breakfast | Luv What You Do

Banana and Quinoa Pancakes May 13, 2013

Filed under: Biking,Breakfast — Luv What You Do @ 3:29 pm
Tags: Biking, breakfast, BRICK, pancakes, quinoa

During the week, breakfast is usually a make ahead option or something pretty quick.

Luckily, I have complied a list of easy and delicious healthy week day breakfast options…

Breakfast Stirfry

Chocolate Peanut Butter Green Smoothie

Dough Boy Smoothie

Hot Banana Breakfast Quinoa

Overnight Oats in a Jar

So on the weekends (and Mondays), I like to do something a little more fun. For example…Pancakes! Yes, this blog is full of them. Mostly because they can be made quickly, offer tons of flexible options, and fuel a morning workout.

This morning, I went with a twist on the 2 Ingredient Pancake adding in some leftover quinoa for protein and texture and cinnamon because that just makes everything taste better.

I ended up with a plateful of tasty mini pancakes that I couldn’t wait to devour!

There’s just something about starting off your day (and week) with a warm breakfast that just feels fun!

By 10am, the weather had gotten about as warm as it was going to get for the day. At 57 degrees, I was slightly disappointed, but it was time to climb onto my bicycle. Over the last week, I didn’t get in all of my workouts (because it was busy AND because I was recovering from my half marathon), so I knew today needed to be worthwhile!

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I was happy that I added a long sleeve shirt before going outside because on my bike, the wind was chilly!

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I had the most peaceful and enjoyable 11 mile ride this morning. The 45 minutes whizzed by as I soaked up the sunshine. All of the water from the flooding is gone, and I swear that the grass and trees look even brighter than a week ago.

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I finished up my ride, returned my bike to the garage, and headed inside for half a Larabar and to change my shoes. I have retired my original Pure Cadence shoes after the half marathon, and thought that this morning’s BRICK would be the perfect slow and steady run to start breaking in my new shoes.

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BTW, I can’t even begin to express how excited I am to have purple running shoes! Although the same shoe (Brooks Pure Cadence) this is the second generation so it did feel a little different on my feet. I ran for 30 minutes and this time took off my long sleeve layer to the heat and sun. As I was walking out the door, the BOY started talking about lunch. When I arrived home, he had a rich beer on the container with chicken prepped for the grill.

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I showered and got started on laundry, and the BOY excitedly manned the grill out back.

He made himself a colorful Buffalo Chicken Wrap.

And I stuck with simple grilled chicken, a sweet potato, and veggies.

He made extras so I’d have lunch for the week. AWESOME!

The sun is calling my name, so I am heading out back to hang with the BOY.

Happy Monday!

Banana and Quinoa Pancakes

Ingredients

1 overripe banana, mashed

1 egg + 1 egg white

1/2 cup cooked quinoa

Cinnamon to taste

Directions

Combine all ingredients in a bowl and stir well.

Preheat skillet or pan over medium/high heat. Spray with cooking spray. Drop batter onto skillet with 1/4 measuring cup. After ~5-7 minutes flip pancakes if ready. Let sit another 4-5 minutes.

Serve warm with fruit, syrup, nut butters, coconut or your favorite toppings.

What is your favorite easy week day breakfast?

What do you like to make for breakfast on the weekends?

Comments (14)

A Breakfast Fit For Race Day April 10, 2013

Filed under: Breakfast,Oatmeal,Triathlon — Luv What You Do @ 8:46 pm
Tags: Baking, Banana, breakfast, oatmeal, quinoa, Recipes

This breakfast came together accidently.

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Although I wish I could take full credit for being innovative and creative, I really just had some leftover quinoa that I didn’t want to waste and a few overripe bananas from my mom.

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And a need to make a breakfast that could travel with me over the weekend.

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Ta Dah!!!

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The quinoa adds a hint of nuttiness, which is PERFECT for a pre-race brekkie! And a PR!

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I ate my first slice warm straight out of the oven because I had to run off to spin, and then packed two to go for my weekend race in the city. The last slice I froze for later in he week. It will be great to eat on the way to the gym.

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On the exercise front…

I signed up for my FIRST triathlon of the year! I will be doing the Iron Girl Sprint Triathlon on June 16th! Can you tell I’m excited?

