PTP HAS MOVED!

To my loyal followers,

PTP is moving to a new URL with a whole NEW LOOK thanks to the Little Lollypop Shop!

Please head on over to our new location on Blogger at http://pumpstopumas.blogspot.com/

Be sure to follow me on Bloglovin’, as well!

Love, Caitlin

This Or That?

Happy Monday, everyone! Anything eventful happen over the weekend? I have been getting into the holiday spirit, including looking for holiday outfits without a hefty price tag. Here are some of my comparison finds. It really does pay to shop around!


Heartbreak Sweater from JCrew (now $73.50) OR LC Lauren Conrad Lurex Heart Sweater from Kohl’s (now $36.99)


Pave Gold Chain Link Bracelet from Groop Dealz ($24.99) OR Classic Pave Link Bracelet from JCrew ($125.00)


Perfect Shirt in Tartan from JCrew ($78.00) OR Classic Button Down Shirt in Plaid from JCrew Factory ($49.50)

Best Damn Race

Who’s in for a fun winter race in beautiful Safety Harbor, Florida? With entry fees as little as $1??? With free beer, food and massages??? Finisher medals, certificates, goodie bags and THE BEST DAMN POST RACE PARTY?!?! Sign me up! (Actually, I am already signed up for the half marathon for $15 bucks!)

The Best Damn Race will be taking place on February 2, 2013 in Safety Harbor, Florida. Race distances will include a 5k, 10k and a Half Marathon. There will be a two-day Health & Fitness Expo on February 1 and 2, 2012 where exhibitors will offer free samples, health and nutritional info, and showcase the latest in running gear and sports apparel.

“This is a race for runners. Our number one goal is to have runners leave this event and say to themselves, this was the Best Damn Race I’ve ever done,” says Nick Zivolich, CEO of Best Damn Race, LLC.

The race is being sponsored by Sports Authority, Play Again, Adora Bodysculpting Clinic, Jimmy Johns, Michelob Ultra, Cross Fit Tampa, FITniche, Mix 100.7 FM, Bright House Networks, CBS Outdoor, Boston Bill Sunglasses, Fit2Run, fitlife foods, Barrett Court Reporting, MOT TV32, Arctic Ease, Tag Every Bag, and No Limit Marketing & Advertising.

Interested in signing up? Here are the upcoming registration events. Also, be sure to like The Best Damn Race on Facebook for giveaways and other fun events!

11/24 Noon to 4pm @ FIT2Run International Plaza

11/29 6p-8p @ FITniche Lakeland

12/13 5p to 8pm @ FIT2Run St. Pete

Paleo Chocolate Chip Cookie Dough Bites

These are a delicious snack for after dinner or for when you just have a sweet tooth. I have to admit when I saw this recipe, I was skeptical that it would taste ANYTHING like cookie dough. After a bite, Mickey and I were hooked!

CHOCOLATE CHIP COOKIE DOUGH BITES (Paleo!!!)

Ingredients:

1 cup almond flour

¼ cup vanilla protein powder, or additional almond flour

¼ tsp salt

¼ cup powdered sugar

¼ cup coconut oil or spread, melted

1 tbsp coconut milk

1 ½ tsp vanilla extract

¼ cup dark chocolate chips

Mix the flour, protein powder, salt and sugar in a bowl. In a small bowl, mix all of the wet ingredients and pour into the dry mix. Fold in the chocolate chips and make small, inch-sized balls. Once rolled, place on a wax paper lined cookie sheet and place in the freezer for at least 30 minutes.

This recipe also called for a chocolate coating, but it is not really needed. If you must, try the following:

Ingredients:

2/3 cup dark chocolate chips

1 ½ tbsp. coconut oil/spread

In a double broiler or saucepan, melt the chips and oil. Once melted, remove from the heat and dip each ball with a spoon and replace to the sheet. Place the bites back into the freezer for the chocolate to harden.

Strong Women

You know, I have been fortunate to meet so many wonderful people in my life. I am even luckier to meet women who are strong, confident and inspirational. I have friends who are creative women running their own businesses, including my mom. Smart and professional women who are lawyers, doctors and business women. And friends who are becoming loving mothers and wives. You are all just plain awesome.

She’ll most likely snicker at me for posting this, but my friend Kelly is one of these women. And if you can tell from the photo, she’s strong in more ways than one. (I just happened to snag this shot while shopping at the Tampa-Hyde Park LuluLemon this weekend, where she is currently an Ambassador.) Kelly is a co-owner and coach at Crossfit 813 here in Tampa, Florida. In 2008, she was first introduced to the fitness phenomenon that is Cross Fit. As she notes on her website, “CrossFit changed my life. It forces me to do things, mentally and physically, I never thought possible. I have never felt stronger, more confident, more driven and healthier in my life. I hope my coaching helps others exceed their goals and live a more rewarding life.”

I have yet to head over there, but it’s probably because of how intimidating cross fit is to me. What do you think? Have you tried the latest craze? If you are in Tampa, please check out Kelly and her other trainers over at CrossFit 813!

Coconut Cake Protein Smoothie

So ever since I posted about my Cake Batter Protein Shake, I have been trying to develop an alternative recipe with different ingredients. Since Mickey and I have been using coconut in nearly everything (coconut oil for sautéing and coconut spread on toast) why not use it in a smoothie!? This came out great, although it was a bit chunkier due to the shreds of coconut. Enjoy!

