Pumpkin protein muffins {guest recipe}

I have found a Pumpkin protein muffin recipe I’m in love with! I’ve tried a few recipes with protein powder and it seems like you can always taste the protein. You can’t in these.

One of my fellow Zooma TX Ambassadors, Jennifer, writes at The Fit Fork. While checking out her blog I stumbled upon this recipe.  She originally made them as donuts. I cannot find a donut pan so last night mine were muffins and mini muffins. I almost got out the cake pop pan.

Here is how mine turned out, go check out Jennifer’s post for the recipe. I also have it pinned here, if that’s easier for you.

pumpkin muffins2


Look how yummy!

pumpkin muffins

Is all this pumpkin driving you crazy? Or can you eat it every day?

Do you have a great recipe for protein muffins?

Did you work out today?

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Fall for Fall: Around Town

Shelly at Running Pfuhl is kicking off week 3 of our Fall for Fall Series. She has info on local pumpkin patches, Groupons and fun stuff to do!



This week we change it up a bit. Things to do around town. Family Friendly. Pumpkin Patches. Hay Rides. Favorite Candy. Maybe another recipe or two.

If you live in or around Rockwall County there is always the Friends of the Library Annual Pumpkin Patch. I have taken my kiddo to that for as long as I can remember.

Patch 2
This is my sweet boy nearly 10 years ago! We haven’t gotten our pumpkin yet, but it’s about that time to load up in the car, with hot chocolate and a plan for what kind of pumpkin, how big, will we do a classic design or something more cool and technical. Decisions. Decisions.

When mom does it, this is what we end up with:


Texas Veggie Fair – For The Health Conscious

DallasByChocolate – For The Adults (get a sitter!)

BooAtTheZoo – For The Kids

Texas Truckin’ – For The Foodie (Arlington)

Fat Daddy’s OctoberFest – For The Adults (food, fun and Vanilla Ice!)

Groupon: 63% Savings $19 for a family of four (regular admission $10 each)

This weekend at Leapin’ Lizard. A Kids Expo, Fall Festival, Pumpkin Patch, Disney Characters


You can find Triple S Bloggers All Over The Web! Follow us, let us know what your Fall Festival Plans are!TRIPLESBLOGGERS





I’ve got to get to the pumpkin patch too.

Do you carve pumpkins at your house?

Are your fall decorations up?

What’s your favorite candy?

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Fall for Fall, Recipes, day 4 {guest post}

So excited that Julie at Julie is Coco and Cocoa is sharing her pumpkin bundt cake recipe with us today! It’s a good thing I like pumpkin!


Hello! My name is Julie and I blog over at Julie is Coco and Cocoa.
I am a Mom to three feisty boys. I love to knit, craft, and cook (okay, eat). I’m a Texas girl, who calls Fort Worth home.


I love bundt cakes.

So I was really excited when I came across a recipe that actually called for an entire can of pumpkin instead of just 1 cup like some recipes do.

I chose to top mine with powdered sugar.


Pumpkin Pound Cake
2 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 TBSP baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves
1 can (15 oz) pumpkin puree
Preheat oven to 350º.
Grease a bunt pan and set aside.
In a medium bowl whisk together baking soda, flour, cinnamon, nutmeg, salt and cloves and set aside. In a large bowl combine oil and sugar.
Add in eggs on at a time beating well after each addition.
Add dry ingredients to sugar mixture, alternating with pumpkin puree until all is well combined. Batter will be thick.
Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted into center comes out clean.
Let cool in pan for 10 minutes before turning over onto plate.



You can find Triple S bloggers all over the web!




Thanks for joining us this week with Fall recipes! Hopefully you found something new to try!

Have a great weekend!

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Fall for Fall, Recipes, day 3 {guest post}

Today’s recipe is from Shelly at Running Pfuhl. I think I’ll have to try her lighter version of pumpkin bread!