I probably could have stayed in bed yesterday morning! After an active weekend in the city, including a fast 8k race, my bed was a happy place for me to stay (possibly all day). But with a half marathon in just a few weeks, a spring triathlon, and the promise of a hot tub, I left my comfy bed despite the gray skies and pouring rain. Although I had intended on a bike/swim medley, I ended up only going to the pool for 25 minutes of swimming and 10 minutes in the glorious hot tub, nestled in next to the jets. It was glorious!

Banana Quinoa Baked Breakfast Oats

Makes 4 servings

Ingredients

1 cup uncooked oats

1 cup cooked quinoa

1 tsp baking powder

2 tbsp ground cinnamon

2 tbsp ground flax seed

3 overripe bananas, mashed

1 egg

1 cup almond milk

1/2 tsp vanilla

Directions

Preheat oven to 375 degrees. Spray an 8×8 pan with cooking spray.

Stir together uncooked oats, cooked quinoa, baking powder, cinnamon, and flax. Set aside.

Mash bananas until smooth. Beat in egg, almond milk, vanilla and beat well. Stir in dry ingredients until just blended. Pour into prepared pan and bake for 30 minutes, until middle is set.

Eat warm or freeze for later.

Comments (31)

{Almost} Spring Training March 9, 2013

Filed under: Running — Luv What You Do @ 10:45 am
Tags: Barrington, breakfast, rain, Running

It has been too long since I got up early for a Saturday morning run! Not that I haven’t been running (I’ve been a consistent visitor to the indoor track), but my long weekend runs tend to taper off in the winter. Back in the day, winter Saturdays were all about spin class but now I don’t have a gym. Recently, I have been slow to get out the door Saturday mornings. With my first half marathon 8 weeks away, I am behind on my miles.

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So, I made a running date this morning with my trainer. Last night, I was wiped out! It was a pretty exhausting week and once my bottom sunk into that couch, I thought I’d never leave again. But I made my way up the stairs for an early bed time dedicated to this morning’s run. For early Saturday workouts, bed time is half the battle!

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Morning came quickly and breakfast was my new favorite breakfast bowl. I wish that I could show some beautiful sunrise photos, but when I stepped onto the driveway, I was greeted with cold, heavy, rain. I ran back inside to swap out my shoes and grab an extra water proof layer.

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The rain slowed some but the drizzle continued throughout our 55 minute run. We initially tried to find a path, but it was covered in snow and slush. Instead, we wound our way through the neighborhood….the hilly neighborhood. My indoor track is expectantly flat, so the hills were a welcome challenge! I will spare you the post run photos, but I finished with bright red cheeks and wet matted down hair.

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Post run snack was a pear with almond butter. I was way too cold and wet for a smoothie. I changed into warm, dry clothes and sunk back into my couch with some tea and The Biggest Loser (tearing up every few minutes during the makeover episode). Please tell me that all of the family reunions get you choked up too! It feels fantastic to have my Saturday morning run behind me before 9am. With an 8k 4 weeks away and a 13.1 8 weeks away, I am excited for running season to begin. Bring on the SPRING and the training!

Whose running a spring race?

How did you start your Saturday morning?

Comments (8)

Banana + Chocolate + Chia March 8, 2013

Filed under: Breakfast,Running — Luv What You Do @ 9:22 pm
Tags: Banana, breakfast, chia seeds, Chocolate, flax, Recipes, Running, sunrise, Vegan

Even though morning comes quickly, my days are full, work is busy, and my commute sucks, I try real hard to make time during the work week for things I enjoy. This isn’t always easy and takes planning. Sometimes it’s big things, like dinner with the girls and sometimes, it’s the little things like watching a TV show with the BOY. Exercise is also a big priority! Although recently I’ve only been getting in 4x week. My Thursdays used to be an easy day to get in an AM workout, but since I made some schedule changes, this has become harder. I was venting about this to some friends at work when one of them said that it’s tough but sometimes you just have to get up before 6am.

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What? Yea Right! Okay, actually she was right! And when she mentioned Wednesday night that she would be hitting the indoor track EARLY on Thursday, I said I’d be there. I began pulling out my workout clothes and packing my gym bag shortly after walking in the door. And then moved on to the next day’s EATS.

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My recent favorite has been this Chia and Flax Breakfast Bowl. It is seriously the best and leaves tons of room for creativity! Megan made this amazing Chocolate Chia Protein Bowl, and I loved the idea of adding some chocolate, so I did! I stirred in some cacao powder (who doesn’t love chocolate and banana?) Wednesday night and added a light sprinkle of granola Thursday morning before hitting the road.

