My life as a woman, wife and mother.

It’s the last week!

on June 2, 2014

121 days til 40! 5 more days of school!

Warm up
3 laps
Seal Walk

Mob – we did couch stretch and arch hollow rocks.

A- Front Squat, 2 min
3×5 3×5 3×3
65 75 85%  65#, 80#, 90 #

B- 12 Min AMRAP
5 SDHP 95/75
15 Box Jump – I got 10 rounds done plus 12 reps!

Let’s see…I didn’t post over the weekend.

Saturday I took a day of rest. We took the girls to the rides in town and they of course were pretty lame. L convinced me to go on the ferris wheel with her. Yeah, the ride was waaayyy to long, but I managed not to feel ill afterwards. It was a pretty small one and we were in a cage and you could control how far you tipped back as you went around. I was laughing pretty good during it!

Sunday I got grocery shopping done really early. We had intentions of kayaking, but the weather didn’t cooperate. So instead the girls and I cleaned up the house a bit and then L helped me back a new recipe. It was black bottomed banana bars, yum! I’ll get the recipe on here.


Black-Bottom Banana Bars Recipe

Black-Bottom Banana Bars Recipe

These bars stay very moist, and their rich banana and chocolate flavor is even better the second day. My mother-in-law gave me this recipe, and it’s a big favorite with both my husband and two sons.—Rene Wright, Ferryville, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 15 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup baking cocoa
Nutritional Facts

1 serving (2 each) equals 181 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 256 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
  2. Divide batter in half. Add cocoa to half; spread into a greased 13-in. x 9-in. baking pan. Spoon remaining batter on top and swirl with a knife.
  3. Bake at 350° for 25 minutes or until the a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 2-1/2 to 3 dozen.
Originally published as Black-Bottom Banana Bars in Taste of Home April/May 1994, p27

Nutritional Facts

1 serving (2 each) equals 181 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 256 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

I followed the recipe as is and made 24 pieces instead of the 15. It came to 3 PP per piece that way.
On Saturday I made some Rhubarb Muffins for 3 PP each.

Rhubarb Pecan Muffins | Recipe Runner

Rhubarb Pecan Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

12 muffins

Sweet, tart, crunchy, these muffins have it all! Perfect for a quick breakfast or make a batch for your next brunch.


For the Muffins
    • 3/4 cup whole wheat pastry flour
    • 1/2 cup all purpose flour
    • 1/2 t. baking soda
    • 1/2 t. baking powder
    • 1/2 t. kosher salt
    • 1 t. cinnamon
    • 1/3 cup pecans, toasted and chopped (I omitted these)
    • 1/2 cup brown sugar, packed
    • 2 T. butter, melted
    • 3 T. plain non fat Greek yogurt
    • 1 egg
    • 1/2 cup low fat buttermilk
    • 1 t. vanilla extract
    • 1 cup rhubarb, diced
For the Topping
  • 3 T. granulated sugar
  • 1/2 t. cinnamon


  1. Preheat oven to 400 degrees and line a muffin pan with muffin liners or spray the muffin pan with cooking spray.
  2. In a large bowl whisk together the flours, baking soda, baking powder, cinnamon, salt, and chopped pecans.
  3. In a smaller bowl whisk together the melted butter, yogurt, brown sugar, egg, buttermilk, vanilla, and rhubarb.
  4. Pour the wet ingredients into the dry and fold together just until incorporated.
  5. Fill the muffin cups about 3/4 of the way full with the muffin batter.
  6. In a small bowl whisk together the granulated sugar and cinnamon for the topping.
  7. Spoon about 1/2 teaspoon of the cinnamon sugar mixture onto the top of each muffin.
  8. Place the muffins on the middle rack of the oven and bake for 14-16 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  9. Cool the muffins on a wire rack.
  10. Muffins may be stored in an airtight container for a couple days or wrapped individually and placed in a freezer bag and frozen until ready for use.


Here’s my week…

  • Monday – FF, work 8:45-1, walk?, piano for L, L needs to bake cookies for teachers
  • Tuesday – FF, workout at home, bake bars for Concerts at the Portage, work 1-5, continue with baking
  • Wednesday – FF, workout at home, work WW, work library 1-5, rush home eat and head to concert
  • Thursday – FF or DOR, work 8:45-1, walk?
  • Friday – FF, workout at home
  • Saturday – workout at home, work 8:45-2

Enjoy the day.



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