Hi there and happy Monday! I hope all of you took some time to do the things that reenergize you and are ready to tackle the week ahead! Or, as ready as you possibly can! I mean, we don’t wish each other a ‘Happy Monday’ for nothing. It takes a village to get through the first day of the week, am I right? We’re in this together!
If my weekend includes sweating, eating, sleeping, and vegging out I consider it a winner. You can say I’m easy to please. This weekend had a perfect balance of all four! I really enjoy getting some down time after a busy week to unwind. Taking a moment to practice gratitude and making a point to continue my healthy habits is what reenergizes me and motivates me for the week ahead.
Friday started off with my usual protein pancake cereal, cranking out some work, guzzling some pre-workout, and then going to the gym for an awesome 30 minute HIIT Treadmill Run and two rounds of your Lean & Mean Cardio Machine routine. I then pushed through the following resistance circuits.
Make sure you fuel correctly before doing a workout of this intensity with a meal that has a good ratio of carbs and protein. Otherwise, you can expect your glucose levels to burn out halfway through your workout and that’s when you will hit that ‘wall.’ If you’re interested in knowing the right macro ratio for you and your body, I offer customized nutrition guidelines and exercise plans!
Friday night began with my favorite dinner, Whole Food’s Salad and Hot Bar! Yes, I’m embarrassed to admit it, but it’s true. If I were to have the option of going anywhere to eat, it would be Whole Foods. I’m starting to think it’s just a control freak kinda thing. Whenever I go out to eat at restaurants I always seem to ask the waiter for a million different substitutes and/or additions to my meal. At Whole Foods, not only do I trust that their ingredients are fresh and organic, I get to pick whatever I want and how much of it I want without being ‘that girl.’ You know, like Sally in When Harry Met Sally. I’ll have to take a picture of my brown box next time. Though, not showing you may actually be better for the both of us since it’s usually just a hodgepodge of veggies galore, yummy salad fixings, and some sort of lean protein smothered with balsamic vinegar. Goodness, you’re learning all my deepest, darkest secrets! The night ended with a Zevia, some dark chocolate, and nuts (from the Whole Food’s bulk bins, duh) at the movies where we saw This is Where I Leave You. I HIGHLY recommend it! I’m a sap and this was a happy tear jerker. The best kind!
The highlight of Saturday was taking a zumba.com 90-minute master class with Sammy Salazar. As I mentioned in previous posts, the energy of a Zumba class is unlike any others. This one, however, takes the cake for one of the best classes I’ve ever experienced. The booty shaking, shoulder shimmies, salsa moves, and merengue steps were accompanied by an original soundtrack that did not let up. I sure hope Z Club Fitness has a fire extinguisher because that room was on fire! Oh yeah, I went there. His energy was contagious and everyone was busting it out until the very end. Woowwee!
Sunday’s main event, aside from the Niners totally blowing it again, ugh, was the french toast roll ups I made for brunch. They were perfectly crispy on the outsides and oozy, without being soggy, on the insides. I tried out a couple of fillings including peanut butter and jelly, banana, nutella (if you want to be a little naughty), and Greek yogurt and all of them were awesome! These are perfect for a brunch where you need to feed a lot of people since you can fit a whole bunch of them on the pan at once.
French Toast Roll Ups
Makes 6 roll ups
6 pieces of bread (I like to use EEzekiel, sprouted grain, or whole wheat)
Earth balance spread or coconut oil spray to grease the pan
1/2 cup egg whites
3 tbsp unsweetened almond milk
1 tbsp vanilla extract
Cinnamon to taste
1 packet of Stevia or Organic cane sugar
Fillings (bananas, raspberries, greek yogurt, chocolate chips, PB2, pumpkin puree mixed with maple syrup and cinnamon for Fall, whatever your heart desires!)
100% pure maple syrup to top or dip
1. Preheat a pan on low heat on the stove while you prepare the roll ups. Whisk the egg whites, almond milk, cinnamon, vanilla extract, and Stevia in a bowl and place to the side.
2. Cut the crusts off of each slice of bread. Roll out the slices with a rolling pin. If you don’t have one, don’t worry! A to-go coffee mug or sturdy cup will work too.
3. Place about 1-2 teaspoons of yummy fillings in a strip on each slice of bread about 1 inch from one edge. Roll the bread up tightly.
4. Grease the pan either with coconut oil spray or a natural buttery spread (I like Earth Balance Soy Free) if you want it to be extra crispy and indulgent.
4. Dip each slice of bread into the egg mixture until fully soaked through and place them on the pan seam side down. Cook on medium heat until golden brown (about 2 minutes) and then rotate. Continue to rotate until all sides are cooked.
5. Remove cooked rolls from the griddle and serve immediately topped with the maple syrup or put it on the side for dipping!
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