One thing I love about Thursday? It is almost time for the weekend! Which can often make it hard to focus on specific tasks that need to get done before the weekend. This Thursday in particular just happens to be the day before my birthday! Even though I will be spending most of the day studying for my BodyPump certification, I still have one more present to open from my parents, and Brian and I have a fun night planned together.
Anyways…back to today!
I started this morning off with my final BodyPump class before the big weekend. It was hard work, but amazing….as usual. I find that the hardest tracks for me are:
- Biceps…seriously are killer. It is a shorter track, but no matter what weight I have on the bar, my arms are shaking by the end…which is a good thing 😉
- Shoulders. I LOVE working my shoulders because I love the way defined shoulders look on a female, but this track is a tough one. It’s a love hate relationship.
I then came home and my breakfast already prepped for me:
Overnight Peanut Butter Cookie Oats and Oat Bran
In the bowl:
- 1/4 cup oats
- 1/4 cup oat bran
- 1 tsp peanut butter
- 1 scoop Sunwarrior Vanilla Protein Powder
- 1 tsp vanilla extract
- a dash of cinnamon
Mix all of the above ingredients together until well combined. Allow to sit in the fridge overnight or for 30 minutes. When you finally remove the oat mixture from the fridge, stir in 1/4 cup of plain nonfat Greek yogurt to make them extra creamy.
These are completely delicious and taste like peanut butter cookie dough!
And as I promised yesterday, here is a delicious snack recipe!
Chocolate Protein Muffins
- 1/2 cup oats
- 1/2 cup oat bran
- 3 egg whites
- 1 scoop vanilla pea protein powder
- 4 packets of stevia
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup organic unsweetened applesauce
- 2 Tbsp of organic raw cacao powder (or unsweetened cocoa powder)
- 1/4 cup sugar free jam (I used blackberry)
- 1/2 cup of water
Preheat the oven to 350 degrees. Mix the dry ingredients (flour, vanilla protein powder, baking soda, salt, stevia, and cacao) in a large bowl.
Mix the wet ingredients together in a separate bowl (egg whites, applesauce, jam, and water).
Add the wet and dry ingredients together. Place in 12 prepared muffin tins (either sprayed with non-stick cooking spray, or lined with paper muffin tin liners). Bake 20-30 minutes in the oven.
Allow to cool, and refrigerate to store.
Nutrition per muffin:
Calories: 43.7 Fat: .5g Carbs: 10.1g Protein: 4g
These taste great with a little peanut butter on top!