High-Intensity Kettlebell Workout [Video]

Hi, guys!

Just wanted to share a challenging, high-intensity Kettlebell workout that I did the other day. It’s only 3 exercises, but it works your entire body from head to toe. It was a tough one for sure, but I felt totally invigorated and accomplished once I finished, which is the best kind of workout, right? I hope you like it!

5 rounds for time:

10 Kettlebell Swings

10 Sumo-Deadlift High-Pulls

10 Burpees

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Honey Cornbread Mini Muffins

These Honey Cornbread Mini Muffins are delicious bite-sized poppable treats that are perfect with a hot bowl of chili or soup!  They are also vegan, dairy-free and contain zero refined sugar!

With the Super Bowl right around the corner, there is no better staple in our house than a spicy bowl of our favorite chili along with these delicious honey cornbread mini muffins!  These bite-sized treats are quick and easy to throw together and are perfect when throwing a party because not only are they always such a huge hit, but this recipe makes so many that you are sure to have enough for everyone!

Some people prefer really sweet cornbread while others like a more savory muffin, but I find that this recipe falls perfectly in the middle.  They definitely aren’t overly sweet, but the honey really stands out in these muffins giving them just the right amount of sweetness!  I’ll even drizzle a little extra honey over top, you know, just because 😉

Game day snacks are totally my JAM.  Football is HUGE in our house and on Sundays you will always find us around a TV somewhere either with friends or at the game!  Food is of course a MUST so I love making recipes that not only serve a lot of people, but that can please a crowd while still being on the healthier side!  These fluffy muffins are dairy-free and vegan with zero refined sugar and are just so perfect to pop right in your mouth!

I am a huge fan of Silk Almond Milk because it’s really great for baking and I honestly just love the taste of it all on its own as well as poured over cereal.  This plant-based milk is a healthy substitute to dairy because it is lower in calories with 80% less sugar than dairy milk along with being dairy-free, lactose-free, gluten-free and soy-free with zero saturated fat!

Silk also offers a new Protein Nutmilk that has 10 grams of protein in every serving which is great to use if making muffins to grab on-the-go in the mornings or something to enjoy post-workout.

Making these muffins are REALLY simple and only take about 20 minutes to bake in the oven.  I actually prefer making these mini-sized as opposed to regular sized muffins because they are crisper around the edges (while still being SO moist and fluffy in the middle) and the fact that they are perfect little bite-sized portions doesn’t hurt either!  Or maybe I just end up eating more, but hey who’s judging?

I actually really loved using coconut oil in this recipe over butter because I found that the muffins stayed moister longer, but I do know that noting TRULY replaces butter so if butter is a must in your cornbread then just go for it! 🙂

This recipe makes roughly 40 mini cornbread muffins, about 24 regular sized muffins or you can fill an 8-inch square or round pan and serve them that way!  Just make sure to adjust the baking time accordingly as cooking them in a pan takes about 10 more minutes in the oven.  Best part is if you’re making them for a party and have leftovers, these cornbread muffins taste amazing the next morning for breakfast with a hot cup of coffee!  I always like to heat mine up for a second in the microwave though because cornbread ALWAYS tastes better warm in my opinion!

So whether you’re serving these up as a game day treat alongside your favorite chili or simply just want a little something sweet, hope you enjoy these as much as we did!  Thank you to Silk for sponsoring this post and make sure register for Silk’s email list to receive a FREE coupon!

Honey Cornbread Mini Muffins
 
Serves: 20 Servings

Ingredients
  • 1¼ cups cornmeal
  • 1 cup whole wheat flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 4 Tbsp coconut oil, melted (or butter)
  • ¼ cup unsweetened applesauce
  • 1 cup unsweetened almond milk
  • ⅓ cup honey
  • 1 tsp. vanilla extract

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together cornmeal, flour, baking powder and salt. Add melted coconut oil, applesauce, almond milk, honey and vanilla and mix until combined.
  3. Divide batter evenly among 40 mini muffins cups or pour into a prepared 8 inch pan.
  4. Bake muffins at 350 for 17 to 20 minutes, or until a toothpick inserted in the middle comes out clean. If making them in a pan, bake for 25 to 30 minutes.
  5. Transfer muffins to a wire rack to cool then enjoy!

