Ahhhhh, I sit here and write today with about 2 million tons of weight lifting off of my shoulders. I’m two final papers away from completing grad school and having my MBA. I feel like this week is a new beginning…it is almost a new year, anyhow, right?
I always snub my nose up at the “resolution people” at the gym — yes, I’m happy to see them trying but I also see them fizzle out and fade over time. Which means they clog the gym parking lot for 2 months and then never see results. Therefore, I never wanted to associate myself with having a fitness new years resolution (which is snotty and judgmental, I know). Actually until two days ago, I didn’t want to be one of “them.”
However, I was reading another fitness professional’s blog during a school work break yesterday. She eluded to the fact that there is something refreshing, invigorating and motivational about a fresh start, a new beginning. No matter how big or small that new beginning or chapter may be. I agree. I’ve always thrived off of change. I get bored and complacent fairly easily. Therefore, I’m okay with being one of “them” at the gym — I keep saying 2014 is the year of no excuses and for my journey in consistency with fitness.
With that, I also tried a new recipe tonight — inspired by another fitness person’s recipe but altered by me:
Dark Chocolate Cupcakes
- 1 package of sliced/cubed butternut squash (or a medium b-nut squash)
- 2 scoops chocolate protein powder
- 2 tablespoons PB2
- 3-4 tablespoons cocoa powder (more if you want super dark chocolate flavor)
- 1/4 cup egg whites
- Splashes of coconut milk (work it in slowly)
- 2 – 3 heaping spoonfuls of coconut flour (use more if you want fluffier cupcakes)
- 1/2 – 1 teaspoon baking powder
Instructions: Bake the squash at 400 degrees for 20-30 minutes. Puree in a blender or mash once baked. Mix all ingredients together and pour into cupcake tins. Makes 8-10 cupcakes. **Can pour into a small baking pan if you want it to be a cake instead.** Bake at 350 degrees for 20 minutes.
- 1 scoop vanilla protein powder
- Splashes of almond milk until an icing like thickness (do not use too much milk!)
- Mix together and spread on cupcakes once they are cool