Wednesday, March 8, 2017

First Week of PiYo

I really need the stretching and lengthening that yoga gives you (especially while I'm running or trying for a race!) BUT I don't like to hold positions for very long and got bored whenever I tried it!  I want to move and sweat what can I say?!  =)  When PiYo came along I was hesitant for that very reason but thought I would give it a try.  The first time I did one of the workouts, I wasn't fully convinced and didn't do it again for a while.  Lesson learned...always give every workout you try a fighting chance!!  =)  You know when you go on a road trip and it seems like it takes FOREVER to get there but then on the way home or the next time you drive that same route it seems so much shorter?!  Workouts are exactly like that!  When you don't know what to expect it can seem long, boring, or too hard to do!  But when you try it again and continue it, you start to get in the groove and truly enjoy it!  Things are easier once we know what to expect and just like a road trip, it gets familiar and not so bad after all!  =)

So last week was my first entire week of PiYo and I'm LOVING it!!  Into week 2 my inner thighs are sore, I feel like I have better posture and truly look forward to pushing play everyday instead of drinking some Energize and talking myself into it!  =)  

I am on an oatmeal kick so instead of Shakeology for breakfast I've been having oatmeal and then Shakeology with lunch or as an afternoon snack!  

Oatmeal, berries, almond milk, stevia, & cinnamon!!  (1Y, 1/2P)

Chocolate Banana Nutter is my go to recipe!! (1R, 1P, 1Tbsp)

I know that picture of dinner is not fancy AT ALL but it was so good and the kids gobbled it up too!! Cut up some jalapenos and a little bit of cheese and mix it in with your ground meat and form patties.  Grill or cook on the stove and serve with veggies.  They are so tasty and super easy!!    Y'all, cabbage is so cheap and really delicious...get you some!  I'm going to be cooking this more often!!  

I'm not the only one loving PiYo!  my mini-me likes to jump in from time to time!  Be the example, right!!! =)

I hope you enjoy this "Beast" series from one of my workouts!  Let me know if you give it a try and what you thought of it!  

Try to do each move for 1 minute each, rest for 15 seconds and repeat 2 more times!!  

If you're looking for a workout program to help you reach your health goals please email me and we'll get you set up for success!  I'd love to have you join my next accountability group!  


Friday, March 3, 2017

Superhero Muffins

Y'all these muffins are the!!!  You know I have a sweet tooth and the fact that they're gluten free, have chocolate chips AND lots of hidden veggies is just unreal!  =)  OK, well actually the recipe called for raisins and nuts but we're not a fan of those in our baked goods so we added chocolate chips instead!  Other than that we followed the recipe as is and they have become a staple in our house!  They were kid tested and mommy approved and I know you'll like them just as much as we did!  The recipe comes from my new favorite cookbook...Run Fast Eat Slow.  

Recipe below and here's a video of us making them and taste testing them for the first time...

  • 2 cups almond meal 
  • 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
  • 1/2 cup chopped walnuts
  • 1/2 cup currants or raisins, optional
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda 
  • 1/2 teaspoon fine sea salt
  • 3 eggs, beaten
  • 1 cup grated zucchini (about 1 zucchini)
  • 1 cup grated carrot (about 2 carrots)
  • 6 tablespoons unsalted butter, melted 
  • 1/2 cup Grade B maple syrup
  • 1 teaspoon vanilla 
  • paper muffin cups
Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. 
In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.  
In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined. 
Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.  

Tip: Keep a batch in the freezer for a sweet grab-n-run breakfast. Defrost on low power in the microwave.

ENJOY and let me know what you think!  I highly recommend this cookbook because this is just 1 of many delicious things we've tried lately!  

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