Archive for June, 2010

I hate love summer =)

So why not make some….

Gluten Free PB Cookies (with just three ingredients)

Chocolate Coated Runner

Healthy fats = love + only 5 Min Prep =)


-1 cup PB

-1 cup sugar

-1 egg


Mix everything together & place cookies in 350 degree oven until cooked (about 10 Min)

Chewy, Peanut buttery, and no gluten for those with allergies =)

Yesterday I made PB & Jelly Cupcakes =)

It’s like eating a PB & jelly sandwich + a cupcake all in one bite!

PB & Jelly Cupcake recipe

Ingredients for cupcakes:

6 tablespoons (3/4 stick) unsalted butter, at room temp
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk


3/4 cup smooth or crunchy peanut butter
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk



First get all of the ingredients together

Chocolate Coated Runner

Next, preheat the oven to 350 degrees & insert liners into a medium cupcake pan

In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes.

Chocolate Coated Runner

Add the eggs one at a time. Beat well.

Chocolate Coated Runner

Mix in the vanilla. In a separate bowl, combine the flour, baking powder, and salt

Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.

PB & Jelly Cupcake Batter

Fill the cupcake liners 2/3 full
Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in the pan

Frosting: Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined.

Top cupcakes w/ frosting & Jelly =)

Chocolate Coated Runner

Gluten-Free: Use gluten free flour (such as ground up almonds or almond meal)

Vegan: sub vegan butter, silken tofu, + soymilk


Song of the Day: Round & Round by Selena Gomez

Have a great week to everyone reading this =)


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You may be wondering…

What does Chocolate Coated Runner love about running?

Well, to answer that question, it makes me feel free, content, independent, adventurous, strong, and accomplished. On top of that, I adore the endorphins & the love potion it gives me around guys LOL

***Updated About Me 06/24/10***

My workouts this week from my last post (Sunday) include:

Nothing …  Running 6 miles trails Monday, 6 miles trails Wednesday, and today I did 40 minutes of pilates/weights and about 15 minutes on the elliptical

Chocolate Coated Runner

Here’s a quick “shake” that I invented and tastes similar to a chocolate milkshake….

Chocolate Coated Runner

It is Healthy Chocolaty heaven… Who knew something so chocolatey could be good for you?

Total Time: 10 Minutes

Serves: 1

Chocolate Coated Runner


Chocolate PB Banana Shake


-1 Banana

-10-15 almonds

-non dairy milk (use less for a thick shake & more for a medium thick shake)

-2 tbsp PB

-1 or 2 tsp unsweetened cocoa powder

-1 tbsp sweetener (agave, honey, sugar etc.)

-1 serving silken tofu

-1/2 cup ice


Place everything in a blender. Mix until completely smooth. Enjoy!

As always, you can add: coconut butter or coconut flakes, vegan chocolate chips, peanuts, and marshmallows

Enjoy your evening… Hopefully with a Chocolate PB Banana Shake!

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Vote your Opinion! <3

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Hey everyone 🙂

Hope u all had a good weekend

Here are my workouts from this week:

Sunday: Strength Training 45 Minutes

Monday: Elliptical 1 hour & 10 Min pilates

Tuesday: 1 hour walk

Wednesday: Run 7 Miles Trails/ Pavement in the park

Thursday: Walk 15 Minutes + Pilates 10 Minutes

Friday: Run 7 Miles Trails/ Pavement in the park

Saturday: Elliptical 1 hour & Pilates 30 Minutes

Sunday (Today): Pilates 40 Minutes + Elliptical 30 Minutes

This week I baked/ cooked Healthier Reese’s Pieces Cups, Healthier Chocolate Chip Cookies, Confetti Cupcakes, Healthy Lemon Bars, Chocolate Chip Pizzerts, and more

Healthy Lemon Bars



[Shape Magazine]

Lemony Gooeyness 😉


For the Shortbread
Cooking spray
1/2 cup slivered blanched almonds
1/2 cup white whole-wheat or
unbleached all-purpose flour
1/4 cup unsifted powdered sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, cut
into 8 chunks

For the Filling
1 cup granulated sugar
1/4 cup unbleached all-purpose flour
1/4 teaspoon salt
2 lemons
2 limes
2 large eggs, lightly beaten
Additional powdered sugar and
1 lime, for garnish


Preheat oven to 325°F and lightly
coat an 8-inch square baking dish or
pan with cooking spray.

