My hockey team loves to eat and drink. The rink we play at allows people to BYOB and while they don’t necessarily “advertise” this fact, it is not discouraged in any way. Our coaches are generally sipping on a Molson as they’re assigning positions and yelling out to us from the bench. Dogs are allowed, too. Check out this little smooshie face that I almost puppy-napped! Even Lily has come to the rink with me in the past.
Needless to say, this is a very friendly adult league. While there are referees – and a winning team and a losing team – it’s all in good fun. I go for the exercise and the laughs, but scoring goals and winning are definitely perks.
I’ve played ice-hockey for 16 years (insane). I love it. It’s wonderful exercise and it’s certainly challenging. To throw on 30 pounds of equipment, strap thin little blades onto your feet, grab on to a stick and try to make something happen is no easy feat. But, I’ve been skating practically since I started walking, starting first with many years of figuring skating. Having grown up 2 blocks from an ice rink, I was most definitely a rink rat and skated more days than not.
While running can improve my endurance with skating, being “hockey in-shape” is a very unique “in-shape”. It takes agility and speed, much unlike my slow and steady jogs or toodles on the elliptical. My heart rate will go from 170 bpm back to near resting and back up again, over and over during the duration of the game. Since we generally play with just 2 lines of offense, I spend equal parts playing and recovering.
I love hockey. It’s the best.
I play with amazing women and while we don’t always celebrate with a beer, we often celebrate with food. Often, someone will bring in some baked goods for a birthday or holiday, or most recently, to announce a pregnancy. Really, there’s no bad reason to show up to a hockey locker room with baked goods in tow.
Just this week we were talking about pumpkin and loving all things pumpkin. I was asked for a good pumpkin muffin recipe to share– literally or at least via the web. And so, here we are. The Best Ever Healthy Pumpkin Muffins.
I drastically cut back on the amount of sugar and swapped in whole wheat flour. They were perfect. Mr. Prevention ate quite a few so maybe the next time I’ll have to double the recipe to be sure there’s some to share.
- 1¾ cups whole wheat pastry flour or white wheat flour
- ¼ cup sugar
- ¼ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 2 eggs
- 1 (15 oz) can pure pumpkin puree
- ½ cup coconut oil, melted and cooled
- Preheat the oven to 375 degrees F. Line a standard muffin tin with 12 paper liners; set aside.
- In a large bowl, whisk together the flour, sugars, baking soda, salt, and spices; set aside.
- In a medium bowl, whisk together the eggs, pumpkin puree, and coconut oil.
- Pour the wet ingredients into the dry ingredients and mix just until everything is incorporated, being sure to not over-mix. Scoop batter into muffin wells, filling nearly to the top.
- Bake muffins for 20-22 minutes or until just golden.