Happy Monday. I hope you all had a wonderful weekend. Today was a good day. I spent the entire day at home to get some work done for my day job, be a domestic goddess and do some meal prep and prepare a great dinner. I had a 2 hour massage in my home (there’s nothing better than the massage therapist coming to your house) and I feel incredible. I’ve been worried about my rotator cuff because my left shoulder has been hurting a lot but today I learned that it’s just really tight as my massage therapist brought tears down my face working out the tension. Guess I need to get more massages.
The final week of the first phase of this 80 day program started today and I’m so glad. I’m excited to start the 2nd phase and see what’s its all about. But more on that later. This week’s workouts are 2×15 reps x 2 sets. It’s funny to me that it was so challenging today until I realized that I hadn’t done any of these workouts at home (except for a couple on the weekend). I was dying. I live in Colorado Springs which is at around 6500 ft. above sea level causing me to run out of breath much quicker and easier. But man did it feel good because I REALLY had to push.
Nutrition today was on point with the exception of taking a break from my superfood shake because I think it may be upsetting my digestion. Just trying process of elimination. We’ll see. Today was day one and it’s been a little better.
Finally, here is the recipe I promised you. Courtesy of Autumn Calabrese’s cookbook Fixate.
Southern Maple French Toast with Pecans and Bananas
This recipe will make 4 pieces of toast. Serving size is 1 piece of toast.
4 slices of sprouted grain bread
2 large eggs
1/4 cup unsweetened almond milk
1/2 tsp pumpkin pie spice
1/4 tsp salt
1 tbsp pure maple syrup
1 tsp ghee
2 large bananas sliced
1/4 cup chopped pecans
Beat eggs and almond milk together. Add spice, salt and maple syrup and mix well. Melt ghee in medium high pan, dip a slice of bread in the egg mixture and cook until lightly crisp on both sides. Top with 1/2 large banana and sprinkle with pecans.
If you try this recipe, please let me know!!!