I can’t believe it’s Wednesday already. Being without power on Monday kind of made it feel like an extra weekend day. It’s almost hard to complain about not having heat and lights when that’s the case!
The interesting factor of my meals definitely decreased throughout the day yesterday. A combination of running 11 miles and expending way too many brain cells on blog technical issues will do that to you. Sorry for the incredible slowness of the site for much of yesterday. I think I’ve got it fixed now. *Fingers crossed.*
I was so excited for breakfast. Ever since Ashley posted her most recent buckwheat/cornbread bake that involved pumpkin I’ve been wanting to make it. It also gave me an excuse to use my cute new leaf bowl which got me way more excited than it should’ve. Verdict? Amazing. Not that I expected anything less, that girl knows breakfast!
Mushroom, kale, tomato and gorgonzola frittata. Yum. Frittata’s are so easy. I honestly think it’s easier to make this than a sandwich. Granted, you have a pan to wash but it’s totally worth it.
And then I did what any normal person does the day after Halloween. I made my own peanut butter chocolate cups.
Try reading 3 different delicious posts about chocolate and peanut butter in the morning and not end up wanting some.
So simple, so delicious. Perfect fuel for an 11 mile run.
I credit these bad boys for improving my average pace 6 seconds from last week’s 10 miler. Sugar high!
Last but not least, my lame but tasty dinner:
Trader Joe’s butternut squash ravioli with what else but broccoli!
I absolutely loved these ravioli but Ulysses found them too sweet. They probably would’ve been better in a brown butter type of sauce rather than marinara but that would’ve required effort. Effort that I did not have after 11 miles.
And that’s a What I Ate Wednesday wrap folks. I’ll leave you with the super simple homemade chocolate peanut butter cups.
- 3 oz. semisweet chocolate
- 2 tablespoons peanut butter
- 5 almonds, finely chopped (optional)
- Spray a mini muffin tin to grease.
- Melt chocolate in microwave and spoon it into the bottom of 4 mini muffin tins in the pan.
- Next layer the peanut butter on top (you can melt this a bit in the microwave too to make it more â??spreadable.â?)
- Sprinkle almonds next if using.
- Spoon final layer of chocolate on top and try and smooth out as best you can.
- Pop muffin tin into the freezer for at least 20 minutes.
- Loosen with a knife and pop out pb chocolate cups.
- Store extras in the freezer.