I have not forgotten you, dear readers. I started a brand new, grown up 8–5 job last Monday. I have been trying to squeeze in workouts and study for the NASM personal trainer certification whenever I can.
I ran twice this week, did plyometrics one day, cardio another, and yoga nearly every day. If I don’t get my body moving and my heart pumping, I just don’t feel well. I’m hoping to run daily this week, as I settle into my new schedule, and I’m doing a big wildflower hike near Silverton, Colorado on Saturday. I can’t wait. Stay tuned for amazing photos next weekend!
Tonight I made a delicious pumpkin bread recipe I found on The Lean Green Bean. Except I made pumpkin mini muffins. The baby loved them. I loved them. My 6 year old niece took 5 of them home. And we froze the rest.
Here is the recipe (which can also be found on the aforementioned blog):
- 1 stick butter, melted
- 1 cup pumpkin puree
- 2 eggs
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 11/2 cups white whole wheat flour
Combine butter, pumpkin, eggs and sugar in a large bowl and mix well. Add remaining ingredients and stir until just combined. Pour into greased loaf pan (or two mini pans) and bake at 350 degrees F for 35 minutes or until a toothpick inserted into the middle comes out clean. (Note: I cooked for only 25 minutes and they were very done.)
The baby also chowed down on a hard boiled egg, and a corn on the cob. I get so excited when she eats, I just stare and take photos like the rookie mom that I am.