This morning’s workout – hills, hills, hills. I always love hill day because for me it is a mental workout more than anything else. 8 back to back hill repeats plus my warm up and cool down made it a little over 6 miles. It’s always a time where I focus on pushing myself to work just a little bit harder! I was decked out in my compression which definitely helped.
Last night I went over to 24 Hour Fitness for some spin action! I hadn’t taken my friend Marina’s spin class in a while so I decided to jump back in the saddle. I am so excited because my cycle instructor certification class that I told you guys about is a week away! It will be an ALL DAY training (from 9 am to 7 pm) and at the end of the class I will be a CERTIFIED spin instructor!! I am looking forward to soaking it all up and learning about the latest in indoor cycling.
Last night after spin class I came home and decided that I wanted a little brinner – breakfast for dinner. After researching some recipes I came up with my very own protein pancake recipe! I have to say that they turned out pretty good but I’ve got to work on my flipping skills!
1/2 c. Bob’s Red Mill Gluten Free all purpose flour
1/4 c. cottage cheese
2 egg whites
1/4 c. Silk vanilla almond milk
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
-Combine all ingredients in a medium bowl and whisk until smooth and fully incorporated.
-Heat pancake griddle to medium and grease with baking spray.
-Pour batter and cook on each side for 1-2 minutes.
Top with fresh strawberries, sugar free syrup or whatever topping you desire!
What is your favorite thing to have for breakfast? Do you have any healthy alternative recipe for pancakes (if so please share!) How are you getting up and active today?