Kettlebell Anyone? (Recipe: Peach Pie Crumble Bars)

I have done a few kettlebell workouts in the past. In fact, it would probably be good to get one in there in the next week or so. It has been awhile.

Some research out of San Jose State University found that when people did kettlebell workouts three times a week instead of dumbbells their cardio felt easier. The people who did three 20-minute kettlebell workouts a week for a month increased their aerobic capacity (a measure of how much oxygen you can use during exercise) by 6% while those who lifted free weights did not gain that benefit. Lead study author Asher Falatic, PhD, explains that it is because movements with kettlebells are more dynamic than those with dumbbells, so on top of strengthening your muscles, they increase your heart rate to an intensity that improves aerobic capacity.

Food for Thought: Fried eggs versus scrambled eggs. Both provide the same six grams of protein. It’s what goes in the pan to cook the eggs that matters. A nonstick spray works great and keeps calories in check.

1 year ago: Add One Daily Fruit or Vegetable Serving (Recipe: Cooking Light Classic Fudge Brownies)

2 years ago: Running a Relay? (Recipe: Roasted Eggplant and Couscous)

Quote of the Day:

“A lot of times people look at the negative side of what they feel they can’t do. I always look on the positive side of what I can do.” -Chuck Norris

I also made these Peach Pie Crumble Bars for flyball this weekend! While I don’t think I would bake the cookies I made for flyball again, I would definitely make this dessert again! I thought it was super tasty!

Peach Pie Crumble Bars

Peach Pie Crumble Bars

Ingredients

Crust:

  • 1 stick plus 5 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 2 cups AP flour
  • 1 teaspoon salt

Filling:

  • 1 1/4 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
  • 1/2 cup sugar
  • 2 tablespoons AP flour
  • 1 tbsp fresh lemon juice
  • 1/2 teaspoon salt

Directions

  • Preheat oven to 375*. Butter an 8x8x2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
  • Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
  • Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes. Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

Courtesy of Martha Stewart Living

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