Already through Wednesday!! You have to love a short week. How have you been? Hope everything is going well. How are your workouts? I suppose I should call my Wednesday posts “Workout Wednesdays”, as I always seem to talk about my weekly plan on Wednesdays. My workout plan has been/is as follows:
- Monday: Taught Body Step
- Tuesday: Taught Body Attack
- Wednesday: Ran 6 miles in the SC heat (I think this means I’m a real southerner now, right Kath? ;)- btw Happy Anniversary to Kath & Matt)
- Thursday: Teach 45 minute Step, 45 minute Pump
- Friday: Off
- Saturday: Teach Body Step
- Sunday: Off
What do you all do in terms of off days? Do you plan? Do you listen to your body? How many/week? I plan around my teaching schedule but aim for two days off a week (since my schedule is pretty heavy otherwise).
Tonight, I attempted to makeup a Vegan French Toast recipe. Note: the actual French toast mixture is vegan, the Great Harvest Bread (one of the breads I used), is not vegan.
3/4 cup Almond Milk (I used sweetened original)
1 tablespoon whole wheat flour
1 tablespoon ground flax seed
1 teaspoon vanilla
Desired amount cinnamon
6 slices of bread (I used 2 slices of Great Harvest Dakota Bread, 2 bagel thins)
Wisk together first five ingredients. Dip bread (both sides) in mixture (make sure it really soaks it up). Spray a pan with non stick spray (or alternatively add oil). Place pan over medium high heat. Cook toast up, flipping until toast has reached desired crispiness.
I served Josh’s with some eggs, spinach & cheese (obviously not vegan). I topped both of our plates of French toast with strawberries (which I cut up, sprinkled with stevia, and let sit to get extra juicy).
I topped mine with some yogurt (and ate the rest of the yogurt on the side ;)). You can use soy yogurt to keep this vegan:
This was super delicious, I cannot wait to make it again! Yayy for Brinner, right Lauren?
Enjoy the rest of your week!!