Donut Friday

Friday-the end of the workweek for most. It’s the one day that makes work seem a little more doable since the weekend is in sight. Everyone is in a good mood and ready to push through the busy day ahead. Fridays at “The Pharm” (aka the pharmacy I work at) means we get to wear jeans and usually get donuts. Every Friday morning I would be greeted with a white, orange and pink box on top of our filing cabinet. I couldn’t help but get a whiff of the sweet/fried smell while pulling patients’ charts throughout the day. Sometimes I would indulge, though I always remember after the first bite that the donuts from the big DD aren’t THAT great. Donut Friday has kinda dropped off our schedule, which might not be the worst for our arteries sake ha.

Every now and then I am reminded by a certain someone that I have this donut pan I purchased a while ago. Hey- it was on clearance, I couldn’t pass up a bargain! Recently I have been thinking about using it. One Thursday my coworkers and I were chatting about a patient that ate one too many bananas and they mentioned how much they love banana bread. I remembered that I had some super ripe bananas at home and decided I had to bring back Donut Friday! I wanted to make them semi-healthy but also delicious, and that’s what I got! I think I will be putting that silly donut pan to good use on Thursday nights (:

Print Recipe
Mini Cinnamon Banana Donuts
A healthier donut you can enjoy any day- not just Friday
Prep Time 15 minutes
Cook Time 30 minutes
Servings
mini donuts
Prep Time 15 minutes
Cook Time 30 minutes
Servings
mini donuts
Instructions
  1. Preheat oven to 350 degrees. Spray mini doughnut pan with cooking spray.
  2. Combine: egg, sugars, oil, yogurt, mashed banana and vanilla extract in a large bowl. Mixed until throughly combined.
  3. In a separate medium size bowl combine flours, baking soda, baking powder, salt and cinnamon.
  4. Slowly add dry ingredients to wet ingredients and mix until just combined, do not over mix.
  5. Combine crumble ingredients in a small bowl with two forks or a pastry blender. Combine until the butter forms small pea like clumps, set aside.
  6. Scoop batter into a gallon ziplock bag. Seal the bag after getting most of the air out. Cut one corner of the bag.
  7. Pipe donut batter into pan and sprinkle on crumble topping. Bake for about 8 -10 minutes. Donuts are done when a toothpick inserted runs clean.
  8. Remove donut from pan and allow to cool on wired baking rack. Donuts can be stored at room temperature for 3-4 days.
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The Story of Princess Chloe

Approximately 2.25 years ago I woke up to little brown dots all over my counter. Immediately knew I was being invaded by a small creature! I called my landlord to have him *hopefully* exterminate my unwanted house guest. Later that day he set up some traps. Unfortunately it took a few days and some peanut butter to catch him. Upon capturing the critter I called my landlord intentionally sounding disheveled about my critter situation. In my sweetest voice possible I asked if I could get a cat to avoid future critters. I pleaded that I was responsible and promised I would pay extra rental fee if I could have a companion. Of course he said yes.

I could hardly wait to start looking for my new furry friend. I went to the local animal shelter the very next day. The shelter was crowded and they were only allowing a few people at a time to look at kittens. I held a few that were still available and went back and forth between them. As I stood there pondering the volunteer came in and announced that this gray kitten was now available. Apparently the gray kitten was put aside for a boy but he changed his mind and now wanted an orange kitten. I picked her up and she purred and was climbing all over me, I knew she was mine. Thank you little boy for having a color preference (:

My First Day Home!

Ever since day one Chloe has been a playful kitty. She loves napping, but doesn’t go a day without needing some play time. She is the perfect combination of playful but also independent.

Although she has had her issues, I couldn’t ask for a better kitty. She adds so much joy (and shenanigans) to the Fast Paced Kitchen Household, I couldn’t imagine life without her. Pets are really wonderful, they add so much to a persons life. They are not only a companion but a member of the family. I really encourage anyone who is thinking of getting a pet to check out your local shelter- you may just find your next best friend!

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Soup…it’s what’s good about winter

Winter time: the holidays, first snow fall, hot chocolate, getting cozy by the fire…

I’ll be honest, I hate winter. The holidays are great, but once that’s over, winter to me is just cold and dark. Running in New England in the winter time is rough. And by rough I mean I log lots and lots of treadmill miles. I suppose it could be worse and I could not be able to run at all..so I will take what I can get, even if that means 12 miles on the dread mill…

My favorite things about winter time are baking lots and lots of cookies as well as making homemade soup. I love devouring a warm, comforting bowl of soup for lunch on a chilly day. I wanted to create a new recipe that would not only be easy and delicious but also have some great health benefits. Tis the season to be working in an office filled with nose blowing, hacking up a lung and reeking of Vicks.

