Jump start your Monday with a workout & some warm Cinnamon Swirl Bread

Happy Monday!

How did you start your week? I went to CrossFit and learned something new about myself. That’s always a good thing! Learning about yourself and what you can accomplish right now allows you to better understand what to do to make yourself smarter, fitter, faster, stronger. Today’s workout only looked a little scary on the board. 4 rounds for time of: 100m run, 10 box jumps (I did 20″), 100m run BACKWARDS, 4 reps deadlifts 115#. The scary part was the 115#. I had no idea if I could do that – I’d never tried. Okay, fine, the running backwards part was a little scary too but mostly because I didn’t want to trip and leave brains on the sidewalk. That would be bad.

Anyway, as it turns out, I CAN deadlift 115# and it’s not my 1 rep maximum. What a great feeling! I am woman, hear me ROAR!


So, knocked out my workout in 10:35 and felt great about myself. I love that about both running and CrossFit. Working out, moving your body, improving yourself should make you feel good both inside and out.

Afterwards, I had one of my favorite post-run or workout treats – banana and peanut butter. I. Love. Peanut Butter. Seriously. I have to watch myself or I’ll finish a jar in a week. Today’s treat was even more special since I had it on some cinnamon swirl bread that I made. There is just something divine about peanut butter, cinnamon, and banana. Om nom nom!


What’s your favorite post-workout meal/treat?


Cinnamon Swirl Bread (Raisins optional)
Makes 2 loaves, 16 serving each

4 teaspoons active dry yeast
1 cup warm water
2 tablespoons vegetable oil
1 tablespoon unsalted butter, melted
3 to 4 cups unbleached, all-purpose white flour
1 cup whole wheat flour
1 teaspoon kosher salt
3/4 cup nonfat milk
1 1/2 teaspoons ground cinnamon
1/2 cup packed light brown sugar
1 cup raisins

1. Dissolve the yeast in the warm water and let rest until the surface begins to foam. Stir in the oil and butter.

2.  Combine 3 cups of white flour, the whole wheat flour, and the salt in a bowl, stand mixer bowl, or food processor.  Pulse or mix in the yeast mixture.  Add the milk.  (If using a processor, do this while the machine is running.)  Add more of the white flour, a tablespoon at a time, until a dough ball forms.

3.  Knead until smooth and elastic.

4.  Place the dough in an oiled bowl.  Turn it once, cover with a damp cloth towel, and let it rest for 1 hour, until double in bulk.

5.  After the dough is doubled in bulk, punch it down, divide in half, and let it rest 5 minutes before shaping.

6.  Coat 2 loaf pans (about 81/2×41/2 inches each) with nonstick spray.

7. Lightly dust the work surface with flour.  Roll out one of the portions of dough into a rectangle, about 8×12 inches.  Dust with half of the cinnamon and spread on half the brown sugar and half the raisins (if desired), leaving a 1-inch margin all around.  Starting from a short side, tightly roll up the rectangle, pinch the ends to seal, and place seam side down into the loaf pan.  Repeat with the second ball of dough.  Let the loaves rise, covered with a damp towel, until doubled in bulk, about 45 minutes to an hour in a warm, though not hot, space.

8.  Put the oven rack in the center or bottom third of the oven and preheat the oven to 375 degrees.

9.  Slash the tops of the loaves and place them in the oven.  Bake for 40 to 50 minutes, until golden brown.  Remove from the pans and cool on a wire rack.

Per serving:

Calories 105; Protein 3g; Fat 2g (saturated 0g); Carbohydrates 21g; Fiber 1g; Sodium 66mg


Recipe from 1001 Low-fat Recipes