Yeah.  Well, there’s not a whole lot of time for cooking these days, considering that I’m either working, sweating or studying.  Unfortunately, cooking is a great stress relief for me.  For that reason, I do my best to cook at least one delicious meal every weekend.

Thanks to an unexpected offer from Ryan at POM Wonderful, I received a case of delicious, nutritious POM Pomegranate juice.  I had tried POM in the past (after I received some freebie coupons last year), but I never attempted cooking with it.  Considering the fact that I had an entire case, I knew that I needed to cook with it.

I didn’t want to try the normal things that immediately came to mind (pancake syrup, glazes, etc.), so I decided to make Chicken PACOS.

Chicken POM Tacos.

Yes, I made that up.  Isn’t the name just brilliant?

(I kid.)

Tacos are My Gazelle’s favorite meal of all time.  If I ask him what he wants to eat for dinner (provided that he’s home), approximately 90% of the time, he’ll tell me that he wants tacos.  The other 10% of the time, he doesn’t want to tell me that he wants tacos because he likes to seem mysterious and unpredictable.  So, I make him tacos.  Then he says “woo hoo! Tacos!” I basically never cook anything besides tacos for him.  I don’t mind, but tacos get kind of old.

Since I’ve been partaking in the occasional bout with organic, locally farm-raised chicken, I decided that I wanted tacos tonight as well.  So, we were having fancy tacos.  POM tacos.

I chopped up the chicken breasts into tiny cubes, added Adobo seasoning, pepper,  and garlic powder, then cooked it in a little bit of olive oil over medium heat.

(please excuse the sub-par photos…my camera apparently does not respond well on manual focus in low light!  Lesson learned.)

When the chicken appeared to be cooked all the way through, I added approximately 1 cup of POM Wonderful.

Then, I added a packet of my favorite taco seasoning.

Then I drank the rest of the POM (with my hawt post-12 mile bike ride hair).

As soon as I stirred everything together to combine, I noticed a marked difference in the texture from my normal taco meat.  I would guess that something having to do with the fruit sugar in the POM caused the mixture to be much more thick, and the seasoning seemed to adhere to the meat better.  I hate watery taco meat, so this was a good thing.

I was nervous about the whole thing, because I was afraid that the POM would make the meat way too sweet.  I crossed my fingers and layered up the tacos…

Spinach, Amy’s refried beans, chicken, salsa, daiya cheese (yum!), and sour cream.

PERFECTION!

These tacos were so freaking good.  By cooking the chicken in POM, it made it incredibly tender.  It also added an interesting edge to the standard taco meat flavor, and made things sort of sweet without being too sweet.  Even My Gazelle loved it.

So, I’ll probably make this again tomorrow.  Since he’ll probably want tacos again.

I’ll be announcing the Luna & Larry’s giveaway winner soon, so stay tuned!

———-

Originally posted May 19, 2009

“Black girls run? Of course we do. The goal of our blog is to provide a community and inspiration for black women who run and encourage more black women to run.”

I admit it.  I am not a fan of stereotypes.

For that very reason, I admire Ashley and Toni from Black Girls Run.  I love that they are breaking through stereotypes in order to better themselves and others.  Over the past few weeks of reading their blog, one of the things that I’ve loved the most is the recipes!  Big shocker, right?

For THAT reason, I asked them to put together an extra special recipe for all of my readers.  They happily obliged.  So, hop over and check out their blog, but first, look at this deliciousness!

Oh my goodness.  I’m totally having this for dinner tonight.

________

Courtesy of Toni Marshall & Ashley Hicks of Black Girls Run

Portobello Burgers with Roasted Pepper Paste and Sweet Potato Fries

Ingredients:

Burgers:
4 large Portobello mushrooms
4 tbsp. Olive Oil
2 tbsp. Rosemary
1 tsp. Parsley
1 tsp. onion powder
2 tbsp. Balsamic Vinegar
1 lemon, juiced
4 slices of Mozzarella or Provolone cheese
14oz jar of Roasted Red Peppers
1 tbsp. parsley
1 clove garlic
Salt and Pepper to taste
4 multigrain hamburger buns or rolls

Fries:
2 sweet potatoes, peeled and cut into thin strips
4 tbsp. olive oil
1 tsp. paprika
½ tsp. onion powder
1 tsp. garlic powder
2 tsp. cinnamon
2 tbsp. brown sugar
Salt to taste

Directions:

Burgers:
1.    Combine 3 tbsp. olive oil, balsamic vinegar, rosemary, parsley and lemon in a large bowl. Place the mushrooms in, and allow them to marinate for 30 minutes.

