Time for a new week! I am ready; last week was definitely a challenge, in regards to starting back into a new school semester and work routine. Honestly I am glad that I have week 1 behind me and am hoping for a smoother week this time around.
Things are looking good so far; I was up early to knock out a new workout! I put together this workout that works perfect for early mornings before my classes start. It doesn’t require too much time but it is effective!
Proof that if the intensity is there, you don’t NEED to have a long workout!
Then I broke into a new baking creation from yesterday on…Sunday Prep Day, but of course.
I made a loaf of Blueberry Zucchini Bread that I had all intentions of posting the recipe for in this post, but I decided it still needs a few tweaks before it’s blog ready.
It was very moist, which is what I love in baked goods, but there is a fine line sometimes. This loaf won’t go to waste though, that’s for sure!
It made for a tasty breakfast after toasting up two extra thick slices, topping with butter, and alongside a bowl of cottage cheese:
Also for Sunday Prep Day, I made my favorite lasagna recipe from the lovely Christina!
and had it with roasted spirilized zucchini with lots of seasonings and cheezey nutritional yeast
Dessert was had jar style:
chocolate protein pudding in the cashew butter jar: 1/2 cup whipped cottage cheese, 1/2 cup greek yogurt, 1 scoop chocolate protein powder, 2 tbsp cream cheese, 2 tbsp cocoa powder, stevia, almond milk
Time to rock this Monday! Our Food Production class has guest speakers all week so it should be a fun afternoon!
What is your favorite kind of baked bread? Zucchini will always be my number 1, but would I ever turn down a slice of banana or pumpkin? Um, NO.