------------------------------------------------------------I love spin. Have I told you all of this before? I love it with all my heart. The rush from the music, the intensity of the class, the power, strength and endurance I have built up from taking spin classes. I would marry it if I could (but that would be wierd) I am now certified myself and will be teaching class on December 1st at work, can't wait!
I took a spin class this morning and It was the best one I have taken in a while. I pushed myself extra hard and really was in my zone. I also love that the lights are dark in the room, it makes you focus on yourself, form, breathing, intensity, rather than checking yourself out in the mirror or checking out others (in my gym I have no worries with that!)
Breakfast was eaten right before spin and it was my beloved Oatbran (Ahh I love oh so much!-not as much as my hubby Ryan Reynolds)
Yes this is in a large 'Jewish Penicillin' Mug AKA matzoh ball soup mug
mmmm...I love the creamines and texture of this warm comforting breakfast. it was accompanied with 1/2 banana, frozen berries, chia seeds, 1 truvia packet and cinnamon (also 1 tbsp of unpictured PB on the side)
I also made a delicious Pumpkin Flax quick bread the other day that I would LOVE to share with all of you!
Pumpkin Flax Quick Bread
- 2 tablespoons flax seed meal
- 6 tablespoons water
- 1 1/2 cups sugar
- 1 cup canned pumpkin puree
- 1/2 cup applesauce
- 1 1/3 cups all-purpose flour ( I used whole wheat flour)
- 1/3 cup whole wheat pastry flour (I used regular flour)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
- In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.
Mmmm...I added dried cranberries to the loaf. This was fantastic! I do think it was a bit salty and that could have been due to the fact that I used kosher salt and I eyeballed it, I didn't measure out the correct amount! opps...that was my fault! all in all this was a delicious, healthy loaf!
As my bread was baking I was so excited to start reading my new Cooking Light magazine taht I recently just re-subscribed too!
great article on the best PB's (I didn't pay attention to the non 'all natural' PB's but Krema won the best all natural creamy PB! (Krema owns our dear Crazy Richards!!)
I also had a chance to try for the FIRST TIME! Vanilla Chobani! To be frank with you all, I haven't tried any of the fruity flavored greek yogurt's for two reasons (1) I love mixing my own fruit in them! (2) way high sugar content in the fruity ones!
I did notice that the sugar and calories weren't that much higher than the plain Chobani so I gave it a try!
Banana Nut Vita Top (delicious by the way!) Next time I am toasting this guy though :) It wasn't as dry as I thought it would be. I really liked the large walnut chunks throughout the top! The strong banana flavor was there, and it was great crumbled in the yogurt. I can only imagine what this will taste like toasted with some PB on top!!
mmmmm. I really liked this combination. Verdict on the Vanilla Chobani? It was tasty! very different than what I am used to with the plain Chob's but it had a not too sweet vanilla flavor that paired nicely with the banana nut Vitatop. I will certainly be eating this flavor again!
Another new product for me today was the TempehTations that I have seen so much of in the blogosphere.
Ginger Teriyaki flavored tempehtations
Sodium: 560mg (a bit high)
I made a simple stirfry and topped it with some tomato sauce