Pumped-Up Summer Yogurt

Well I wrote this post earlier so a few things have changed……..Like the Madison Marathon has been cancelled so now we’re doing the Med City Marathon! I’m doing the full and Elysia is still doing the half so we’ll let you know how it goes! We did the half last year and enjoyed it and are looking forward to running together again. Unfortunately we won’t get to go to the Green Owl Cafe (which I talk about further down) but we’ll get there next time we go to Madison!

Guess what’s coming up in two days! The Madison Marathon! Yep. It’s time again for another 26.2 for me and 13.1 for Elysia. This is marathon 4 for me and I’m as apprehensive as ever going into it because I’ve lately been having some knee issues so I’m pretty nervous that it will take me out of the race early-on. I’m going to use Rock Tape to increase circulation to the area to helpfully provide relief and get me through! I’ve also been icing and biking, trying to give it a little extra help. It’s actually the back of my knee that hurts so I’m not entirely sure what it is from so if any of you know, tell me! Because of this, I have no time goal going into the marathon; my only goal is to finish, unless that means injuring myself further.

I’ve heard good things about the Madison Marathon and Elysia and I will be sure to report back our thoughts on the race itself and on how we each did, just like we did with Omaha and Mankato. Have any of you or anyone you know run Madison?

While there, we hope to check out the Green Owl Café as well, because it’s an all-vegetarian restaurant and you know we like to eat! Unfortunately they’ll only be open until 2 that day, but hopefully we can make it. Does anyone else have any suggestions of places that we can go while there? We’ve been there several times but have yet to really try anything.

With the marathon coming up, I’ve been trying to hydrate like crazy and eat things that will prepare my body for the endurance that it will need on Sunday. Other than drinking a lot of fluid, you can also hydrate by eating foods with a higher water ratio. Because of this, and because it’s delicious, I bought a watermelon the other day at a local co-op to snack on. Not only does watermelon provide hydration, it also contains lycopene (the popular carotenoid famous in tomatoes), aka cancer-fighting antioxidant properties. It’s great for fighting inflammation too!

While watermelon is delicious on its own, I decided to amp up the flavor of my morning yogurt with this treat. Combing the yogurt with tofu, watermelon and protein powder gave me a great start to my day, along with the addition of chia seeds. For this recipe I used Vanilla Sunwarrior Warrior Blend Protein Powder as I’ve found that I enjoy it the most out of powders I’ve tried.

Powered-Up Summer Yogurt
[Serves 1]

  • 154 grams Watermelon (a little over 1 cup)
  • 3 oz./one serving Mori-Nu Silken Lite Tofu
  • ½ cup Unsweetened Plain Soy Yogurt (or your favorite alternative)
  • 1.5 Tbsp. Chia Seeds
  • ½ tsp. Vanilla Powder, Paste or extract
  • 1/4 tsp. Salt
  • Splash of orange juice or lemon juice (or to taste/optional)
  • ½ banana, frozen (optional)
  • ½ scoop Vanilla Protein Powder
  • Stevia, to taste (I didn’t use much but it depends on how sweet your watermelon is)

– Combine ingredients up to the banana (not including it) in a food processor and blend until smooth (the chia seeds did not blend but it created a tapioca-like effect). Let sit for a couple of hours or overnight for a thicker texture. I left mine in my food processor and put it in the fridge overnight.

– Right before you eat it, blend in the banana and protein powder and add sweetener, if desired.

– Stir in more chopped banana or some Ezekiel Flax Cereal for added texture and taste!

Do you have any Spring marathons or events planned?


Need a little something to cool you down?

Hi everyone! I know that it has been a long time since I have posted a recipe, and I definitely have missed blogging. I’ve found it difficult lately to find the time to go to a coffee shop and write a post (it has become much harder than I imagined it would be!). Darn charging for internet… If only it was free.

The weather lately has been beautiful and I’ve been enjoying every minute of it. I have a bicycle and live near a few lakes so I have been biking or running there and enjoying the weather by laying out a blanket and reading in the sun. What have I been reading lately? Well… the 50 Shades of Grey trilogy. I won’t tell you much about it, other than it’s an interesting read (to say the VERY least). I’m sure you’ve heard plenty on the internet/radio about it, like that it has been banned in several libraries! There’s nothing like a library banning to get more people interested in a book (as if the main point of the novel wasn’t interesting enough!).

If you’ve been caught up like me in this book, or in the recent warmer days, you may need something to cool you down! Many of you know that Elysia and I taught a cooking class back in February, and Banana Ice Cream was of course our featured dessert. We made two different kinds; Moscato Infused Banana Ice Cream and the class favorite, Chocolate Peanut Butter. When you add peanut butter to banana ice cream it creates a fluffy texture sure to please! As we’ve said before, it’s super easy to make, takes little time and tastes fabulous, so give it a try!

Sorry for the lack of pictures today; unfortunately we didn’t take any at the class while we were teaching, but trust us, it’s good!

Chocolate Peanut Butter Banana Ice Cream
[Serves 2]

  • 2 Frozen Bananas*
  • 2 Tablespoons Peanut Butter (we used Trader Joe’s PB with Flax)
  • 2 Tablespoons Vegan Chocolate Chips (Chocolate Dreams is our fave brand)
  • 1 tsp. Vanilla Extract      
  • 1 tsp. Vanilla Almond Milk
  • Vegan Chocolate Syrup and Peanut Butter Cups, Optional

 – Blend the frozen bananas in a blender.

 – Add all other ingredients and blend until smooth, stopping to scrape down the sides if necessary.

– Serve Topped with Chocolate Syrup or melted peanut butter and Vegan Peanut Butter Cups.

*It’s best to remove the peel before freezing the bananas. I cut mine into three pieces usally.


Have you read anything good lately? I’ll be looking for something new to read soon!