Thank you all for your great & supportive comments on yesterdays post! It’s always a little nerve-wracking crossing into more personal talk, but I suppose it comes with the territory when blogging about health & fitness.. but thanks you for being so wonderful
Just a standard Leg & SS Cardio Day..
Weights: Legs.. Wide-Leg Squats, Front Squats, Squat Jumps, Leg Press, Toe Raises, Hamstring Curls, Singled-leg Hamstring Curls, Leg Extensions, Glute Kickbacks
Cardio: Same thing, just split into 2 session.. Alternating 5 min. Jog at 6.0 with 5 min. 10% Incline Walk for 60 min. total.
Tomorrow’s check-in day with my trainer.. I’m a little worried, but it’s the numbers that tell the story so we’ll see!
After lifting I was so ready for lunch.. which means no creativity :p .. and I’m just diggin this salad lately.. Baby Spinach with Pinto Beans, Salsa and Artichokes.. I dived in, with no photo-evidence. But it looked the same as yesterday .
With my current macro-mix, beans have been the perfect addition to my diet. I’ve always liked them, but it’s one of those foods that I tend to forget about. But check out all the lovely benefits:
High in Fiber
High in Iron & Vitamin B
Tips to make them more digestable:
Soak beans for several days, changing the water twice daily, until a small tail forms on the beans.
Use a pressure cooker. This also cuts down cooking time.
Experiment with your ability to digest beans. Smaller beans like adzuki, lentils, mung beans and peas digest most easily. Pinto, kidney, navy, black-eyed peas, garbanzo, lima and black beans are harder to digest. Soybeans and black soybeans are the most difficult beans to digest.
Experiment with combinations, ingredients and seasonings. Legumes combine best with green or non-starchy vegetables and seaweeds.\u0007
Season with unrefined sea salt, miso or soy sauce near the end of cooking. If salt is added at the beginning, the beans will not cook completely. Salt is a digestive aid when used correctly.
Adding fennel or cumin near the end of cooking helps prevent gas.
Pour a little apple cider, brown rice or white wine vinegar into the water in the last stages of cooking. This softens the beans and breaks down protein chains and indigestible compounds.
Jenna had a scrumptious looking Banana Zucchini Bread on her blog the other day, which reminded me it was about time to make Chocolate Zucchini Muffins again. This time I made a couple changes to fit my macros:
1 scoop Cake Batter Protein Powder
1 tbsp Unsweetened Cocoa Powder
1 tsp Cinnamon
1/2 tsp Baking Powder
1/2 tsp Baking Soda
Stevia Extract to taste
1/4 c Egg Whites
~1 c grated Zucchini (1 medium)
Mix dry ingredients together first, then mix in Egg Whites, and fold in Zucchini. Pour into sprayed muffin tin and bake at 350 F for 40 minutes.
I compensated for subtracting a scoop of Protein Powder by not adding Apple Sauce, and it worked great. The texture was the same and the Stevia gave them plenty of sweetness.
Stats for the whole batch (made 4 muffins)..
Eden had a post on Spaghetti Squash the other day, which reminded me that it’d also been way too long since I’d had it! So dinner was 1 cup Spaghetti Squash (roasted at 375 F for 40 min.) with 4 oz cooked Tilapia, Crushed Tomatoes, Roasted Garlic and the last bit of Fat-Free Feta.. completely hit the spot
It’ll be the usual for dessert tonight.. I’m leaning towards a PB Ice Cream (using 2 tbsp Sugar-Free PB Syrup) and Waffle Protein Cookie (using Capella flavor drops)..
Do you watch Mad Men? I’ve seen every episode, but don’t currently have my television plugged into cable (just the DVD player), so I missed the premiere. But regardless, if you’ve seen the show then you have to agree that the lovely Lara, of Thinspired, would be perfect.. vote for her to have a walk on role on the show!
What’s your favorite sweet bread?I think mine would have to be Pumpkin.. though Banana Chocolate Chip runs a close 2nd..