Stay strong in November

Can you feel it? Its the calmness before the stampede of the holidays comes in and shakes everyone up for what seems like 2 months straight.

Hey it’s gonna be OK STAY STRONG! You got this on lock down! Fitness you can live with has you covered with all kinds of resources and services to keep you feeling your best heading into the winter so you are not in the “new year new you” camp come Jan 2020. You wont miss a beat if you stick with me!

Open slots available for personal training, health coaching,plus I will be offering 2 Hiking events in November: Saturday Nov 2nd and Saturday Nov 16th. These will be Saturday afternoon hikes starting at 2pm. I will be offering 2 Mobility events in December so mark your calendar for Sunday December 1st and 15th. Those events start at 9am

reaching for goals!

RSVP as early as possible for these so I know how much food to prepare and if anyone has any food allergies. As always I will post these events on facebook and all of my other online accounts but if you know someone who is interested please feel free to SHARE!

I do have a special surprise I am launching In December that I have been working on so stay tuned for that but I will tell you I am pretty excited to share it with everyone near and FAR….that was a small hint

Lets send you off with a easy and seasonal recipe I made for a hiking event and thought it was definitely worth sharing!

PUMPKIN LOAF
SERVES 6-8
Recipe inspired by the vegan8– keeping ingredients to 8 or less

1 3/4 cups (224g) whole grain spelt flour (this flour is what gives the perfect texture and moisture)
2 tablespoons (16g) cornstarch
2 teaspoons baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground black pepper (please see post why this is added, it does NOT make it spicy)
4 teaspoons pumpkin spice blend + 1/4 teaspoon cloves
3/4 cup  pure maple syrup
1 cup canned pumpkin puree
1/4 cup  canned “lite” coconut milk (shaken first)
2 1/4 teaspoons vanilla extract
Optional: pumpkin seeds for topping and powdered sugar
NOTE
The key to this loaf having the best flavor is the spices, of course. Pumpkin pie spice is a blend of cinnamon, nutmeg, allspice, ginger and cloves and is sold at most grocery stores in the baking/spice isle.

Preheat the oven to 350°F (177°C) and line a 9×5 loaf pan (I used stone so it’s more moist) with parchment paper going in both directions cut to fit so that it lies flat in each direction with a slight overhang.
To a large bowl, add the syrup, coconut milk, pumpkin and vanilla. Whisk until completely smooth. Set aside.
To a medium bowl, combine the spelt flour, cornstarch, baking soda, pumpkin spices, black pepper and salt. Whisk very well.
Slowly add the dry ingredients to the liquid and stir gently, folding until it all comes together into a moist, cohesive batter. Don’t over-mix, just until combined and smooth. It will be thick.
Pour the batter into the pan. Use the back of a spoon to smooth out the top flat and evenly out to the corners. If desired, sprinkle raw pumpkin seeds on top of the loaf now.
Bake for 40 minutes or until a toothpick is completely clean from the center to the bottom of the pan. Ovens will vary, so yours may take longer, but mine was perfect at 40 minutes.
Cool 45 minutes to an hour before slicing. This is hard to wait, I know, but the loaf must finish cooling. If you cut it too early, it will be a bit underdone in it’s texture. Lift the loaf out with the parchment paper and slice with a very sharp knife.
Cover the completely cooled loaf tightly in plastic wrap and at room temperature so it will stay moist. I loved this with coffee!

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