Peach Crumble

4 large servings or 6 small

• 4 ripe peaches, sliced / chopped / diced (based on your preferences)
• 2 cups old fashioned oatmeal
• 2 Tbsp light brown sugar
• 1 Tbsp cinnamon
• 5 Tbsp butter, melted
• 1 tsp salt
• 1 tsp vanilla

Preheat oven to 350 degrees.  Layer peaches in an 8×8 baking dish (I sprayed mine with EVOO spray first).  In a medium bowl, combine melted butter, cinnamon, salt, vanilla, brown sugar, and oats until everything is well combined and coated.  Sprinkle mixture on top of peaches.  Bake for 35 minutes or until top is golden brown.  Serve on its own or on top of yogurt.  If enjoying as an evening treat, this would be delicious on top of vanilla bean ice cream.

Note:  This is pretty clumpy and falls apart as you try to serve a slice, so using a serving spoon works best!  It is not meant to be cake-like.

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Needless to say, when we got home today and found a package on our porch waiting for us, we were very excited when we saw it was an Olympic themed surprise from Chobani! 

We’ve been following the Olympics pretty hardcore around here so I’m pretty excited about the goodies!  Thanks Chobani!  Now off to watch the games!

Week 13 – Hybrid P90X / Turbo Fire (21-29 July)

Day

Workout Plan

Saturday

Fire 45 / Abs / Walk

Sunday

Sculpt 30 / Walk

Monday

Fire 55 EZ / Abs

Tuesday

Rest

Wednesday

Yoga (10 mins) / Abs

Thursday

Fire 60

Friday / Sat

Walk & Abs

Sunday

Core Synergistics

Good Morning!  Just popping in to say Happy 4th of July and wanted to share what I’m contributing to our 4th of July picnic today:  Peanut Butter Buttercream & Greek Yogurt Cupcakes!

Greek Yogurt Cupcakes

Makes 12 large cupcakes.

I made these super easy chocolate & vanilla cupcakes last night just by using 1 cup non fat plain Chobani, 1 box cake mix and 1 1/4 cups of water.  Mix everything together until well combined and bake according to package instructions.  The result is super easy & super moist cupcakes that have a boost of protein!

Peanut Butter Buttercream Icing

Makes enough to frost 12-18 large cupcakes (I froze my leftover icing so I can just thaw, re-whip, and use later)

While your cupcakes are cooling, let’s work on the frosting, shall we?

• 2 sticks of butter, softened (my trick is to leave them on top of my oven while my cupcakes are baking!)
• 4 1/4 cups powdered / confectioners sugar
• 2 T creamy natural peanut butter
• 1 T vanilla extract

Beat 2 sticks of softened butter on high for 1-2 minutes.  Slowly beat in powdered sugar (I poured mine in, in 1/2 cup increments).  The mixture may be powdery at first, keep beating until it starts to resemble icing, using a spatula to scrape the sides.  Add in peanut butter and vanilla extract.  Beat on high for 5 minutes until soft and fluffy (or desired consistency).  If too thin, add more powdered sugar.  If too thick, add in more butter.  However, I have found that this ratio is just perfect for piping!  If you wish to tint your icing, now is the time to add it in and beat again (gel food coloring works best).  Let frosting rest for 10 minutes.  Scoop into your piping bag (I used a 1M tip) or use a knife and frost! 

Hope your Independence Day is blessed and filled with family, friends, good food, and lots of fun!

Healthier Deviled Eggs

• 3 hardboiled eggs
• 1 T yellow or spicy mustard
• 1 tsp black pepper
• sprinkle of sea salt & paprika
• 1 T light mayo OR plain greek yogurt

Cut each egg in half carefully.  Scoop the yolk out of the egg and place in a bowl.  Add in mustard, mayo, pepper, and sea salt and mash with folk until well combined.  Scoop mixture back into each of the egg halves.  Top with a sprinkle of paprika & enjoy!