Not In the Mood

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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I was not in the mood to run today. My muscles were a little bit sore from yesterday’s Body Pump class, I didn’t sleep well last night, and it was cold and dreary outside. Wah, wah, wah. 😕 Then I remembered: I am training for a marathon.

To me, every training run counts. And every run makes me stronger. I’ve followed the Team In Training schedule almost exactly since the beginning (I’ve only missed 1 or 2 workouts) and it really works. I’m getting faster and stronger everyday. Plus, TNT has trained thousands of people for marathons, so I trust their training schedule and want to stick to it.

So, I went out for my 4-mile run as scheduled. I started out slow and steady on the first two miles, but once my stiff, robotic legs warmed up, I increased the pace for the final two miles. Usually, it takes me about a mile to get warmed up, but I’m not surprised that it took a lot longer for my running legs to kick in today. Mentally, I was not prepared to run.

4 miles: 37:40 (9:25 pace)

  • Mile 1: 9:28
  • Mile 2: 9:33
  • Mile 3: 9:19
  • Mile 4: 9:16

As always, I’m glad that I went out and just did it. And not every run is going to be a good run, right? I just hope the next run is better for me.

Even though I wasn’t in the mood to run today, I was NOT not in the mood for Pumpkin Blondies! 😉

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I’ve attempted Pumpkin Blondies a number of times in the past, but they never come out quite right. Today, I got a little bit closer to the Pumpkin Blondies of my dreams! These babies are delicious! :mrgreen:

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Pumpkin Blondies

Makes 9-12 bars

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp sea salt
  • 1 cup canned pumpkin
  • 1 egg
  • 2 tbsp butter, softened
  • 1/2 cup chocolate chips
  • 1/2 cup butterscotch chips

Directions:

1. Preheat oven to 350*F degrees.

2. Spray 8-inch square baking pan with non-stick cooking spray.

3. In a large bowl, combine all ingredients and mix until smooth.

4. Spread batter in prepared baking pan and bake for approximately 40 minutes until blondies are cooked all the way through.

4. Let blondies cool completely in baking pan before cutting.

5. Eat and enjoy!

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If I had to critique my Pumpkin Blondies, I’d say they’re a bit too cake-like for my liking. I enjoy thick, chewy, dense blondies. Of course, they’re a delicious treat, but there are some really yummy-looking pumpkin blondies recipes that are next on my list: Peanut Butter Pumpkin Blondies, Vegan Pumpkin Pecan Blondies, and Pumpkin Blondies with Cinnamon and White Chocolate Chips. So many blondies, not enough time!!!

I’m off to find lunch and pick up some groceries for tonight’s dinner. I’m excited about this one! 😀

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53 Comments

  1. made your pumpkin blondie tonight. It turned out for us more like pumpkin breakfast bread. I omitted the chocolate chips and used 1/4 cup of butterscotch chips. I used 0.5 cups WW and 1.5 cups of AP. And used 1/2 cup of baking splenda instead of granulated sugar. Still turned out super sweet and very moist!!!
    thanks

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