Chicken soup has been proven to help ones immune system recover quicker from a cold or the flu. I wanted to add some extra ingredients to really enhance the immune benefits of this soup, I decided to go with lemon, ginger and turmeric. Lemons contain high a amount of vitamin C which enhances our immune systems. Ginger (my favorite herb) is high in antioxidants, acts as an anti-inflammatory and can help ease nausea. Turmeric has recently become very popular in the health food world. Turmeric acts as an anti-inflammatory and aides the digestive tract. A big bowl of this super food soup should get you back on your feet and running in no time, though you don’t need to be sick to enjoy 🙂

Print Recipe
Lemon Ginger Chicken Soup
A spiced up version of Grandma's Penicillin
Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Add 1-2 tablespoons of olive oil to a large pot set on medium heat. Once pot has warmed add carrots and celery. Cook for about 8-10 minutes to soften.
  2. Add minced ginger to mixture and stir. Cook for about 2 minutes.
  3. Add chicken broth, water, turmeric and parsley, stir well. Decrease temperature to low heat. Cook for about 10 minutes.
  4. Fill a small pot with 2 cups of cold water and 1 tsp of olive oil. Bring to a boil. Add orzo and stir. Cook for approximately 10 minutes (taste for doneness), drain and set aside.
  5. Add chicken to pot and cover. Let simmer for about 10 minutes. Season with salt and pepper as desired.
  6. If serving immediately add orzo to soup. If refrigerating and saving for later enjoyment it is best to keep orzo separate from soup to keep if from getting mushy.
  7. Prior to serving squeeze a wedge of lemon over soup. Enjoy!
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Posted in Health and Wellness, Low FODMAP, Lunch Recipes, Recipes | Leave a comment

Do You Know the Muffin Man…

Every year for Christmas I receive at least one new kitchen gadget. This year I received a few things that I had been eyeing for a while. Nothing too fancy just a couple simple things to make life in the kitchen a bit easier. One of my new kitchen gadgets is a pineapple corer.

I LOVE fresh pineapple- I feel like its an under-rated fruit. Most of of year you can get a delicious pineapple since they are grown in various parts of the country. As much as I love the fresh juicy fruit, I hated cutting it off the rind. This new gadget makes it so much easier to enjoy the fresh golden deliciousness 🙂

OXO Good Grips Ratcheting Pineapple Slicer

Of course my fruit choice this week had to be a pineapple so I could test out my new toy! I am not the only person who enjoys pineapple in the Fast Paced Kitchen household. Chloe has been known to enjoy chewing the crown of the pineapple. I typically hide the pineapple in the garage until I am ready to cut it. Well this time I left it in our laundry closet and waited too long to cut it…out of sight out of mind lol. Needless to say my pineapple was a bit ripe ha. I hate to waste food so of course I decided to bake something!

I have never made a hummingbird cake or muffins of anything but I figured why not since I love the flavor profile. I decided to put this recipe to the true test and left them at the designated treat area at work. Within 5 minutes of dropping the goodies off my coworkers break out “do you know the muffin man?”  of course I had to chime in and say “or woman” haha. My recipe passed phase two testing- AKA the Pharm test 🙂

I hope you enjoy my very first recipe!

Print Recipe
Fly Like a Bird Muffins
A healthy spin on the southern classic "Hummingbird Cake".
Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 14-16 minutes
Servings
muffins
Ingredients
Wet Ingredients
Dry Ingredients
Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 14-16 minutes
Servings
muffins
Ingredients
Wet Ingredients
Dry Ingredients
Instructions
  1. Preheat oven to 400 degrees. Line muffin tin with paper muffin cups and lightly spray with cooking spray (this ensures the muffins won't stick to the paper).
  2. Mash banana(s) in a large mixing bowl. Add additional wet ingredients to mixture, combine well.
  3. Measure and combine dry ingredients in a medium size bowl.
  4. Slowly add dry ingredients to wet ingredients and mix until just combined.
  5. In a small bowl combine the topping ingredients until the coconut oil is evenly dispersed in the mixture.
  6. Use a standard ice cream scoop to fill each muffin cavity about 3/4 the way full of muffin batter.
  7. Sprinkle the top of each muffin with about 1-1.5tsp of topping.
  8. Bake muffins for about 14-16 minutes. Muffins will be done when tops are set and a toothpick inserted in the middle is clean.
  9. Let muffins remain in pan for about 5-10 minutes, then let cool on a wired baking rack. Muffins can be stored in an air tight container for 1-2 days or refrigerated for 3-4 days.
Recipe Notes

Nutrition:

Calories: 137, Fat: 4 gm, Carbs:21 gm, Fiber: 2 gm, Protein:4 gm

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Shenanigans of the Fast Lane

Oh Heyyyyy!

My name is Jodi and welcome to my blog (: 

I decided to start this blog to share my journey to run faster, get stronger and the delicious recipes that fuel me! It will also include the shenanigans of my daily life.

My goal is for this blog to be 100% real. No BS. I will not convey thats it’s possible to grow a six pack overnight or that protein infused pancakes with chemical syrup tastes as good as IHOP. I’m not here to show my barely there abs or how great my butt looks while doing squats. I would rather share how damn hard I am working to just get seconds faster. You will see the sweat and shenanigans that go into trying to accomplish such minimalistic goals that somehow mean the world to me.

My blog will also include info on health and wellness topics. No, I will not try to sell you the latest craze of ground up seaweed steeped in coconut milk mixed into oatmeal. This blog will only contain facts, not misleading holistic jargon. Eventually I will share my never-ending gut issues and what has worked for me and what hasn’t.

Of course this blog will feature some delicious recipes that won’t take hours- ain’t no body got time for that! REAL FOOD, that actually tastes good. Not everyone loves kale, let’s be real- you don’t NEED to eat kale to be healthy.

Forewarning: this blog will also feature my fur baby Princess Chloe. She rules the Fast Paced Kitchen household so it’s only fair that she gets her 15 minutes of fame…every week

I hope you enjoy the shenanigans of the fast lane (:

 

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