Happy Thursday everyone! I’m excited because it’s Kyle’s turn to come over for dinner and then we might go to the movies (Captain Phillips, round #2)! He might have to work late, so we’ll see (send good-leave-work-on-time-vibes please!). I dressed up a little today, just in case.
Yesterday was a no-run day for me. Still waiting for the ankle to heal so I did some light strength training instead.
30 reps per exercise (unless otherwise noted), repeat 3 times:
- 1 minute plank
- Push-ups (had to do girl push-ups cause I’m still so sore from Saturday! Pathetic (that I’m that sore) !)
- Plié squats
- Single leg squat with leg abduction
Hard to come up with a quick lower-body workout that doesn’t require a lot of ankle movement so this is the best I came up with!
Anyways, last night I was busy making dinner for tonight. My awesome meat sauce, whole wheat spaghetti (for Kyle), spaghetti squash (for my dad and myself), roasted carrots, and salad. The meat sauce needs to simmer for a couple of hours so that’s why I started it last night.
Embarrassing fact: I texted Kyle last night because I didn’t know how to work our corkscrew to open the wine for the sauce. Luckily he was on his way home from work and stopped by. I should have to wear the cone of shame for being the girlfriend of a guy whose family has a vineyard, and also not knowing how to work a corkscrew (in my defense it’s a weird-ass corkscrew)…
Anyways, I also made Gluten-free, no sugar added, banana muffins for myself and my dad (no, I didn’t exclude my mom, she is away on business). We’re trying to get my dad to eat healthier, so I made his breakfast.
Gluten-free, no sugar added, banana muffins
- 1 banana
- 1/3 cup ground steal cut oats (if gluten sensitive, make sure to get oats that were not processed on equipment that touched non-gluten free grains, or it’s not gluten free)
- 1/2 cup egg whites
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1/4 tsp real almond extract
Preheat oven to 375 degree F. Mix all ingredients in a blender until smooth (it will look very runny). Spray muffin pan with olive oil spray. Pour batter into muffin pan, ~3/4 full. Bake 20-30 minutes until inserted toothpick comes out clean. Enjoy as is or top with your favorite spread (perhaps almond butter?)!
Remember, these aren’t super sweet. We’ll see if my dad likes this…
Should I have to wear the cone of shame? Be honest…
What’s something embarrassing you’ve done in the kitchen?