Ahhhhhh the it’s here!! It’s really here!! Cooler temperatures. Falling Leaves. Football Sundays. Fall Festivals. Pumpkin Carving. Early Evenings.Transition. Life gets into this transitional place where we nestle in. We slow down a bit. Linger under the covers. Snuggle under quilts. Cheer for our favorite team. Pull out those tried and true comfort foods of Fall. Seasonal eating at it’s finest because it’s pumpkin ev.er.y.thing! And that’s just how I like it!! {Big Grin}

Keeping with Sara and Sarah’s Pumpkin Bread I’ll begin with a classic. It’s an old Weight Watcher Recipe that I’ve Spiced up!



Box of Spice Cake Mix – I’ve tried others, this one works the best.
1 Can of Pumpkin Puree – or make your own, I do this a lot and freeze it when Libby’s isn’t available anymore
1/2 Tablespoon Pumpkin Pie Spice
1 teaspoon cinnamon – I use Roasted Saigon Cinnamon
1/2 teaspoon all spice – this kicks it up a notch
You can add nutmeg if you’d like, but I’ve found this mixture works well.
2 Tablespoons Vanilla.
(add nuts or chocolate chips or raisins too!)


Preheat oven to 325, unless you have a convection oven (350). In a medium bowl blend cake mix and spices. Mix in the entire can of pumpkin. It will be thick and not all the cake mix will incorporate. So here’s where you add the vanilla or milk or pumpkin spice creamer or ya know Dark Rum. Whatever floats your boat! Put the pumpkin glob into a well greased loaf pan. Smooth out. Bake for 35 minutes, check for doneness. This mixture is so thick and so moist it takes it a while to bake. After 35 minutes add 5 minute increments until a toothpick is clean. Let sit in the pan for about 10 minutes. Turn it out onto a dish and let it sit until cool. Slice. Serve and Enjoy with your favorite cup of coffee. About 12-14 servings.

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If you’re me…….. that means Pumpkin Spice Latte.

So I saw this in Instagram I follow a food blogger who posted a recipe for Pumpkin Spice Latte. I was intrigued, as I’ve tried nearly every recipe out there. Including making my own “syrup”. I love PSL. There is a contest each year between me and my friend over who gets the first one, we call each other and gloat. Here is her Recipe. I, of course, in true Shelly Fashion (and because I just know from past experience these ingredients weren’t gonna do it for me) tweaked hers a bit.



1 Can Carnation Evaporated Milk
1/3 C Milk
1 Tablespoon Pumpkin
2 teaspoons pumpkin spice mix
1 pinch all spice
1 teaspoon vanilla
2 teaspoon instant coffee (I would normally use brewed coffee but I value sleep so I used Decaf granules)

Pour Evaporated milk into a 2 cup or larger measuring cup, add approximately 1/3 cup milk or to the 2 cup fill line. Add Vanilla and spices. Mix well. Pour into a sauce pan. Add Pumpkin (I’ll be honest, I added too much, because of my love of pumpkin so maybe go with 1/2 Tablespoon). Scald The Milk. (but do not cool) Add to (double strength) coffee or espresso or use the granules. You’re not exactly using this as creamer. If using granules you want to use 1-2 teaspoons in the bottom of your cup and add the scalded milk to the granules. If using brewed coffee you’ll want to pour the coffee and the milk at the same time into the cup. I don’t know why, but I can tell you that it’s not the same as pouring one and then the other. 4 servings. (using an 8 oz. cup) I didn’t use sugar in the milk mixture but I added a bit a sweet n low in my cup.

Starbucks….I have your recipe down now, I’ll be saving my $5! Well except for that first one!



Next is one of my favorite fall comfort food, filling yet low calorie {because I have to have pumpkin bread and lattes} one skillet meal. Serve with garlic bread and a fine wine! It’s a recipe I adapted, ya know, tweaked a bit from the original recipe from Eating Well. If you haven’t heard of this site…. run to it!! Sign up for the weekly newsletter! Tons of yummy and healthy recipes for all seasons, for all levels of skill, for even my picky eaters!

