I hadn’t realized how much of a habit checking Facebook had become. Especially with smart phones it has become so easy to just tap the little icon while I have 5 min here and there or get out the computer just to check e-mail and pay bills and then an hour later still be looking through news feed pictures and Pinterest.
On Monday I had a day off and instead of spending my afternoon wasting time on Facebook etc. I got a short at home workout in and had a baking afternoon.
I had to do a light workout because of some medical testing they were doing so the at home workout looked like this:
2 sets:
- 20 squats
- 20 side squats/leg
2 sets:
- BOSU planks with leg raises (15/leg) followed by leg abduction (10/leg)
- 20 BOSU push-ups
2 sets:
- 15 Hamstring bridges
- 10 squats with medicine ball twist
Then I made granola for the week and a new variation of carrot cake bars. I adapted Jamie Eason’s recipe to make it gluten free and I’m not a fan of any of the artificial sweeteners, even Truvia (which is only like 1% actual Stevia), so I’m experimenting with honey. What substitutes do you use while baking?
Carrot Cake Protein Bars:
- 1 C almond flour
- 1/3 C honey (I’m still playing with this ratio)
- 2 scoops Vanilla Whey Protein
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all-spice
- 1/8 tsp ground cloves
- 4 egg whites
- 8 oz carrot baby food
- 4 oz water
- 1/2 tsp baking soda
- 1/4 tsp salt
- Mix all dry ingredients together
- Add in wet ingredients
- Pour batter into lightly greased baking pan (I use canola oil)
- Bake at 350 for approx 20 min
Protein Carrot Cake