2.    Next, to make the red pepper paste, combine the jar of peppers, garlic, parsley and 1 tsp. olive oil in a food processor. Pulse until it creates a thick paste. (Be careful not to over process because it can become soupy very fast. Once the paste is done, taste it, and add as much salt as you like.)

3.    After the mushrooms have marinated, place them in a non-stick skillet and grill for 6 minutes on each side. (I actually poured the mushrooms and the marinade in the skillet so they could sauté in the flavor.) Salt and pepper to taste.

4.    Toast bun with cheese or choose. Place mushrooms on bun, and spread on the red pepper paste.  Top with lettuce, spinach, onions, or your favorite hamburger toppings.

Fries:

1.    Pre-heat oven to 425 degrees F.

2.    In a large bowl, combine all of the ingredients, except the brown sugar. Toss the mixture until the potatoes are evenly coated. (I like heavily seasoned food, so after I tossed, I sprinkled on extra paprika and cinnamon.)

3.    Spread onto a baking sheet in a single layer, sprinkle with brown sugar and salt and bake for 30 minutes. (I used granulated brown sugar so I wouldn’t have any clumps. If you do have clumps of sugar, they are more likely to burn and you will have charred bits on your fries.) Be sure to turn the fries often so they cook evenly.

_________

To eat:

Stuff into mouth.  Chew.  Repeat.

Thank you Ashley and Toni!  I am so anxious to try this recipe!

]]> http://www.joggerslife.com/2010/flashback-friday-portobello-burgers-with-roasted-pepper-paste/feed/ 3 http://www.joggerslife.com/2010/flashback-friday-almond-macaroons-so-good-you-might-cry/ http://www.joggerslife.com/2010/flashback-friday-almond-macaroons-so-good-you-might-cry/#comments Fri, 23 Apr 2010 11:37:39 +0000 http://www.joggerslife.com/?p=3123 Every Friday, I pull an old post out of archives so that we can all enjoy it again. Today, I have almond macaroons on the brain, so we all must suffer.

In the past year, many people have tried this recipe and loved it. Here are a few links to the posts about their experience:

Katy from Silly Tater Tot (one of my favorite girls ever!)
Jen from Healthy Laps
Sarah from Tales of Expansion

Just a slight mention that maple syrup can be substituted for the agave nectar if preferred (since I know there’s a lot of info floating around right now about how bad agave is). A food dehydrator is not necessary, so don’t be scared. Make some. I promise you’ll love them!

Happy Friday!

_____________________
Originally Posted April 26, 2009

I just wanted you to know that I’m having trouble picking a topic. The list that you see above? Yeah…so all of those orange folders contain pictures of things that I need to tell you about. This is sort of my “to do” list of blogs. Clearly, I’m not really making a very good dent in the “to do” list. That’s kind of my M.O.

However, I am going to mark one thing off of my list today. It’s not necessarily the oldest thing on the list, but it’s the one that I want to talk the most about. So, that’s what I’ll do. Because I am one of those people who do the fun things first, and save the not-so-fun things for later. Not that all of the stuff I want to tell you about isn’t fun, but this is probably the most fun.

Well. I think so.

And it’s my blog.

And you’ll be so happy that it is. And that I made this decision.

See, here’s the thing. I bought an Excalibur Food Dehydrator.

The reason why I bought the Excalibur Food Dehydrator? Well, because I wanted to make macaroons. It was power of suggestion, really. I’ve seen too many of those dehydrator macaroons floating around the Blogiverse lately, and I needed to make some of my own. I’m so easy. I’m proof that viral marketing really does work.

