Happy Tues­day everyone!

I don’t know about you, but it sure feels to me, like win­ter is just around the cor­ner. Yuck. I’m a sum­mer gal through and through. I love hot sum­mer days on my bike or div­ing into the cool, refresh­ing lake after a hard run. I’ve never been a fan of win­ter out­door activ­i­ties so unfor­tu­nately, my work­outs move indoors when the cold temps arrive and I find that depress­ing and often, unin­spir­ing. Sure, you can still have great work­outs inside, but noth­ing beats the fresh air and warm sun. Not in my books anyways!

I’ve been mean­ing to share a recipe which I dis­cov­ered in the Globe and Mail a few weeks ago and today, thank­fully, I will finally post it. It’s a recipe for Irish Soda Bread and although I don’t eat bread on a daily basis, I do enjoy it from time to time. I have been run­ning alot more as of late so I rec­og­nize the need for addi­tional carbs in order to keep the body happy and well fueled.

This bread is so, so easy and lit­er­ally takes 5 min­utes to throw together and only 35 min­utes to bake. It con­tains just 1 Tbsp of sugar, no eggs and low­fat but­ter­milk. In my mind, that’s as good as bread gets! You can use whole wheat flour if you’d like, but then, it won’t really be a true Irish soda bread. Trust me when I tell you, this bread is a win­ner and your fam­ily will think you’re a hero.

Enjoy it with a big bowl of soup or slathered with almond or peanut but­ter. So good!!

Have a great day!

Irish Soda Bread

Ingredients:

4 cups all pur­pose flour

1 Tbsp sugar

1 tsp salt

1 tsp bak­ing soda

2 cups buttermilk

Pre­heat oven to 425 degrees.

In a medium bowl, com­bine flour, sugar, salt and bak­ing soda. With a fork, com­bine dry ingre­di­ents well.

Make a well in the flour mix­ture and then add buttermilk.

Com­bine using a spat­ula until a dough has formed.

Place the dough onto a lightly floured sur­face and knead lightly to form a ball.

Split in two and shape into indi­vid­ual oval-​shaped loaves. (they don’t have to be perfect!)

Trans­fer to a parchment-​lined bak­ing sheet and bake for 35 minutes.

Cool slightly before cut­ting. Enjoy!!