I took some advice from Oxygen Magazine’s Fat-Blasting Food Guide about what I should eat before working out. Therefore, I had a bowl of high fiber cereal, 1/2 cup of milk (I used almond), a sliced banana, and cinnamon. On the side, I had a small cup of decaf coffee with a splash of almond milk. I was ready for BodyPUMP!
My muscles were hungry when I got home. I whipped together one of my favorite post-workout snacks which I read about in last month’s issue of Oxygen. It tastes a lot better than it looks!
Chocolate Protein Pudding
1 scoop chocolate protein powder
2 tablespoons chia
1/4 cup to 1/3 cup milk—> I used almond milk.
Handful of berries
Optional: 1 tablespoon cocoa powder
Combine all of the ingredients. Let mixture sit for at least five minutes. The chia seeds should expand and bind to the other ingredients to form a very yummy post-workout treat! Who doesn’t love chocolate pudding?
Taylor, one of the girls from the group that Sarah introduced me to, had us over for lunch. It was very good!
I a little bit of this…
A little bit of taco chili…
And some of these on the side…
For a snack, I wanted something light after having such a big lunch. I opted for a
large spoonful of almond butter + Oikos greek yogurt. Very satisfying!
I don’t normally toot my own horn, but dinner was really good. I made a new farro recipe (one of my favorite grains), broccoli, and chicken that I baked on Monday.
Roasted Vegetables with Farro and Greens
- 1 cup farro, dry
- 2.5 cups water
- 2 tsp salt, divided
- 1 tsp thyme (I used dried)
- 2 sweet potatoes, scrubbed and chopped (I did not add these)
- 1 roasted red pepper, chopped
- 1 onion, chopped (I used a red onion)
- 1 Tbsp olive oil
- 1/2 cup of walnuts, lightly toasted & chopped
- 1 head / 3 cups greens (I used spinach)
- 1/4 cup freshly grated parmigiano reggiano
- 1 Tbsp balsamic glaze (or 2 tsp balsamic vinegar + 2 tsp honey)
- Pre-heat oven to 400 degrees.
- Bring farro, water, and 1 tsp salt to a boil; reduce to a simmer and cover for 40-50 minutes, until desired consistency is reached / water is absorbed.
- While farro cooks, chop potatoes, pepper, and onion into even-sized pieces (about 1 inch). Toss with remaining teaspoon of salt, thyme, and olive oil, and spread in a single layer on a sprayed baking sheet.
- Bake vegetables on middle rack, and flip every 15 minutes until slightly browned (mine took about 40 minutes).
- Steam or saute greens until cooked down. I separated the kale, tore it into small pieces, and steamed it for about 2 minutes.
- Drain farro and stir in roasted vegetables, nuts, greens, and parmesan. Season with additional salt and pepper to taste.
- Drizzle with balsamic glaze and serve.
- Serves 4-6 as a side dish, 3-4 as a main dish.
Dessert was one of these babies…
Take some time for yourself today!
Do you have a favorite farro recipe?