Tidbits from a Sunny Monday
The sun outside my window is distracting me from any real reflection, so I’m just going to jot down a few tidbits that are occupying my small brain today:
1) Just before the Easter long weekend, I did a TV segment with my trainer Elisha and one of the owners of Greco Lean & Fit, Tony Greco. We were demonstrating various exercises and Tony was suggesting ways to incorporate fitness into your long weekend. I kinda laughed to myself when he suggested getting out things from your garage and making an obstacle course for you and your kids. I thought – yeah right… as if they would ever be interested in that.
Well, yesterday, while Lil C napped and Derek worked, Lil D and I spent a good hour and a half doing just that, and it was Lil D’s idea.
It began with hopscotch on the driveway with sidewalk chalk. And then that grew to two hopscotch courses, and then three. And then I suggested we incorporate some other obstacles to jump over and Lil D added some other things to retrieve and, well, it kinda goes on from there. We did it one at a time, and then did it follow the leader style. I tried to add in some pushups but after 2 rounds of that, he promptly suggested we remove them.
Lil D even had us making sure to take a sip of water between each of our (probably 40) rounds, and commented “I can really feel the water working in my body to keep me going”.
Fun family fitness – Tony, you were right!
2) Have you ever tried Greek Yogurt? I tried it for the first time about 3 weeks ago. I had never before been able to find it on the store shelves. Well, I was missing out, and you are too if you haven’t tried it. Just to be clear, I am NOT talking about Mediterranean Yogurt. This is specifically Greek Yogurt. It is thick and creamy. It contains 110 calories per 175 ml serving, with 0% fat and a whopping 20g of protein.
In Ottawa, I found the real Greek Yogurt at Herb & Spice on Wellington West.
My new fav snack is half a cup (or a little more) of Greek Yogurt with frozen raspberries and a tablespoon of ground flax seed. If I’m really crazing something super sweet, I add a little maple syrup. YUM.
3) I’m trying to plan a few fun weekend getaways with the kids this summer. We are planning a Tremblant weekend in late August with another family, a road trip to Washington DC to visit friends and family in early August, but I’m looking for another short weekend getaway in early July. Any ideas? Do not suggest camping. I do not camp (for so many reasons).
4) I made the best sweet “sometimes” treat on Friday night. We will call them Brookies, not a cookie, not a brownie, but a Brookie. Below is the recipe for this eewy chewy gooey yummy treat. I ate way too many of them in lieu of proper meals on Saturday, and we served them to two batches of guests this weekend. They are so rich that you can really cut them into bite size squares. I will definitely be making these again.
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (I couldn’t bear to put that much in so I reduced it a tad)
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1/2 cup dessicated coconut
The original recipe called for pecans but since we don’t do nuts, I subbed with coconut and it WORKED.
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and coconut. Mix well.
Add dry flour mixture and stir until well combined.
Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 40 minutes or until top is golden brown. Use a toothpick to insert and check for doneness before removing from the oven. If the top is already brown but the centre isn’t cooked, place foil over top and bake a little longer. My version was slightly underbaked and I think that made them even more delicious.
Adapted from a recipe on Bakerella.Com