Today was by far the best Gamma workout for me. Extreme Circuit was doable, it was not as heart pounding hard, it was very focused and you had weights in your hand almost the entire time. I really liked it (such a meathead).
John and I did separate workouts this morning because he had to go in early. He got up at 5:15 to workout. You go boy!! Mine was after and I am thankful he didn't wake me up to workout with him... or did he?
Excited about making a vegan cornbread for Thanksgiving tomorrow. I will also be making the regular (not so healthy) option, just in case, I'll let you know how it goes! Here's the recipe if you want to try (from Foodbabe.com). Did you know that there is aluminum in baking powder? Me neither, gross.
Food Babe’s Vegan Cornbread
Prep time Cook tim Total time
Serves: 10 – 12
Ingredients
- 2 cups of yellow corn meal
- 1 cup of spelt flour
- 2 cups of unsweetened almond milk
- 2 tsp of apple cider vinegar
- 2 tsp of maple syrup
- ⅓ cup of melted coconut oil
- ½ tsp of sea salt
- 2 tsp aluminum free baking powder
Instructions
- Preheat oven to 350 degrees, line a large (9×13) baking dish with parchment paper or coat bottom of pan with a small amount of coconut oil.
- In a bowl, whisk together the almond milk and vinegar
- Meanwhile, mix all dry ingredients in a large bowl
- Add melted coconut oil and maple syrup to almond milk mixture and stir rapidly for 2 minutes until a foam and bubbles start to develop (approximately 2 mins)
- Slowly combine dry and wet ingredients together and until mixed in large bowl
- Pour batter into baking dish and bake for 30-35 mins
Notes
Stays fresh in an air tight container for up to 3 days. Eat served warm right out of the oven or toasted again later. ***Please buy all organic ingredients if possible***
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