I'm very proud that I've been able to bounce back in two weeks. I'm really getting excited about starting my new role at work. I'm still sad about leaving my current group, but I'm no longer depressed when I think about it. I'm just going to have to organizing more section level events to buddy up with them for ;). I've had some great contacts with my Pampered Chef business and looking forward to a fun summer ice cream social party Friday night! My Boston Run to Remember Team in Training Team successfully completed their 5 mile race on Sunday! It was awesome coaching them along the course and celebrating at the finish line.
I'm finally back in control of my food and snacking and I'm on day 2 of no processed chocolate/sugar. I'm feeling amazing at Crossfit (mainly because my diet is back on track). I did a workout last week after eating a slice of pizza... The note in my journal was "sucky." I remember really struggling through my back squats and at the time couldn't figure out why they were so tough. Yesterday I did back squats again... similar weight and it was a ton easier and was able to do more. Kendra pointed out the food quality difference before the workout. This is another great reason to keep a food journal :) Tonight I did my FIRST pull-up using the green resistance band!!! I'm getting closer and closer to getting rid of the band, but one step at a time. Next goal is to use the blue band :)
Tonight I wanted to share the most amazing new Paleo recipe discovery.... Carrot Banana Muffins!
They are 100% Paleo and taste amazing. My roomie Maria even enjoyed them and couldn't believe there was no added sugar!
Here is the recipe for your enjoyment :)
Carrot Banana Muffins
Ingredients
- 2 cups blanched almond flour
- 2 teaspoons baking soda
- 1 teaspoon celtic sea salt
- 1 tablespoon cinnamon
- 1 cup dates, pitted
- 3 ripe bananas
- 3 eggs
- 1 teaspoon apple cider vinegar
- ¼ cup coconut oil
- 1 ½ cups carrots, shredded
- ¾ cup walnuts, finely chopped
- Muffin paper liners
Instructions
1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon
2. In a food processor, combine dates, bananas, eggs, vinegar and oil
3. Transfer mixture to a large bowl
4. Blend dry mixture into wet until thoroughly combined
5. Fold in carrots and walnuts
6. Spoon mixture into paper lined muffin tins
7. Bake at 350° for 25 minutes
Makes 18 muffins
I saw you do the green band pull-up...you looked good!
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