Coconut Cake Protein Shake

Ingredients:

½ cup lowfat cottage cheese

1 scoop whey protein (again, try the 100 calorie designer whey protein)

1 to 2 packets of Splenda (you don’t need to add too much sweetener because of the sweetened coconut)

½ tbs vanilla extract

½ cup to 1 cup of almond milk based on your desired consistency

8 to 12 ice cubes depending on thickness

¼ cup toasted coconut (if you decide to make your own, place on a baking sheet at 350 degrees for 15 minutes)

DIY – Chalkboard Paint Herb Garden

In addition to buying my veggie’s fresh from the Saturday Morning Market, I have been buying fresh herbs to add as ingredients to my nightly meals. I know that I have the worst luck with keep plants alive, but I went out on a limb and bought a basil plant for my back deck. I thought it would be cute to paint the pots in chalkboard paint, instead of using a plant marker.


Chalkboard Paint Herb Garden

What you will need:

Clay pot (less than $3 at Michael’s)

Martha Stewart or other brand of craft chalkboard paint

1 paintbrush and chalk

1 herb plant (try Publix or Fresh Market)

The pot took about 3 coats to completely cover with this paint. Once dry, I covered the pot in chalk to mute the color.

Ta Da!!! Let’s just hope Addie doesn’t love eating my basil!

Nordstrom’s Half Yearly Sale

It’s here! Nordstrom’s Half-Yearly Sale for women and kids. Save up to 40% NOW! Here are some of my favorites, now on sale!

 



  1. Tory Burch Cole Long Station Necklace (was $195, now $116.98); (2) UGG Australia Madison Fingerless Gloves (were $55, now $32.98); (3) Nadri Women Pave Crystal Bracelet (was $145, now $86.98)


    (4) Zella Glam – Melange Jacket (was $108, now $64.80); Rory Beca Boucle Tweed Jacket (was $258; now $152.22)

A Fall Twist on An Old Favorite

Happy Monday, everyone! I hope that everyone had a lovely weekend!

The weather is perfect right now and Mickey and I were able to take full advantage of it with the beach cruisers! More about that soon.

In order to get in the fall spirit, I made my favorite baked oatmeal, but with a little fall flair.

Cranberry Raisin Baked Oatmeal

Ingredients:

1 cup old-fashioned rolled oats

¼ cup chopped walnuts

½ tsp. baking powder

¾ tsp. ground cinnamon

Pinch of salt

¼ cup maple syrup (sugar free)

1 cup almond milk, unsweetened

1 large egg, slightly beaten

2 tbsp. coconut spread (This is a new ingredient I tried)

1 tsp. vanilla extract

2-3 ripe bananas, peeled and sliced

1 cup raspberries

1 cup cranberries

½ cup raisins

½ cup shaved desiccated, unsweetened coconut

Pinch of brown sugar (optional)

Directions:

  1. Preheat oven to 375 degrees
  2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon and salt. Stir and combine. In a liquid measuring cup, combine the syrup, milk, egg, melted coconut spread and vanilla.
  3. Spread the sliced bananas in a single layer over the bottom of your baking dish. Top with half of the berries. Then sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
  4. Sprinkle the remaining nuts and berries over the top with brown sugar and the coconut and bake for 35 to 40 minutes, until the top is browned and the oats have set. If it appears too dry, pour just a little more milk over the oats and bake for another 5 minutes. Serve after letting the mixture cool for 10 minutes.

Reheat each serving in the microwave in the morning. Add a bit of skim milk or almond milk if you like creamier oatmeal. Each serving is about 200 calories.

Are You Sick of Pumpkin, Yet?

I was having a conversation with my co-workers yesterday that the pumpkin phenomenon has gotten a bit out of hand, lately. I mean, who REALLY needs pumpkin pie spice Pringles? Gross. (Also check out the White Chocolate Peppermint and Cinnamon & Sugar flavors. Ick).

Despite being bombarded by the “Great Pumpkin”, I found a recipe for Chocolate Chip Pumpkin Bread that I had to try. I switched the ingredients around to make it “healthier”. The results came out more like a cake than a bread, but it was still yummy.

 

Pumpkin Chocolate Chip Bread

Prep Time: 10 mins    Cook Time: 1 hour     Yield: 1 loaf/cake

Ingredients:

1 cup pumpkin puree (not pie mix)

1 tsp vanilla

3 eggs

¼ cup sour cream

1 2/3 cup flour (1 to 1 with gluten free flour)

¾ cup vegetable oil

1 cup sugar (I substituted with brown sugar)

½ tsp baking powder

½ tsp salt

½ tsp baking soda

1 cup + ¼ cup chocolate chips, divided

Instructions: Preheat your oven to 350 degrees. Grease and flour your loaf pain (you can also line with parchment paper). In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. In another bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth. Fold in 1 cup chocolate chips.

Pour your mixture into the pan and sprinkle the remaining chocolate chips on top. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Cool for about 20 minutes before removing from the pan.

About Me

pumpstopumas

pumpstopumas

I am a thirty-something attorney living in the Burg (St. Pete, FL). I am a northern girl living in the south with my love and two pups, Ellie and Addie! As an avid runner, and semi-beginner triathlete, I appreciate the balance between a healthy lifestyle and enjoying life, despite any surprises it throws at you!

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