bird exerciser; it most definitely takes me several hours to get into that zone. And, it’s not because I’m lazy or like stretchable waistbands (okay, well maybe a little). But, it’s because I am a busy mom to three boys enrolled in three different schools with a gazillion extra-curricular activities, I never know exactly when and how I’m going to fit my running and workouts in. I just know I WILL get it done, somehow, somewhere. And, that means being geared up appropriately to take advantage of “found” time for fitness, whether it is knocking off a hundred burpees while waiting for band practice to let out or working in a tempo run between the last carpool drop-off and dinner-making duty. Thank goodness, I set the dress code since I work for myself.

Unless it’s freezing outside (a rarity in Texas), my favorite “at-the-ready” look is a running skirt. I started wearing fitness skirts about four years ago when they were first starting to trend for runners. I remember thinking it was about time the convenience, cuteness and coverage of a sporty skirt branched out to some of us other athletes who lead hectic lives — not just the tennis girls. A good fitness or running skirt will take you from the trail to a teacher’s conference, speed workout to the supermarket, or a weight workout to a relaxing lunch with friends. The cut of most athletic skirts flatter the figure and cover all the jiggly bits. That means less worrying about (likely non-exercising) onlookers gawking at your skimpy shorts or skin-tight tights as you race through the checkout line with a bunch of bananas.

Even the weekends are busy; check out what my running skirt did this Saturday!

7 am: Drive a kid to catch a bus for a school trip.
9 am: Visit Fit and Fearless CrossFit for a WOD of sit-up/stand-ups, pull-ups, rowing, and kettle bells.
11 am: Cheer on a son’s flag-football game and listen to the post-game play-by-play.
Noon: Sneak in a smoothie and some blogging time.
1 pm: Shop for groceries and potted plants.
3 pm: More sports! Help son warm up for soccer game.
7 pm: Guess who’s making dinner?
9 pm: So done with the day!

So, this weekend I wore the Infinite Tribal Wrap Skort in green form YMX by Yellowman. It looks like a skirt, but with a hidden attached short lining. This means I am free to hang off the monkey bars or do cartwheels as I please! The super-soft, featherweight fabric has a UPF of 30+ and wicks away moisture, dries quickly, and is odor-resistant – so nice for us sweaty girls who probably won’t see a shower until the sun sets. Another thing I love is that this particular running skirt is in no way generic. It echoes the unique, artsy flavor of the entire line of YMX by Yellowman; their designs are beautiful and definitely not boring. A bit like myself, I must say (Okay, if you can’t love yourself, who will?) I will note that the skirt seems a little big for a size Small, but that’s definitely better that the alternative! Plus, the skirt falls mid-thigh, measuring 15.5 inches from waist to hem. The longer length is perfect for multi-purpose wear, but if you don’t like so much fabric on your legs when you run, check out their Infinite Tribal Racing Short – haven’t tried these yet, but they look awesome!

I also love this sweet tank, the silvery color and silky performance fabric definitely put some polish into my workout routine! Check out the Elemental Flower Scoop Neck Tank.

YMX by Yellowman provided me with products to wear and review at my discretion. I was in no other way compensated for my time and viewpoints. The opinions shared within this post 100-percent my own and not influenced in anyway YMX by Yellowman.

Movie Night Manna – Crunchy Caramel Almond Popcorn with Coconut Oil & Honey

Posted on April 5, 2013 by Jennifer FIsher

Did you know that the average American scarfs down more than 50 quarts of popcorn per year? I know I eat my fair share. In theory, this whole grain sibling in the maize family is a healthy whole grain snack, low in calories (just 31 per cup, air-popped) and high in dietary fiber. But, more often than not, the “healthy treat” is a real fat and sodium bomb. A study by the Center for Science in the Public Interest revealed that a large tub of popcorn (from Regal Cinemas), holds 20 cups of popcorn with 1,200 calories, 60 grams of saturated fat and 980 mg of sodium. This doesn’t even include the mystery yellow oily substance the concession stand pours on top after asking, “do you want butter with that”?

Store-bought microwave popcorn is even worse. For extended shelf life, the kernels are sitting in artery-clogging trans-fatty oils and use the chemical diacetyl for fake butter flavoring. According to the U.S. Environmental Protection Agency, there are nearly four dozen other chemicals in a package of microwave popcorn including the aforementioned nasty diacetyl. Diacetyl vaporizes at high temperatures and seeps out when you open the bag and breathe in the buttery aroma. Repeated exposure to the toxic steam can actually give you “popcorn lung.” This sounds silly, but it is a serious respiratory disease known as bronchiolitis obliterans.

The good news is that you can make your own popcorn completely free of anything using a brown paper lunch sack. It’s as easy as making toast or boiling water. In celebration of “Caramel Popcorn Day” on Sunday, April 7^th, you can jazz up your plain popcorn with a healthier sweet coating. I hope you love my Crunchy Caramel Almond Popcorn with Coconut Oil & Honey recipe In fact, why don’t you pop in a movie tonight and make this salty-sweet snack can be the starring attraction!

