50 Minute, 5 Mile Treadmill Routine:
| Time | Speed | Incline |
| 0-2 | 4.0 | 1% |
| 2-5 | 6.0 | 1% |
| 5-10 | 6.5 | 1% |
| 10-15 | 7.0 | 1% |
| 15-20 | 7.5 | 1% |
| 20-25 | 6.5 | 1% |
| 25-30 | 7.0 | 1% |
| 30-35 | 7.5 | 1% |
| 35-38 | 6.0 | 1% |
| 38-40 | 4.0 | 1% |
| 40-50 | 4.0 | 4% |
| Total: | 5 miles | 1% |
50 Minute, 5 Mile Treadmill Routine
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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[…] fit the bill…not just any cornbread…pumpkin cornbread! I used this recipe here:http://iowagirleats.com/2010/12/14/im-totally-justifying/ The pumpkin really added a moistness and even Adam, who’s not the biggest pumpkin or squash […]
[…] got the recipe from Iowa Girl Eats, as well as the recipe for cornbread!! I wanted to make pumpkin cornbread…but I forgot it at the grocery store! […]
[…] actually baked this up on Monday, using this recipe that I found a while back from Iowa Girl Eats. It’s pretty […]
[…] to waste! Use a can of pumpkin to mix into yogurt or oatmeal for breakfast, then add some to your cornbread recipe, or make individual portions of Pumpkin Enchiladas! Same goes for black beans—they work in […]
[…] I like to bake everything (cinnamon rolls, brownies, cornbread, etc.) from scratch except cupcakes/cake. Mine never turn out as moist and luscious as the box […]
[…] whipped up some uber-easy, insanely-dense, crazy-moist Pumpkin Cornbread for a true Southern feast! Have you made this yet?! It bakes up in the same amount of time it takes […]
[…] with some healthified pumpkin cornbread, and some Late July Green Mojo chips for scooping, this chili was amazing! I loved its subtle […]
Just saved this recipe!! Looks awesome :)
Made the pumpkin cornbread last night!!! sooo Good!!Loved the texture! and it was super easy to make! yay!! My husband had alot more self control than me.. he had one square I had umm … 5 woops!!! haha
[…] Iowa Girl Eats posted an interesting recipe last week with a hidden ingredient – pumpkin puree! I thought why not embrace that yumminess and make a seasonally spiced (pumpkin, molasses, nutmeg, and cinnamon) cornbread. I also hate, hate dry cornbread. IGE’s recipe called for milk which I never have so I swapped in some greek yogurt and ricotta cheese. Sounds funky but the bread is so moist. Now that’s what I call a secret ingredient! […]
[…] LOVE this chili. I literally can’t wait for lunch tomorrow. Last night, I whipped up the pumpkin cornbread I saw on Kirstin’s site last week. Um, so good! So moist, it was the perfect combination […]
Thanks so much for your kind words, Kristin! That cornbread looks wonderful. Must try! :) Hope you have a wonderful Christmas! :)
Amanda
[…] other news, I was this close to making another batch of Pumpkin Cornbread last night, because it is that good, but I held back because I wanted to make Pumpkin Cornbread […]
[…] Comments « I’m Totally Justifying… […]