Fit Friday for July 28th

I don’t know about you guys, but this Texas heat really makes me wish I was splashing in cool waters on the coast somewhere!

You have no idea how ready I am for fall! 😮

We’re keeping the beach-themed workout going for your Fit Friday today. If we can’t be at the beach, at least we can think about mermaids and sea turtles all while burning some calories, right?

Remember to warm up, cool down and check your form! Have fun! ❤

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Fudgy Almond Bars

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We don’t eat sweets very often, so when we do indulge, it had better be delicious! These certainly were! Yum! 😀

 

Fudgy Almond Bars

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Here’s what you need:

CRUST

  • 1 1/2 cups walnuts
  • 1/4 cup coconut flakes
  • 8 large dates (pits removed)
  • Pinch salt

ALMOND LAYER

  • 1 cup almond butter (or sub other nut or seed butter)
  • 1 tablespoon pure maple syrup
  • Pinch salt

GANACHE

  • 1 bag of vegan dark chocolate chips (at least 70% cocoa) (I used HEB Organics 70% dark chocolate chips in the 10 oz bag)
  • 1 can coconut milk (with about 2 tablespoons of the water poured out)
  • 1 tablespoon cocoa powder

Here’s what you do:

Crust

  • Place all ingredients in food processor and pulse until you have a coarse mixture that holds together when you mash it.
  • Empty mixture into 8×8 dish that has been lined with parchment paper. Pack down until it’s evenly placed on the bottom of the dish.

Almond Layer

  • Add all ingredients in a small bowl and stir together.
  • Empty out onto the top of the crust and spread evenly.
  • Place in freezer.

Ganache

  • This will make more than what’s needed for the top of the bars (unless you want an insanely thick layer of ganache!). You can save the rest to eat on its own!
  • Place chocolate chips in a large glass bowl.
  • Heat coconut milk in a sauce pan on top of the stove until it just starts to boil.
  • Pour on top of the chocolate chips and allow to sit for about 5 minutes.
  • Add cocoa powder.
  • Whisk all of the ingredients together until creamy smooth.
  • Place in the refrigerator for about 10-15 minutes to let it start setting.
  • Remove the crust/almond layer mixture from the freezer and add ganache on top (use as much or as little as you like.), spreading it out smooth.
  • Return to the freezer and let sit for about 30 minutes, or until the ganache is firm.
  • Cut into 12 squares, serve and enjoy.

**You can keep them either in the freezer or the fridge, depending on which you like better. If kept in the freezer, you can actually just pick them up and eat them. If kept in the fridge, you’ll need a fork. 😉

Spinach Pesto Lasagna Rolls with “Cream Sauce”

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So, my Mom, Husband and I have all gone Vegan. I’ll write more about the “why’s” later. Until then, check out: Forks Over Knives, What the Health and Eating You Alive. So eye-opening!

I’ve been posting pictures of our meals on Facebook, just to show how yummy Whole Food Plant Based meals can be (gluten free also). Since I’ve had some requests for the actual recipes, here’s the one for the Spinach Pesto Lasagna Rolls with “Cream Sauce” that I made last night. They were SO good! 😀 ❤

 

Spinach Pesto Lasagna Rolls with “Cream Sauce”

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Here’s what you need:

10-12 brown rice lasagna noodles

“Cream Sauce”:
1 cup cashews, soaked for at least 2 hours
1/2 cup water
2 teaspoons arrowroot powder
1/2 teaspoon salt

Pesto:
2 cloves garlic + 1 teaspoon garlic powder
3 cups fresh basil, loosely packed
1/2 cup shelled pumpkin seeds + extra for topping
1/3 cup olive oil
2 tablespoons nutritional yeast flakes
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 teaspoon black pepper

Ricotta:
1 1/2 cup cashews, soaked at least 2 hours
juice of 1 lemon
1 tablespoon apple cider vinegar
½ cup water
1 tablespoon Italian Seasoning
2 tablespoons nutritional yeast flakes
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

Spinach:
2 tablespoons olive oil
6 cloves garlic, minced
16 oz baby spinach

Here’s what you do:

Cream Sauce:
Drain cashews. In a blender, combine all ingredients and blend until completely smooth.

