Fitness Check-in

Hello Friends,

Just like every other person on earth, I decided to get fit for one of my New Year Resolutions. Lately, I have been having such a great time working out. I am one of those people who enjoy working out, the endorphins you feel after that last weight and the since of accomplishment you get when you run for 30 minutes non-stop. It is the best!!!

Recently, I have changed my gym routine, for the last couple of weeks I have been solely been doing weights. Honestly, because my hair was straight and I refused to perspire with the hopes of making my blow out last longer, but I will save that for another post. Last week I started to incorporate cardio back into my routine (my favorite).  IMG_9429IMG_9462IMG_9468IMG_9489IMG_9501

Jacket: Under Armour, similar here and here ~ Leggings: Old Navy ~ T-shirt: Old Navy, similar here ~ Shoes: Nike similar here

The Dessert Table

Can you believe how fast November has gone by? Thanksgiving is here, this Thursday :0

Every year I am in charge of the desserts! This year I wanted to share with you all what I will be making. Most I have made before, be sure to visit my instagram for how everything turns out. 

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Ingredients:
6 cups sliced and peeled apples
1/2 cup sugar 
3/4 teaspoon ground cinnamon
1 Box Betty Crocker Super Moist Yellow cake mix (dry)– I use gluten free
1/2 cup cold butter, cut into cubes
Directions: 
Spray large slow cooker with cooking spray. Add apple slices, sugar and 1/2 teaspoon of the cinnamon; toss. 

In a large bowl, mix dry cake mix and remaining 1/4 teaspoon ground cinnamon. Cut into butty with pastry blender or two knives until size of small peas. Dump on top of apple mixture. Cover; cook on high heat setting for 2 1/2 to 3 hours or until fruit is bubbling and cobbler topping is light golden brown. Serve immediately. 

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Ingredients:

2 (8oz) packages cream cheese, softened

1 (14oz) can sweetened condensed milk

1 tablespoon lemon juice

2 teaspoons vanilla extract

fresh berries

Mint

Directions: 

In a large bowl, cream together the cream cheese, sweetened condensed milk, lemon juice and vanilla extract until fluffy and smooth. Transfer to a piping bag or large food storage bag with the end snipped off. Pipe out a thin layer of cheesecake filling on top of the crust. Sprinkle with fresh berries and top with another layer of cheesecake filling. Finish off with a few more berries and a mint leaf. Cover with plastic wrap and chill in the fridge for at least 30 minutes before serving. Enjoy!

*Note- I had to change this recipe slightly, I like to make the filling put in an individual container, and add crumbled gram cracker on top. I do it this way because I am the only one in my family who is gluten free, in my opinion it taste better with original gram crackers. Of course mine will be gluten free gram crackers. 

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Ingredients:
1 large egg white
1/2 cup sugar
1/4 cup brown sugar, packed
2 teaspoons cinnamon
2 cups raw almonds
1 cup raw pecans
Directions:
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes; set aside.
In a medium bowl, combine sugars and cinnamon; set aside.
In a large bowl, combine almonds, pecans and egg white mixture until well combined. Stir in brown sugar mixture until evenly coated.Spread almond mixture onto prepared baking sheet in an even layer.
Place into oven and bake for 25-30 minutes, stirring at halftime.
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Photo via Pinterest

Ingredients:

2 1/2 cups powdered sugar

1 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/2 teaspoon salt

3 eggs

2 teaspoons vanilla extract

1 cup chocolate chips (optional)

Directions: 

Preheat oven to 350 degrees. In a large bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well-blended.

Separate 2 of the eggs, saving whites in a bowl and discarding yolks. Whisk egg whites.

Add remaining egg to egg whites. Whisk well..

Add vanilla to egg mixture. Whisk well.

Add egg mixture to dry ingredients. Mix until blended. The dough should be fairly stiff and seem hard to mix–the eggs will not seem to mix with the dry ingredients at first. Keep mixing. If the dough seems too runny, add a little more powdered sugar and cocoa powder.

Add chocolate chips to dough; mix until blended.

Drop spoonfuls of cookie dough onto 2 cookie sheets lined with parchment paper. Bake at 350 degrees for 12-14 minutes, rotating cookie sheets once during baking.

Remove cookies from oven. Let cool for a few minutes on cookie sheet, then cool completely on wire rack. Makes approximately 2 dozen cookies. (110 calories apiece)

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Here is what I eat…

Hey Friends,

Since I posted my fitness routine… I have received a few inquiries about my diet. I promise it is the simplest diet ever, but there are a few components to it. First, I have been gluten free for about four years. I have a stomach condition called Irritable Bowel Syndrome (IBS), per doctor’s orders I shouldn’t eat gluten or consume dairy, along the years I learned I have a hard time processing meat as well. This is what has shaped my diet today.

In a nutshell, I eat vegetables, chicken and turkey. I try really hard to stay away from processed food, but on occasion I do eat brown rice pasta, or gluten free bread… Udis, is my favorite. Gluten free food has come a long way, when I first transitioned to a gluten free diet, I didn’t eat any of the specialized foods, they were so gross. Now they are pretty good, I can even get my husband to have some too. Unfortunately, they tend to be high in sugar and other not so great things to make it taste good, which is why I eat them only on occasion.

Here is my typical day of eating for me.

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Breakfast: Coffee… I like to use a lot of cream in my coffee so it increased the calories a lot and it fills me.

Morning Snack: Fruit, turkey bacon, turkey sausage, serving size oatmeal.

Lunch: Salad, soup, leftovers typically.

Afternoon Snack: Fruit, tea (with cream), protein shake, Gluten free cookies, or desert of some kind.

Dinner: Anything goes!

Evening Snack: Usually a popsicle, tea (no cream), fruit, sometimes a tiny bit of ice cream.

Things to note: I do consume dairy and gluten on very small scales. I eat fried foods which contain gluten, and I do eat ice cream. The coffee creamer I use is nondairy and I eat my ice cream out of a small Dixie cup. I think it is important to say I do not have Celiac’s Disease, for those of you who do, please do not consume gluten. Remember you should always consult a doctor when making changes to your diet or fitness routine.

By the way… I HATE eggs and ketchup!

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Gallon Water Challenge

Over the weekend I was informed about the Gallon Water Challenge. I am all up for challenges, and I am so in there.  How it works is for 30 days, you have to drink 64oz or 1 gallon of water a day. The benefits are countless… but a few that stand out to me are:

Clear skin– drinking water will keep your skin hydrated, helping to clear up acne and other skin issues.

Boost metabolism– by drinking water before meals will make you feel fuller.

Aids in heart health and digestion– when drinking enough water it helps your heart circulate blood through your body and water helps you pass waist though they body.

I started this challenge on Monday, I hope you all join in with me 🙂

We Heart It

xx

Jazmin