Time to get shit done.
Day 5 of cutting phase… I’m alive AND I had a pretty intense leg and booty day. I’m proud of myself for staying so strong, stickin’ to my macros and calorie deficit.
Good news, I have a new weekly training outline from the hubby (after he insulted the “extra” under my buttocks, JK! He’s gonna kill me when he reads this) that I start next Monday. It works out with my schedule, hits all the areas I need to focus on, plenty of cardio to shed the fluff, and allows me to continue lifting and building booty. I’m sharing it with you…. feel special 🙂
It’s nice to have some structure, being told what to do, now I HAVE to do it! Everything is falling into place, sent my NPC Card Application, sent my registration for Emerald Cup, have my suit, have my shoes, on the diet, have an intense training schedule that will result maximum results, schedule two-a-days begin March 1st, I have a shoot to get tight for next month…. I feel pretty damn good.
Tomorrow’s workout is Cardio, Core, and Resistance Training:
-Lunges with Resistance Band anchored x4
-20 minute treadmill run
Well, I’m calling it a night 🙂 Can’t wait for my cheat meal on Saturday and meal prep on Sunday. I have so many recipes on my Pinterest that I want to try:
2 tsp. olive oil
1/2 cup chopped onion
2 cups chopped frozen spinach, thawed
1 tsp. garlic powder
1/2 tsp. each: sea salt and black pepper
2 cups egg whites
1/2 cup non-fat plain Greek yogurt
1/2 cup unsweetened almond milk
3/4 cup fat-free ricotta cheese
1/4 cup cream of rice, uncooked
How to Prepare
1. Preheat oven to 350°F.
2. Spray a 6-jumbo muffin tin with cooking spray, set aside.
3. In a sauce pan, heat oil over medium heat and add chopped onion, spinach, garlic, salt and pepper. Cook approximately 5 minutes or until onions are lightly browned and tender.
4. While the veggies are cooking put egg whites, yogurt, almond milk, and ricotta cheese into a large mixing bowl. Stir well until ingredients are well blended. Set aside.
5. Once the veggie mixture is browned, add to mixing bowl with the egg white mixture and whisk or stir with spatula until all ingredients are well blended. Then add the cream of rice and whisk again to evenly blend the cream of rice into the mixture.
6. With a large ladle, distribute the spinach cake mixture evenly into the 6 muffin cups.
7. Place in oven and cook for approximately 30 minutes, or until cooked through and lightly browned on top. Let cool for 5-10 minutes. Remove from cups and turn upside down to serve. Enjoy!
Per cake (makes 6): 145 calories, 18 grams protein, 15 grams carbohydrates, 2 grams fat
MMmmm so yummy and GOOD for you too!
OKAY! Goodnight for real this time 🙂 XOXO, sweet dreams and enjoy the weekend…..