Pesto:
Place all ingredients in a blender  and blend. It should not be completely smooth. Thin with water to get it into a spreadable consistency. Reserve half for the inside of the rolls and half for topping.

Ricotta:
Drain cashews. In a blender, combine all ingredients and blend until smooth.

Spinach:
In a large cast iron skillet, saute garlic in olive oil for about 1 minute, then add about 8-10 oz of the spinach (setting aside the rest) and cook until wilted.

Make the noodles:
Cook noodles according to instructions on package. You want them to be more al dente. Once cooked, drain them in a colander and run them under cold water to make them suitable for handling.

Assembling:

  • Preheat oven to 350 F. Lightly spray a 9×13 inch casserole dish or line with parchment paper.
  • Spread about 3 tablespoons of ricotta mixture evenly over each lasagna noodle.
  • Spread about 1-2 teaspoons of pesto on top of the ricotta mixture of each lasagna noodle.  (Alternatively, you could mix half of the pesto with the ricotta to cut out this step.)
  • Line about 3 tablespoons of spinach mixture over the ricotta/pesto mixture.
  • Use the rest of the fresh spinach to cover the top of the mixtures of each lasagna noodle.
  • Carefully roll each noodle up and place them seam side down in the casserole dish.
  • Pour the white sauce all over the rolls.
  • Bake uncovered for 20-25 minutes, until edges are lightly browned and white sauce is thickened.
  • Remove from oven, spread on the remaining pesto and sprinkle extra pumpkin seeds on top.
  • Place under broiler until the tops and pumpkin seeds are golden brown. This doesn’t take long, so watch it carefully!
  • Remove, serve and enjoy!

 

Fit Friday for July 21st

Happy Friday Campers!

Seeing as how we’ve had our first birthday of this session… HAPPY BIRTHDAY CASSY!…it gave me an idea for your Fit Friday this week.

You will complete the workout based on your birthday! You will go for 60 seconds each for each number in your birthday and will complete two rounds. Here are the exercises:

  • 0 – Hand Release Pushup Floor Sprints x 4
  • 1 – Stance Jacks
  • 2 – Bicycle Crunches
  • 3 – Pushups
  • 4 – In & Out Plank Jacks
  • 5 – Lunge Twists
  • 6 – Squats
  • 7 – Jumping Jacks
  • 8 – Frog Power Kicks
  • 9 – Plank

For example, my birthday is: 03/08/1982, therefore I would complete 60 seconds each of:

  • 0 = Hand Release Pushup Floor Sprints x 4
  • 3 = Pushups
  • 0 = Hand Release Pushup Floor Sprints x 4
  • 8 = Frog Power Kicks
  • 1 = Stance Jacks
  • 9 = Plank
  • 8 = Frog Power Kicks
  • 2 = Bicycle Crunches

Then, I would take a little rest and complete it all one more time. It should end up being about 20 minutes long, depending on your rest breaks. Everyone will have a two-digit month, two-digit day and four-digit year.

I had mercy and did NOT include Burpees today. Aren’t I sweet? 😀 These are all exercises we’ve done this prior week.

If you have any questions, please feel free to ask!

Have fun! ❤

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Fit Friday for July 14th

Happy Friday! 😀

How does it feel to be back in the swing of things?! You’re all off to a great start, especially considering that it’s a million degrees outside. 😉

For your first Fit Friday of this session, we’re going to play Mastermind again! You will choose three different combination codes, then complete each exercise in the order you have listed. Either comment on Facebook or bring your combinations with you on Monday. Anyone with a combination that matches what I have written down here in my notebook wins an immunity certificate. 🙂 Oh, and please don’t just write down combinations without doing the actual workout. I have ways of knowing whether or not you cheated! I’m sure there are some campers that can attest to how sneaky I am, lol!

Remember to warm those muscles up first, then cool down at the end… just trying to keep you safe!

Have fun! ❤

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