Monthly Archives: October 2013

Still here. Still maintaining.

Life is good.

Today’s eats:

Breakfast: banana, pb2, thinkthin bar

Snack: hard-boiled egg

Workout: 45 minutes/10k elliptical

Lunch: Giant salad in our largest serving bowl with an apple, blue cheese, chicken, fat-free balsamic, extra balsamic vinegar, and half a pound of spring mix.

Afternoon snack: apple + Luna protein bar

Dinner: out at a friend’s house.

Calories: 1900ish. Right on target.

It’s been a good weekend!


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Gluten-Free, Sugar-Free, Vegan & DELICIOUS Pumpkin Oat Muffins!

Hi everyone!

These muffins are a re-make of my whole wheat pumpkin muffins that I LOVED before I went gluten-free to resolve a pretty severe gluten intolerance. I love what going off gluten has done for my body and mind, so I’d never go back, but sometimes… you just want a muffin. These are amazing and can fit pretty much any diet.


  • 1 c chickpea flour (I used Bob’s Red Mill)
  • 1.25 c rolled oats (I used Bob’s Red Mill gluten-free)
  • 1 tbsp chia seeds + 3 tbsp water [or just use 1 egg]
  • 1 can pumpkin or 2 cups roasted pumpkin puree
  • 1/2 c unsweetened applesauce
  • 1/2 c sugar-free maple syrup or sweetener of choice
  • 1 tsp vanilla
  • 1/2 c almond milk or water
  • Cinnamon, cloves, nutmeg, and any other spices desired, to taste. I like a lot of cinnamon!

Mix up your ingredients and bake at 400 for 18-20 minutes. Each muffin has 125 calories, 6g protein, and 5g fiber. Enjoy!

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