That was ok with me. I got a great deal on a ‘blemished’ Excalibur (although I cannot find a blemish on the thing), and I happily gave up most of my counter space for this appliance.

Everything was all find and good until I realized one thing. I did not have a freaking recipe for the macaroons. I searched high and low, near and far. None of the recipes I came across were what I really wanted, and it seems that the Queen of Macaroons was not giving up her recipe! The world is just not fair.

In the meantime, Calib, as he is now known, was just begging me to use him. I’m not kidding.

So, I made up my own recipe. And, since I refuse to have secrets between us, I am giving it to you. I learned how to share. Me and sharing…we go way back. Don’t be thwarted by the “dehydrator” thing. You can make these in a regular old oven, you just have to set it as low as possible, and you can even leave the door open. It’ll still work. I promise. But start saving your money for a Excalibur. It’s worth it. I promise.

Trust me, you want to make these.

This is just before they were dehydrated. Aren’t they cute? You don’t have to make them this round though–I scooped them out with a tablespoon and plopped them onto the trays, but you can just scoop them out with a spoon and plop them on if you’d like. My Gazelle says they look like balls of rice.

I say they look like balls of heaven.

You can make them with raw cocoa

Or without

I couldn’t make up my mind. So I made both.

Ok, here we go!

Almond Coconut Macaroons (So Good You Might Cry)

Buy It:

2 Cups Raw Almonds, ground (flour-style)
2 Cups Raw Ground Coconut
2 Medjool Dates, spun in food processor
¼ Cup Agave Nectar
½ Cup Honey
1-2 Tablespoons Almond Extract
¼ Cup Raw Cocoa Powder (optional)

Do It:

Combine all ingredients. You’ll know it’s perfect when everything sticks together easily. Add more coconut if things look too gooey, and add more honey/agave if it’s not sticking together well. Try not to eat all of the batter.

Form batter into round balls (or any other shape you’d like), and place on food dehydrator trays(1). Dehydrate at 105 degrees for 6-8 hours(2).

(1) If you don’t have a dehydrator, you can also make these in your oven. Set your oven on the lowest temperature possible, and you can even leave the door open. Allow to stay in oven for 2-4 hours, or until macaroons are firm to the touch.

(2) I dehydrated mine for 7 hours.

Here’s a printable version of my almond-coconut-macaroons!

Please make them and tell me how much you love them. It will make me smile.

And now, I can take “macaroons” off of the to do list. And wasn’t that fun?

And, well…it’s my birthday…so let’s enjoy cupcakes together!

I’ll admit that vegan cupcakes had me skeptical.

Cupcakes without eggs?

Pfffttt! It’ll never work!

I was so wrong.

I love marble cake. Marble cupcakes. Marble fudge. Chocolate/vanilla softserve (”twist” as we call it in good old CNY). I’m not incredibly fond of chocolate, but if you put vanilla together with chocolate, I’m all over it.

This recipe was perfect for me.

In the recipe, it actually states that pouring the chocolate and vanilla simultaneously into the cupcake tin is tricky for the hand/eye UNcoordinated. I thought I would have no problem. I was again, sadly mistaken. It was really difficult, but I managed.

They were a little messy, but it was ok. After this, I swirled the batter around with a toothpick. Next time, I’ll use a knife for an even more swirly affect.

The recipe recommended baking for 25-27 minutes in a 350 degree oven. Since I was too lazy to take out my pizza stone, mine didn’t take as long, so they were finished in 20 minutes. I didn’t take a picture of them straight out of the oven, but they were lovely.

But, here they are with a layer of fluffy vegan buttercream piped on. I love how it looks like marshmallow!

Mmmmm. Cupcakes.

Last week, I made my first recipe from the Vegan Cupcakes Take Over the World cookbook (me and cupcakes have been getting along well lately), and as a result, I had about a cup of leftover vegan chocolate ganache. Since I don’t let anything go to waste these days (thank you, Sarah), I put the leftover ganache to good use.

Oh, heavenly cupcakes.