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The track is near our office, so I snacked on a few bites of breakfast before my run, saving the rest for afterwards. It was a gorgeous morning that would have been perfect for an outdoor winter run! But I was happy to find my friend and motivator already running laps around the indoor track.

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We kept a nice pace and it was fun to have company for my early morning run! It was exactly what my sore legs needed after Tuesday’s speed intervals. I was only sad that we had to cut it short to get ready for work. I would have much preferred an hour at Starbucks first! But then again, who wouldn’t?!

Banana Chocolate Chia Breakfast Bowl with Flax

Ingredients

1 banana

1-2 tbsp flax

2 tbsp chia

2 tbsp cacao powder

1 tsp vanilla

Dash of cinnamon

1 cup almond milk

Toppings

Directions

Mash your banana well. Stir in the flax, chia, cacao, vanilla, cinnamon, and milk until well combined.

Cover and refrigerate overnight.

In the morning, top with berries, granola, nut butters, etc.

Comments (10)

Ch Ch Chia-What’s the Hype? March 2, 2013

Filed under: Breakfast,Clean Eating,Drinks,Oatmeal — Luv What You Do @ 6:05 pm
Tags: breakfast, chia seeds, Health, Recipes

As I was creating, devouring, and sharing this incredible breakfast bowl, I was surprised to see how many people weren’t familiar with chia seeds.

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What are Chia Seeds?

Chia is a member of the mint family that grows abundantly in southern Mexico. These seeds are rich in Omega-3 Fatty Acids and antioxidants, and they also provide calcium, fiber, iron, and magnesium. Chia seeds were an important energy source for Mayans, Incas and other ancient cultures, and remain a dietary staple in many South and Central American countries.

Why Eat Chia Seeds?

The benefits of chia seeds, also known as salvia hispanica, are plentiful! Chia seeds can be eaten raw or in a variety of recipes. Many people even drink them in their favorite juices and smoothies. Chia seeds are important in hydration. They can hold 9x their weight in water, which is why they have caught the attention of distance runners.

Chia also…

* Provides energy
* Boosts strength
* Bolsters endurance
* Levels blood sugar
* Induces weight loss
* Aids intestinal regularity

What Should You Do with Chia?

My favorite way to eat chia seeds is for breakfast before a long run. I love Overnight Oats and of course the Dough Boy Smoothie. My newest discovery is this Breakfast Chia Bowl. Chia is a wonderful addition to smoothies and shakes and it’s texture, when mixed with water, lends itself to gels and puddings.

Here are some new recipes to try…

Chia Pomegranate Pudding

From Dr. Oz

1 oz ground chia seeds

3/4 cup pomegranate juice

Directions

Mix ingredients together in small bowl. Let sit for 30-45 minutes, stirring occasionally.

Chia Tea

10 oz of your favorite iced tea
1 tablespoon chia seeds
Sweeten to taste

Directions
Stir chia seeds into tea for about 10 minutes, and enjoy.

Chia Ice Pops (this is great for hot summer runs)

1 c frozen strawberries
1 c frozen mango chunks
.5 c orange juice
1/3 c chia seeds
1/4 c water

Directions

Processes all ingredients in a high powered blender and liquefy. Pour into ice-cube or popsicle molds, and freeze.

Chocolate Chia Seed Pudding

From Shape Magazine

1/4 cup of chia seeds
3/4 cup of almond milk
1 tbsp. cocoa powder
Small spoonful of sugar (1 – 2 tsp.)

Directions
Combine chia seeds and almond milk. Stir in cocoa powder and sugar. Let sit for 30 minutes or overnight until mixture has thickened. Stir and enjoy!

Raw Spring Power Applesauce

From Raw Vegan Chef

2 cups baby spinach, gently packed

3 apples, cored and chopped

1/4 cup chia seeds

juice from 2 oranges

1/2 teaspoon ground cinnamon

dash ground nutmeg

Directions

Put all of the ingredients in a food processor, fitted with the “S” blade.

Briefly process until the ingredients resemble chunky applesauce.

Enjoy! (Note: if you wait 10-15 minutes before serving, the chia seeds will gel with the orange juice for a brilliant texture.)

