Kris, a fun, food-loving Canadian living in Texas blogs about her cooking adventures over at Munchin with Munchkin. A big fan of scouring the land for local produce, she has a knack for creating quick, tasty and good-for-you meals from these fresh ingredients. We caught up with the culinary connoisseur to find out what’s always in her gym bag and which sweet treat she likes after a tough workout.
My biggest motivator: My mum. She is a breast cancer survivor and has been in remission for over 10 years. She credits her success with eating right and exercising often. Seeing firsthand the struggles she went through keeps me motivated to lead a healthy lifestyle.
My gym bag must-have: Gossip magazines! When I go to the gym I hide the screen on the treadmill with a magazine. I get caught up in all the gossip and it distracts me from how much time I have left.
5 things I can’t live without:
- I would be lost without my food processor.
- My fiance, family, friends and my two cats. I am so grateful to have them in my life.
- Farmers markets and my herb garden. Fresh produce is so important for a healthy lifestyle!
- My camera. A photography career is pretty hard without it.
- The food blog community and my supportive readers. They are the lifeline to my blog.
My fave fit snack: Before working out I like to eat baked oatmeal; it gives me the energy I need to run that extra mile. After working out, I usually crave something cold. In my food processor I pulse together frozen bananas, peanut butter, protein powder and some cocoa powder—it tastes just like rich and creamy peanut butter cup ice cream without all the dairy, saturated fat and sugar. It’s also full of protein, which helps me refuel after a long run in the Texas heat.
Olympic sport I’d love to try: Luge! There’s something about sliding down a mountain like a human bullet that appeals to me. It can’t be any more dangerous than sliding down a hill on a cafeteria tray coated in cooking oil, like we used to do in college.
Want to try a simple, yummy recipe from Kris? Keep reading for one of her fave breakfast dishes!
Baked Honey Oatmeal with Raspberries and Pistachios
- 1 cup rolled oats (not instant)
- 2 tablespoons creamed wildflower honey (or maple syrup, to make vegan)
- 1/2 cup applesauce
- 1/2 cup fat-free milk (or dairy-free milk, to make vegan)
- 1/2 cup fresh raspberries
- 1/2 teaspoon vanilla extract
- 1/4 cup pistachios
- Preheat oven to 375°. Combine all ingredients in a medium bowl.
- Spray a muffin tin with cooking oil. Fill the tin to the top with oats mixture. It should make about six oatmeal cakes. Bake uncovered for 20 minutes. For a light crust, broil for an additional 3 to 5 minutes or until lightly browned.
- Serve on its own or with fresh fruit, yogurt or milk.
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