Today Move Of The Day: Lunge with a Bicep Curl to a Plank Jack. To modify you can start with no weight and then start with a plank, then add taps to the side to build up to the jack. Need to make it harder, up your weight, add extra jacks in the plank.
My classes loved this workout so much last week they requested to do it a second time. All you need is a mat and you can do it anywhere. Fun, effective, and fast. Get ready to love your ABS.
Todays recipe turned out really good. So , this is one of those I threw a bunch of things in a pan and yum, but I am going to share it anyway. To make it lower carb, you could take out the soychorizo. I use the Trader Joes brand and its only 5 net grams so for the flavor it was worth it. Here we go:
1/2 bag of frozen spinach
1/4 bag frozen cauliflower rice
[defrost both about 3min}
1/2 package Tofu
1/4 package Soyrizo
1 TBS Mexican seasoning [on tofu]
Pico De Gallo
Pico De Gallo
Defrost spinach and cauliflower rice in microwave (3 min) add tofu and Mexican seasoning into non-stick pan. Add soyrizo, cook 2 min. add defrosted veggies and pico de gallo cook 3 min. Remove from heat, top with lettuce, pico and avocado.
My favorite way to start Sunday, is brunch! Coming up with new, delicious recipes to share with my family, relax and just hang out in our PJ’s. Before I even got to try it I heard my son “this is really good”. I knew it would be a keeper. Super moist, delicious, and you would never know it is gluten-free, vegan and low sugar.
1 1/2 cups Oat Flour (ground oatmeal)
1/2 cup Buckwheat Flour
1 tsp Baking Powder
1 tsp Xanthan Gum
1 Tbs Cinnamon
2 Tbs Chia Seed
3 Tbs Sugar (or coconut sugar or Stevia)
Dash of Salt
Mix all together in a bowl
2 Tbs ground Flaxseed (for flax eggs) add water and let sit 10 minutes
In another bowl mix together:
3 overripe bananas, mashed
1 grated zucchini (peeled optional)
3 Tbs Maple Syrup (can sub honey if not vegan)
3 Tbs Peanut Butter (can sub any nut butter)
add the flax eggs mix together, slowly add the dry ingredients and mix by hand, fold in 1/2-1 cup chocolate chips (your choice)
Pour mixture in greased pan, top with crushed pecan and raw sugar (totally optional) Bake in a preheated oven at 350 degrees for 30-35 minutes until a toothpick come out clean.
Let cool slightly (the chocolate chips will be little lava pockets) and enjoy 🙂