Nutritional Information
Serving Size: 2 muffins • Calories: 92 • Fat: 3.2 g • Saturated Fat: 2.4 g • Carbs: 15.6 g • Fiber: 1.4 g • Protein: 1.5 g • Sugar: 5 g • WW Points+: 3 • Smart Points: 4

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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How to Make Sweet Potato Toast [Video]

Good morning!

I receive lots of questions about how I make my sweet potato toast, so I’m sharing a quick video tutorial. It’s such a simple, nutritious, and delicious breakfast and snack – I hope you try it!

Question of the Day

What’s for breakfast this morning? 

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Impromptu Day Date

Hi, guys!

I just landed in Austin a little while ago, but I wanted to share a quick recap of my impromptu “day date” with Mal yesterday. He had Monday off from school, but Quinn’s daycare was open, so we used it as an opportunity to hangout just the two of us. I mean, it was “free” childcare since we have to pay for it if he goes or not. And, well, childcare just gets expensive, especially when you go out for a nice meal and then need to pay a babysitter on top of that. I dunno why I’m rambling about this, but I’m envious of those of you who have family nearby to help out for free. Anyway…

Our morning started like a lot of them do: Up and at ’em before the sun, iced coffee, breakfast, pug walk, and then getting ourselves ready for the day. After dropping Quinn at school, Mal and I headed to the gym for a workout.

The workout started with box squats and then finished with a 12-minute AMRAP of Double-Unders, Wall Balls, and Ring Rows and Dips (for me). My lungs were on fire for this one!

The workout was definitely a fun one – short and sweet, but high-intensity and a great way to kick off the week!

Wearing: Nike Dri-FIT Knit Women’s Long Sleeve Top, which is a staple in my wardrobe. I love these kinds of long sleeve tops – for working out, obviously, but I wear them as part of my work-from-home attire on a regular basis. They’re just so comfy! 

After CrossFit, we swung by Coffee Shack for a couple of iced coffees.

After that, Mal headed to Trader Joe’s to pick up a few groceries while I went to CVS to get a flu shot. I was actually on the fence about getting one, but after hearing about how bad the flu has hit this year, I decided it was time. Although, the nurse told me it doesn’t kick in for about 2 weeks, so, yea… I’m still not fully protected, but better late than never, right?

After that, Mal and I headed home to shower and check a few tasks off our To Do lists. He needed to swing by Home Depot and return some tools to his friend, so I hopped on my laptop for a couple of hours before meeting up for a late lunch date. Of course, we picked Scarlet Oak Tavern! 🙂

I ordered the Cuban sandwich without a bun – basically, “meat and cheese in a bowl” as Mal pointed out – with mixed greens, pickles, and chips on the side. All of it was delicious!

Our last-minute day date was such a nice way to spend some quality time together, especially since I won’t see my family again until Friday morning.

Question of the Day

Did you get your flu shot this year? 

What’s the cost of a babysitter in your area? 

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Blender Chocolate Chip Cookies (Gluten-Free & Egg-Free)

Good morning and happy Tuesday!

After the long weekend, I’m playing a bit of catch up this morning, especially since I’m off to Austin in just a few hours. I’m heading there along with another DTFN coach (Kerrie is staying behind because the new KFIT is mid-demo) for a conference, which is part of our mentorship with Dan Martell. It’s a quick trip. I’m flying out this afternoon and coming home on a red-eye Friday morning. The trip is definitely going to be a bit of a whirlwind (I’m also trying to meet up with one of my college roommates while there), but I’m excited to get ALLTHEKNOWLEDGE and explore Austin a bit. I visited Austin a little over a year ago and immediately fell in love with the city. It reminds me of a southern Burlington, Vermont and you guys know how I feel about that city! 🙂 Anyway, just wanted to share a few highlights from the weekend as well as a cookie recipe that we just can’t get enough of lately. I hope you enjoy it as much as we do. It’s a fun one to make with kids!