More Recipes…

Chia Chipotle Bean Burgers

Chia Fresca From Oh She Glows!

Crockpot Apple Crumble Breakfast Pudding

Whipped Banana Scottish Oats

Honey Whole Wheat Chia Seed Pancakes from PB Fingers

Chia Energy Bars from No Meat Athlete

Chia Margarita

Do you eat chia seeds?

What is your favorite chia recipe?

For more information about Chia Seeds, here are the Top 10 Benefits of Chia Seeds and 10 Unique Uses for Chia Seeds from Wellness Mama.

Resources

Breakfast Again?! February 24, 2013

Filed under: Breakfast — Luv What You Do @ 7:38 pm
Tags: breakfast, coconut, flax, Recipes, strawberries, Vegan

Are you tired of breakfast yet??? I hope not because it really is the most important meal of the day!

I’ve been working on perfecting this muffin bake with Take One and Take Two documented previously. There is nothing more fun than making and tasting all of these different breakfasts!

Now, it’s time for Take Three, and I ran out of blueberries.

Not to worry because strawberries make an equally enjoyable substitution!

This time I used less flax and more oat bran which gave me a much cake-ier consistency, but still a warm gooey center.

Of note…this breakfast is wonderfully robust and filling. However, I’m not going to pretend like this is as sweet as a muffin.

I can tell you that I don’t miss the sweetness at all! Especially when topped with almond butter and a sprinkle of coconut.

Another fantastic, healthy, and satisfying breakfast. The perfect way to start a sunny winter Sunday!

Don’t have time to bake your breakfast? I just learned from FitCupcaker that you can make her recipe in the microwave!

A few of my other healthy breakfast faves…

Chia and Flax Breakfast Bowl

Pumpkin Banana Baked Oatmeal Bars

Breakfast Stirfry

Pumpkin Cream Pie Oatbran

Hot Banana Breakfast Quinoa

Cranberry Dough Boy Smoothie

Strawberry Muffins Bake

Adapted from Blueberry Muffin Bake

Ingredients

2 tbsp almond flour

2 tbsp ground flax

2 tbsp oat bran

1/4 tsp baking powder

1/2 tsp cinnamon

pinch of salt

1/4 cup almond milk

1/2 tsp vanilla

1/2 tbsp agave

Chopped and quartered strawberries

Directions

Preheat oven to 375 degrees.

Stir together flax seed, oat bran, almond flour, baking powder, and salt. Add in almond milk, vanilla, and agave.

Fold in strawberries.

Bake for 22-24 minutes.

Let cool and then top with your favorite additions!

Comments (14)

Blueberry Muffin Bake {Take Two} February 23, 2013

Filed under: Breakfast — Luv What You Do @ 10:44 am
Tags: Blueberries, breakfast, flax, gluten-free, Recipes, Vegan

Happy EASY Saturday morning!

I’m sure I could replace the word easy with lazy but easy just sounds better : ) In all honesty, it’s a pretty lazy morning. I didn’t sleep well this week, and was bummed to find myself awake before 8am this morning. I wasn’t ready to actually start my day, so instead I moved downstairs to the couch where I had some DVRed TV to catch up on.

I know that there will be many summer and fall Saturdays that I will be up at the crack of dawn marathon training where I will miss EASY mornings like this one.

And by summer, I hope to have mastered the Blueberry Muffin Bake. I made my first attempt earlier in the week and although this baked oatmeal was warm and filling, it wasn’t quite right.

So I gave it another try this morning with a few changes.

And boy did this one turn out better!

The blueberries were warm and gooey and although the center wasn’t quite set (perhaps I need more flour and less flax for Take Three), this breakfast hit the spot!

I covered the blueberry bake with tons of fresh berries.

And this breakfast disappeared quickly!

I hope you are having an EASY morning!

Looking for a reason to stay on your couch, go check out this hilarious video of ‘Mom Dancing’ posted on my friend Michelle’s blog!

What are your plans for the weekend?

Blueberry Flax Muffin Bake

Adapted from FitCupcaker and Running with Spoons

Ingredients

1/4 cup flax seed

2 tbsp almond flour

1/4 tsp baking powder

pinch of salt

1/4 cup almond milk

1/2 tsp vanilla

1/2 tbsp agave

1/2 cup fresh blueberries

Directions

Preheat oven to 375 degrees.

Stir together flax seed, almond flour, baking powder, and salt. Add in almond milk, vanilla, and agave.

