AICC2 goes NATIONAL!

REALLY QUICK! I'm pretty proud of myself these days! I push to do more, make goals and eat better (not less). I stopped telling myself that "I can't," anymore.

I sent in a letter a while back to Macaroni Kid, a web-based newsletter about family activities. The letter was about my weight loss. I have read the inspirational stories of "Fit Momma's" before me. I decided to submit my story.

Either the fitness editor really liked what I had to say or there weren't many stories submitted, but, NATIONAL Macaroni Kid chose my story to be featured as 'Momma Gone Fit!' They even plugged this blog!

If you are interested in reading my WHOLE story (Working on part four with ANOTHER different supplement) you can read them here.

Part I: Lose Your Fat

Part II: Supplement Junkie

Part III: Zumba

Part IV: Strength Training & Paleo-ish (coming soon)

Pumpkin Muffins with Spiced Mascarpone Cream

Stock up on the puree, kids, because the pumpkin spiced apocalypse is upon us! I'm also riding the Paleopocalypse. Judge if you must, but, my migraines have subsided and my stomach no longer "muffins" over my jeans. Hell, I haven't been this smaller size in a long, long time. Speaking of muffins... try these bad boys right here! My husband thought they were awesome... and he's a Paleo pessimist.
SHAZAM!

Paleo Pumpkin Muffins:

Yields:  12 large muffins 

Prep: 15min   Bake: 55min  350º

1 cup Almond flour 

1 cup Coconut flour (sifted)

3/4 cup Pumpkin Puree 

3 Lg eggs

1 tsp baking soda

1 tsp baking powder

2 tsp pumpkin pie spice 

1/4 cup honey

1/4 cup coconut sugar

1 heaping tbsp Almond Butter

1tsp coconut oil (melted)

1/4 cup water

1/2tsp sea salt

*1/3 cup dark chocolate chips

*1/3 cup chopped pecans

*1/4 cup flaxseeds 

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2 tbsp mascarpone cheese

The rest of the can of pumpkin puree 

1 tbsp honey

1/2 tsp vanilla extract

1/2 tsp pumpkin pie spice

Line your cupcake pan with muffin cups. Mix all of the muffin ingredients together. You'll notice that the consistency is somewhat lumpy. The coconut flour tends to do that- doesn't hurt the baking process a bit! Scoop the batter into the muffin cups and bake in a preheated oven for 50-60min at 350º.  *Feel free to omit these ingredients... but I wouldn't if I were you. They are so, so, sooooo gooood in this muffin! The muffins are ready when they are golden brown.

For the mascarpone filling:  Mix all of the ingredients together and chill while the muffins are baking. Add a dollop onto a warm muffin and DIG IN! You can eat TWO of these bad boys and it only counts as ONE SERVING?!  HELLO!

Simple Fruit Fly Trap: Kill those little S.O.B.'s!

No, this isn't a food recipe... unless you like fruit flies? They drive me bonkers!!!

Fruit flies are a real pain in the arse right around this time! Lucky for you, I have an irresistible trap... and I bet you have all of the things you need to create one:

1 Mason Jar (or a glass/cup)
1 Rubber band
1 piece of plastic wrap
1/4 cup of cider vinegar
1 squirt of liquid dish soap
1 splash of water

Combine the liquids in the mason jar. Cover the top with saran wrap and place the rubber band around it. Stretch the plastic wrap so it is tight across the top. Shake it up so bubbles appear. With a sharp steak knife, slice three 1" slits in the top of the plastic wrap. Set that bad boy out and walk away.



I guarantee, by the end of the day, you'll have a jar filled with dead flies. Look! Ew!

Peachy Pecan Pumpkin Spiked Ice Cream

I am the proud owner of a Cuisinart ice cream machine... as well as one BUSHEL of peaches. Oy! I decided to reserve a few from my canning endeavors and combine my love of peaches with my love of pumpkin spiced, well... everything. 

Be forewarned, this combination of heavy cream, nutmeg, and peaches is stupid good.

Stupid good. 

Peachy Pumpkin Spiced Ice Cream:  
Makes 1.5 quarts/ 10 Servings 

1 cup whole, (natural) milk 

2 cups of (natural) heavy cream

1 pinch of salt

3/4 cup of sugar 

1/2 cup of local honey 

4 medium, fresh peaches, skinned and diced

3 tsp pure vanilla extract

2 tsp pumpkin pie spice 

1/2 cup crushed pecans 

In a bowl, mix all of your ingredients together, except the honey and pecans. Cover and refrigerate overnight. Be sure to place your freeze bowl attachment in the freezer.

When you are ready to churn the ice cream (Ha! "Churn." More like, "push the 'start button") add the mixture to the freeze bowl and get that bad boy going! 

Once you notice the mixture creaming together, add your pecans. After the ice cream hardens, drizzle in the honey. You want to have hard bits of sweet honey hitting your taste buds! 

20 minutes later and VOILA! You have a delicious, all natural, ice cream.  If you want to reduce your artificial sugar intake, use all honey, but, slowly heat it together with the whole milk and then refrigerate. 

If you need more instructions on this, just leave me a message and I'll fill you in. 

If you're looking for MORE peach recipes, preferably of the jarring variety, check out my recipes devoted to peaches: Chutney and Habanero Peach BBQ.