I’ve been making a whole wheat loaf and freezing the slices to take for a snack at work. By the time I get hungry mid-morning it’s nice and defrosted. This week I made a pumpkin whole wheat loaf, using this recipe:
I’ve been wanting to try Spelt flour because it’s supposed to be easier to digest than regular whole wheat flour, but I couldn’t find it at the grocery store so I just went with the regular whole wheat. I’m going to check for Spelt flour when I go shopping next week so I’ll be back with an update.
I had a lot of extra pumpkin puree and since I’ve had smoothies on the brain, I looked up recipes for pumpkin smoothies! It turns out, it’s definitely been done before. This is what I ended up putting in my smoothie:
- 1/2 cup almond milk
- 1/2 cup plain Greek yogurt
- 1 frozen banana
- 1 cup pumpkin puree
- handful of spinach
- dash of cinnamon and nutmeg
The result was amazing! It was nice and thick and had such a good texture thanks to the banana and pumpkin puree.
I’ve been cutting down significantly on the amount of meat I eat and instead eating a lot more beans, eggs and nuts for protein. This was the last of the meat in my freezer. A nice, quick stir fry with sesame oil and soy sauce.
I’ve been doing a lot of Body Pump and Spin for the past couple of weeks, but yesterday I did one of my own workouts:
- side lunge (alternating legs)
- bicep curls
- tricep extensions
- various ab exercises
- front lunges (alternating legs)
I did each exercise for 30 seconds, then repeated the set 6 times. For the last set, each exercise lasted 1 minute.
I’m still really liking spin and have started doing it twice a week, as well as body pump twice a week. On Wednesday I think I’ll do my own workout and aim to lift some heavier weights than I’m used to.
Here’s a new song for you that I’ve been playing on repeat. I love this guy’s voice! Hope you like it!
Riptide- Vance Joy