So, I know you’re wondering if they dry, mushy, or fall-apart-y due to having no egg in the recipe.

Nope.

Definitely not.

I mean, I tried this one first just to make sure.

Then I had another so that I was absolutely sure that the first one wasn’t an anomoly. They’re definitely all moist, delicious, and totally vegan. And the buttercream. I’m not even going to talk about the buttercream. I would be here all day.

Vegan cupcakes might just take over the world.

I’m happy to report that he ordered it entirely on his own, and he loved it!

And now, this soup.

THIS soup.

This SOUP!

This soup might just be my Achilles Heel.

But I don’t really mind, because it’s delicious.

Does anyone have a reliable recipe for Thai Curry Soup that they want to share or point me to??

On another note, it snowed last night.  Again.  That means that I don’t have kickboxing class tonight, and that makes me sad.  I love kickboxing class!

On yet another note, I want to say a special WASSUP to all of my new readers!  Hi new readers!  If you found me because of Fitbloggin’, are you as completely BOOSTED as I am about going?!

* Have you joined my Facebook Group yet?

* See how my training is going over here!

* Looking for my eBook?

*Check out my body image project!

Me?

I whip up a batch of Quinoa Oat Fruity Nutty Slightly Sweet Breakfast Cereal.

I guess the name needs some work, but it tasted divine.

To create this loveliness on your own, here’s what you need:

1 Cup Rolled Oats
1 Cup Quinoa
4 Cups Water (for more sweetness, use half water and 1/2 fruit juice)
1/3 Cup Tapioca
1/2 Cup Dried Apples
1/4 Cup Dried Blueberries
1/4 Cup Raisins
1/4 Cup Chopped Walnuts (or your favorite nut)
1 Mashed Banana
2 Tablespoons Ground Cinnamon
1 Tablespoon Almond Extract
1 Tablespoon Vanilla Extract
1 Tablespoon Honey

Combine all of the ingredients into a rice cooker, and let ‘er rip. This is my rice cooker, I got it from Target for $30.

You can also cook this on the stove, but I was just being lazy.

Keep in mind that if you don’t want to yield 4+ cups of this breakfast cereal, just divide everything in 1/2 (If you have 1/2 cup of oatmeal and 1/2 cup of Quinoa, you need 2 cups of water). You can also add rice to the mix.  In the past, I’ve made recipes similar to this with Jasmine rice and wild rice with yummy results.

This was my first breakfast of 2010. Quinoa Oat Fruity Nutty Slightly Sweet Breakfast Cereal bathing in unsweetened almond milk, with a brown sugar hat. Yum!

I was in the middle of eating at this point, but that bite looked far too delicious to not document it for all of you. Agreed?

Prior to this morning, I had never tried quinoa before. Ever since my “meh” experience with Freekah, I’ve been kind of a wussy when it comes to branching out in the grains department. However, I was reading last week about quinoa in my “Staying Healthy with Nutrition” book for school. So naturally, when I saw an ENORMOUS bag of organic quinoa at Costco, I snatched it right up.

With no regard for whether I’d like it or not.

What can I say…I’m a woman of extremes.

According to my text, like Amaranth, Quinoa is native to Central America, and is a fairly new grain to America. Strangely, quinoa is more closely related to beets and green leafy vegetables than it is to any “grain” in existence. The author of my text, Elson M. Haas, MD, suggests that we call it a “vege-grain.”

Quinoa is a quick-cooking grain, and can be purposed as a main or a side dish, used in soups and puddings, and as a flour in baking. Since quinoa is high in protein, iron, and calcium, and it has a mix of both B vitamins and other minerals, it is excellent from a nutrition standpoint.

Here’s the nutritionals for my quinoa:

Not too shabby.

My personal opinion of quinoa is that I will be happily finding uses for the remaining 3.5 pounds left in my 4 pound bag. When it was cooking last night, I was skeptical because quinoa has a unique smell, and I am often guilty of basing my opinion of food on smell alone (**cough**Kabocha**cough**).

This time, I vowed not to make my judgement until after I ate the quinoa.

