At the start of the year my best girlfriend Sharon was on a mission to lose 30 lbs before her 30th birthday. We talked about how running was a great way to lose weight, or in her case, lose the baby weight… I mentioned how helpful it was for me to have a race in mind to train for when I started running a few years ago. Motivation is a wondrous thing. I’ve run the Lilac 10K the past two years in a row and thought it would be a lot of fun to do the 5K together this year. Sharon was game and started training in February.
Author Archives: Alison Spath
I first saw this recipe for Maple Pecan Granola at Kath Eats Real Food. I’ve made my own tweaks and love this so much it must be shared.
2 cups old fashioned rolled oats
1/4 c oat bran
1 tbsp butter
1 tbsp canola oil
2 tbsp Grade A REAL maple syrup
1/2 cup chopped pecans, walnuts or almonds
dash of salt
Preheat oven to 300 degrees. Melt butter in a bowl, stir in canola oil, maple syrup and salt. Stir in oats, oat bran and nuts until well coated. Spread mixture on a cookie sheet and bake at 300 for 20 minutes. Toss granola around a bit with a spatula and then put back in the oven for an additional 5 – 10 minutes.
As the Fitnessista’s Breakfast Cookie took blog world by storm, I was skeptical. I love oatmeal for breakfast… whether it’s cooked on the stove or soaked over night in milk and yogurt, oats are pure breakfast bliss.
I’d read my share of posts where people raved about the breakfast cookie. I was turned off because everyone was putting protein powder in theirs and protein powder ain’t my thing. I thought protein powder was a key ingredient in getting it work so I never tried it.
Fortunately, I saw Meghann’s version sans protein powder, and suddenly the clouds began to part, angels started to sing and I saw the light.
Inspired by Kath’s Fiesta Broccoli Dip
2 c steamed, cooled broccoli
1/2 of an avocado
1 Tbsp (+/-) lemon juice
1/4 c cilantro (fresh or dried)
salt to taste
1 c corn, cooked, cooled
1 medium tomato, diced
1 medium onion, diced
Put broccoli, avocado, lemon juice, cilanto and salt into food processor. Blend until forms a creamy paste. Transfer mixture from food processor into another bowl, stir in corn, onion and tomato.
Broccoli Avocado Spread
Great served with crackers, bread, tortilla chips or pita chips.
1 Tbsp Dry Active Yeast
1 c warm water, 110 – 115 F
1 1/2 c whole wheat flour
1 1/2 c white flour
2 tsp sugar
1/2 tsp kosher salt
2 Tbsp Canola or Olive Oil
Dissolve yeast in warm water. Allow mixture to rest for 5 minutes. Stir in (all but a 1/2 c of the) flour, sugar, salt and oil. Knead in remaining 1/2 c of flour by hand (maybe a Tbsp or two more, if needed) for about 5 minutes. Dough will be smooth and elastic.
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