Good morning! I am getting ready to run out the door so that Dan and I can head to the beach for a workout before going to relax with my family.
I wasn’t messing around yesterday when I said I needed to get out of the gym.
We’ve got the car loaded with kettlebells and we’re rushing to get there before beach traffic starts to build up.
I really don’t want to do kettlebell snatches 12 inches away from some poor lady trying to layout. Or swings near some kids running around like it’s their first day ever there.
That could be bad.
So we’re off. But I did want to quickly wish Happy Father’s Day to all the dads out there, mine included.
My dad may not understand this crazy healthy life I lead. He might make fun of my love of brussel sprouts, or roll his eyes when I tell him about upcoming fitness events. But I know he supports me and his love has never been a question.
“Thanks Dad. I love you.”
What am I getting him for D-Day?
Well, he loves to fish.
It was how we bonded when I was growing up. It was “our” thing that we could enjoy together.
I can remember him pulling my brother and I out of school about once a year so that we could skip class and spend the day out on the boat. Just the 3 of us.
We would sit patiently watching our poles while enjoying a pack of cheese on cheese crackers and a soda.
Hey, I was 10… times were different.
So, it only makes sense I get him fishing stuff and perhaps a promise that I’ll go out with him soon. It’s been far too long.
But that’s not it…
Oh yes, these are coming too.
Lemon Spiked Blondies
This recipe is adapted from Dessert With Benefits, and it’s quite possibly the best baked vegan dessert I’ve ever made.
Even Dan said so!
3/4 Cup Apple Sauce (Unsweetened, all natural)
2 Tbsp Coconut oil (or you can take this out and use an extra 1/4 cup apple sauce)
2 Tbsp Grape seed oil
1/4 cup Almond milk
1 tbsp lemon zest
2 tsp Stevia
1/2 cup Sugar
1 Cup Oats
1 Cup Kamut flour (or whole wheat)
1 tbsp Baking soda
1. Preheat oven to 350-degrees.
2. Mix together: Apple sauce, oils, milk, stevia and sugar. In another bowl mix together everything else. Combine and mix together.
3. Pour the batter into a 9 x 9 non-stick baking pan and cook for 25-30 minutes. Until slightly golden around the edges.
4. Remove, and allow to cool completely before icing.
Honey Lemon Icing:
Full fat coconut milk (chill the entire can in refridgerator)
2 tsp lemon zest
1/4 tsp vanilla
1/4 Cup Honey
1. Do not shake the coconut can. Remove lid and scoop out the thick coconut cream, leaving the water at the bottom.
2. Add all other ingredients and mix until smooth.
3. Layer on top of the blondies and allow it to chill for 20 minutes before serving.
Have a great Sunday!
What’s your favorite dessert?
A Favorite childhood memory?