Although the smell was still unique and unusual, I definitely liked the combination of all of the fruity/nutty flavors. The quinoa itself adds a certain amount of nuttiness, which is why I thought it’d be great with fruity flavors.

If you want to break into the world of quinoa, this recipe is a great way to do it.

* Have you joined my Facebook Group yet?

* See how my training is going over here!

* Looking for my eBook?

*Check out my body image project!

I begged all of my facebook friends for cookie recipes.  I needed fuel for my cookie party fire.  My sister receives credit for this fabulous recipe.  I can honestly call these the very best chocolate chip cookies that I’ve ever had.

They are very gooey on the inside, with a slightly crispy exterior, and chewy edges.

In other words, chocolate chip cookie heaven–everything that your girl loves in a cookie.

A tower of terror, chocolate-style.

Here’s the recipe.  They’re super simple, so you should make them now!

Jessica’s Chocolate Chip Cookies

8 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt… See More
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350. Heat chopped chocolate and butter in a microwave safe bowl in 20 second increments, stirring between each, until almost melted; do not over heat. Remove; stir until melted and smooth. In another bowl, whisk together flour, baking powder and salt.

With an electric mixer, beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low; beat in chocolate mixture. Mix in dry ingredients just until combined. Fold in chocolate chunks.

Drop heaping tablespoons of dough onto baking sheets 2 to 3 inches apart. Bake, rotating sheets halfway thru, until cookies are shiny and crackly, yet still soft in center, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula transfer to wire racks to cool completely.

Yum!

* Have you joined my Facebook Group yet?

* See how my training is going over here!

* Looking for my eBook?

*Check out my body image project!

Another great (hidden) benefit is that they can be completely vegan if you substitute the butter for Earth Balance, which is what I did. I love the buttery flavor that Earth Balance adds, with none of the animal byproducts.

Although the recipe calls for pecans or almonds, in the past, I have been known to split the dough into 5 or 6 different bowls, and put different additions into each bit of dough. Some of them will have nuts, some will have candied ginger, dried fruit, or even chocolate chips. No matter what you add, it’s always delicious.

Well…I’m sure there are some exceptions to that rule, but let’s not explore that.

Here’s the recipe:

Mexican Wedding Cakes
(Makes about 48)

1/2 C powdered sugar
1 C butter (or Earth Balance), softened
2 t vanilla
2 C all-purpose flour
1 C finely chopped almonds or pecans
1/4 t salt
Powdered sugar

1. Preheat oven to 325 F.
2. In a large bowl, combine 1/2 cut powdered sugar, butter and vanilla. Blend well.
3. Stir in flour, nuts and salt until dough holds together.
4. Shape into 1-inch balls and place 1″ apart on un-greased cookie sheets.
5. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets.
6. Cool slightly, then roll in powdered sugar (or place powdered sugar into a Ziploc bag and shake 2-3 cookies at a time in the sugar).
7. Cool completely and re-roll in powdered sugar.

Just a word of caution: When eating these cookies, do not inhale deeply just before taking a bite. You will most definitely inhale powdered sugar, and if you’re anything like me, it will induce a 10 minute coughing fit. It’s just not fun.

* Have you joined my Facebook Group yet?

* See how my training is going over here!

* Looking for my eBook?

*Check out my body image project!

This is a friend, indeed.

Almond paste cookies are the thing that dreams are made of. After my horrendous Baltimore Marathon experience, I went to a bakery near our hotel and immediately purchased 3 almond paste cookies (in addition to a few other things). The goal was to drown my pain in almond paste. I don’t know if they took the pain away, but it was fun trying.

The almond paste cookies in my girl’s recipe are different than the ones I got at Vaccarro’s that day, but I would venture to say that they taste better!

And I even forgot to add the slivered almonds on the top.

They’re still amazing.

This is my first time making almond paste cookies, so there was a little trial and error involved (and forgotten almond slivers). I found it interesting that the first batch of cookies that went in the oven came out pretty flat, and they were also very difficult to get off of the cookie sheet. After re-reading the recipe, I realized that I was supposed to line the cookie sheet with foil.

Uh. Duh.