Crunchy Caramel Almond Popcorn with Coconut Oil and Honey

¼ cup organic popcorn kernels
2 teaspoons coconut oil (I am fond of the Now Foods brand)
2 tablespoons honey
2 teaspoon Stevia (2 – 4 packets)
½ teaspoon vanilla extract
1/4 teaspoon baking soda
1-ounce (about 24) roasted, salted almonds
1/2 teaspoon sea salt

Pour popcorn kernels into brown lunch-sized paper bag. Fold down top and place in center of microwave; cook on high for approximately 3 minutes or until kernels have slowed down to popping every three seconds. Set aside.

In 2-quart pot, melt coconut oil over medium-low heat. Add honey and Stevie, stir until well-combined, approximately 1 minute. Stir in vanilla.

Stir in baking soda; this will cause mixture to foam up. Remove from heat and toss in almonds and popped corn. Stir until popcorn is coated with caramel mixture.

It’s fine to eat as is, but if you like it crunchier, place on parchment-paper lined rimmed baking sheet and bake at 250 F degrees for about 30 minutes. Sprinkle with sea salt.

Makes four 1-cup servings.

Your New Spring Tradition: Pumped-Up Pumpkin Muffin Recipe

Posted on March 26, 2013 by Jennifer FIsher

The Pumpkin Bunny just hopped into town, slid down my chimney, and left me with a basket of these delicious, healthy muffins. Okay, it wasn’t really a hare that cared, it was me – I made the muffins. I was just trying to pass blame on my seasonal food confusion; I mean, most people think pumpkin is for Thanksgiving and the cooler fall months. But, the Big Orange Gourd is honored every month of the year at my house, pumpkin pancakes, pumpkin soup, pumpkin smoothies, baked pumpkin donuts and pumpkin ice cream. You get the idea! Today, it’s all about Pumped-Up Pumpkin Muffins.

The original version of this recipe has been in the family since I was in 4^th grade and played a pilgrim at Curry Elementary School (shout out Tempe, AZ). My mom and I made these little moist muffins every year . . . that is, during Thanksgiving. Now I stock up on cans of pumpkin like some sort of insane survivalist at the end of November, so I can keep the pumpkin muffin love going on all year long.

I’ve tweaked this recipe every which way possible over the years. This version is perhaps the best, without sacrificing the taste I so fondly remember while costumed in a pint-sized Puritan outfit. One main thing is I’ve cut the sugar. I distinctly remember my granola mom always exclaiming, “Good grief, one and a half cups of sugar! We’ll just omit a little.” I swap out for an equivalent-measure sugar substitute (like Splenda) and I think it works just fine. I’ve also gone to egg whites and snuck in a little whole wheat flour. Oh, and the protein powder! That’s to keep my boys sustained a little longer into the morning. It’s a favorite breakfast to pack for after eldest son’s cross country practice.

Pumped-Up Pumpkin Muffins

¾ cup all-purpose flour
½ cup whole-wheat flour
3/4 cup protein powder
1 cup sugar substitute (cup-for-cup baking type like Splenda)
1 ½ teaspoon salt
1 teaspoon baking soda
1 ½ teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup canola oil
2/3 cup egg whites
1/2 cup water
1 cup pureed pumpkin (1/2 can)

In large bowl, mix together flour, protein powder, Splenda, salt, baking soda, cinnamon, and nutmeg. Next, beat in oil, egg whites, water and pumpkin until mixture well combined. Place paper or foil liners in muffin tins and fill each 2/3 full. Bake for approximately 30-35 minutes in center rack of oven (or 15-20 minutes if using mini muffin tins). Makes 18 full-sized muffins.

Swim – Bike – Run! Win a $100 Gift Card Giveaway for Triathlon Gear

Posted on March 18, 2013 by Jennifer FIsher

Triathlon season is just around the corner, are you diving into your training headfirst? Swimming, cycling and running, it’s not hard for me to say which part of this trifecta of endurance sports I like best – that’s running. Natch! Of course, I’ll admit right here and now that I’ve never actually done and entire triathlon and that’s because I’m too chicken to do the swim portion. Yeah, that’s right, scared. I was traumatized by childhood diving lessons and now as a grown woman, I don’t like (make that won’t) dive in or turn my head under water. Don’t ask; I’m working through it.

Anyway, I do enjoy being the runner on a triathlon relay team. It’s fun to cheer on everyone in the first two events and the blast through the crowd with fresh legs! On May 27th, I’ll be lacing up my running shoes to run on a relay team once again in the Capital of Texas Triathlon here in Austin. It’s a fun event that happens in and around Ladybird Lake with the spectacular downtown Austin skyline as a backdrop. Plus, the post-race festival is pretty cool in that weird and wonderful way that is the ATX. You should come!

To celebrate swimming, cycling and running, I’m giving away a $100 gift card to Orca.com. The winner can treat herself (or himself) to a new running top, cycle shorts or swim gear. Or, put the gift card toward a new, shiny wetsuit. It’s your choice!

To enter the sweepstakes, just enter through the easy Rafflecopter app below.

a Rafflecopter giveaway

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Category Archives: Uncategorized

Sweet Rewards – Chocolate Date “Candy Bar” Bites (Recipe)

A Day in the Life of my Running Skirt: YMX #LifeArtSport

Movie Night Manna – Crunchy Caramel Almond Popcorn with Coconut Oil & Honey

Your New Spring Tradition: Pumped-Up Pumpkin Muffin Recipe

Swim – Bike – Run! Win a $100 Gift Card Giveaway for Triathlon Gear