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This Sunday I came to the conclusion that riding your bike for 2 hours is infinitely more fun when you do it with a group of incredible girls with the same interests in mind. I mean, talking about the successful mission of the guy who ascended 120,000 ft in a balloon and free falled back to Earth, multi-seated “barcycles” that provide sustainable bar hopping experiences in Denver, and enjoying strawberry pie is a lot more fun than listening to your iPod through your ear buds while battling a head wind on your own. I am so grateful to have a network of female cycling friends at my ability level! Together we enjoyed over 2,000 feet of climbing with the added challenge of a headwind on a beautiful fall afternoon in Boulder, CO. Aside from an awesome bike ride, I also enjoyed some awesome meals for today’s WIAW!

It all started with this microwave pumpkin protein muffin topped with honey, sunflower butter, diced pear, and coconut flakes. After being inspired by She Rocks Fitness’ banana protein breakfast cake, I followed my recent protein pancake recipe obsession, subbed 1/3 cup of canned pumpkin for the banana, and increased the baking powder,  cinnamon, and vanilla from 1/2 teaspoon to 1 teaspoon…and voila!

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It was a huge winner; literally!

For lunch, I attempted to re-create an avocado hummus from Whole Foods that both Scott and I have been enjoying a lot lately. While it tastes slightly different, it is more amazing than the store bought variation because I made it at home!

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Avocado Hummus
Recipe Type: Appetizer
Author: Lauren Larson
Prep time:
Total time:
Adding avocado to this hummus makes it extra fluffy and creamy.
Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 ripe avocado
  • Juice from 1 lime
  • 1 handful fresh cilantro
  • 1 small clove garlic, minced (optional)
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dried jalapeño flakes (or more chili powder)
  • 1/2 teaspoon salt
  • Freshly cracked black pepper to taste
  • 1-2 tablespoons water (optional)
Instructions
  1. Place all ingredients (except water) in a food processor and process until smooth. Stream in 1-2 tablespoons of water if necessary to thin out.

I added a generous dollop on top of my roasted sweet potato, with an onion, pepper, bean, chicken, and quinoa stir fry, and “mmmmm’ed” all the way through lunch.

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On our ride I enjoyed some Skratch Labs hydration mix and a super secret snack I hope to re-create and share with you all.

For dinner, we enjoyed some slow cooker turkey meatballs over a mixture of Tinkyada gluten-free brown rice pasta and roasted spaghetti squash. Topped with plenty of parm and Frank’s hot sauce.

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What is the last thing you ate that made you go “mmm”?