(The first batch is on the right).

While the first batch baked, I left the remaining batter on the counter, and didn’t add the second batch of cookies to the  sheet until after it had completely cooled. I’m not sure if it was because the dough had some time to rest, or if it cooled down some after all of the mixing, but the second batch was notably fluffier.

I also baked them for the exact same time, and used the exact same amount of dough (I use a mini ice-cream scoop), but the cookies were more golden brown the second time around.  In any case, it was good because they looked more like a traditional almond paste cookie.

Unfortunately, there was only enough dough to make 4 of them. And I ate one.

So, after I can actually leave my house (we’ve had 5,000 inches of snow in less than 24 hours), I plan to buy more almond paste and try these again. They are so so good!

The first batch is in the back, and the second is in the front…

Next time, I’ll let the dough rest in the fridge before I start making them, and I’ll also use a silicone mat on the cookie sheet.

Then, hopefully they’ll all look like this…

Yum!

Here’s the recipe!

Chana’s Almond Paste Cookies

1/2 pound almond paste
2 egg whites
1/2 C granulated sugar
1/2 C confectioners sugar
1/4 C flour (I used 1/3 C because my dough was WAY too sticky)
pinch of salt
2 OZ almond slivers

1. Combine both sugars, flour & salt, and set aside.

2. Mix almond paste and eggs with hands. Do not over mix.

3. Add dry ingredients and mix well (with spoon).

4. Roll into one inch balls. Roll tops in almonds.

5. Place on foil-lined cookie sheet.

6. Bake at 300 degrees for 15-20 minutes.

If you are able to not eat all of these at one time, please do tell me how!

What is your favorite Christmas cookie??

* Have you joined my Facebook Group yet?

* See how my training is going over here!

* Looking for my eBook?

*Check out my body image project!

Almond paste.

Almond extract.

Almonds.

I love coconut macaroons because they taste like almonds. I could very easily leave out the coconut and be just as happy.

And, speaking of almonds, Rachel had a great idea a couple of weeks ago. Her great idea involved the purchase of a vintage-inspired apron from BoojiBoo. And, this actually has nothing at all to do with almonds, but I want to show you my adorable apron.

And, this is me. Today. In the midst of baking Almond Paste Cookies. Wearing ratty old gym shorts. And tennis shoes. And no makeup.

But my apron is damn cute.

It actually looks a little scandalous from this angle, but I swear that I was totally wearing pants.

Right, so speaking of almonds.

Today, I made a German Christmas bread called Stollen. This was my first experience with Stollen, and the recipe was suggested to me by one of the three people that I still talk to from high school, and she happens to know of my love for all things marzipan.

The process was a little longer than I had originally anticipated, but it turns out that I love stollen!

My only gripe with stollen was that the marzipan was not located in every bite. I know, that’s greedy and gluttonous, but I don’t get the stuff very often, and when I do, I want it to be pure indulgence. Next time, I’ll cut the marzipan into several ropes instead of just one rope, and then place them throughout the loaf.

So here’s the recipe…

German Christmas Stollen
(Based on a recipe from allrecipes.com)

1 T active dry yeast
2/3 C warm milk
1 large egg
1/3 cup white sugar
1/2 T salt
1/3 C butter, softened
2 1/2 C bread flour
1/3 C raisins
1/3 C currants (I didn’t use because I don’t like)
1/3 C red candied cherries, quartered (I didn’t use because I don’t have any)
2/3 C diced candied citron (again, couldn’t find it)
6 OZ marzipan or almond paste
1T confectioners’ sugar
1t ground cinnamon

1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups of bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition.

3. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.

4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

5. Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal.

6. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 50 minutes.

7. Meanwhile, preheat oven to 350 degrees F.

8. Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F, and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack.

9. After completely cooled, dust the loaf with confectioners’ sugar, and sprinkle with the cinnamon.

10. Eat this once per hour, on the hour, for the entire time you’re snowed in (optional).

* Have you joined my Facebook Group yet?

* See how my training is going over here!

* Wonder what I’m eating?

* Everyone loves a giveaway!