We invested in a bike trainer a few weeks ago with the hopes of developing a solid base over winter. I’ve got to say, although there’s nothing like riding your bike and having the road to yourself I am actually enjoying smashing myself on the trainer.
I have been aiming to do some quality long rides but also use it to do intervals and take advantage of not having to dodge traffic! Aside from training I have had a 2 week break between uni sessions which has been awesome!
I caught up with 3 friends from school a couple of Sundays ago and apart from the fact I was nursing a shocking hangover (Happy birthday Lou!!) it was awesome! We quickly fell into old habits of talking a ridiculous amount of trash and giggling like 16 year old school girls.
We also discovered that it is coming up to TEN YEARS next year since we finished high school. This ABSOLUTELY spins me out – I feel like I am still 16 inside and out (except I clearly can’t handle being hungover anymore!).
The bond I have with these girls was formed when I was about 11 or 12 and there is truly something special about old friends and the way you slip back into certain roles and behaviours regardless of how different the path your life has taken you down. There’s an unbreakable bond having shared experiences especially when at the time, they felt like the be all and end all… When the boy you like doesn’t even know you exist or you missed out on going to THE party of the year because your mum said no – UGH! These girls got it!
While we don’t catch up as often as we all would like this was an afternoon I will treasure dearly.
Speaking of treasuring dearly, I came up with my own version of healthy peanut butter cups. As most of you know, I am obsessed with peanut butter – as is Nate. We were talking about how Reece’s peanut butter cups aren’t even that nice anyways, let alone having no real nutritional value!
So I decided to make some tasty treats that we could feel good about especially because my chocolate addiction is spiralling out of control!
I used the left over mixture to top my pumpkin pancakes too – SO GOOD! If you leave the left over mix in the fridge to set it becomes like a pudding – DROOL…!
The bits and pieces
1 can coconut cream
1 tbsp cocoa powder
1 tsp maca powder
3 tbsp rice malt syrup
In a bowl, mix together all ingredients except for peanut butter (and peppermint essence if using!).
Pour mixture into small muffin tray – fill to just under half way and place in the freezer for about 1 hour.
Spoon peanut butter on top of chocolate mix which should now be frozen and top with remaining chocolate mix.
Place back in freezer for another hour or until set. Remove from tray with a knife and store in the freezer in an airtight container.
With the leftovers, I added some peppermint essence and made some choc mint cups too.