Friday

Friday night was pretty low-key in the Haupert household.

We had a bit of a crazy day, so the four of us were all ready to relax and unwind.

The Brancott Estate Flight Song, pictured above, was actually really good. You never know what to expect with lower calorie wines – most are kind of watery and underwhelming – but this one was awesome. It actually reminded me of Nautilus, which has a nice flavor and a little zing to it. (FYI: Local readers: Nautilus is the Sauvignon Blanc served at Scarlet Oak Tavern for reference.)

Saturday

Saturday was a “Gym Day!” Woohoo! Best day of the week! Please note: No snow.

Seeing friends and working out at the gym was a lot of fun – and definitely something we all look forward to!

Quinn’s fleece is from thredUP; Mal’s fleece joggers are from Nike.

After the gym, we hit up Coffee Shack for iced coffees and a glazed donut. Back at home, Mal started grouting our backsplash while I kept Qman entertained. We made Chocolate Chip Blender Cookies (recipe below) for my niece’s birthday party the next day and then ate lunch before putting him down for his nap.

After nap time and a finished (!!) backsplash project, we headed to our friends’ house to watch football… well, I barely watched any football, but I had plenty of snacks, sushi, and wine. 🙂

Sunday

Mid-morning on Sunday, we headed to my niece’s second birthday party.

Quinn and Cousin Matthew had THE BEST time playing together. I love that they’re finally at that age when they want to play together! 🙂

We spent a couple of hours celebrating sweet Karli before heading back to the South Shore for another birthday party. After partying for most of the day, we headed home, so Quinn could take a nap. He was exhausted. While he slept, Mal and I and got our lives in order (meal prep, cleaning, laundry) for a busy week ahead.

The end.

Blender Chocolate Chip Cookies

This recipe for Blender Chocolate Chip Cookies is gluten- and egg-free. (I know I owe you guys a post about eliminating eggs from my diet – hopefully, I can write it this week – but the short story is that it’s definitely helped with my acne.) This recipe is also super easy to make because you just throw everything (minus the chocolate chips) in the blender at once, which, for a 3.5 years old, is a whole lot of fun. Quinn loves adding the ingredients and then pushing the button to blend it all up. Good times!

Quinn and I also like eating the cookie batter because, hey, we can! There aren’t any eggs in it! 🙂

Long story short, these blender cookies are awesome and definitely a family favorite here to stay!

Ingredients:

  • 1.5 cups rolled oats
  • 1/4 cup (32g) butter, softened
  • 1/3 cup brown sugar <— recipe also works with 1/3 cup maple syrup, but the macros are a bit better on the brown sugar version! 😉
  • 1/4 cup unsweetened almond milk
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup chocolate chips

Directions: Preheat oven to 350 degrees F. Combine above ingredients, except chocolate chips, in a blender or food processor until batter is smooth. Scrap batter down of sides of blender/food processor with a spatula if needed. When batter is fully combined, stir in chocolate chips. Then, portion batter onto a prepared baking sheet and shape into 9 disks. Bake for 12-14 minutes until edges begin to brown. Remove from oven and allow to cool slightly before serving.

Makes 9 cookies

Macros: P 2 C 18 F 8

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No Bake Peanut Butter Quinoa Energy Balls

Eating healthier in the New Year just got easier with these No Bake Peanut Butter Quinoa Energy Balls!  Easily made in just minutes and are the perfect healthy snack to grab on-the-go!

No Bake Peanut Butter Quinoa Energy Balls #vegan #glutenfree #dairyfree

With the New Year officially in full swing and the holiday season over, getting back to REAL life can be seriously tough. It’s back to healthier eating, a busy schedule while squeezing in time for meal prep, workouts and relaxing with your family!  That’s why making healthy snacks that I can easily grab on-the-go or keep at work is super helpful in keeping myself accountable and on track while maintaining a healthy lifestyle 🙂

Not only do these energy balls require ZERO baking, but they taste AMAZING!  They’re also full of healthy ingredients that you can actually feel good about eating.  This recipe is literally the easiest thing you’ll make all year, all you need is some cooked quinoa, rolled oats, nut butter of your choice (I used peanut butter), nuts or seeds, some dried fruit and I also threw in a little cinnamon, vanilla, maple syrup (or you could use honey) along with some coconut flakes for additional sweetness.  These energy balls make the perfect satisfying treat that you can snack on during the week when you need a little sweet fix or even a delicious afternoon snack for your kids!

