Fitness– What to do?

My Second blog for 2015 (and it’s already half way through February—OOPS)! And my first blog about Fitness! I’ll admit, it was a little rough knowing where to start, but realized I just needed to start somewhere.. I will be doing a fitness series of blog posts, so come back to find out what is next!

 

I believe one of the most important things about sticking with Fitness, is finding the right program for yourself. Whether you decide to run, walk, do yoga, lift weights or do a workout DVD, it has to be something that you can enjoy, OTHERWISE it most certainly will not last. With this being said, some people also enjoy working out with other people, if that is you, find a group of like-minded individuals and enjoy your workout journey!

 

I personally enjoy running and low impact workouts, such as PiYo. PiYo is a good cross-training workout! Which means, if you already enjoy swimming/cycling/running or really anything else, PiYo can be a great add-on. But PiYo by itself is pretty awesome too! Just going out there and doing something is great for your health! Don’t think too much about it– just do it ( as Nike likes to say).

VEGAN RED CHOCOLATE CUPCAKES/CAKE

With Valentines day creeping up, I thought it’s a great time to update my blog. I figured these red colored– yes actually healthy coloring and not some fake dye– cupcakes or cake would be fun and super delicious to make. Unfortunately they are not gluten free– but I’m sure you smart folks can convert it to Gluten free cupcakes.

Ingredients:

  • 1/4 cup pureed beet (this is what gives it a slight red coloring)
  • 1/4 cup unsweetened almond milk ( I’m sure you can use other milk or substitutes) + 1/2 tsp lemon juice
  • 2.5 Tbsp cane sugar ( I used brown sugar)
  • 1 Tbsp melted coconut oil or earth balance
  • 1/4 tsp vanilla extract
  • 1/4 tsp baking powder
  • pinch sea salt
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup + 1/2 Tbsp all purpose flour
  • 2 Tbsp semi-sweet chocolate chips– melted
  • For topping/middle : 2 squares quality vegan dark chocolate

How to:

  1. Butter a muffin pan or cake pan
  2. Preheat oven to 375 Fahrenheit ( 190 Celcius)
  3. Add almond milk and lemon juice to a small mixing bowl, let set for a minute
  4. Add the sugar, oil, vanilla, and beet puree of the beet. Mix very well.
  5. Add cocoa powder, flour, baking powder and salt. Mix well.
  6. Lastly add melted chocolate and mix more.
  7. Divide batter evenly up to the almost top of pan. Put some of the squares of chocolate down the center of batter.
  8. Bake 15-20 minutes until done!
  9. Let rest in pan for 4 minutes and then you can take them out—- should come loose from pan fairly easily.
  10. Can be served with whipped cream (Of course a Vegan version)!
  11. ENJOY! and tell me if you enjoyed these!

 

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