First off, I completely forgot to say THANK YOU to all of you for your uplifting comments on my most recent Body After Baby progress. I really hope to show that its possible to make changes with balance and consistency. Hearing that you all recognize that in my journey means a lot. And it’s not over yet! So, thank you for the continued support I know you all will offer on a regular basis. 🙂

As the normal, I started today off with a solid workout. It really does get my day up and running on a positive note. I did a group kickboxing class for my workout today. Remember a couple weeks ago when I went and the instructor had a lot of difficulty leading the class? Well, she had her A game on today and gave us a great workout. I was so happy for her! I can only imagine the stress of starting out as a fitness instructor. She definitely seemed more comfortable today, though, and I really enjoyed the class.

After the gym, we took a pit-stop at home before heading back out for a Mom’s Club activity. Today we all met up at a local Chick-Fil-A for the kids to eat and play on the playground. We rarely do fast food, so I don’t have a problem with Makenzie having some for lunch every once in awhile. She enjoyed her chicken nuggets, fruit, and milk alongside her friends. I, however, had different plans for lunch. You see, I’m on a new kick. A goat cheese kick. I can’t get enough!

I couldn’t wait to get home for lunch. I did something quite tasty. I took two slices of 9 Grain & Seed bakery bread. Spread one piece with the goat cheese. Spread the other slice with pesto.

Then added a bit of turkey, spinach, and tomato between the two. It quickly became a thing of beauty.

And disappeared way, way too fast. So much better than any fast food!

My goat cheese kick extended to dinner as well. I guess I’m on a new kick in the kitchen lately too. I have wanted to cook a ton lately! Strangely, I find myself loving it more and more. Kind of like running. Except dishes are involved so not quite as much as running. I think my newfound enjoyment in the kitchen comes from churning out the winners I have come up with recently. First, the Springtime Lemon Raspberry Muffins. Now, my next creation:

Artichoke, Mushroom, & Goat Cheese Stuffed Chicken

• 4 boneless, skinless chicken breasts
• 1/2 can artichoke hearts (I used those in water)
• 6 T goat cheese (I used basil & roasted garlic)
• a couple handfuls mushrooms (white, cremini, or baby bella)

Preheat oven to 375.

Slice and sautee the mushrooms until brown and tender. Set aside on a cutting board. Chop the mushrooms and the artichoke hearts into small, even pieces. Add to a small bowl along with the goat cheese. Mix to an even consistency.

Pound the chicken breasts out to 1/4” thickness between two sheets of plastic wrap. Spoon about 2 tablespoons worth of the artichoke, mushroom, and goat cheese mixture into the center of the flattened chicken.

Roll up and secure with toothpicks. Repeat with remaining breasts.

Place in a hot pan lightly oiled or sprayed with cooking spray. Let brown on one side for 2-3 minutes. Flip and brown on the opposite side for 2-3 minutes more.

Transfer the chicken to a baking dish and bake in the 375 oven for 10-15 minutes until cooked through.

Now you tell me. Why wouldn’t you want to eat something bursting with gooey cheesiness and delicious things like mushrooms and artichokes? Especially something as easy as this.

It almost makes me love cooking. But don’t quote me on that….yet.

Question of the Day – What makes you like cooking more?

I love spring. Sometimes i can’t decide whether it or fall wins out as my favorite season of the year. I can’t wait to feel those warmer temperatures. The sense of a fresh start everywhere invigorates me. Getting back outdoors makes me smile. I think the only reason fall may stand as my favorite season is because of all the fun activities and traditions I love about fall. And pumpkin. Of course. Spring still holds a special place in my heart though and there are certainly signs of spring popping up all around here.

We went on a walk yesterday in beautiful 70 degree temperatures where many spring-like sights greeted us along the way.

I think Makenzie and Braedon enjoyed the flowers, green grass, blue skies, and lack of jackets as well. Or, I just find any reason to slip in some pictures of their cuteness. 😉

Today, spring continued..but the nastier side of spring. The showers! We had quite a bit of rain up in here this morning. Thankfully, it cleared out before the afternoon. I was left with just some cloud cover and a slight bit of chill (50s) for my run this afternoon.

Now that I know I can easily cover 30 minutes of running, I’ve honestly kind of scrapped the C25K plan and just go with how I feel and keeping things steady with my runs. Today, I happily jogged along for just under 30 minutes and covered 3.13 miles for a 9:24 pace.

About 2 hours before my run, I fueled with a quick snack – a raspberry Chobani and a lemon raspberry muffin.

These little suckers are d-to-the-e-to-the-l-i-c-i-o-u-s. I cooked some up on Sunday, which I healthified and adapted from this recipe. They’re so good, I have happily eaten one a day for a snack. Alongside things like Chobani and green monsters.

And since I’m such a good friend and all, I will now share this recipe with you. Enjoy!

Springtime Lemon-Raspberry Muffins

• 1 lemon
• 1/2 c sugar
• 1/2 c Lemon Chobani Greek Yogurt (or plain if preferred)
• 1/2 c Unsweetened Vanilla Almond Breeze
• 1/3 c Unsweetened Applesauce
• 1 egg
• 1 tsp vanilla extract
• 2 c whole wheat pastry flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 c fresh raspberries

Preheat oven to 400. Using a vegetable peeler, peel the zest from a lemon in long strips.

Add the peeled zest and 1/2 c sugar to a food processor. Pulse until the zest is chopped finely and blended into the sugar.

Combine the wet ingredients – yogurt, almond milk, applesauce, egg, vanilla – with the lemon sugar mix in a medium bowl. Mix until combined.

Mix the dry ingredients – flour, baking powder, baking soda, salt – in a large bowl.

Make a well and pour the wet into the dry.

Fold together until a thick batter forms. Add the raspberries and fold them in until spread evenly throughout the batter.

Allow your helper to consume the leftover raspberries in 2 seconds flat.

Distribute the batter evenly among a 12 muffin pan. Bake at 400 for 15-20 minutes.

Keep an eye on them. When the tops turn golden they are done. Take them out and allow them to cool. Then admire your handiwork.

These came out better than I could have hoped. They were slightly chewy, moist, and full of flavor. They aren’t overly sweet and have the perfect amount of tang from the lemon. The bursts of raspberry throughout pull it all together for a very “spring-y” muffin.

Now I can’t wait to try a blueberry version of these low-fat, healthy muffins. I hope you give them a try too!

Question of the Evening – What’s a flavor that always reminds you of spring?