As I said on Saturday, I finished Insanity!!! Officially, my last workout was Saturday, but there was still the last (EVER!!) fit test, which I did yesterday.
Let’s have one last look at those abs. *SWOON*
My competitive streak was in full effect yesterday, so looking at my numbers from the last test (you do this same test every 2 weeks) and I beat or tied every single exercise! Hells to the yes. Even those godforsaken power jumps that I hate with a passion. They are pure evil. Even Turbo Tanya (who, by the way, only did 41 power jumps in her fit test and I did 60. Take that, smug faced Tanya.) looks like she’s in pain doing these.
What now, you ask? Well, today marks day one of my COMPLETE AND TOTAL REST WEEK. Yes, you read that correctly. My personal trainer, whom you shall meet later this week, is making me take a rest week. I’ve never (EVER. In my LIFE.) taken a rest week.
Screw what Yoda says, kids, I’m going to try. That was the best I could offer my trainer. I said, yo, dude, take it or leave it. He took it. (Full disclosure: my new trainer is my brother. I can talk to him like that, it’s cool.)
Anyway, I’ll give you all the details of the plan later this week after I’ve had a chance to let the lack of Insanity (return of sanity?) sink in. In the meantime, let’s talk about those silicone baking molds that I bought.
There’s not really much to say about them except that they are awesome. No sticking, easy clean up, and cute. I got them at World Market for a mere $2.50. I may go back to get the star-shaped ones also. Because if anything is better than a muffin, its a muffin in the shape of a star. Or a flower.
I know this is a non-traditional time of the year to be talking about pumpkin muffins, but no one has ever accused me of being traditional. I like pumpkin. I like muffins. So what if it is August. It’s not like there is some pumpkin law out there saying (in doomsday voice) “no pumpkins until October 15th”.
I got some coconut flour at the store recently and I have been experimenting with it in baking. The package says that it can make things taste “grainy”. Since I think all gluten free flours are a bit grainy, I wasn’t too worried, but still I took baby steps, starting with just a couple tablespoons per cup of regular flour. It’s also a little bit denser than regular flour, so I think you need to use less.
Whatever the science behind it, my “calculations” worked and these came out perfectly moist and not grainy at all. Or maybe I’m just used to the grainy gluten free taste.
Gluten free Pumpkin Muffins (Makes 6 regular AND 12 mini muffins)
- 75 grams flour (I used Bob’s Red Mill Gluten Free Mix), about 2/3 cup
- 20 grams coconut flour, about 3 T
- 1/2 t baking soda
- 1/2 t baking powder
- 1/4 t salt
- 1/4 t cinnamon
- 1/2 cup NuNaturals Stevia Baking Blend
- 3 T margarine
- 1/4 cup almond milk
- 1 tsp vanilla (I use a lot of vanilla….)
- 1 large egg
- 100 grams pumpkin, about 7 T
Mix the flours through the cinnamon in a small bowl. In a separate bowl, cream the margarine and sugar. Add almond milk, vanilla, and egg and stir until combined. Mix in pumpkin. Add the flour mixture to the rest and stir until just mixed.
Bake at 350 for 10 min (mini muffins) and 15-20 (regular).
These didn’t rise as much as I’d hoped, but they aren’t dense at all. They are perfectly sweet and I bet they’d be really good with some chocolate chips in them, if you are into that sort of thing. I like for the pumpkin to be the star of the show though, so I went minimalist on these. Next time…
I submitted this recipe to Simply Sugar and Gluten Free Slightly Indulgent Tuesdays.
How do you feel about the thinking behind a complete rest week? Ever done it?
Do you eat pumpkin in August? Kind of the anti-locavore muffin, here, but I got the pumpkin from a can. It isn’t like they harvested it yesterday in some faraway land and shipped it here fresh.
Happy 13th birthday to my niece!!