In this WIAW, I’m showcasing my eats from a Saturday that included a short morning run, one of my closest friends’ bridal showers, and dinner at my family’s house in Connecticut. About 45 minutes before my run, I had a mug of warm lemon water and an apple with peanut butter.
This weekend’s eats were partly showcased in my weekly recap post, but they were so good, I wanted to share them in full in today’s WIAW. Which is more of a What I Ate Weekend, and more specifically, an ice cream weekend…
Welcome back to What I Ate Wednesday! I know I missed last week – it was actually the first Wednesday I hadn’t posted since March, which is crazy. The fact that I’ve been blogging for almost 8 months and doing WIAW for 5 is unbelievable. You know what else is hard to believe? Last Wednesday I was sitting in Day 2 of the bar exam, and now I am free 🙂 So without further ado, yesterday’s eats await…
Guess who’s back in the kitchen having fun with new recipe concoction? This girl. I definitely put the cooking creativity on the back burner this summer while I was studying, and although my Peaches n’ Cream Oatmeal Cake certainly uses summer fruit, I haven’t shared too many made-for-summer recipes since I started Renaissance Runner Girl last December. All that changes today with these No Bake Peanut Butter Berry Bars. Which, as you’ve probably guessed, are no-bake and therefore perfect for hot weather.
Just checking in to share a few of my birthday eats and treats from yesterday. I shared a few snapshots from my pre-birthday dinner on Saturday, but wanted to showcase a few more and bask in my birthday glow a little longer. And also, it gave me something to do today while I prepare to take the New York Bar Exam tomorrow and Wednesday. I decided treating this test like a race was the best idea, and that tapering was a good call, so I spaced out my studies and gave myself plenty of time, and took most of the weekend off from Friday through this morning. This afternoon, I’ll review a bit more before having dinner and getting to bed at a decent hour (we have to be at the test center at 7:30am tomorrow, so I need to leave my apartment by 6:30am). I’ll check back in when it’s all over, but until then, I leave you with these morsels of deliciousness…
It’s a beautiful morning, and I’m about to head out for what I hope will be a glorious run. It’s raining at the moment but it will have to clear up soon and the weather will need to match my mood. You know why? It’s my birthday!
I’ve always thought of life as a book. Everyone has a unique story, so their book is a little different, but no matter what, every day is a new page and every year is a new chapter. The thing is, every page beyond the one you’re currently on is stuck together, so there is no peeking ahead to see what happens next or how the story ends. You just have to keep living to find out.
Hope everyone had a fabulous Fourth of July weekend filled with family, friends, food and fun. I’m checking in at the start of this week to share my weekly workouts and a Fourth of July weekend recap! My weekend was low-key, and that was lovely. It started off with a ‘freedom’ run. Not just to do with the holiday, but because I ran without headphones, meaning no music and no bar exam lectures, and without any particular distance in mind. I ran when I felt like it, at the speed I felt like, slowing to a walk occasionally. In the end I probably jogged about 5 miles and walked 1 around the hilly Ridgefield roads and at the recreation center.
9/11 Memorial at the Rec Center on the Fourth of July
As promised, the recipe for the raspberry ragamuffins I made to ring in 2015. While similar to the other muffin recipes I’ve shared, these include a sweet surprise in the center. I like to think of them as muffins with a few accessories normally reserved for scones, namely jam and clotted cream. But they’re not a muffin-scone hybrid, they’re unique unto themselves. And so, they are ragamuffins! (Plus I’m a fan of alliteration, as regular readers have probably realized).
A raspberry ragamuffin
Sweet surprise
Ingredients:
1 1/2 cups gluten-free rolled oats
1/2 cup fresh raspberries
2 large eggs
1/3 cup brown sugar or other sweetener
6 oz 2%Â vanilla or raspberry Greek yogurt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/3 cup raspberry jam
2-3 tsp cinnamon (to taste)
Red confectioner’s sugar (optional)
Butter, oil, or cooking spray (for the muffin tin)
Muffin tins while adding the jam
Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Grease a 12-cup muffin tin with butter, oil or cooking spray.
3. Mix all dry ingredients in a large bowl.
4. Add egg and yogurt.
5. Mix well until the batter is uniform. This should be about 12-15 good stirs.
6. Pour each muffin tin about 2/3 of the way with batter.
7. Add a small dollop of jam (roughly 1 tsp) to each muffin tin.
8. Cover the jam with batter.
9. Place a raspberry upside-down in each muffin.
10. Sprinkle each muffin with red confectioner’s sugar (optional).
11. Bake at 400 degrees Fahrenheit for 15 minutes.
12. Let cool.
13. Enjoy!
Raspberry ragamuffins fresh from the oven
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