Monday…err Tuesday. Anyone else thrown off by the long weekend? My morning started off pretty wonky when I headed to the gym for spin class at the WRONG time. As I was walking into the spin room, I was thinking wow, it must be a slow day for classes. Um, no Kristi, everyone else is just going to actually be there at the scheduled time. Ah well, you win some you lose some. But all was not lost. I headed to the cardio room to create my own workout. I really wanted to LIFT but I’m saving it for Body Pump tomorrow morning, that is, if I can get the time right! :p
I kept things pretty simple with a stairmill + rising incline treadmill combo. These are my two favorite pairings when I use the cardio room (which isn’t often anymore, except for sometimes a warm-up or cool-down) because they build up your legs and booty! And this girl wouldn’t mind a little extra booty. 🙂 Anways, the stairmill is pretty self-explanatory, which I did for about 10 minutes, but for the rising incline treadmill portion I just increased my incline by 1% every minute all the way up to 15% incline and followed with a an easy non-incline cool down for 5 minutes. Next time I want to just do the treadmill and work my way up to the 15% incline and all the way back down. I can feel my my legs burning already!
So lets talk food. I haven’t done a big food post for a while so I figured today it should happen…starting with a recipe that could not be ANY easier, yet tastes great! They are all natural, very clean, and make an excellent snack especially for pre or post workout.
3 Ingredient Blueberry Power Muffins
(From Oxygen Magazine)
- liquid egg whites
- blueberries (I used frozen)
Spray silicon muffin tins with cooking spray and add a tbsp of oats and a tbsp of blueberries into each tin. Then pour the liquid egg whites in, one by one, until tins are filled 3/4 of the way. Baked at 400 for approximately 20-25 minutes.
No sweeteners added, yet these babies have flavor all on their own. You can really taste the sweetness of the blueberries and the nutty-ness of the oats. I just love them! I like to make a big batch in advance and store them in the fridge for grab-and-go.
Other recent eats:
egg white oatbran with banana, maple syrup, and homemade almond/sunflower nut butter
cabbage and broccoli saute with nitrate free chicken sausage and gauc (avocado, lemon, olive oil, salt, pepper)
KALE CHIPS. Love these crunchy fellas! with nooch, garlic powder, salt, pepper
Amanda’s Blissful Banana Bread, which really is pure bliss. Best banana bread ever, anyone?! Come on over!
crackers + cottage cheese = salty snack winner.
my newest favorite bread, sprouted grain bread from French Meadow Bakery. which tastes amaze with some peanut butter, or even all by itself!
wild rice mixed with hummus, sauteed cabbage, salsa, chicken, almond cheddar, dijon mustard, and liquid aminos.
protein pudding with coconut butter on top
And I just realized tomorrow is What I ate Wednesday, so I’ll be be back for another food-filled post tomorrow!
Have a great not-Monday! 😉