Bootcamp Avocado-But-Still-Chocolate Brownies

We are having a Bootcamp girls get together night tomorrow. It's a pot luck which is fun. It's also like this weird contest women do to see who can make the best dish. Or maybe that's just me. It's a known fact anything with melted cheese will be in the running for at least top three. Meatballs, devilled eggs, and things stuffed with other things are always big hits. Unfortunately my appetizer skills are pretty minimal. I usually bring out a veggie, pita and hummus tray to shut my hungry friends up. Once the wine starts flowing they usually forget all about food anyways!

So my conundrum for pot lucks is what to bring! And the answer I usually select is baked goods. If it's an all girls party I invariably go to brownies. Bit*hes love brownies. (Lol too much? Sorry!)

I have this bad habit of wanting to put healthy things in my baking. It's mostly me trying to make the world a better place and also to try to justify the eating of brownies on a more regular basis. Today it was avocados I needed to stuff in my brownies. Avocados are super creamy and full of healthy days and antioxidants. They aren't just for guacamole, people! Here's how I made my treats...

Bootcamp Avocado-but-still-Chocolate Brownies
Ingredients
1 avocado, mashed
3/4 cup almond milk
1 tbsp vanilla extract
1 cup all purpose flour
1 cup whole wheat flour
3/4 cup white sugar
3/4 cup brown sugar
3/4 cup cocoa powder
1tsp baking powder
1/2 Tsp salt
1 cup Hershey's mini kisses or chocolate chips

1. Preheat Oven to 350. Grease a 9x13 dish.
2. Beat avocado, almond milk and vanilla together until smooth. 
3. Add in dry ingredients and mix until just combined.
4. Add in chocolate chips.
5. Spread batter evenly in pan and bake for 26-30 minutes.

Avocado peanut butter chocolate frosting

Ingredients

1 avocado mashed

1/2 cup all natural peanut butter

2 cups icing sugar

1 Tsp vanilla

1/3 Tsp salt

1. Mix mashed avocado and peanut butter until creamy.
2. Add in icing sugar a little at a time and mix until smooth.
3. Add in vanilla and salt.
4. Frost brownies while they are still warm.
5. Top with chopped Reese peanut butter cups if so desired (who wouldn't desire that?).

Spectacular Spaghetti Squash with Garlic Sausage and Roasted Red Pepper Sauce

I went through a phase of eating way too much squash and got all squashed out. I am back on the squishy squash train and have a delightful recipe to share with you!

First, some quick facts... Did you know spaghetti squash only has 31 calories and 7 grams of carbs per 100 grams? Compare that to pasta at 374 calories and 75 grams of carbs!

It's also super easy to make and doesn't have a super squashy taste to it! Forgive me for the annoyingly long name but I couldn't come up with anything shorter!  Now, here's my recipe...

Spectacular Spaghetti Squash with Garlic Sausage and Roasted Red Pepper Sauce

Ingredients
1 spaghetti squash
1 coil garlic sausage
3 cloves of garlic
1/2 white onion
1 red bell pepper
1 cup white mushrooms
1 pint cherry tomatoes
1 jar roasted red pepper tomato sauce
Seasonings to taste - I used salt, pepper, oregano, basil and cayenne

1. Preheat oven to 375 degrees.
2. Cut spaghetti squash in half lengthwise and remove seeds.
3. Place skin side up on tinfoil lined baking sheet and bake for 30-40 minutes.
4. Meanwhile in a frying pan, cook sliced sausage until nicely browned.
5. In a large pot, heat a couple tablespoons of oil and add chopped onion and garlic. 
6. Once garlic sausage is done add that to the pot as well.
7. Then add mushrooms, tomatoes and red pepper, letting them soften before adding pasta sauce.
8. Add spices in to taste.
9. When squash is done, let it cool slightly and then use a fork to scrape the squash to make the 'noodles'. You can add the pasta sauce directly to the squash for a cute presentation, or scoop it out into a bowl.
10. Top with some grated cheese and fresh basil and enjoy!

Sun Runnin' Fool

Sun run season is almost upon us. It's coming up April 27. I signed up on a whim and was hoping I could convince nick to join me. Apparently that was wishful thinking. I believe he gave me an "absolutely not" when I asked him. Im not too concerned on finding a running buddy as I do enjoy running solo.

I started training in March, committing myself to one "long" run every weekend as I have Bootcamp Monday Tuesday Thursday during the week. I started out with a five km run and have been upping it by one km every week. Tomorrow should be 8km but I'm in whistler and am going to substitute a treadmill run for a real one, so we will see. I have a way harder time running that type of distance ona a treadmill, I always want to just up the speed and get it done with sooner but then I get a side Cramp and end up dying.

I don't have Bootcamp for the second half of March so I'll be able to get in a few extra runs and will do some speed work at the track too! Wanna race? Meet me at LSS! :)

I'm aiming for a sun run finish time of under an hour and hopefully under 55 minutes. Last week I ran  my 7 k in 41 min and it was sub zero temperatures. I think in milder weather I'll be able to pick up the pace and hit my goal!

Check it out, I got a new iPhone arm band. I'm sure this will also make me faster. Hiding my phone in my sports bra has gotta be slowing me down :/

Chicken Lettuce Wraps

I love lettuce wraps. I can't help but order them when I come across them on a menu. I don't know why I've waited this long to make them myself! They are very simple to make and are great for lunch or dinner. This week I literally brought a container full of filling and a head of lettuce to work. Viola - lunches taken care of!

Chicken Lettuce Wraps
2 tbsp oil
1lb boneless skinless chicken breasts, cut up in small pieces
1 can water chestnuts, drained and diced
2 red bell peppers, diced
1 bunch green onions, chopped
2 carrots, shredded
3 tbsp soy sauce
3 tbsp hoisin sauce
1 tbsp garlic powder (or fresh)
1 tsp ground ginger (or fresh)

salt and pepper to taste
1/2 cup cashews, chopped
1 head iceberg lettuce

1. Heat oil in pan and cook chicken until no longer pink.
2. Meanwhile, chop vegetables and nuts.
3. Once chicken is cooked add in vegetables, sauce and spices and cook for a few minutes until warmed through. I knew I would be reheating this, so I didn't cook it for very long as I didn't want the vegetables to get soggy.
4. Spoon filling into lettuce and wrap up to eat. You can top with extra chopped cashews and/or grated carrots if you are looking for more crunch.
5. Enjoy:)