So I call this Gnocchi Goulash



1 Onion – Diced
1 Bell Pepper – Diced
1 Box Gnocchi
1/2 C Water
1 Tablespoon Olive Oil
1 Can Diced Tomatoes I use the Basil Garlic Oregano Blend
1 Can Tomato Sauce
1 Bag Spinach
Parmesan Cheese

Directions: In a large skillet heat olive oil. Add diced veggies, sauté until translucent. Add gnocchi and coat it with oil, veggies. Add water and let the gnocchi plump. Add tomatoes. Lower the heat add spinach, as much as will fit. Stir or what I call flip the spinach into the dish so that it’s evenly incorporated. Cover and wilt. Takes about 5 minutes. Plate up, add cheese and Enjoy! About 6 servings depending on how plump your gnocchi is and how much spinach you want.



I hope you’ve enjoyed this week’s recipes. I hope you try them yourself and give me some feedback!


As always, you can find the Triple S Bloggers Here:

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Do you eat pumpkin everything in the Fall?

Did you workout today?

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October Fitness Survey {link-up}

SSS Bloggers does a Fitness Survey link-up the 2nd Wednesday of each month.

If you’d like to participate you can send me an email requesting the questions: sarah@howmyworldruns.com

Did you see our new logo yet? SSS Bloggers consists of myself, Sara at She Cooks, She Crafts, She Runs and Shelly at Running Pfuhl!




fitness survey


  1. Do you prefer to run or walk? Hard question. I don’t take the benefits of walking lightly, it’s how I lost 30 pounds. But now that I run, I’d choose to run as long as I can!
  2. Do you prefer the Elliptical or Treadmill? How about neither? Both are an evil necessity though. I’ve run some miles on the treadmill, but I prefer not. I use the elliptical quite a bit for cross training.
  3. Longest distance (so far). My longest distance ran is 16.3 miles, done this last Saturday.
  4. How many days a week do you work out? 5-6 days a week. Always resting on Friday. Monday is usually very light cross training and stretching.
  5. What’s your favorite cold weather recipe? Anything with Pumpkin, see here.
  6. Do you lift weights? Yes, usually 2 days a week. Would like more.
  7. Do you have a dream race you want to participate in? Yes, a few actually! Napa to Sonoma, a Disney race, Chicago Marathon.
  8. Post a recent race or training photo.

Here’s a finish line photo from my race this last weekend.

  finish line

Do you lift weights?

Do you have a dream race?

Did you workout today?

Link up your Fitness Survey post here.

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Let us run with endurance the race God has set before us. Hebrews 12:1

Fall for Fall: Recipes, day 2 {guest post}

Today’s post is from Sara at She Cooks, She Crafts, She Runs.


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So I LOVE pumpkin in the Fall…Coffee, cake, muffins, dips, seeds.  Yeah, the list goes on and on.  Here’s a couple of my favorite pumpkin recipes. Yes, they are reposts but you might have missed them the first time!


I personally can never get enough pumpkin pie.  I tweeted about this dip last week when I tried it at our Aggie tailgate but I didn’t truly appreciate it till I was at my girlfriend Katie’s house and was nom-noming on it with some honey crisp apple slices.  IT IS SO GOOD!
And beyond being good its so easy.  All you need is five ingredients and you can tweak it just a little to make it lower fat.
  • 1 package cream cheese (can be light if you prefer)
  • 1 can pumpkin puree
  • 2 cups powdered sugar
  • 3 tsp pumpkin spice
  • 1 tsp vanilla extract
Throw it all in a mixer and blend till smooth.  Slice up some apples or pears thin like chips and you can start dipping away!
Granted it’s not the prettiest picture of dip but it tastes delicious, I promise!


