This morning, I woke up and did my workout at the apartment. At first, I had planned on heading to the gym and just getting ready there, but since Brian is leaving for two weeks today (and it is our three year anniversary!) I thought that it would be nice if we ate breakfast together and spent a little time together this morning.
The workout was quick, but effective. Because I knew I had limited time, I used supersetting to maximize my time. To superset is to complete one exercise then immediately follow it with another exercise without having a rest inbetween. The two exercises work best if they don’t target the same muscle group. It is a great time-saver and adds a little extra challenge to a workout because of a shortened rest period.
My plans to make a weeks worth of baked oatmeal turned out perfectly! They were all ready to go this morning, and they tasted delicious.
Blueberry Baked Oats
- 2 1/2 cups oats
- 1/3 cup unsweetened organic applesauce
- 5 egg whites
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 6 packets of stevia in the raw
- 2 1/2 cups water
- 3 Tbsp plus 1 tsp natural peanut butter
- 1 cup blueberries
Preheat the oven to 400 degrees. Grease ramekins or large muffin tins with nonstick cooking spray. Combine all ingredients in a large bowl. Mix until thoroughly combined. Pour into 5 ramekins or muffin tins. Bake for 20 minutes. Allow to cool, then refrigerate for use at a later date, or eat warm from the oven!
Calories: 248 Fat: 8.2g Carbs: 40.4g Protein: 11.9g
Because these little cakes are so filling and dense, I usually eat half before I workout and then half after 🙂
Yesterday, when Brian and I got home from our midday date, there was a little surprise waiting for me in the fridge. Brian’s mom had made me a salad with tuna and egg whites for lunch. She even packaged up some almonds for a snack! What a nice treat!
The salad was delicious and filling! Thanks Kate 😉
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