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Food & Fitness Fridays: Earthquakes & Pancakes

Food & Fitness Fridays: Earthquakes & Pancakes
Food & Fitness Fridays: Earthquakes & Pancakes

Yesterday I was sitting at work making my usual media buys and client phone calls when all of the sudden I heard yelling from our graphic designer in the back of the office. One of the other account executive’s went to check on her so I continued on my merry way when I heard even more commotion from the back and decided to go see for myself. Our designer had apparently shouted, “Earthquake” and in the 15 seconds it’d taken me to get back to her, she claimed our whole office had been shaking.

I had felt nothing so I teased she made it all up.

Well she didn’t. A 6.2 earthquake struck about 235 miles south of Fairbanks yesterday morning.

earthquakes
An office in downtown Anchorage, Alaska. Photo acquired from the Fairbanks Daily News Miner’s online website.

This is not the first time this has happened. Alaska is known for its earthquakes. Just a few weeks ago an earthquake with an epicenter much closer to Fairbanks caused some serious rumblings that I was convinced – while hanging out on our deck with our foster dog – were caused by my husband bouncing around in the house. Nope. Just an earthquake.

I’m bad at this. Minnesota had blizzards, thunderstorms, and the occasional tornado. This whole faults in the ground releasing energy when plates collide business is foreign to me. It is kind of exciting though. Provided a giant crack in the ground doesn’t open up and swallow my house or me. I am really crossing my fingers I notice the next big one!

In other news, it’s Food & Fitness Friday!

It has been a slow and steady week for me. I’ve been taking it easy fitness-wise since my cough and congestion has persisted stubbornly. I’ve been lifting light and running for distance, not time.

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Today’s run felt really good after the second mile. I’m prone to side aches, and I’ve finally nailed down a breathing technique involving big breaths in while pushing my stomach as far out as I can and then deep exhales and squeezing my abs back in. The last few times I’ve gotten a serious side ache this has worked wonders for me! I followed that up with some ab work, and attempted a selfie to prove it but workout selfies are always so awful for me. I’m not one of those cute glistening, perfect-ponytailed workout girls. I sweat, a lot. My hair gets frizzy. It’s not pretty. I need to work on it.

So I’m going to give you a picture of the point of today’s blog post instead:

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WHAT ARE THOSE BEAUTIES, YOU ASK?

Pumpkin Chocolate Chip Pancakes

I rifled through a bunch of different pumpkin pancake recipes today, but I was missing ingredients for some and others had ingredients I wanted to avoid so I just took a few pointers from each and created my own.

And they worked surprisingly well.

Before I share this recipe can we talk about how great pumpkin is? Growing up I only really cared about carving them, eating the baked seeds, and devouring as much pumpkin pie as humanly possible around the holidays. As an adult, it’s grown into a full blown love affair.

Health Benefits of Pumpkin

1. With only 49 calories per cup and with 7 grams of fiber, pumpkin keeps you fuller longer!
2. Pumpkins have the antioxidant beta-carotene which may play a role in cancer prevention, according to the National Cancer Institute
3. A cup of cooked pumpkin has more potassium per serving than a banana!
4. A rich source of vitamins & minerals (vitamin A, vitamin C, vitamin E, copper calcium, potassium & phosphorus)
5. 100 grams of those delicious pumpkin seeds provides 30 grams of protein

Sources 1, 2, 3

Alright, so now that you’re convinced…

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Pumpkin Chocolate Chip Pancakes
(Gluten-Free, Lactose-Free)

3/4 cup pumpkin puree
1/4 cup almond milk (I prefer Vanilla, Unsweetened)
1 1/2 TBSP coconut oil (soften before adding)
1 tsp honey
1 tsp vanilla extract
2 eggs
1 cup oat flour
1 tsp baking soda
Salt – a couple pinches
Cinnamon – a few shakes
Nutmeg – a few shakes
Chocolate Chips! (Dairy Free)

1. Mix together all wet ingredients, adding the eggs last
2. Mix together all dry ingredients
3. Mix together wet and dry ingredients
4. Add the chocolate chips!
4. Scoop pancake sized dollops on griddle
5. Cook on both sides until cooked all the way through*

*The consistency of these pancakes is quite different than pancakes requiring flour. They won’t necessarily “rise” and they need quite a bit longer to cook through than other pancakes I’ve made.

Makes 5 Pancakes.
Each Pancake: 187.80 calories, 21.2 carbs, 9.2 grams of fat, 5.6 grams of protein, 4 grams of sugar

I ate one and a half with a little bit of peanut butter and a side of sausage and I was full! They’re definitely sweet enough that no syrup or butter was required for me. Maybe not the healthiest recipe I’m hoping to share on here but they were delicious and the PERFECT post-workout fuel.

Tomorrow I’m road tripping a couple hours to hang out with the husband who has been training at Fort Greeley the past couple weeks. He has a free Saturday and I’m taking full advantage! You can be sure there will be lots of picture-taking and a blog post offering up all there is to see in the Delta Junction/Fort Greeley area of Alaska.

Hope everyone has a lovely September weekend! This might be the last before snow hits up here. Eek!

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