Friday, July 3, 2015

Warrior Dash Race Recap - Rockin' Refuel Team

I am so glad that when Rockin' Refuel reached out to me a few weeks ago about the possibility of running in the Warrior Dash that I said YES!

Talk about a fun and muddy race!

If you've never heard of the Warrior Dash before, you need to check it out. And if the thought of signing up for a mud run has ever crossed your mind, even if just for a split second, then you need to sign up for one right now. Seriously, go find one and sign up now! 

The Warrior Dash is a 5k filled with obstacles and mud. Lots of mud. 

The day of the race the entire team met at my place so we could carpool to Crawfordsville, IN which is about an hour away from us. When we arrived we were able to quickly find parking, pick up our race packets and bib numbers, put away our stuff, and head on over to the Rockin' Refuel booth for our pre-race photos! 



After that we headed over to the start line and waited for our heat to start. We were the only people at the starting line along with a couple of other runners so we weren't sure if we arrived late. After the race announcer made us all do burpees, we were off and on our way to be covered in mud!

The first mile of the race was nothing but hiking through the woods. This sounds easy but it was almost impossible to run because it rained the night before and everything was so slippery, muddy, and uneven. 

Most of the obstacles on the course were totally doable - climbing over mud mounds, crawling through trenches, running (mostly walking) through the super muddy woods, and sliding into a pool of mud. And others were a bit harder - climbing ropes, climbing over walls, and completing obstacles in heavy rain. 



I think my favorite obstacle had to have been "Goliath" which was a huge slide that went straight into a pool of mud! My friend and I went down hand in hand and figured that it wasn't going to be that deep. We were wrong! We went all the way under and came up muddier than we were before, if that was even possible.



Once we crossed the finish line we headed over to the Rockin' Refuel booth to refuel! We chose to drink a delicious ice cold Muscle Recovery Chocolate drink that tasted exactly like chocolate milk! (click here to see all of the other tasty products and flavors)


After we refueled, we hit the showers, met up with our team, and hung out at the after party. 



Thanks again for an awesome day, Rockin' Refuel!

Disclaimer: My team and this blog post are sponsored by Rockin' Refuel. As always, all opinions are entirely my own.  


Tuesday, June 23, 2015

Paleo Chocolate Chip Banana Muffins

A couple of weeks ago, Jon's mom gave me a bunch of bananas that were getting brown. I have found that when bananas start getting brown spots all over them, most people will not eat them whatever they do. I on the other hand, will. Unfortunately, I left this bunch go a little too long so I decided to make a batch of muffins that I could quickly grab for breakfast throughout the week. I thought about taking them into work one morning but that thought quickly left my head when I ate my first one! These muffins are soft, stay moist all week long, and are the perfect grab-and-go breakfast!




Recipe


Ingredients
3 bananas, mashed
3 eggs, whisked
1/4 c. pure maple syrup
1 tsp. vanilla extract
1/2 c. smooth almond butter
1/4 c. coconut flour
1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. Mini Enjoy Life Chocolate Chips

Directions
1. In a mixing bowl, combine bananas, maple syrup, vanilla extract, and almond butter. 
2. Slowly add in all dry ingredients and mix well. 
3. Scoop batter into silicone baking cups or silicone muffin pan and bake for 25 minutes at 350 degrees. 
4. Cool muffins before removing from baking cup.
*Note - these muffins do not rise much, so feel free to fill the baking cups a little over 3/4 full. 

Yields 9-12 muffins



Thursday, June 11, 2015

Creamy Black Bean Dip

Tomorrow at work we are surprising our clinic manager with lunch to show her how appreciative we are of her. We didn't want to ruin the surprise by asking her what her favorite foods were so we decided that Mexican was a safe bet. I mean, seriously, who doesn't like Mexican food? I could eat chips and salsa every single day.

The taco/nacho meat, chips, tortillas, and toppings were all covered so I told everyone I would be in charge of the dip, guacamole, and salsa. Those are the best parts in my opinion. 


I was browsing Pinterest for a delicious dip but couldn't find anything different from your typical 7 layer dip. I found a white bean recipe, tweaked it, and came up with my Creamy Black Bean Dip. The best part? It's somewhat healthy, packed with lots of flavor, and can be eaten with chips or veggies!


Warning: You may want to make 2 batches of this dip. I made one batch to serve with dinner tonight and another for tomorrow and I'm so glad I did!

Cheesy Black Bean Dip Recipe


Ingredients
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, drained
1 cup sour cream
1 jalapeño (seeds are optional)
1 cup shredded Mexican cheese, halved
1/2 tsp. salt
1/4 tsp. pepper
Optional toppings: diced tomatoes, green onions, cilantro

Directions
1. Put black beans, diced tomatoes, sour cream, jalapeño, 1/2 the cheese, salt and pepper in a food processor and blend together until creamy.
2. Pour the mixture in a greased baking dish, top with remaining cheese, cover with foil, and bake for 10 minutes at 350 degrees.
3. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly.
4. Top with optional toppings and serve with tortilla chips, veggies, or pita chips. 




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