Browse Category by desserts
C25K, desserts, running, training

Back To Basics

I thought it was supposed to be Spring but Mother nature threw us for a cold and snowy loop over the  past two days. It wasn’t much but I’m definitely ready for spring weather. 

On Saturday’s post, I mentioned going back to C25K plan. Today, I want to go into more detail about why I decided to do that and what I’m really hope to accomplish out of it. 

It’s been a really long time since I ran. I’ve had a few sporadic runs here and there but, truth be told, it’s been about 2 years since I ran consistently. I have really grown to miss running and want to pic it back up. A few reasons have kept me from picking it back up sooner. 
The first reason, which is one of the main reasons, is TJ’s schedule. He’s so busy and gone so much, that when he’s home, I feel bad waking him up early to watch the kids so I can leave. And with him being gone so often, that doesn’t really leave a lot of time for me to go run either, unless I run on the treadmill.
Which brings me to my second reason. Running on the treadmill is so mundane to me, and not a highlight of my day. Staring at wall in my house, running in place doesn’t give me the same relaxation that running outside does. I know people who love it. I wish I loved it more, but I don’t, so it’s easy to find a reason not to use it, but I know that not liking the treadmill is an excuse and I’ve told myself that excuses have to go. 
My third and final reason is that starting up is hard. I remember how hard it was to start the first time, and I remember how running did eventually become easier. I find it frustrating, I can’t just be at that place, but I know the only way to get back to the place I was at before, and maybe past it, is to start over and keep pushing. 
Which brings me back to how I started running in 2012, with the C25K program. It took me from a non-runner to a runner, and I need to do that again. The plus side to doing a second round will also help me with the hills that I’m not used. Savannah had no hill. It was flat, flat, flat and its elevation practically sits at sea level. Living in the mountains is quite the opposite. 
And as for TJ’s schedule, there’s not much I can do about it now, but I’m not going to let it stop me. I’m going to do most of my runs on the treadmill and get outside when he’s home. I’ve talked to him and let him know, that I need this for me, and he’s more than willing to wake up so I can go. He may walking around with a coffee IV but he’s not going to stop me from getting in a run. 

With that being said, I started the C25K program two weeks ago. I start Week 3 tomorrow and I have been feeling great. TJ’s schedule and a few crappy weather days kept all of my runs on the treadmill, but that’s ok, I got them done. One thing I decided I was going to do differently this time around as opposed to last time is that if I’m feeling good, I’m going to keep going with the plan. I’m going to follow the plan and do all the runs, but if I feel up for running more than three times a week, then I will move on to the next run. Unless I’m sick or injured, I’m not going under the minimum of three runs each week, but if I feel like doing four or five, then I could potentially finish the program early, and I like the sound of that. 

I’m hoping that everything works out so Sunday, I can hit the park. The weather doesn’t look too bad and TJ isn’t working….yet, so running fingers crossed for me. 

What’s the longest break you’ve ever taken from running? How did you get back into it? 

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desserts, holidays, nutrition, recipes

Pumpkin “Ice Cream”

I LOVE fall and it’s color changing leaves and cooler temperatures. But since I live in Savannah and don’t really see either, I like indulge in my 3rd favorite part of fall: all things pumpkin. There’s pumpkin pie, pumpkin cookies, pumpkin spice lattes, pumpkin donuts, pumpkin bread and anything else you can think to add pumpkin too.

And while I love all things pumpkin, may of these are cooler weather treats. What I needed was a warm weather treat. What I needed was a treat that was perfect for Savannah’s 85 degree October days. What I needed was ice cream.
But ice cream is not the best for you, even though it tastes so good, so I knew I wanted to come up with something that was better for you, or at the very least, lower in calories. And that’s when it hit me. I had seen that chocolate banana “ice cream” on Pinterest, where you blend a banana until it’s creamy to resemble soft serve ice cream. Maybe I could use that as my base and add some pumpkin too. And so I tried it. It was SO good, that I knew I had to share it with you guys.

Pumpkin “Ice Cream”


1 banana
1/2 cup pumpkin puree
1/4-1/2 cup milk almond milk (any kind will work though)
1 tsp of pumpkin pie spice
2 tsp of no calorie sweetener (about 2 packets if you have packets)


This recipe requires a little day ahead prep. First you need to peel your banana and then slice it up and stick it in your freezer. You will also need to freeze your pumpkin puree. Rather than measure out your pumpkin and stick a heaping mound in the freezer, I suggest you divide it up. It will make it easier for the blender to crush up later. I use an ice cube tray. For me, 1/2 cup measured out to about 4 frozen pumpkin puree cubes, but actually went ahead and filled the whole tray so I could have more ready to go when the pumpkin ice cream mood struck me. (note: You don’t have to freeze your pumpkin but if you don’t your “ice cream” will be kinda soupy)
Now go to bed. Or don’t, but it may take a little but for them to freeze, so finding something else to do would be good. Maybe a workout or read a good book or clean the house that you probably should have done yesterday (and don’t kid me, I know I’m right 😉 ).
Fast forward to the next day, or whenever your banana and pumpkin puree is frozen. Dump your banana slices into your blender. I actually don’t have a blender per se; I have a Ninja and this works amazingly for it. It’s actually how we make our smoothies too. Anyway, after you add your banana, add 4 pumpkin cubes (remember that’s about 1/2 cup of puree). If you want it a little more pumpkin-y, add another cube or two, if you want it a little less, don’t add 4 cubes. Simple, right?
And then add your pumpkin pie spice and milk and blend until creamy!
Finally, put it in a bowl and have at it. I added a sprinkle of cinnamon to mine but I bet you could dip a few graham crackers in it too and it would also be delicious!

Have you tried it? What do you think of pumpkin? Can something be too pumpkin-y?
desserts, recipes

Chocolate Ship Museli Cookies

I have been  HUGE slacker! Several weeks ago, I promised cookie recipe that I never delivered on. Oops!

Well, it’s about time, that recipe was posted.

Chocolate Chip Museli Cookies
(recipe provided from Bob’s Red Mill)

1 Egg
1/2 tsp Vanilla
1/2 tsp Salt
1/2 tsp Baking Soda
6 oz Chocolate Chips
3/4 cup Brown Sugar
2/3 cup Applesauce
3/4 cup Whole Wheat Flour 


  1. Sift flour, baking soda, and salt together and set aside. (I didn’t have a sifter so I used a whisk to loosen the flour and mix it all together.)
  2. Blend applesauce, sugar and vanilla together. Beat in egg. 
  3. Add flour mixture and mix. 
  4. Stir in Muesli and chocolate chips. 
  5. Drop by tablespoons on lightly greased cookie sheet. 
  6. Bake at 375°F for 10-12 minutes. 
Nutrition Facts
Serving: 1 cookie
Calories: 97
Carbs: 18
Fat: 3
Protein: 2
     *I plugged this into My Fitness Pal to get this information.

These are AMAZING! Our entire family loved them. I mean check out Jordyn trying to sneak some in.

These should be made ASAP!