Fold in blueberries.

Bake for 22-24 minutes.

Let cool for for a few minutes. Then cover with berries, nuts, coconut, and all of your other favorite toppings.

Enjoy warm!

Comments (12)

Chia and Flax Breakfast Bowl February 22, 2013

Filed under: Breakfast,Exercise — Luv What You Do @ 8:40 pm
Tags: Banana, breakfast, chia seeds, flax, gluten-free, Recipes, Vegan

Thursday morning used to be an easy morning to get up and out the door for a run or a gym circuit before arriving at work. Recently, my work schedule has changed and it is totally rocking my workout schedule, which I hate!

I knew I wouldn’t have a lot of time Thursday morning for a workout and didn’t want to waste time with transit. As I was contemplating what to do (outside running was out with a windchill below zero), I remembered doing an awesome and quick home workout at the end of last year. I looked it up the night before so when I woke up, I could get right to work, no time for excuses. The workout was much harder than I remembered and by the 3rd round (7 reps each), I was sweaty and out of breath. I wish I had my HRM because I was curious to see how fast my heart was beating.

After the workout, I concluded with a 2:00 minute plank before hopping in the shower and devouring my breakfast. Best home workout EVER! I’m still sore today!

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For breakfast this week, I have been living on this Chia Seed Breakfast Bowl. I totally could have made the double batch because I ate it again this morning. I changed up the recipe a bit and topped it with blueberries and almond butter.

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And let me tell you…

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This is one incredible tasting breakfast. The best part is that after eating this at 7am, I was able to make it all the way to lunch at noon without a snack. That never happens!

Has anyone tried the chia bowl? What do you think?

What is your most filling breakfast?

Banana Chia Breakfast Bowl with Flax

Adapted from Oh She Glows!

Ingredients

1 banana

1-2 tbsp flax

2 tbsp chia

1 tsp vanilla

Dash of cinnamon

1/2-3/4 cup almond milk

Toppings

Directions

Mash your banana well. Stir in the flax, chia, vanilla, cinnamon, and milk until well combined.

Cover and refrigerate overnight.

In the morning, top with berries, granola, nut butters, etc.

Comments (14)

End of Year Cookies December 30, 2012

Filed under: Bread,Breakfast,Cookies,Dessert — Luv What You Do @ 10:57 am
Tags: Baking, breakfast, cranberries, Recipes, white chocolate

I am on the road….to recovery AND to Costco!

I haven’t run in over a week and it seems like forever since I’ve posted about exercise, so I am taking one last day to rest up, and then I am exchanging sick posts for active ones. Much more exciting : )

Speaking of exciting…you HAVE to make this Gingerbread recipe and then the next day you HAVE to turn into Gingerbread French Toast.

It was the perfect combination of spicy bread and ooey gooey breakfast. I’m not sure that there is any other way to start the day!

I don’t know how you make your French toast, but this morning I quickly scrambled together 2 eggs, 1/4 cup almond milk, tons of cinnamon, and a dash of vanilla. Then dunked in each slice and fried them up on the skillet.

Topped with some syrup and a few blackberries. The BOY and I ate our breakfast standing in the kitchen we liked it so much!

These past few days, I have had some extra down time, so I have been catching up on all of my favorite blogs. It seems that this has been the year of the cookie! Okay, maybe not officially, but as I read through everyone’s End of Year Recipe Wrap Up, there seem to be a lot, and I mean A LOT, of mouth watering cookie recipes and pictures out there.

These posts are dangerous because they make you want to drop everything you are doing to go preheat your oven. That’s exactly what happened when I was reading through Sally’s Post.

Luckily, I have tons of leftover baking ingredients scattered throughout my house including the driedcranberries and white chocolate chunks I used in these cookies.

A few things I learned while baking these cookies…

Number 1- Adding cornstarch to all purpose flour creates cake flour, and cake flour makes for fluffy cookies!

Number 2-Chilling the dough is important!

Number 3-There is a difference between light and dark brown sugar when baking cookies. Sally recommends using dark brown sugar in these cookies!

These were great lessons to learn! Not only because I made these soft, beautiful, and delicious cookies, but because they will help with many cookie successes in the new year.

Packed full of bright cranberries and white chocolate chunks, these cookies make a great hostess gift for your New Year’s party!

