i’m going through a period in my life where i’m letting go of something good to make room for something a billion times better. why is that so dang hard though? always easier said than done in my world. accepting change doesn’t have to feel like pulling teeth, but i tend to take it to that level a lot every now and then.
i stick to my 6 Pack USA workout plan for the majority of my workouts but sometimes i just go in and wing it.
today’s sweaty randomness: back, light triceps, cardio
- machine shoulder press 4 x 10
- lat pull downs 4 x 10
- machine tricep pushdowns 4 x 10
- hammer strength pull downs 4 x 10
- seated rows 4 x 10
- deadlift / overhead press combo w/ 45 lb bar 3 x 10
- steady-state, fat burning cardio on the elliptical 30 min
before that though, i met with the ladies of Style to Envy for breakfast at La Madeleine and did my best to resist all their crazy delicious savory and sweet pastries. i met Val and Nikki at the Blog Elevated Conference this past Sept. and we discussed a few collaboration ideas for 2014! looking forward to that.
Chiso worked up an appetite playing hard and requested pizza for lunch. soooo, since were in the vicinity, we chowed down on some Ruggles Green gluten-free cuisine.
i had the Atlantic salmon salad with all the trimmings. i actually forgot to ask for the dressing on the side this time and was too hungry to wait for a re-do.
what a Hammy Mc Hamster! Chiso got his pizza fix and i finished what he left which was only one dang slice! and i have no idea where he got ‘eat everything but the crust’ from. he certainly didn’t learn that from Sonny or i cause we eat the whole thing. so yeah, i finished all his leftover crusts too. that dough is AMAZING.
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here is a lighter, low sugar pumpkin cake recipe i made a few days ago i’d like to share before Turkey Day:
yummy pumpkin cake
the stuff:
- 1 cup Stevia for Baking
- 1/4 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 2 cups whole wheat pastry flour
- 1 can pure pumpkin
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 tbsp unsweetened vanilla almond milk
do this:
- mix wet with wet, dry with dry, then incorporate together. do not over mix!
- divide batter evenly between two 8 in round pans
- bake for 28-30 min on 350 or until an inserted toothpick comes out clean.
- let the cakes cool then pop them out of the pans
- top however you’d like! i used vanilla butter cream and the very last few pecans in the bag (i hope that explains the debris on the plate) this time, but next time i’ll keep it super light and use sugar-free/fat-free cool whip. there are actually a few vegan coconut cream frosting recipes i’ve been seeing around. that’s a great option too!
makes 12 slices (for 1, no topping): 137 cals, 6g fat, 18g carbs, 3g fiber, 2g sugar, 3 g protein
hope you had a fantastic weekend. it’s COLD in Houston these days, brrrrrr.
t-4 days yall!!
le
fit foodie le 
I have to say I love those braids on you! So cute!! That salad looks yummy!
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thank you so much 🙂
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Wow that was odd. I just wrote an very long comment but
after I clicked submit my comment didn’t show up. Grrrr…
well I’m not writing all that over again. Anyway, just wanted to say
superb blog!
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uuuuugh i hate when that happens. thank you sincerely for taking the time to type it though and for the compliment!
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I saw this delicious dessert and thought about my favorite which is Mississippi mud pie made with whip cream, chocolate pudding, pecans and I think graham cracks. I love this dessert, but it is definitely loaded with alot of calories. But it is goodness to me. With all that being said, I would like to request you male it because I know that u will find a way to make it healthy but still tasty. Someone else usually makes this for me and I want to try it on my own but do it healthy. This would make my day. 🙂
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hey Brandi! those are DELISH- i’m gonna take you up on your challenge for sure. what’s your email address?
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