Last Saturday morning started like most other Saturdays do:

Ted springs out of bed at 6:30am, bright eyed and bushy tailed. I curse him through clenched teeth and closed eyes. 6:30am? Really? Where does the energy come from? My bitterness is exactly what you think it is: jealousy. Would that I could have so much energy so early on a Saturday!

With little enthusiasm and some grumbling, I peel myself out of bed 10 minutes later, stumble to the bathroom and brush my teeth. Once I locate my running pants and shirt, I sit down to put on my shoes by the door where Ted is waiting with his hand on the handle, ready to go.

We’re going to meet Steve, Ted’s long time friend who has become one of my dearest friends. 7:15am. Temescal Canyon. Sharp.

Also today, and for the first time, Sam, Lisa, Dana, Valeria, Mason, and Maria, are joining me, Steve and Ted on our run. As we start jogging toward the beginning of the trail, my grumpiness has faded. The forrest is lush and green, there is life rustling and bustling in the bushes (please don’t eat me, rattlesnakes!), there is talk and laughter coming from the group: in short – life is good! No – life is fantastic!!

A tough climb up the canyon, a swift jog down, a run-in with our 87 year old Charlotte, faithfully climbing this mountain 6 days a week, and 4 miles later – we are done. Sweaty, smelly – nice! Time for breakfast! No – wait. We’re not done working out yet: it’s time for yoga!

As Ted likes to call it, we head home for a “quick transition” – 2 second showers and if we’re lucky, a quick bowl of cereal, and we’re back out the door. Ted is teaching a 9am yoga class, and some of us trail runners are headed to take it.

Normally we all head to brunch after class for a much earned breakfast (I know, my life is so tough). But today is a little different. Breakfast will have to wait.Pressed Juicery will be handing out free juice to guests at the studio today, and Delectable You will be hosting a bake-sale. Yes! Delectable You…..that’s me!

Making their debut at this bake-sale were 2 new recipes: one for peanut butter chocolate chip vegan gluten free cookies, concocted by yours truly,

and a new recipe for gluten free brownies made from almond butter. I found the recipe on Elena’s Pantry, an amazing gluten free blog I follow weekly www.elenaspantry.com. You will find the recipe below 🙂

The event was a success: lots of “mmmm’s” and “yums!” and I could not have been more grateful to hear it!

Pressed Juicery was delightful. Louie, the manager for the Malibu location, was with us for the morning, educating us on the juices and their benefits. If you haven’t already, you MUST check out this company. Their mission is essentially to help us live our best, most balanced and fulfilled lives. How? By taking care of our bodies through nutrition: providing juices that contain nutrients that our bodies need to be healthy.

Sound idealistic?

A few months ago, Louie was overweight and pre diabetic. Yes, the same Louie standing before me that day. That glowing, slim, Louie, handing out juice. Louie said that joining Pressed Juicery not only changed his life: it may have even saved it. Upon starting at the company, Louie did one of their juice cleanses. A few months later, his skin had cleared up, his weight was down, and he is no longer pre-diabetic.

So… idealistic you say? Yes. Proud to be. Tried, tested and true.

Don’t worry: this isn’t a pitch for Pressed Juicery, though I do stand by them. This is a pitch for life: Louie’s story demonstrates that if you want something, and you take the steps necessary to get it, you just might find yourself on the other side, prize in hand. Oh, and when you take care of your body, it takes care of you.

Now go take care of your body and eat some brownies!

Just kidding!

But not really…

Gluten Free Brownies from Elena’s Pantry – http://www.elanaspantry.com/brownies/

1 16 oz jar of creamy roasted almond butter (I tried it with the raw stuff and it didn’t come out as well – so stick to roasted!)

2 eggs

1 1/4 cup agave

1 tablespoon vanilla extract

1/2 cup cocoa powder

1/2 teaspoon salt

1 teaspoon baking soda

1 cup dark or semi sweet chocolate chips (the original calls for dark, but I used semi sweet and loved the results since I didn’t have dark on hand)

Preheat oven to 325F.

1. Place the almond butter in a stand mixer with a paddle attachment and cream it on high speed for about 2 minutes until it’s smooth. You can also just use a hand mixer.

2. Blend in the eggs, one at a time until just incorporated. Add the agave and vanilla and blend again.

3. Blend in the cocoa powder, salt and baking soda, and mix until just combined. Add the chocolate chips in and mix by hand.

4. Grease a 9 by 13 inch pan and line the bottom with parchment paper. You can also use any shape pan you want. Just make sure that the batter only comes up about 1/2 an inch on the side of the pan. Essentially, you want the batter to just barely cover the bottom of the pan. Any higher and you end up having to double the baking time and even may end up burning the edges. Might have happened to me…

5. Bake for 35-40 minutes.

Enjoy your brownies and have a glorious weekend!

Lauren

xxx