Well, not totally...I still wanna make sure that I'm logging all my recipes.
There have been a lot in the past month, but here are a couple of my faves...
Pumpkin Pie Brownie ‘Cupcakes’Borrowed from ohsheglows.com
Pumpkin Brownie Layer:
- 1 cup canned pumpkin
- 1/2 cup + 3 tbsp sugar
- 1/4 cup coconut oil, softened
- 3/4 cup white flour
- 1.5 tsp pure vanilla extract
- 1 tbsp cornstarch
- 1/4 cup cocoa powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 cup canned pumpkin
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1/3 cup sugar
- 3 tbsp almond milk
- 2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
- Shaved chocolate, for garnish
1. Preheat oven to 350F and grease a muffin tin.
2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take about 2 tbsp of the mixture and place in muffin tin. Wet fingers and spread around evenly so it is smooth. I made 8 large cupcakes and 2 small ones.
3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add approx 1.5-2 tbsp of the pumpkin pie mixture on top of each brownie in the pan. Garnish with grated chocolate.
4. Bake for 30 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.
5. Serves approx 8-10.
Black Bean and Salmon Tostadas
"Borrowed" from eatingwell.com
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
- 1 avocado, diced
- 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
- 2 cups coleslaw mix or shredded cabbage
- 2 tablespoons chopped cilantro
- 1 15-ounce can black beans, rinsed
- 3-4 tablespoons reduced-fat sour cream
- 2-3 tablespoons prepared salsa
- 2 scallions or green onions, chopped
- Position racks in upper and lower thirds of the oven; preheat to 375°F.
- Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
- Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
- To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
PMS Banana Nut Muffins
"Borrowed" from fitsugar.com
- 1 1/4 cup oatmeal
- 1/2 cup rice flour
- 1/4 cup ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs, beaten
- 1/4 cup plain yogurt
- 3 medium, ripe bananas, mashed
- 1/2 cup agave syrup
- 1/3 cup grapeseed oil
- 1/4 cup walnut pieces
- Preheat oven to 375°F.
- In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder, and baking soda.
- In a separate bowl, combine eggs, yogurt, bananas, syrup, and oil. Add flour mixture and fold in walnuts.
- Divide batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.
All of these things were amazing...even my fiance loved them!
As far as a life and fitness update...
Bachelorette party (with hot yoga) on Saturday...Bridal shower on Sunday...registered for the Candler Park Festival 5K on October 23rd...still no work on dissertation...exercising schedule has hit a few bumps in the road but I'm trying to get back on track...running continues to become easier...cooking quite regularly (not all healthy, but all pretty yummy!)...oh, and lastly no weight loss (but no weight gain either!)
That's it in a nutshell...hope to post again soon.