November at the RGB (clockwise from top left): Crape myrtle leaves on the brick walkway. An almost-ripe Meyer lemon. A Barred Rock pullet. A Plum Crazy rose. Tangerines on the tree. Chive seeds on the pod. Paperwhites in bloom . A bird-pecked fig… and a Splash Marans pullet.
November was a rockin’ month. I met Martha Stewart. I bought a Vitamix. I went to IFBC (the International Food Bloggers Conference). I took a croissant and Danish class. I hosted a chicken party. I made a wedding cake.
And then I ran a 5K.
It’s not like I just got the mail or I just fed my dogs.
I FUCKING RAN A 5K!!!!!!!!!!!!
And it nearly killed me.
Because I’m athletic like a puppy is menacing. Me and movement; we have a hate-hate relationship. Sweat and I don’t like each other, either. Don’t even get me started on my flat feet.
So why did I do it? To be honest, I don’t really know. Like showing my dog or making a wedding cake, this was not on my bucket list. But it’s an opportunity that came to me. And can I tell you something?
Seizing it kicked ass.
Don’t worry, I’m not gonna get all fitness freaky on you. But I am gonna preach the Vitamix. Me and the VEE; We’re buds. We hang out every morning… and sometimes after dinner.
My super duper fitness trainer (hi, Andy!) gave me this recipe to try after my run.
Try it, I did. And awesome, it was. I encourage you to make one, too.
Choco-Cashew Peanut Butter Date Shake
Raw cashews, cacao powder, natural peanut butter and pitted dates, blended with pure maple syrup and almond milk.
~ Makes 3 1-Cup Servings ~
- ½ cup raw cashews
- 3 tablespoons cacao powder
- 2 dates, pitted
- 2 tablespoons organic maple syrup
- 1 ½ tablespoons peanut butter, recommend Koeze brand
- ¼ teaspoon salt
- ¼ cup almond milk
- 1 ½ cups ice cubes
- Water, as needed to desired thickness
~ Preparation ~
Preparation Time: 5 minutes
- Pour ingredients as listed into Vitamix blender and mix on Speed 10 until well blended.
Source: Andy Valantine from Zoe Living Well.