5 days down!
Last night I did my 3rd resistance training in 4 days – wowwee, it felt gooood!
Due to my current workout schedule, I had to change the workouts around to suit my commitments. Last night I was just going to do LISS, but it was raining and stormy so I did the full body resistance workout instead. It felt awesome! I was drenched in sweat afterwards, so I know I worked out really hard.
Circuit A of last nights workout consisted of medicine ball squats and press, knee ups, cross overs, and weighted walking lunges. Circuit B was burpees, straight leg sit ups, weighted step ups, and push ups.
I really love the full body workouts; everything gets a go and I’m knackered by the end!
My eating has been going really well – smaller serving sizes, and more frequent snacking has meant I’ve kept on track in that department. I’ve been drinking lots of water during the day, though I already did that, so that’s not too much of a change.
Before, the hardest part of my eating plan was breakfast. I like my sleep more than I like to eat, so there’s often very little time in the morning for a good quality breakfast, before I head off to work. Kayla’s HELP guide talks about chia pudding, and I have to say, I LOVE it.
I don’t like the consistency of oats, but chia pudding is something completely different. I’ve made 3 batches from my breakfast this week, and today’s was the best. I used a little more milk following a recipe I found online. I feel terrible about this, but I just copied it and sent it to my personal e-mail address, without a link to the original creator! If anyone recognises the author, please let me know so I can add a link back to their website.
Below is the recipe if you’d like to try. I did 2 cups of almond milk, and it gave my pudding a more liquid texture which I love. I topped it with banana and cinnamon and it was delicious!
Vanilla Chia Seed Pudding
Yield: 4 servings
- ¼ cup plus 3 tablespoons raw chia seeds
- 2 cups unsweetened almond milk (You can also use coconut, soy, or regular milk)
- (*For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat Greek yogurt or non-dairy yogurt of your choice)
- 1¼ teaspoons pure vanilla extract
- 2 tablespoons good quality maple syrup
- Pinch of kosher salt
Suggested Toppings: (These are combinations that I like, but feel free to mix and match and get creative!)
- Blood orange segments and pistachios
- Mixed berries and lemon zest
- Diced mango, toasted coconut, and dark chocolate shavings
- Sliced Bananas with cinnamon
- Blueberries, toasted almonds and maple syrup
- Dried Fruit
- Place the chia seeds in a medium bowl. Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you’re feeling antsy.
- Before serving, stir the pudding to make sure that there aren’t any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice.
This is what mine looked like. Maybe not the most visually appealing, but I don’t have time to style my breakfast for photo purposes; it more like grab as quick as I can and go!
Vanilla Chia Seed Pudding