Yogurt Cupcakes with Cool Whip Frosting

Who doesn't love a tasty cupcake?!? If I am going to bake and eat something then I want it to taste like it should be bad for me.  Pinterest has been flooded with tons of recipes that just mix something like cake mix with diet pop which to me doesn’t really taste like a real cake at all!  My friend Kelli made me these cupcakes a few years ago for my birthday and they are the best low-guilt cupcake's I have found yet.  The other best part is that you can make these any flavor you would like.  I have always made them with some type of berry yogurt but you can experiment with your favorite flavors to mix it up.

The only big note about these is that the "frosting" contains yogurt so they need to be kept in a cool area until they are served so that the yogurt doesn't spoil.  For picnics or outdoor events I always just put my cupcake carrier in a cooler, but in the office I can usually just put them in a cool room and they are fine. 

Yogurt Cupcakes with Cool Whip Frosting

Ingredients

1 pkg. white cake mix (I use betty crocker super moist)

3/4 C water

1/3 C vegetable oil

3 egg whites

2 6oz containers of flavored yogurt (I use the Yoplait Light)

1/2 container Cool Whip thawed

Directions

1) Mix together cake mix, water, oil, egg whites, and 1 container yogurt until completely mixed

2) Pour into 24 lined cupcake tins and bake as directed on the cake mix box

3) To make frosting: Mix together remaining container of yogurt and Cool Whip

4) Once cupcakes are completely cooled frost with the Cool Whip mixture

5) Keep in cool place until ready to serve

6) Enjoy!

*These were made with strawberry yogurt which is my personal favorite but feel free to mix it up*

Can I be done yet?

10 days until the big race and let’s just say I am over it!  My knees, hips, legs, and feet hurt, and I would rather just be going home after work and napping rather than dedicating an hour to running.  Pretty sure the treadmill is what is getting me.... having to stare at the same view at least an hour 5 times a week has gotten old now that I am 8 weeks in.  Having a race is definitely  what keeps me motivated so thank goodness I am signed up for more this spring but I am hoping the mitten state will give me at least some 40 degree days so I can mix up my training. 

Monday I got in 2 miles and a super difficult lift, Tuesday is school so I didn't get a workout in at all, Yesterday I was able to get in 3.5 miles in with a lift, and today I need to do 4 and some ab work to burn some of the calories I know I will be consuming at work!  This weekend I have to get in 10 miles and then next week I can take it fairly easy since it is race week.  I am thinking that I will be able to accomplish my goal of running the entire 13.1 miles this time.  That is the only goal I set for myself so as long as my pace is averaging 11 minutes per mile I will be a happy camper. 

Since I needed some motivation I googled the half marathon and found this picture which gave me goose bumps.... I am a sucker for fireworks and I am pretty sure if they start the race like this again I will cry happy happy tears!!

2 weeks to go!

Yup only 14 days until the Disneyworld Half-Marathon!

Thankfully last Thursday I was able to get in a 4 mile run.  I knew I wouldn't be able to run this weekend so I wanted to get in a solid 4 miles before I left for my trip.  The run went surprisingly well but I am really sad that I wasn't able to run at all this weekend.  This weekend I need to make sure to get in my full 10 mile run that way I will feel a lot more prepared going into the half.  This is what my schedule looks like for the next two weeks:

Week	Mon	Tue	Wed	Thur	Fri	Sat	Sun
7	3	4	0	4	3	0	10
8	3	4	0	3	3	0	13.1

Can't believe it's almost here!

In other news I decided that I really need to go through my workout shirts and retire a few.  Most of my shirts are from college which in my head doesn't seem that far away but then reality strikes that my shirt from 2007 is over 5 years old!!!

I can't lift my arms

So apparently going 6 months without really lifting and then starting back up again will make you extremelly sore!  I have been doing these exercises on top of my running schedule and this week decided to up my weights since it was getting easier, and boy am I paying for it today!  It feels awesome to know that I am now working my whole body but I feel like an old lady since my legs, abs, and whole upperbody is so sore when I get out of bed.  But it will all be worth it in 3 weeks when I put on a bikini and actually feel good about it.

We were in Florida the exact same time last year and I realized that I only have one pic ^ of me actually in my bathing suit the whole time.  Now I know that people would be more than happy with that body but I was not.  I knew I wasn't working out or eating the way I should be, and I didn't feel confident or comfortable which is the key.  With all of my hard work I know that I will feel better then ever this year and can't wait to spend a week relaxing on the beach.  Tonight since I am so sore I am going to take it easy, try to get in an easy 3 mile run and then spend some time with my friend the foam roller.

In other news this week and weekend was crazy.  I finally got my new car!  Had a few too many jello shots at my roomies birthday!  Judged a rib cook-off!  Cught up with a old friend that I am happy to have back in my life!  And made some pretty awesome meals that I am excited to share!

Lightened-up Whole Wheat Lasagna

Italian food is my weakness... well let’s be honest any food is my weakness but Italian holds a soft spot in my heart and tummy.  I love any pasta, whether it be plain, stuffed, rolled, layered, you name it I will eat it. Even though I am trying to eat cleaner and lighter lately I don't want to have to deprive myself of my favorite things.  Since the BF is also a Italian lover so I decided to make a lightened up version of our favorite lasagna! In order to lighten it up I used whole wheat lasagna noodles, Italian turkey sausage, part skim ricotta, and added some spinach to bulk it up.  For 1/12th of the pan you will clock in at about 270 calories, 19 grams of protein, and some calcium, fiber, and iron as well.

Lightened-Up Whole Wheat Lasagna

Adapted from Ronzoni

   Ingredients
3 links hot Italian turkey sausage
1 jar (24oz.) spaghetti sauce
1 cup water
1 15oz container part skim ricotta cheese
2 cups (8 oz) shredded mozzarella divided
1/2 cup grated parmesan cheese
2 eggs
1/2 tbs italian seasoning
1/2 package frozen spinach thawed and drained
12 pieces whole wheat lasagna noodles, uncooked

Directions
1) Remove sausage from casing and cook in large skillet until fully cooked, drain any excess fat
2) Add in spaghetti sauce and water and simmer for 5-10 minutes
3) In separate bowl mix together ricotta, 1 cup mozzarella, and parmesan cheese with eggs, seasoning, and spinach
4) Place a cup of sauce in the bottom of a 13x9 pan, then place 4 lasagna noodles on top of the sauce, spoon half of the cheese mixture on top of the noodles and spread evenly, then place 2 cups of sauce on top of the cheese, repeat with noodles, cheese, sauce, noodles, then top with remaining sauce and remaining cup of mozzarella cheese
5) Cover with foil and bake in 350 degree oven for 45 minutes, remove foil then bake for another 10 min
6) Let sit for a few minutes then enjoy!