The following post is sponsored by FitFluential LLC.
I was in bed at 8:30 pm last night. Oh heck yes. It took me awhile to fall asleep, as I’ve been having that issue a lot lately, but man was it nice.
My run this morning was ten miles (average pace 7:53/mile) at 1.5 incline. I thought about doing some hills in there and playing with the incline a bit, but didn’t want to have to think too much.
My main motivation to get up and get my run done is always these guys. I want to be ready and ON once the day starts.
Actually, it’s not like I have a choice, I NEED to be on and ready at all times.
Yes, we decorated our new lunch bags. I drew the awesome bear face. Yes, it’s supposed to be a bear. He wanted a T-rex, but I really would’ve messed that one up. Ha. It was nice having a little extra time this morning since I didn’t have to make lunches.
So, let’s talk about one of my favorite natural sweeteners. It’s been over a year and a half since I did the whole STUFT Detox thing and got away from artificial sweeteners. These days I like to use pure, natural sweeteners instead. One of my favorites is pure maple syrup. I’ve been using it frequently in a lot of different ways and love that it is so versatile. Oh man, I cringe when I think of the days I would pour sugar free syrup on everything. What the heck was I thinking? These days I always pay the extra money for 100% pure maple syrup.
I had no idea that maple water was even a thing. Did you?
I’ve been drinking the maple water just by itself over ice for the electrolytes, minerals and antioxidants and love that it is also naturally low in sugar. It’s perfect for hydration and is just a little sweet.
This morning I added a splash of apple cider vinegar because I add that to pretty much all my drink. It gave it a little kick.
Here are some FIT MAPLE facts to pass along and just a few of the reasons why I love using it as a sweetener in so many ways these day.
- Canada produces 80 percent of the maple syrup sold in the world, the majority of which is produced in Quebec.
– Maple syrup is 100 percent natural, and made directly from the sap of the sugar maple tree.
I knew maple syrup was a good source of natural sweetener and figured it was always better to buy the better grade of maple syrup, but now I’m sure to double check that the label says 100% pure maple syrup.
As an athlete who needs energy pretty much on a consistent basis, using Canadian maple syrup is key.
So yes, even though I haven’t tried the above recipes just yet, I’ve been getting my daily dose of Canadian pure maple syrup.
It’s really not hard to do. What is hard is not going over board with this stuff. Dang it’s delicious and I kind of feel like Elf because I want to add it to pretty much everything. Oh, which reminds me, I’m going to try it on sweet spaghetti squash next. Can’t wait.
Then it was time to bring back an oldie, but a goodie recipe and do it the right way with natural sweetener instead of the artificial stuff.
If you’ve never made this before, you really need to. I like to make it for the boys and I. Sometimes it’s the regular version which I’m going to give you here and sometimes we make it green.
Here you go.
Healthy STUFT Cookie Dough Dip
(makes 2-4 servings)
1 can garbanzo beans, drained and rinsed
1/4 cup PB2 (or powdered peanut butter) or other nut butter (other variations and adjustments in notes below)
2-4 tablespoons Canadian maple syrup
1-2 teaspoons vanilla extract
1/8 teaspoon of baking soda (I just use a pinch)
1/8 teaspoon of salt (I just use a pinch)
1-3 tablespoons milk or nondairy milk of choice (only add one tablespoon at a time)
Combine all ingredients in food processor except for milk. Once combined add milk one tablespoon at a time until you get desired consistency. It will also depend on the amount of maple syrup you use.
Chill for at least 30 minutes in refrigerator.
Store for up to three days in closed container in fridge. (Ours never lasts that long.)
Serve with cinnamon crisps, apple slices, etc. You can also eat it with a spoon or use it as a healthy frosting.
Notes: If subbing in a different nut butter or regular peanut butter for powdered version, decrease the amount of milk.
The other day I had it with the hugest Honeycrisp apple ever and some homemade cinnamon crisps.
Oh, and I always top it with an extra spoonful (or two) of nut butter.
It’s not necessary, but it makes it that much better. So does adding some chocolate chips or coconut flakes though too.
I’ve already had my Canadian maple syrup fix today along with my maple water so I’m good to go tackle the rest of the day. I may or may not have also used it to sweeten my mocha I just sipped down.
It’s a fabulous sweetener for coffee and mochas.
Do you use 100% pure maple syrup?
If so, where do you buy it and how do you use it?