No Bake Peanut Butter Quinoa Energy Balls #vegan #glutenfree #dairyfree

Not only will your kids love to eat these, but they’ll have so much fun making them with you too!  These balls can be easily made in just minutes and take about an hour or two in the freezer to firm up.  No baking required!  They are such great portable snacks to have on hand, especially while trying to stay on track after the holidays.

I love this recipe because the energy balls are high in protein, fiber and healthier fats with zero refined sugar and are also vegan-friendly making them a delicious snack for anyone to enjoy!

No Bake Peanut Butter Quinoa Energy Balls #vegan #glutenfree #dairyfreeNo Bake Peanut Butter Quinoa Energy Balls #vegan #glutenfree #dairyfree

I was able to easily find all of these ingredients at my local Safeway which has become my go-to place to shop!  Safeway always has everything I need whether I’m running out for just a few items or need to do a large grocery haul and their exclusive, top-selling, O Organics® line makes it super EASY for anyone to purchase great-tasting organic food at affordable prices!  O Organics products are available in my area exclusively at Safeway.  If you don’t have a Safeway in your area, that’s okay because you can find O Organics products at all Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United Supermarkets, Market Street and Carrs/Safeway.

I’ve always been so impressed with the quality of O Organics products at Safeway.  They literally have everything you could possibly need, fully stocked, making it simple to snack healthier in the New Year.  Almost all the ingredients included in this recipe were from  Safeway’s O Organics line and they also offer over 300 other different products ranging from fresh produce, milk/eggs and grass fed beef to canned food items, coffee and various different condiments so the recipes and healthy snacks you could make are endless!

No Bake Peanut Butter Quinoa Energy Balls #vegan #glutenfree #dairyfree

For this particular recipe, I mixed all the ingredients together in a bowl because I like the granola look of these balls, but you could also throw the ingredients into a blender and make the balls that way!  Not only does blending make the mixture a little easier to roll into balls, but they also have more of a dough-like texture as well.  You really can’t go wrong making these, it’s just all in what you prefer!  I also used raisins in this recipe, but oh would chocolate chips taste amazing!

I really hope you all enjoy these peanut butter quinoa energy balls as much as we did and if you DO end up making these, don’t forget to share your delicious photos on Instagram or Twitter and remember hashtag #eatyourselfskinnyrecipe so I can see what you all are eating in the New Year!

No Bake Peanut Butter Quinoa Energy Balls
 
Serves: 12 Servings

Ingredients
  • 1 cup cooked quinoa
  • 1 cup rolled oats
  • 3 Tbsp shredded coconut
  • ⅓ cup raisins or dried cranberries
  • ¼ cup sunflower seeds
  • ⅓ cup peanut butter (or nut butter of choice)
  • ¼ cup maple syrup
  • 1 tsp. vanilla
  • ½ tsp. cinnamon
  • Pinch of sea salt

Instructions
  1. Mix all ingredients together in a large bowl or process in a blender until well combined.
  2. Form dough into balls using your hands (about the size of a golf ball) and place on a cookie sheet or small pan (something that will fit in your freezer). Chill for about 2 hours until firm. Enjoy!

Nutritional Information
Serving Size: 1 ball • Calories: 132 • Fat: 6.2 g • Saturated Fat: 1.7 g • Carbs: 16.2 g • Fiber: 2.1 g • Protein: 4.2 g • Sugar: 5.4 g • WW Points+: 4 • Smart Points: 5

If you want to learn more about the O Organics line along with meal prep tips and recipe ideas, make sure to follow Safeway on FacebookTwitterPinterest and Instagram or head to your local Safeway grocery store and stock up on your favorite products! 

This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.

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