New Beginning & New Recipe (dark chocolate cupcakes)!

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:

This turns into chocolate cake!

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


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