Congratulations to all who ran the New York City Marathon and the other races this weekend! I can’t believe that we are basically done with Marathon Month, you guys. Wasn’t I just talking about how it was getting started?
My weekend was… ok. Definitely some highs, definitely some lows. But I’m not going to let it drag me down–in fact, I am going to turn it into a rather sweet deal for all of you by crowning November a major Suzlyfe Giveaway Month, starting today!
Because November is one of my favorite months centering around one of my favorite holidays
my blogiversary Thanksgiving, this is going to be a month of giveaways for you all! The Suzlyfe is going to be where it is at, as if it isn’t already. Shut up, let me exist in my own mind.
To get things moving along, we’ll do a brief weekend recap (thank you Katie!) and then get to the meat(less) of the post!
Several of you saw this on my Facebook (thank you for responding and for your concern!), but I did something rather unpleasant to my lower back/pelvic area on Thursday. Friday morning, it was a little achy, but not bad, so I went to the gym for my run, started on the treadmill, and stopped after 3 miles because of pain. I finished out rather gently on the bike, but by then I was getting kind of upset and worried, and in no mood to work out.
By lunchtime, I could hardly walk, the pain was so severe. Cue freak out. I wasn’t able to see a doctor, but once Alex got home, he palpated the bone and then did some range of motion and movement tests to see what might be going on. What we think happened is that I severely pissed off (technical term) a stabilizer muscle near or underneath my gluteus medius. THANKS BODY. I’m not even worried about running right now–I just want to be able to walk. Rest and staying nice and quiet this week is the plan.
But when life hands you lemons, you make applesauce, as you will see in a minute.
Saturday, my hip felt well enough for me to go along with my plans of attending Go Blog Social with Erin and Beth! More on that tomorrow, as well as how I was able to secure parking in the easiest way ever.
Halloween… guys, I was so lame. My hip started to hurt again, so I drowned my feelings at the Whole Foods salad bar and then bulk chocolate bin. That served as my trick or treating for the night. Alex was at our friend’s place hanging with boys, and my hip just hurt too much. Plus, I wasn’t really in the party mood. So I wore my Chicago Marathon pullover and pouted.
Sunday wasn’t too much more exciting. What WAS exciting about the weekend is what I made while freaking out Friday night.
Easy Applesauce Recipe (Vegan, Gluten Free)
You guys, I am totally winning at earning my moniker (Susie… Susie Homemaker… get it?). However, don’t for a second think that means that I am cleaning and cooking on a regular basis. Hahahahahahahahaha
I made a funny.
No, rather I am winning at being a homemaker because I finally did what might be the easiest thing ever yesterday and make my own applesauce using our apples from Michigan! And then do you know what I did with them? I MADE MUFFINS. #winning
I am also winning because 80% of the batter and the apples actually went on to be used for their intended purpose. But when you have fresh-picked-from-the-farm Fujis and high protein, safe because it is made with pasteurized egg whites batter, you better believe I liked that spoon! And my finger, and the bowl. I know who I am and I am perfectly ok with it.
Let’s start with the easy applesauce recipe. Gluten Free, vegan, the whole nine. Extra points for fresh picked apples. Takes 30 minutes and, if you are so inclined, you can make this easy applesauce with 3 ingredients.
- 2 large apples (I went with Michigan Fuji apples), rough chop
- 1/2 cup water
- 1-2 TBSP lemon juice or Apple Cider Vinegar
- pinch salt
- Cinnamon, Clove, Nutmeg
- Maple Syrup
- Balsamic Vinegar (instead of ACV or lemon)
- Combine ingredients in small pan. Bring to boil, reduce to simmer with lid on for 10 minutes, then remove lid, stir, and continue cooking for 10 minutes or until apples are losing opacity.
- Transfer apples and liquid to either a food processor, blender, or immersion blender cylinder, and pulse until smooth. Be careful! Will be hot!
- For every apple, plan on using about 1/4 cup water and about 1 TBSP vinegar agent.
- Leave skins on the apples for extra nutrients, flavor, and color!
Well, you could a) eat it b) refrigerate it c) freeze it for later or d) make some awesome muffins to help you start, continue, or end your day on a healthy, fit, satisfying, and delicious note.
This really IS the easiest applesauce recipe ever! #glutenfree #meatlessmonday #vegan Click To Tweet
I suggest all of the above, but why don’t you save at least 1/2 cup for option d?
Fit Body Bakery Apple Muffin Recipe
I was provided with samples of Fit Body Bakery mixes in exchange for a review thanks to my relationship with Sweat Pink and Fit Approach. All opinions are my own!
I dig Fit Body Bakery, plain and simple. Not only do they have 4 great options for healthy baking mixes, but the mixes truly ARE designed to support active lifestyles with delicious baked goods that are high protein, low sugar, and balanced with fiber.
- 6g+ protein per serving
- About half the sugar as conventional baking mixes and recipes
- Unrefined coconut sugar and stevia for sweeteners
- 100% gluten free whole grains
- No preservatives or artificial ingredients
- Non GMO flours
While there is not outright milk used in either the mixes or in the suggested recipe, there is whey protein, so keep that in mind, my vegan and lactose intolerant friends (love you all!)
When I saw that the base recipe for the Motivator Muffin Mix called for homemade applesauce, I knew that I would start there, and make this Apple Muffin Recipe!
- 1 box Fit Body Bakery Motivator Muffin Mix
- 1/2 cup homemade applesauce (see previous recipe)
- 1/3 cup liquid egg whites (or 4 egg whites)
- 1 cup unsweetened vanilla almond milk
- 1-2 TBSP Apple Cider Vinegar
- 2 TBSP Maple Syrup OR 1 tsp Maple Extract
- 1/2 Apple, chopped
- 1/4-1/2 cup chocolate chips
- Preheat oven to 350* and line muffin tin.
- Add wet to dry ingredients, then fold in add-ins.
- Bake for 20 minutes, rotating pan after 10 minutes, or until golden brown and toothpick removes cleanly.
Easy Homemade Applesauce makes for amazing Protein Muffins! @fitbodybakery #bakefit #sweatpink #ad Click To Tweet
I am going to freeze a few of these so that I don’t eat them all at once! But those others… they aren’t going to last long. My suggestion? Spread a little of that applesauce that you saved over top of a warm muffin.
Win a box of your choice of mix for yourself! US only. Contest ends Tuesday 10/10.
What was your weekend like? Did you go trick or treating?
Have you ever forgotten to reset your clocks and showed up at the wrong time? Alex did one year!!
I am joining up with Meatless Monday (Tina and Deborah) + Meatless Monday (Running on Happy & The Fit Foodie Mama) + Foodie Friday (Fit Foodie Mama, Hello to Fit, Fairyburger, and Chocolate Runner Girl).