Happy Thursday! Hey, Friday is almost here. Woo hoo!
I’ll make this quick.
I haven’t worked out yet today, but plan on hopping on the treadmill during swim lessons for just a couple slow miles and then teaching a couple classes tonight.
First things first though, some very important things went down in the STUFT world that I feel like sharing.
Yesterday I had another appointment with my physical therapist and friends, he used the word “optimistic” more than once and said that the prolotherapy is helping a lot. I got a few new exercises, the official thumbs up to start some shorter, slower runs and even the okay to put a couple races on my schedule in the next few months.
Slow baby steps, but I can’t stop smiling.
And you better believe I made him take this picture of me. My picture taking freak flag flies high at all times.
I really think the whole STUFT detox has helped too. More on that and where to go from here with running,etc. to come.
STUFT Daddy had his first ever apple cider vinegar drink last night. He drank it up just like I told him too.
(2 teaspoons ACV, lemon juice, 2 teaspoons maple syrup, ice water)
I let this sit and soak for two days after baking eggs in it without cooking spray.
I’m tempted to give up and just buy a new one. That stuff does not want to come off. Grrr….
I went to bed before midnight. That’s rare.
This morning I woke up before the boys (that NEVER happens these days) and had this overwhelming feeling of being blessed. I just sat there for a few minutes to be grateful and give thanks.
I had a feeling that today was going to be a really great day. So far so good.
I clearly have a problem with squash. I also have a problem making something I really love and then eating it again for the next 5 days in a row.
This sweet roasted spaghetti squash (minus the sweetener and spray) and strawberry goodness topped with coconut oil and nut butter just went down.
I’m planning a post on this for you too since it’s my new obsession. Gotta get the new sweetener free versions of my concoctions up on the blog since this STUFT detox is sticking around for a bit.
Moving on to muffins.
We’ve been fans of green muffins (and anything green for that matter, especially breakfasts) for quite some time.
Every time I make a batch of these muffins they do not last long. And, I’m happy to report that even STUFT Daddy approves.
I made a new version the other day with a couple changes including two new secret ingredients.
The best version of these yet.
So, here you go.
Healthy Green STUFT CHO Muffins
Makes 20-24 muffins.
1-2 cups fresh kale leaves (stem removed)
1 cup sugar (feel free to omit or cut the sugar in 1/2 if you don’t want them that sweet)
1/3 cup coconut oil
1 single serve Chobani flavored cup
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups of whole wheat flour
4 ripe bananas, mashed (about 2 cups)
Blend together kale and eggs (I use the NutriBullet)
Transfer into large bowl or KitchenAid Stand Mixer and add all other ingredients.
Mix until all ingredients are combined.
Pour in greased muffin pans or two loaf pans.
Bake at 350 for 20-25 minutes (longer if you’re making loaves of bread).
Cool on wire rack.
Try not to eat them all in 24 hours.
These are so moist.
My boys LOVE them.
When we made this particular batch my man ate this many.
And, there’s no hiding the Chobani cups when making this. We have Chobani Champions tubes galore over here, but the boys always beg for Chobani in a cup with a spoon for dessert.
If it makes them stay at the table, we give it to them.
Have a good one!