Katt. 23. F.
Total Tough Mudder Headbands Earned: 1
Welcome to my personal fitness blog.
Here I will be writing and reblogging posts and photographs to motivate myself to reach my personal goals:
- Change lifestyle to clean eating and regular exercise
- Complete the Tough Mudder UK 2013 Challenge!
- Sign up for and finish a marathon.
- Climb Kilimanjaro.
- LOVE HOW I LOOK! :-)
Had the best day - 11km run in the sun☀️ gingerbread green tea before bed🍭 new Nike tights 😍 so excited for my half marathon at the end of the month as well AND I am hoping to get a place in the London marathon 2015 or an alternative marathon near home. It’s going to be a gooooood year.
I have always been a bit of a peanut butter addict, and I am very aware that I am not alone. For Valentines day this year, my boyfriend bought me a heart-shaped box of peanut butter cups and I pretty much demolished it in 24 hours. This got me thinking; wouldn’t it be incredible to create a less calorific, low carb alternative that still tastes just as naughty? So I have been doing a bit of research online, and have created my own Lucy’s Peanut Butter Protein Cups (sorry Reece).
All you need:
- 16-20 mini muffin cases
- 50g protein (I used MyProtein Chocolate Peanut whey)
- 2tbsp unsweetened cocoa
- 240ml unsweetened almond milk
- 16-20 teaspoons of peanut butter (one for each cup you make)
Firstly, you need to blend together your cocoa powder, protein powder and almond milk in a food processor.
Leave the mixture to settle for about five minutes and prepare your cases. My mixture stretched to 16 cups however it may differ slightly!
Start spooning the mixture into each case by putting about 2 teaspoons full in each one (so it is about 1cm thick).
Now you need to add your peanut butter. I use Whole Foods Crunchy peanut butter because it is natural and not laced with sugar. Preferably, I would have used the smooth version but if you are like me and only have crunchy to hand, just give it a quick whiz in the blender to smooth it out.
Spoon a teaspoon full into each cup. You may need to use your finger to push down slightly on the peanut butter and ensure it’s relatively flat. Then you use the rest of the chocolate protein mixture to cover the peanut butter! This should be around 2 teaspoons full, give or take.
Then place your mini cups into a muffin tin so that the cases are supported and pop it in the freezer for 1 hour.
These little cups need to be eaten straight out the freezer - if they reach room temperature they will melt so treat them like ice cream. Simply take however many you want to eat out the fridge and just keep the rest in the freezer in a tuppaware box.
However let’s be honest, at roughly 20 calories per cup, you will need restraint to not demolish the entire batch in one go!
After recovering from Tough Mudder….i have been thinking about the next thing on our list of challenges…climb Kilimanjaro in 2014, raising money for the Teenage Cancer Trust…..making damn sure my orange headband makes it all the way to the final camp!
WE SURVIVED TOUGH MUDDER UK NORTH WEST 2013!!!
have FINALLY completed the Tough Mudder challenge, ran the entire 11 miles and finished every obstacle. We were electrocuted, we jumped into bunkers of ice, and swam through 3 different swamps along with 16 other obstacles - it was messy, painful, and the most fun and amazing event I have done yet. Congrats to the my little bro and his Uni of Chester basketball team who ran it with me, they raised over £170 for Help For Heroes, and I couldn’t have done TM without them.