The week has just started but I feel like I’m getting ready for the weekend again.
I have the next 2 days off from work to go on a fun road trip Well, it will be fun once we get to our destination.
During my gym session this morning, I actually noticed the improvement I’ve made doing my HIIT workout. The last few weeks I have consistently worked on interval training, and I love that I get a quick workout in a shorter amount of time.
My current workout schedule is 6 days a week. I do a combination of HIIT workouts on the treadmill, running outside, Body Pump classes and lower/upper body strength training.
I went to work early this morning so I made a breakfast that I can wrap and eat at my desk.
Egg White, Spinach and Mushroom Breakfast Burrito
Easy as 1, 2, 3. I sprayed the pan with olive oil, then added the veggies. Stir until they are slightly wilted.
Add 1/2 cup egg white. Once cooked, wrap in whole wheat tortilla. It taste great to with cheese melted inside the wrap.
One of my favorite protein-packed breakfast on the go.
Steamy and hot.
Lunch was a huge bowl of salad with veggies but the fresh roasted corn stole the show. I also ate a small bowl of Moroccan couscous on the side.
Fresh corn always trumps frozen or canned corn. Don’t you agree?
My mid-day snacks usually consist of fruits + another item. Today I had blueberries + apple with plain Chobani and a sprinkle of granola (added after the picture was taken).
After dinner I baked some muffins.
I noticed that my sister always buys muffins from the grocery store. She loves taking them to work during her early shifts in the morning. I read the ingredients on the package and offered to make her healthier version.
I made a batch for her and also a batch to eat for breakfast since we are leaving early tomorrow for our road trip. This recipe was adapted from here .
I love the sweetness that comes from the banana and the burst of blueberry flavors.
*1 1/2 cups whole wheat pastry flour (or all purpose flour)
*1/3 cup light brown sugar
*1/4 cup oat bran
*2 teaspoons baking powder
*1/2 teaspoon salt
*1 cup mashed ripe bananas (about 3)
*1/2 cup unsweetened vanilla almond milk
*1 large egg
*2 tablespoons vegetable oil
*2 teaspoons fresh lemon juice
*1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed (6 to 7 ounces)
Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.
Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.
This is a breakfast or afternoon snack muffin. It’s slightly sweet so if you want to make it sweeter if making for dessert, just add more sugar.