Happy Labor Day! We are currently in Sarasota right now visiting my parents, hitting the beach, relaxing and just generally enjoying a much needed week long break from reality. Thankfully we are getting lots of exercise and activity too, to make up for all the treats being consumed. Seriously, why are there ice cream shops on every corner?!
There’s also a couple OTF studios here, so I’m definitely getting my favorite workout in.
Stats from last week…
Monday 8/8: 60 minute Orangetheory Fitness class
Tuesday 8/9: 10 minutes on the treadmill (5.8 mph) followed by a 30 minute Step class and 15 minutes of core work
Wednesday 8/10: 30 HIIT class (high intensity interval training) and 20 minutes of upper body strength training exercises, using primarily free weights and a couple machines
Thursday 8/11: 65 minute walk outside along the river
Friday 8/12: 60 minute Orangetheory Fitness class
Saturday 8/13: Travel day, but I did take a walk around my parents’ neighborhood that evening.
Sunday 8/14: 70 minute bike ride…something different, but man, it was a workout!
Healthy recipe and breakfast idea! I’m still on a big protein kick since doing Whole30…I just find it fills me up so much more, especially if I up my protein intake at breakfast. I still tend to crave carbs in the morning though, so I’ve started bulking up my oatmeal with some protein supplements. My trick is to make a week’s worth of steel cut oats in the crockpot on Sunday, and then portion it out for the week. This makes my mornings so much easier, and ensures I have a healthy option for breakfast, so I’m not grabbing muffins from the cafeteria (they have this cappuccino chocolate chip one that is SO GOOD!). Steel cut oats on their own are so healthy and filling and by adding some protein powder, it really does become a perfect breakfast in my opinion. Here’s how I make mine:
Spray inside of crockpot with non-stick spray, or you can butter it up for a little more richness. To the crockpot add 2 cups of steel cut oats, 3 heaping scoops of protein powder*, 6-7** cups of liquid (I do 3 cups of water and 3 cups of unsweetened cashew milk), 2 heaping teaspoons of cinnamon, dash of salt and some sort of sweetener if you like. Stir until well blended (no protein powder chunks). Cook on LOW for 5-7 hours, or HIGH for 3 hours. Divvy up among 6 tupperware containers. Grab one in the morning, heat and go. I usually add a scoop of almond butter and top with fresh blueberries.
*My protein powder of choice has been Jay Robb’s Egg White Protein, in the vanilla or strawberry flavor. I love the stats and ingredients on this one. Nothing artificial and it doesn’t contain whey, which often upsets my stomach. It tastes good too.
**It may take some trial and error with the liquid ratio. Cooking low and slow like this causes the oats to soak up a lot of liquid and “grow.” The addition of the protein powder also requires more liquid than normal. You’ll need 6 cups at a minimum, possibly more. I usually check my oats about halfway through the cooking time to see how they’re looking. Often I have to add some more liquid to get it the right consistency.