Let’s jump on in, shall we?
You probably read the title and are jonesing for some cookies, so I’ll ramble about my week in eats, treats, and workouts, and then leave you dying for them by the end. Mmmkay? Good. (but here’s a teaser pic first)
So! Here’s how my week looked! Ready for some awesome pictures?? Thought so!
I started my weekend with a bowl of my Key Lime Pie Oats! Pat on the back, they’re amazing. Yup, I wish I had some more right about now…
I found the greatest thing in the whole wide world…
Yup, the Blue Diamond Toasted Coconut Almonds have my heart.
Then, my fiance took me on a date! We went to a really nice and fabulously delish restaurant in town! I ordered the scallops and substituted the grits for more veggies! They were to die for. I had the biggest grin on my face the whole night!
Sunday was St. Patrick’s Day!!
And I totally snacked on this…no surprise…
Not to sound like a broken record, but you totally need to buy them…through my link…and make me the happiest blogger in the whole world
I sure know how to make dessert (not that I’m a baking blogger or anything…cough, cough)! I mixed up this yo-bowl, and topped it with my amazing almonds, and it was CRAZY good!!
And then, my week went a little like this:
And because I’m still, and always will be, a frozen yogurt addict…
I love my fiance for taking me before dinner for a treat! It was so surprising! And then I had to come off my sugar high to make dinner.
Another brilliant breakfast…
And strange but fabulously good dinner…
And I cannot wait to make my way through these books:
I’m obsessed with Jill, so I know I’ll love hers. Ultimate You is supposed to help me tweak my exercising with my hormones, so I’m eager to read it and see if I can apply it to my life.
Wasn’t that fun??
This Week’s Treats:
Grasshopper Bars (totally a peek into Spring!)
Coconut “Carrot Cake m&m” Cookies (using the new Spring m&ms, a healthier soft-batch style cookie!)
Orange Creamsicle Oats (because my citrus oat genius knows no bounds)
The Sweaty Breakdown:
Saturday: my fiance and I took a walk around the city, mostly to check out all of the St. Patrick’s Day partiers that were downtown. Then, that evening we went out for our date, downtown, and I walked there and back in heels! Now that’s a workout in my book.
Sunday: I did a HIIT treadmill workout! Here it is:
warm up 5 min
for 20 min: 60 sec – perceived level 8 sprint
60 sec- perceived level 3 recovery
cool down 5 min
pushups then a walk around the block with the dog!
Monday: training – total body circuit
Tuesday: Rest day!
Wednesday: training – total body circuit (I like doing the total body circuits, versus focusing on upper or lower body; I feel more balanced)
Thursday: Rest day!
Fabulous Fitness Finds:
This week I’m going to change it up and give you a recipe for my Fitness Find!!
It uses Designer Whey protein, but you can use whichever protein you like best. BUT if you want to try Designer Whey, the lovely Jody has offered up a discount code for you to use!! Just enter ZDWHEY4 when you check out and you’ll get 20% off your order AND FREE shipping on orders over $50 (Continental US)!
Strawberry Shortbread Protein Cookies (gluten-free)
(makes about 2 dozen cookies)
1 cup almond meal
1/8 tsp. salt
1/8 tsp. baking soda
1 scoop Strawberry protein powder (28g, Designer Whey)
1 Tbs. granulated Stevia
1 Tbs. melted coconut oil
1 tsp. vanilla extract
2 Tbs. unsweetened almond milk
~In a large bowl, combine all of the dry ingredients. Create a well in the middle, and add the coconut oil, vanilla, and almond milk. Use a sturdy fork or spoon to carefully stir and mix until the dough comes together. The dough should not be very wet, and it should only just come together (if you can press it together with your hands, it’s good). Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes before using it.
~Preheat oven to 325 degrees F. Line your baking sheets with parchment.
~Roll out your dough between two pieces of parchment to a few millimeters thickness (not too thick, but not so thin that you won’t be able to pick it up). Stamp out your dough with a cookie cutter (I used a 1 & 7/8″ round cutter) and use a metal spatula to help you pick up the cookies and transfer them to your cookie sheet.
Note: Do not roll out your dough more than twice without re-refrigerating the dough for 10 min between, to keep it from getting too warm. I rolled it out twice, stamped it out, and then wrapped the remainder of the dough to use another time.
~Place the stamped out cookies in the fridge for 10 minutes before baking. Transfer the baking sheet to the preheated oven and bake the cookies for 9-12 minutes, being sure not to over-bake the cookies. Let them cool on a wire rack. Enjoy!
How exactly you enjoy, is totally up to you! Maybe you’ll be tempted to “ice” them with a little Strawberry protein thinned with water:
Strike up a conversation: How was your week? Any big plans this weekend?