Tag Archives: cinnamon

Running {energy} Bars

i’ll be running a half marathon on april 7 {eeek! that’s soon} with one of my good friends, Courtney — she’s my race-running buddy :)



and even though it’s my 6th or 7th half {yeah, i lost count…}, i am still learning new ways to train and fuel my body to prepare for a successful race.

one thing i struggle with is a good pre-run meal.


last weekend, i went to a few stores nearby to check out their “energy” bar selection.  there were a few that looked great, but then i looked at the ingredients.    meh.

and then there were some that were all natural/had organic ingredients, but then i looked at the price tag.  geeeeez.


so i decided it was time to make my own homemade Running Bars.  i love it because you can control the taste – like your bars to be sweeter? add a bit more honey.  like a nuttier taste? add a dab more almond butter. you can’t go wrong doing it yourself!


the perfect pre-run {or pre-walk/jog/workout/climbing/yoga/etc.} bar!

Running Bars

recipe adapted from: No Meat Athlete’s “Ultimate Energy Bar Formula

**No Meat Athlete’s website is awesome. take a minute to check it out — he provides a formula {not a recipe} for making delicious energy bars. This recipe below is one that I created from the formula, with a few tweaks to the ingredient amounts.


  • 15oz Great Northern Beans
  • .5 cup almond butter
  • .25 cup raw honey
  • 1 small banana
  • .25 tsp pure vanilla extract
  • 1 tsp cinnamon
  • .25 tsp sea salt
  • 1 .79oz packet Garden of Life Raw Protein in Vanilla {or 1 serving of your favorite protein powder}
  • .75 cup spelt flour
  • 1 cup oats
  • .5 cup shredded unsweetened coconut


Preheat oven to 350°  –  Grease a 13×9 glass baking dish with a dash of oil.

Using a food processor, pulse beans, almond butter, honey, banana, vanilla, cinnamon and sea salt until smooth.

Add protein powder, flour, oats, and coconut and pulse again until combined.

Spread mixture into pan.  Bake at 350° for 15 minutes.


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Pumpkin Bread

i love october.

this is a new thing for me.  i didn’t begin to love fall until about a year or 2 ago. i’ve always been a summer person {don’t get me wrong, i still love summer} but there is something about crisp days, steamy soups, football always on, warm scarves, and pumpkin goodies that makes me so happy. not to mention, i  l o v e  halloween.    a lot.

i bought a can of pumpkin puree this weekend and decided that i would help myself get into the fall mood by baking pumpkin bread.

i don’t yet have a go-to recipe for delicious, moist pumpkin bread so i began searching.  i found one recipe that looked lovely, however it called for more butter than i have stocked in my fridge.  i found another recipe that i’m sure was tasty but it used more oil and sugar than i wanted.  and then there was a recipe that only used 3/4 cup of pumpkin puree, and i wanted to use my whole 15 oz can.  after 30+ minutes of clicking through online pumpkin bread recipes, i gave up.

and i did the unthinkable.

i created my own pumpkin bread recipe.  such a scary thought… i mean, baking is a science… {& i’m terrible at science} one too many dashes of “this” and one less dash of “that” can leave you with a miserable mess of once tasty ingredients.  but tonight i felt daring and i needed the smell of cinnamon-pumpkin to fill my kitchen, i needed to eat some pumpkin bread.

so i did it.

*Note 1: this is not the best recipe there is, but i think it’s a good start.  i don’t think i did too shabby for never having made my own baking recipe before…

*Note 2: it’s much more like bread {hence the name} as opposed to a pumpkin muffin or a pumpkin cake.  it’s not so sweet, but i like that – if you need more sweet, i bet it would be delicious toasted with butter and topped with a sprinkle of cinnamon sugar.

Pumpkin Bread

an original recipe from: Matt & Rachel’s Kitchen


  • 2.5 cups all-purpose flour
  • .5 tsp salt
  • 2 tsp baking powder
  • 3 tsp cinnamon
  • 1.5 tsp ginger
  • 1 tsp nutmeg
  • .25 tsp all-spice
  • 4 tbsp (or .5 stick) butter, melted
  • 1 cup sugar
  • .5 cup brown sugar
  • 15 oz pumpkin puree
  • .25 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla


Preheat oven to 350°  and prepare your loaf pans {two ~9×5 loaf pans}.  Use cold butter to grease the pans and then flour them.  {be sure not to under-do it – like I did in my chocolate cake recipe – don’t be shy!}

In a medium bowl, whisk together the salt, baking powder, cinnamon, ginger, nutmeg, and all-spice.  Set aside

In a large bowl, blend butter {melted}, sugar, brown sugar, pumpkin, vegetable oil, eggs, and vanilla  until combined.  Slowly stir the flour mix into the large bowl, until the mixture is smooth.

Disperse batter evenly between the two prepared loaf pans.  Bake on the top rack for 35-40 minutes.

Do the toothpick check to make sure they’re done {toothpick should come out ‘clean’ when poked in the middle of the bread}.  Once cool enough to handle, pop them out of the pans… and enjoy!!

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