Good morning! It’s WHAT TO EAT WEDNESDAYS!! Can you tell I’m excited? It’s a realllly good one today.
How are those challenges coming along? Today is 30 minutes of cardio. I did it with my girlfriends this am.
Here is the #proof from the treadmill, my heart rate monitor and my #refuel. I had 1 whole egg, 4 egg whites, a handful of fresh spinach, freshly steamed and sauteed zucchini and a bowl of blueberries. Yum!
Yesterday I bought this cream to put in my coffee.
I tried it this morning. Yes, it’s basically all saturated fats but it’s 0 sugars and I only used 1 tsp. The verdict? It’s okk. Wasn’t overly rich and creamy so I may try a little more tomorrow and add 1/2 a pkt of truvia.
Alright, on to that amazing recipe! PA-lease try this. You won’t regret it. It serves 2 small or, if you’re a little piggy like me, one big serving.
Banana Nut Bread Froyo
by Jolynn Toma
Serves 1 big or 2 small
- 2 frozen bananas, cut in chunks
- 1 tsp coconut oil
- 1/2 tbsp ground flaxseed
- 1/2 tbsp almond flour
- 1/4 tsp cinnamon
- 1/2 tsp agave
- 1/8 cup unsweetened vanilla almond milk
- 1 pkt truvia
- 1/4 tsp ground flaxseed (to sprinkle on top)
1. Pull all the ingredients in a blender or food processor and mix until smooth. Top with 1/4 tsp flaxseed and enjoy!
Now.. scurry along and make this. Or I guess you could wait until dessert tonight. *sigh* the horror of waiting!
**Question of the day: What’s your favorite dessert?