To make the shortbread, put
almonds in a food processor and
process for 30 seconds or until coarsely
ground. Add flour, powdered sugar,
and salt and pulse 5 times to mix. Add
butter and process for 10 to 15 seconds
or until no large chunks remain and
mixture is loose and sandy.

Transfer to baking dish and press
firmly into base and edges until even.
Bake for 22 to 24 minutes or until
edges are golden brown.

Meanwhile, make the filling:

Combine sugar, flour, and salt in a
large bowl. Finely zest lemons (about
2 teaspoons) and one lime (about
1 teaspoon) into bowl. Squeeze 1/4 cup
juice from lemons and 1/4 cup juice
from two limes and add to bowl along
with eggs; whisk until smooth. Pour
filling over crust; return dish to oven
and bake for 30 to 32 minutes or until
center is set. Cool completely on a
wire rack. (Citrus squares can be made
one day ahead and stored, tightly
covered, in the refrigerator.)

Just before serving, cut into
squares and garnish each with lime
thinly sliced crosswise and cut into half
circles, or with strips of lemon or lime
zest. Sift powdered sugar over squares.

For the crust I replaced 1/2 white whole wheat flour instead of the almonds

Gluten free: try subbing 1/2 cup grinded almonds for the 1/2 cup flour

Vegan: Use Vegan butter + Silken tofu for the eggs

Raw Vegan Peanut Butter Cups (Gluten Free)


3/4 cup Chocolate chips, Dark or Milk, melted

2 TBSP Peanut Butter

2 TBSP Agave or Honey

Dash of Salt

Baking Cups


Pour melted chocolate into 1/3 of the baking cups.

Mix PB, Agave, and salt.

Put some of the PB mixture on top of the Chocolate

Top with Chocolate.

Refridgerate or Freeze until Solid. Enjoy!!!

Peanutbuttery, Chocolatey, Yumminess– (New Language lol)

Optional add-ins: Coconut, Crushed graham cracker, peanuts

Optional substitutions: Coconut butter, almond butter, sunflower butter… The list goes on…

I am taking a Health Psychology class this summer beginning July 1st, and I just began the first chapter. I was studying while tanning outside earlier today. Hey, this class sort of relates to my blog!

P.S. Happy Father’s Day!!!

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This post includes all of this good stuff: My workouts from this week, Cute pix of Kitty, StrawChocolateNana Snack Recipe, Lemony Brussel Sprouts Recipe, Vegan Berry Tofu Smoothie Recipe, Picture of me from this weekend

Song of the Day: With me by Sum 41

Here are my workouts from my last post until now:

Tues: Yoga/ pilates 45 minutes

Wed: Elliptical 45 minutes & abs/legs 10 minutes

Thurs: 5 mile run

Friday: 15 min abs/ arm weights

Saturday: 6 miles including 1.5 miles of sprinting

Here are some pix of Kitty from the other day:












Kitty going in the toilet?

Kitty looking in Mom’s Coach purse?












Hmm… one curious cat that’s for sure

I’m going to try to make whole wheat brownies, healthy lemon bars, and lemon cupcakes sometime soon as well. I love baking healthy things!

Question of the Day: What would you like me to post a healthy recipe of?

It could be anything from dessert to snacks to meals

Speaking of snacks….

Check out my yummy invention of….

StrawChocolateNana Snack

(StrawNana = Strawberries, Banana, and Chocolate)

strawberries 'n bananas













Chocolatey sweet heaven of sweet fruits, whipped cream, and chocolate….

No cooking required.

5 Minute Prep.

Serves 1.


-1 Banana, sliced

-1 Cup Strawberries with stems chopped off

-Chocolate Syrup

-Whipped cream (soy, rice, dairy, etc.)


Mix Bananas, Strawberries, and syrup until combined.

Top with whipped cream.

You can also add:

-shredded coconut for a Coconut StrawChocolateNana Snack

-1 serving walnuts for a StrawChocolateNana Nutty Snack

-peanut butter for a PB StrawChocolateNana Snack

-chocolate chips for a StrawChocolateChipNana Snack

Or you can just add all of that!!! 😉 The choice is no one but yours 😉

Chocolate Coated Runner Veggie recipe here:

Lemony Brussel Sprouts:

2 cups Brussel Sprouts, Frozen, unthawed

2 Tablespoons Extra Virgin Olive Oil

½ Squeezed Fresh Lemon

½ Teasponn salt


  1. Preheat oven to 350 degrees
  2. Layout Brussel Sprouts on a baking sheet
  3. Pour olive oil, lemon juice, and salt even over the brussel sprouts and spread around
  4. Bake 30-45 minutes or until browned while turning them every 15 minutes
  5. Enjoy fresh from the oven!

