Sunday May 7th

The summer weather was here today. I went for a run in the afternoon when the temperature was at its peak, it was hot! I think it was up to 91ºF, I probably should’ve went for my run in the morning to be safer. Oh well, better than no run. I also forgot to take a photo of my lunch, oops.

I’ll be making a post on my Swedish meatball recipe this week, I think I’ll have it up on Wednesday so look out for that.

Saturday May 6th

All I have are food pictures today! 😛
I made a fresh batch of muffins, the recipe is in the post previous to this, check it out.

I went over to Lyndari’s today, she gave me some fresh basil from her herb garden. I immediately used it on dinner, hehe. I topped my spiced yogurt marinated chicken with it before pressing it in the George Foreman, it smelled amazing!
Kale salad for days from that picnic, but it’s really good.

Banana Greek Yogurt Muffins

Banana Greek Yogurt Muffins

Dry Ingredients:
1 C whole wheat flour
1 C All purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt

Wet ingredients:
3/4 C sugar
1/2 C Nonfat plain Greek yogurt
1/2 C canola oil
1 tsp vanilla extract
1 egg
5 ripe bananas

1 C chopped nuts (I use walnuts)


1) Preheat oven to 350ºF.
2) Mash ripe bananas (see tip below).
3) Thoroughly mix dry ingredients in one bowl, and wet ingredients in a separate bowl.
4) Pour dry ingredients into the wet ingredients and mix until just combined, do not over mix! If adding nuts mix them into the batter at this step as well.
5) Fill muffin cups 1/2 – 3/4 full with batter.
6) Place in oven and cook for approximately 17-22 minutes. Test with a toothpick to make sure they are cooked through.
7) Cool on a wire rack and enjoy!
Makes about 20 medium sized muffins at approx. 150kcal per muffin.

Mashing the bananas! I place the peeled bananas into a ziplock bag and just mash them with my hands until they’re liquid with a few small lumps. Once mashed you can cut the corner off with scissors and squeeze the contents into your liquid ingredient bowl mess free!
Mix the wet and dry ingredients separately first
drywetThen mix the dry into the wet until there are no dry spots but its’ still somewhat lumpy. Over mixing will make the muffins less soft and fluffy!
combinedThen fill your muffin cups. Filling them 100% will cause them to overflow in the oven, so don’t fill them all of the way up.8

Friday May 5th


Chris took me to his office’s picnic lunch today, which was at a lakeside park. The weather was perfect for it too. Wish I had taken some pictures down by the shore, but I still got some photos at a distance! What a nice day 🙂

I made a champagne cocktail for it, it was really simple: 1 bottle dry champagne, 1 bottle cranberry and wildberry juice, 1 bottle seltzer water, with some frozen strawberries and ice.

No workout for today! I plan on writing up my muffin recipe for tomorrow’s post.

Wednesday May 3rd

Crossfit day today again! We did something called the bear complex which is 5 moves done consecutively: power clean > front squat > push press > back squat > push press, 7 rounds, 1 round every minute. It was really tricky to push press from behind my head because I’d never done it before. HSPU = hand stand push up, except I can’t do hand stands so I do it off a box haha. Some day…….. 😛

Tuesday May 2nd

Tuesday! This is the last week for classes, next week is finals, had my last class in medical nutrition therapy in pediatrics today. Ready to get the finals down.

I went for a run before class and ran into a rabbit near the end of the trail. Surprisingly, it didn’t run away, it just froze as I got closer. I snapped some photos and left it alone, I was zoomed in all the way on phone so they’re not that great.