Yesterday was my day off from work and so I used the day to do my normal Sunday activities- prepping food for the upcoming week!
I first woke up and got some studying in, followed by a massive bowl of Greek yogurt with blueberries and a crumbled pumpkin muffin. I have been loving those muffins lately!! They are tasty, sugar free, and full of healthy fat without many carbs!
After breakfast, I was fueled to start cooking. First thing I made was a huge mix of ground turkey, tomato sauce, and every vegetable under the sun. I guess you could call it a ragu? I’m going to call it a big italian mix of deliciousness. Recipe to come tomorrow!
Then I whipped up some black bean dip to eat with veggies as a snack this week.
Finally, I made another batch of the infamous pumpkin muffins. I think what I like most about them is the fact that they are low in carbohydrates. This means I can eat one before bed and not feel too bad about it. (I generally try not to eat a bunch of carbs before I go into hibernation for the night.)
Here’s the Recipe:
Almond Flour Pumpkin Muffins
2 cups almond flour
2 scoops vanilla protein powder
2 tbs baking powder
2 tbs cinnamon
1 tbs pumpkin pie spice
1 can pumpkin
1/2 cup honey, agave, or maple syrup (I used sugar free maple syrup- you could also just use stevia)
***If you use honey and you think the batter is too thick, thin it out with some almond milk
Preheat oven to 350F
Mix all dry ingredients. Mix all wet ingredients in a separate bowl. Mix together!
Pour into muffin tins. Mine made 12 big muffins or 12 medium muffins and 12 mini muffins.
Bake for 20-25 min or until a toothpick comes out of center clean.
The great thing about almond flour is that it is made from almonds so it is high in protein and healthy fat but low in carbohydrates unlike regular flour. I must warn you, these muffins have a different texture from other muffins- so I wouldn’t bring them to an office party. But to have as a quick sweet snack at home, yes please!
After getting the kitchen thoroughly dirty, I threw all my cooking utensils in the dishwasher and Kyle and I headed out for a quick 3 mile jog/walk. It was so nice outside and we ended up just walking and talking for a bit on the way home.
On Friday, I did the 3rd workout from Tina’s Best Body Bootcamp and man oh man! I could still feel my sore legs from the leg workout the day before! I am loving this bootcamp so far. Saturday was my rest/cardio of choice day. Since my jog with Kyle wasn’t too strenuous, I’m going to call it an active rest day.
Lunch was 1 egg, 1 egg white, and an ezekiel english muffin with a huge bowl of watermelon.
Then I went to Starbucks to pretend I was studying when in reality I was eating free oatmeal cookie samples and listening to the women next to me talk about their kids.
Came home and had a snack of celery sticks with my black bean dip. It’s not too bad! I will post the recipe this week.
Of course Kyle and I watched lots of Olympics yesterday. I love how much everyone gets into the Olympics! I’m not a huge sportsfan by any means, but I get pretty excited for team USA! The volleyball match yesterday was so exhilarating!
Finally, I made some of my ragu for dinner and put myself to bed. This is my last week on my medicine rotation and we have our huge exam on Friday. So needless to say, I needed some good rest to get a start on the week.
This morning started off with a sweat-session on my new treadmill- I am still loving this thing!
So there are my random happenings from my day off! I hope you all have a relaxing Sunday! Is anyone making food for the week today? What are you making?