Another one of my makings

Post- Workout Drink:






Refreshing, sweet, and satisfying

Drink within 15 minutes for better recovery post workout!

Vegan Berry Tofu Smoothie Recipe:


-1 block regular tofu

-1 Banana

-1 cup berries (strawberries, blackberries, blueberries, etc)

-1 TBSP agave nectar or honey

-1/2 cup crushed Ice

-optional: walnuts, vanilla, orange juice, and/or 1/2 cup spinach


Put everything in a blender, Blend, & Drink up

I hope everyone that is reading my blog right now has a great rest of their week. U deserve it

Feel feel to try my recipes….

&& Don’t be afraid to let me know your feedback on anything from my recipes to what you’d like to see more of on my blog. I’d be glad to hear

I am livin it up =)

<- (My natural hair)

Ok that’s it for now!!!

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***If you want more of Chocolate-Coated Runner, feel free to join on facebook ;)***

Hello bloggers, hope your week is going well so far 🙂

My workout yesterday included biking 5.5-6 miles with hills outside and running 4 miles with hills outside. I’m training for cross-country season (at my school), which starts in less than just 2 seasons away. I am also considering joining the dance team again this semester (like I did last semester) and quite possibly theater as well. It will be a lot but I like to be busy!

I grew up taking acting lessons and being in plays. I’ve loved performing ever since I was little! I remember my first solo, “Castle on a Cloud” by Les Miserables, and right before getting on stage singing was one of the most nervous moments I’ve ever encountered in my life!

Here are the lyrics to the song incase you’re curious:

There is a castle on a cloud
I like to go there in my sleep
Aren’t any floors for me to sweep
Not in my castle on a cloud

There is a room that’s full of toys
There are my hundred boys and girls
Nobody shouts or talks too loud
Not in my castle on a cloud

There is a lady all in white
Holds me and sings a lullaby
She’s nice to see and she’s soft to touch
She says: ” Cosette, I love you very much.”

I know a place where no one’s lost
I know a place where no one cries
Crying at all is not allowed
Not in my castle on a cloud

I definitely wouldn’t would perform that song again if I ever had the chance!


I loved watching the bachelorette last night and it’s one of my favorite TV shows

My 3 favorite shows are: the bachelorette, the hills, and the city

Questions of the day: Do you ever watch the bachelorette/ the bachelor? What are your favorite TV shows to watch and why?

I am planning on posting some photography and fashion pictures sometime to my blog. It will be photography of pretty scenery and maybe even me modeling some cute & fashionable clothes items 😉

Make . This . Now

Salad with creamy sliced avocado, chewy salami, yummy hummus, homemade crunchy croutons…

How can you resist? (On the side is strawberries, watermelon, and bean salsa)

Here’s the recipe for ya:

Chocolate Coated Runner Salad Creation

No cooking required. Serves 1.


1 serving hummus

1 avocado, washed and sliced

1 tomato, sliced

chopped red onion

slices of salami (vegan is fine as well)

cheese (any kind, vegan or not vegan)


croutons, preferably homemade

salt and pepper to taste

extra virgin olive oil or flaxseed oil

Quick & Easy Directions:

Mix everything together. Enjoy!!!

If you’re really feeling really adventurous, add some dark or milk chocolate chips to the salad 😉

You can also add mushrooms, walnuts, peppers, bacon bits, sliced carrots and almonds

Let me know if you try it & here are my new twin baby cousins:

…They are just too cute for words

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Cake and veggies

Hello blogging world ❤

I’m thinking of creating a giveaway for you guys!

Question for today: If I had a giveaway, what are your suggestions on what the giveaway is? Shall it be… nail polish? chocolate? make up? The possibilities are absolutely endless 😉

This weekend, one of the things that I did was I baked (from scratch of course!)

I made…

A watermelon cake!

Inside it is yellow sponge cake with fudge layers…

…topped with gooey, buttercream frosting!

Here is my mom with the cake 😉 She loves cake…

I also made…

Maple Walnut Cake!

Yummy? I think no yes!

Here’s the recipe! Enjoy

Serves: 12. Yields: One 8-inch 2-layer cake.