So onto my recipe, Whole Wheat Pumpkin Bread.  I took a recipe from allrecipes.com, my go to for random recipes that I don’t find on Pinterest and modified it to make it a bit healthier.
What you need:
  • 1 can pumpkin puree
  • 3 cups brown sugar
  • 2 single-serve cinnamon applesauce
  • 1 cup water
  • 4 eggs
  • 3 1/2 cups whole wheat flour
  • 1 cup oatmeal
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1 1/2 raisins
  • 1/2 cup steel cut oats
  • 1/2 cup quick cook oats

Preheat your oven to 350 degrees.  Mix the pumpkin, applesauce, brown sugar together.  Add the water and eggs and mix till smooth.  In other bowl sift together the flour, oatmeal, baking soda, salt, and spices.  You can use 1 1/2 tablespoon pumpkin pie spice in place of these or you can also add 1/2 tsp nutmeg to the recipe.  I have a 9 month old so I avoid nut products in what I’m cooking right now.
Mix the wet and the dry together and pour into pans and stir in the raisins.  Once in the pans, sprinkle the oats on the tops and use your fingers to press the oats into the mix not too hard just so that it sticks to the top of the loaves.  I didn’t to this but as an after thought sprinkling some brown sugar over the oats would be mighty tasty!
Then place in the oven for 50 minutes for bread loaves or 35 minutes for muffins.




My son’s Fall party is tomorrow so I made this yummy mix for them to munch.  I actually didn’t include the puppy chow part in the one I’m sending to his class.  I figured they’d already have enough sugar in their systems without the added white chocolate, caramel, and powdered sugar!  So this is what his looked like.


Chex cereal I used rice and wheat but whichever kind you like works


Crunch n munch Caramel popcorn, hmmm

Chocolate crackers aka Teddy Grahams

Reese’s pieces

Candy corn

Halloween candy corn mix i.e.. the pumpkins and like

M&M white chocolate candy corn colored if you love white chocolate, you love these!

White chocolate chips

Caramels I would totally suggest getting a big chunk of caramel vs the candy’s, unwrapping is annoying!

Powdered sugar

Pumpkin Spice creamer

Melt your caramels and white chocolate chips in a pan.  Cook on low because you don’t want to burn it and stir ALOT.

Once it looks like the above add about 1/4 cup creamer and enjoy the delicious smell!  I added another 1/4 cup creamer to get a smoother constituency like below.


Be sure to have your cereal in a big bowl ready to mix.  Add the caramel/white chocolate melt to the cereal and try to stir and get as much coated as you can.  Then add around 2 cups of powdered sugar to coat the cereal.  I apologize for not having a picture but I was not willing to let me 3 year old take picture with my Nikon since my hands were covered in caramel and sugar!
Throw in the rest with the puppy chow and enjoy!  Nom nom!
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You can find Triple S bloggers all over the web!




Hope you enjoy trying some of these recipes! If you have a favorite you want to share, email me: sarah@howmyworldruns.com

Have a great day!

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Let us run with endurance the race God has set before us. Hebrews 12:1

Fall for Fall: week 2, Fall recipes

It’s week 2 of our Fall for Fall series. We will be sharing Fall recipes this week!

fall for fall

I love Fall, I love Fall food. Warm food, crock pot meals and baking! I’m not a baker in the sense that I make my own creations. I like to cook and bake other people’s food. I have to have a recipe to follow.

One of my very, very favorite foods is Pumpkin bread. I haven’t made it since last year, so I had to use the photos from Libby’s website. (source)


I try not to make pasta much, when I do, I really like this one. You can also use Spaghetti Squash and add spinach. And I usually use Jennie-O Sweet Italian Turkey Sausage. I take it out of the casing and break it up. (source)

cream cheese spag

So, those are some of my favorites. Each day this week (except Wednesday) we will share our favorite recipes with you. Including a guest blogger on Friday. If you have any favorites we can share, email them to me: sarah@howmyworldruns.com.



You can find Triple S bloggers all over the web!




Did you workout this weekend?

Has Fall arrived at your house? It finally got here!

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Let us run with endurance the race God has set before us. Hebrews 12:1