I hope you enjoyed yesterday’s healthy and tasty summer dessert recipes. I am definitely bookmarking those recipes into my “must make” file! Today, I have Lindsay from Cotter Crunch sharing some tips on how to be a successful runner AND a gluten free recipe. Thanks for the double whammy, Lindsay! I love reading Lindsay’s blog because she is so real, she is honest and open about her faith, she puts things into perspective, and her food always looks delicious!
Hi there Tara readers and friends. My name is Lindsay Cotter and I blog over at Cotter Crunch. I’m a pro triathlete’s wife, nutrition manager/fitness consultant, kombucha lover & wanna-be wino who has a joyous passion for GLUTEN FREE cooking! It’s funny, this is my blog title and subtitile and yes, it really does describe my life. No lie.
But today I wanted to focus on the JOYOUS PASSION part as well as GLUTEN Free cooking. So let’s get’s this post started here.
Have you had time evaluate your passions lately? Yes, I am getting very intellectual here. But in all seriousness, I’ve really tried to tune into my present FOCAL POINT. Part of that is embracing my passions. My passions are gluten free cooking, running, nutrition/fitness, being a good wife/cheerleader for my husband, and living life to the FULL. I could go on and on!
But today I want to talk about running. What defines a runner? If you run, does that mean you’re passionate about it? I want to make my passion successful, in my own way. I’ve come to realize that being present and being true to yourself is really all that matters……well, at least in my opinion.
A Successful Runner………
A Successful Runner………
And finally, a Successful Runner………
Here’s a great recipe that can bring any person JOY! Make it, share it, enjoy it!
JOY-FILLED Flourless Chocolate Muffins
Makes 6 Muffins
mix:3 tbsp cocoa
1 serving (2 scoops) chocolate fudge whey protein
1/2 tsp cream of tartar
1 stevia extract
whip all these ingredients together until smooth (beater works best). Then fill 2/3 cup of a coated muffin pan with batter.
filling:1 small banana (mashed)
1 tbsp orange jam
1 tbsp agave nectar
1 tbsp sun nut butter or almond butter
Mix all the filling ingredients together until you get a chunky consistency (due to the banana)
Then spoon filling into the muffins pans until mix rises 3/4 way. You will see the filling on top. Bake at 350F for 16-18 minutes or until they rise. Let them sit in oven (on off) for an extra 10 minutes to cool.
Note: you can change your filling to whatever jam you’d like. Apricot, cherry, etc.
Rhetorical Question of the day (yes, I know…so deep!)- Are you’re passions successful in your own eyes? Are the JOYFUL? JOYOUS? If not, let’s change that!