Holiday Run Streak Challenge!!!

Introducing our BRAND NEW run challenge for the holidays….HOLIDAY RUN STREAK!!!

 

WE ARE GOING STREAKING!!! Run, walk, skip, hop or jump 1 mile everyday from Thanksgiving Day to New Years Day!!

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This is challenge is going to be super fun and will really test our abilities to keep the streak alive!! Also, what better way to help keep off those unwanted holiday pounds that always seem to creep up on us during the holidays.

 

Registration for this challenge will include a specially designed, one of kind Holiday Run Streak medal and the option to purchase a matching T-Shirt. All medals and shirts will be shipped once the streak is complete on or around Jan 1.

 

Be sure to check out all of the fun on our RUN YOUR WAY Facebook page, and follow along with other runners as they complete their daily mile on our Holiday Run Streak event page. 

PLEASE SHARE WITH YOUR FRIENDS AND FAMILY!!

 

 

REGISTER TODAY!!

Fill out my online form.

Whole Wheat Banana Waffles

Who says that waffles can not be healthy?! I am here to disagree! I have found a DELICIOUS healthy waffle recipe that even my kids love!! No sugar, no artificial ingredients – pure whole food!! I found this recipe in my Vitamix recipe book (which by the way if you don’t have a Vitamix you are so missing out). This recipe actually made quite a large batch of waffles so whatever we didn’t eat I put in the freezer to enjoy later.

 

To make them even healthier, I topped mine with honey flavored greek yogurt and fresh strawberries! YUM!!

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Whole Wheat Banana Waffles:

1 cup (125 g) all purpose flour – unbleached
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
1 1/2 cups low fat milk (or almond milk)
2 ripe bananas
3 tablespoons butter (melted and cooled  if using a blender…but in Vitamix you do not need to melt)
2 tablespoons honey

Whisk together the flours, baking powder and salt in a medium sized bowl and set aside.

In this order, place the eggs, milk, banana, melted butter and honey into the Vitamix (Now here you try your blender – or even food processor).  Blend on high for 20 second (may take longer with a regular blender – mix until smooth).

Pour the wet ingredients into the dry and fold gently until dry ingredients incorporated.

Let the batter rest for 10 minutes.  Then cook as instructed by waffle maker.

Easy!

Chicken Broccoli Pasta

This is a super easy meal to put together on a week night. All of the ingredients are simple and are probably already on hand.

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Whisk together 2 tablespoons of butter and 7 tablespoons of whole wheat flour.

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Once combined; add 2 cups of chicken broth and whisk together.

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Once mixture comes to a boil, remove from heat and add 1 cup of milk. Mix well.

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Add 2 cups of cooked chicken (shredded) and 1 package of cooked broccoli.

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 Add 1 package of cooked whole wheat pasta of your choice.

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Spread in to a baking dish and top with mozzarella cheese. Bake at 350 degrees for 25 minutes.

Chicken Broccoli Pasta

  • 1 pound whole wheat thin spaghetti, broken in half and then cooked al dente or pasta of your choice
  • 1 package frozen broccoli
  • 2 cups cooked chicken
  • 2 tablespoons butter
  • 7 tablespoons whole wheat flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 cup Parmesan cheese
  • 1 cup mozzarella cheese

Instructions

Preheat the oven to 350 degrees. In a large saucepan melt the butter over medium heat. Add the flour and salt and stir to combine. Cook the butter and flour mixture for 1 to 2 minutes. Gradually whisk in the chicken broth to the butter mixture. Stirring constantly, gradually bring the mixture up to a boil, turn down the heat, and then simmer for an addition 2 minutes until the mixture thickens. Remove from the heat and stir in the milk and Parmesan until the cheese melts.

When the noodles are done cooking, put the frozen broccoli in the bottom of the colander before you drain the water. Pour the hot water and noodles over the top of the broccoli and stir to combine.

Combine the sauce, broccoli, chicken and pasta. Mix thoroughly and spread in to a 9×13 baking dish. Top with mozzerella.

Cover and bake until hot and bubbly, about 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is slightly browned. Let the pasta cool in the pan for 10 minutes before serving.

Whole Wheat Muffins with Fruit & Carrots

Delicious, HEALTHY muffins that your whole family will enjoy!! These muffins are jam packed with nutrition!! There is a small amount of brown sugar added to them. Usually I stay clear of any sugar added to my family’s snacks, but because of all of the other great nutrition added to this recipe I am willing to overlook the small amount sugar added. These muffins can even be cooked, frozen and reheated later. They are great for breakfast and snacks!

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Whole Wheat Muffins with Fruit & Carrots

Ingredients

1 cup pineapple chunks

1/2 cup rough chopped carrots

1 Tablespoon olive oil

1/4 cup firmly pack light brown sugar

1 egg

1/4 cup whole wheat flour

1 teaspoon flax meal

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup raisins

 

Heat oven to 375 degrees. Lightly coat a muffin pan with cooking spray or use cupcake liners.

 

Place pineapple, carrots, oil, brown sugar, and egg into your blender or food processor and pulse 5 times (carrot and pineapple should still be chunky). I forgot to pulse and pretty much chopped it all very fine.

 

In a large mixing bowl, combine flour, flax meal, cinnamon, baking powder, baking soda, and salt.

 

Pour wet mixture into dry ingredients and mix gently by hand to combine. Quickly but gently stir in raisins.

 

Spoon into prepared muffin pan, filling each cup 3/4 full.

 

Bake for 20 to 25 minutes or until a toothpick inserted in the center of one muffin comes out clean.

 

Cook for 5 minutes and then carefully remove each muffin from muffin pan.

Yield: 6 muffins

 

NOTE: Since I did not pulse the fruit and carrot and instead pretty much emulsified it I ended up with a lot more batter which made 11 muffins instead of 6. They still tasted great and I think I preferred doing this rather than the chunky fruit and carrots.

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