Yesterday was yet another gym and dinner date with Bianca. This time she asked if we could do abs, so that is what we did, a ton of ab workouts and a half hour on the arc trainer to finish it off. I also may have went early and ran 2.5 miles before she got there because, why not?
We did burpees, butt ups, bicycles, side planks, v twist sit-ups with a weight, planks, regular crunches, and standing side crunches with a 25 pound plate. The only thing I couldn’t do was the planks because I still can’t put much pressure on my elbow. darn… But that made it easy for me to make sure that Bianca didn’t lift her butt up to make it easier, and I got to smack it every time she did.
After we were done working out we headed back to my apartment to have an entire dinner full of foods that are good for the mid section that I got from a Women’s Health article and a few other articles online. After all they say abs are made in the kitchen don’t they?
I basically wanted to include greens, nuts, dairy, beans, organic soy, oats and whole grains, berries, coconut and olive oil, and chia seeds and I somehow did it. Actually I shouldn’t be surprised that I did it, that is really just a balanced healthy meal isn’t it?
I saw a recipe in fitness magazine for a kale salad that actually incorporated a lot of the things listed and even better it actually sounded good. I searched and searched online but could not find a link for the recipe so I had to take a screen shot of the magazine (thanks to my iPad subscription for making that easy)
I added a bit of garlic to the tofu croutons however and lemon to the dressing because it was kind of flavorless. I don’t know if I just didn’t get enough juice from the grape fruit or what, but the lemon kicked it up just right. I also soaked my hazelnuts over night and dried them in my oven. And for added protein added cannellini beans.
Also whoever decided that the cutting grapefruit over a bowl thing was an easy task is crazy, it was so hard. I destroyed my grapefruit, no pretty segments for our salads.
Yum! but that salad is not complete! We forgot the shaved romano cheese!
For dessert I made a mixed berry crumble. I looked up recipes for an idea of how to make it but didn’t really follow one, so I will just list what I used, this is for two.
- fresh blueberries, raspberries, and blackberries
- 2 tbsp Chia seeds (1 tbsp for each)
- quick drizzle of maple agave syrup (maybe 1 tsp tops on each)
- 1 packet of Kashi go lean hearty breakfast cereal
- 2 packets of Monk fruit in the raw
- 1-2 tsp cinnamon
- 1 tbps coconut oil
pack the filling into the ramekins very full as they are going to condense down then top with the crumble topping. Mix the topping with your hands to get all the stuff mixed together, the heat from your hands will melt the coconut oil enough to make sure everything is well combined
Bake in the oven at 350 for about 15 minutes, but keep an eye on them so that you don’t burn the top. Let it cool for 5 or so minutes, and the chia seeds will help thicken up the juice!
A lot of the recipes I found online had you add flour and sugar to the berries. Why!? Aren’t berries sweet enough on their own. I wanted to omit the flour so I went for the chia seeds and it worked pretty well! I was also toying with the idea to put a little balsamic vinegar with the berries, but I totally forgot because we were so hungry, but I think I am going to try it next time!
Behind the scenes action shot!