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Happy Monday everyone!
This weekend I was weirdly productive when it came to cooking and baking. I made tons of different recipes, which you’ll get to see throughout the week!
But first off, my run this morning!
My running schedule was a bit off since I did my long run Friday with Chelsey, instead of Sunday. So today I threw in an extra run! I decided to do 5 miles: 1 warm up, 3 miles below 8:40 and then one cool down.
It was not hard to cool down, however… I headed out this morning to run in the balmy 47 degree weather. And I was looking good doing it:
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Attractive… Luckily, it was absolutely gorgeous, and the cold didn’t bother me much!
I finished my 5 miles in 43:20 for an average pace of 8:30 min/mile.
Splits:
Mile 1 – 9:11
Mile 2 – 8:40
Mile 3 – 8:31
Mile 4 – 8:08
Mile 5 – 8:47
So back to these great recipes. The first one I saw by Chelsey on Clean Eating Chelsey, and knew I just had to try! I had plenty of raw almonds, and it looked so easy it would have been a crime not to!
Plus, it had the word pumpkin in the recipe…
I fancily wrote out the recipe on this lovely post-it note… while I was clearly working hard on my Constitutional Law reading…
I gathered up all the ingredients, and tossed them together in the bowl! It smelled so good!
I then spread out the almonds on a foil lined cookie sheet and stuck them in the oven! But see that bowl above? There was definitely some mix left at the bottom. What to do with it?
Why, pour it over some apples and bake those too! Genius. I had so many from Apple Picking on Saturday, that I thought it would be the perfect coating for a baked apple!
And it was… apples were consumed (after baking about 30 min) immediately. No pictures. It all happened so fast…
However, the stars of the event were these babies:
I have not been able to stop eating them! Every time I walk into my kitchen I grab the little tub from on top of the cabinet and eat one! They are addicting!!
And I’ve never roasted almonds before, so I think I might start trying out some other flavors too! Get pumped.
On Sunday morning, I was feeling like something other than a smoothie or oatmeal (SHOCK! I know, it’s crazy). So I decided to try out Chocolate Covered Katie’s Breakfast Pizza!
I noticed she had a gluten-free recipe for her pizza, so I thought I’d give it a try! I didn’t have any coconut flour though, so I ended up just using some extra garbanzo bean flour. I also used a 1/2 cup water, and next time I think I’ll use the milk suggestion instead.
I also didn’t have a circular pan, so I put a piece of foil on a cookie sheet and sprayed it with cooking spray. The pan actually worked out quite well! And yes, I realize that my pizza is a rectangle and not a circle… But at least I cut it with a pizza cutter!
Before:
After!
One recipe makes two servings. So I cut it in half and then sliced one half into three pieces. It came right off the foil and was perfect!
I covered it with a mixture I made of half a banana and 1 tsp of peanut butter, warmed in the microwave. I also served it with a side of greek yogurt mixed with pumpkin and cinnamon! Haha, gotta get that pumpkin in there somewhere!
So this was definitely not your classic “pizza for breakfast” (aka leftover pizza from the fridge) but it was definitely more healthy and fun to eat! I’ll have to try out her other recipes (she has tons of different kinds of breakfast pizza – I only made the plain one!).
What’s the weirdest thing you’ve ever made for breakfast? Have you ever roasted nuts? hahahahaha I can’t say that without laughing.