I have definitely baked up my fair share of cookies this year, here are a few of my favorites:

Ginger Molasses Cookies

Double Chip Peanut Butter Cookies

Oatmeal Scotchies

Flourless Peanut Butter Cookies

Chocolate Mint-Thins

White Chocolate Chip Cranberry Cookies

From Sally’s Baking Addiction

Ingredients

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

3/4 cup dark brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup white chocolate chips

3/4 cup dried cranberries

Directions

Line an ungreased cookie sheet with parchment paper or silpat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.

Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.

What are you baking this weekend?

Comments (13)

Mint Chocolate Puppy Chow December 3, 2012

Filed under: Breakfast,Dessert — Luv What You Do @ 3:53 pm
Tags: Banana, breakfast, Chocolate, No Bake, Peanut Butter, Recipes

Spending a weekend in class means that some downtime is deserved.

Downtime begins with breakfast. And for this morning, I made HG’s Banana Pancakes.

Except that I made one huge pancake and covered it with bananas, coconut, and agave! YUMMY!

Do you recognize the plate? While eating breakfast, I flipped through a few cookbooks and wrote up this week’s meal plan. After breakfast, I headed out to meet the trainer for a strength session. She worked me really hard and was super impressed with how much stronger my planks looked. Afterwards, I made a quick trip to the grocery store and then came home for lunch. And, I am in for the day! I have holiday cards to write, laundry to wash, and trashy girly TV to watch.

Oh, and did I mention I made dessert?!

I had some of my favorite mint and dark chocolate chips in the pantry.

And the brilliant idea to turn them into Puppy Chow.

I can say that it was brilliant because I’ve tasted the final results!

You will find it to be incredible once you try it too!

I started with one bite, which turned into two bites…

And then I lost count! I was a little worried that the peanut butter would overshadow the mint chocolate flavor, but the mint and chocolate are the true stars here!

As usual, my puppy chow went straight into the freezer where I am to ‘forget about it’. This is also because I LOVE frozen puppy chow!

I think I need to move tonight’s dessert to the back of the freezer because its not hidden very well. I fear there won’t be any left for the BOY when he returns from his study sessions!

I can never get enough puppy chow! Here are a few of my other favorite varieties!

And with your leftover mint dark chocolate chips, I recommend making one of these recipes!

Mint Chocolate Puppy Chow

Ingredients

6 cups Chex cereal (I used corn)

1 cup Nestle Dark Chocolate Mint Morsels

2/3 cups peanut butter

1/3 cup butter

1 tsp vanilla

3-4 cups powdered sugar

Directions

Measure and pour cereal into a large bowl.

Place mint chocolate chips, peanut butter, and butter in a large microwave bowl. Heat in 30 seconds increments until melted, stirring often to avoid burning. Stir in vanilla.

Pour chocolate mixture over cereal. Using a spatula, fold everything together until cereal is well coated.

Fold in powdered sugar 1 cup at a time. Sample often!

Optional: Freeze! But don’t really make this optional. Just do it and then enjoy straight from the freezer. It’s SO GOOD!

Comments (13)

Luv What You Do

Balancing a Busy Life with a Healthy Lifestyle

Banana and Quinoa Pancakes May 13, 2013

A Breakfast Fit For Race Day April 10, 2013

{Almost} Spring Training March 9, 2013

Banana + Chocolate + Chia March 8, 2013

Ch Ch Chia-What’s the Hype? March 2, 2013

Breakfast Again?! February 24, 2013

Blueberry Muffin Bake {Take Two} February 23, 2013

Chia and Flax Breakfast Bowl February 22, 2013

End of Year Cookies December 30, 2012

Mint Chocolate Puppy Chow December 3, 2012

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Luv What You Do

Balancing a Busy Life with a Healthy Lifestyle

Banana and Quinoa Pancakes May 13, 2013

A Breakfast Fit For Race Day April 10, 2013

{Almost} Spring Training March 9, 2013

Banana + Chocolate + Chia March 8, 2013

Ch Ch Chia-What’s the Hype? March 2, 2013

Breakfast Again?! February 24, 2013

Blueberry Muffin Bake {Take Two} February 23, 2013

Chia and Flax Breakfast Bowl February 22, 2013

End of Year Cookies December 30, 2012

Mint Chocolate Puppy Chow December 3, 2012

Being Me

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Recent Posts

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Follow “Luv What You Do”