Oven Temp: 350. [Ann Stratton, Country Living]


  • 2 1/2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) cinnamon
  • 1/2 cup(s) butter, softened
  • 1/2 cup(s) granulated sugar
  • 2 large eggs
  • 1 1/2 cup(s) pure maple syrup
  • 2 teaspoon(s) vanilla extract
  • 1/2 cup(s) water
  • 1 cup(s) finely chopped walnuts
  • 6  walnut halves
  • Maple Sugar Frosting


  1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl using a mixer set on high-speed, beat the butter and sugar for 1 minute. Add the eggs, one at a time, and beat for 1 minute after each addition. Add 1 cup maple syrup and vanilla. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts.
  2. Bake the cake: Divide the batter equally between the two prepared pans and spread evenly. Bake on the middle rack of the oven until a tester inserted into the center of each cake layer comes out clean — about 30 minutes. Cool in the cake pans on a wire rack for 10 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
  3. Make the cake garnishes: Lightly coat a sheet pan with cooking spray and arrange the walnut halves about 3 to 4 inches apart. In a small saucepan, heat the remaining 1/2 cup maple syrup over medium-high heat. Cook the syrup until it reaches hard-crack stage (300 degrees F), or when a drop placed in a glass of cold water becomes hard and brittle. Remove from heat and carefully spoon boiled syrup over the walnuts, allowing it to run in streams around the sheet pan. Set aside to let cool completely.
  4. Frost the cake: Use a serrated knife to level the mounded sides of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 cup of Maple Sugar Frosting on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides of the cake with the remaining icing. Decorate the top of the cake with candied walnuts and the hardened maple sugar. Remove paper strips and serve. Store at room temperature for up to 4 days.

Maple Sugar Frosting:

  • 2 1/4 cup(s) confectioners’ sugar
  • 1/2 cup(s) brown sugar
  • 8 tablespoon(s) (1 stick) unsalted butter
  • 1/8 teaspoon(s) salt
  • 1/2 cup(s) maple syrup
  • 1 teaspoon(s) vanilla
  • 2 tablespoon(s) whole milk, can use up to four tablespoons


  1. Make the frosting: In a medium bowl with a mixer set on medium speed, beat sugars, butter, and salt until combined. Continue beating and add the maple syrup in a slow stream. Add the vanilla. Increase speed to medium high and continue to beat until light and fluffy. If necessary, add up to 4 tablespoons of milk to achieve a smooth spreading consistency.

Please let me know if you decide to make it and how it came out 🙂

If you are Vegan: If you are interested in this recipe, you can sub silken tofu for the eggs and vegan butter for the regular butter

Gluten-Free: You can use rice-flour, nut flour (ground up nuts), soy flour, etc.

Yesterday, I decided to run zero 8 miles. It took me under an hour in a half. My friend and I are planning on doing a 4th of July 8 mile race together. That should be fun. Can’t wait!

Today, I did about an hour of strength training including sit-ups, push ups, lunges, weights, and lots of other simple but efficient exercises like these

On Friday, my mom and I went shopping together at the mall and got me some cute clothes at Gap 😉 It was my sister’s idea to get some summer clothes there. Pretty good idea if you ask me

Wait until you see this veggie dish…

And here’s the recipe! Let me know if you make it… I invented it 😉

Mich`z Delicious and Easy Omelet

[And it can be completely vegan if you want it to be]

Serves 1.

-1 onion

-1 tomato

-1 handful baby spinach

-1 clove garlic

-2 eggs or 2 blocks firm tofu

-regular cheese or vegan cheese

-regular sausage or vegan sausage

-extra virgin olive oil

-salt & pepper to taste


Heat a skillet to medium heat. Add extra virgin olive oil. Saute the first 3 ingredients and add salt. Stir and let it cook for 5 minutes.

Add the garlic. Then add the sausage.

Meanwhile, whisk the eggs or chop the tofu with salt/ pepper. You can add milk to the eggs if you want them to be extra fluffy.

In a separate pan, add the eggs or tofu. Cook until one side is done, flip, then top it with the cooked veggies, sausage, and cheese. Fold the omelet over or stir the tofu.

Enjoy with some juice [any kind that you want].

You can also add peppers, bacon, ham, mushrooms, etc.


Put it on toasted whole wheat bread or a whole wheat bagel and you are good to go for a fast, simple, nutritious dish whether it’s for breakfast or dinner!

Speaking of dinner, I am planning on posting a “Mom’s Spaghetti” recipe sometime soon, which you all are going to hate LOVE and it’s something that u can look forward to seeing on my blog 😉

So, hope that u all had a good weekend and enjoy your week.

Song of the Day: It’s All because of You, 98 Degrees


Chocolate-Coated Runner

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