Last night at CrossFit I thought I was done…. It’s funny because I feel like every time I come across a new workout at CrossFit (almost daily) I think, oh my god, this is harder than the next how am I ever going to get through this… and the minute I am in the thick of it I’m just like, I can’t do this, I’m going to give up… but instead, I don’t know what happens, I don’t know if I just don’t want to look like an asshole in front of everyone, I don’t know if it’s that I’ll look like a failure, or that I can actually do it, I’m just giving up.. .I mean look, i am ALWAYS Last in crossfit… ALWAYS… and yeah, it’s supposed to be a competition with yourself and not with others, but let’s be real here… sometimes being the last person to complete a WOD for time, or has the least amount of reps, SUCKS hahahaha.. and how about being the LAST PERSON ALL THE TIME.. It’s like I’m the kid that isn’t going to get picked first for dodge ball… but i think what’s worse is not being able to do the whole workout… so last night, when I thought I was done for it, when I thought, there is no WAY in hell that I’m going to be able to do all these box jumps and burpees, Jenny looked at me, Evie looked at me and basically I knew what they were saying… DONT GIVE UP YOU MUTHAAAA FUCKKAAAA! and I didn’t…. I literally just kept going.. now it sucks because my goal for the WOD was to at least get 1 round of 10 box jumps and 5 burpees for each of the 15 rounds, but that didn’t work out — while Steph and Brian are blowing out 2-3 reps per round, I’m over here huffing wind unable to get all my burpees in… the one thing I did do and I was proud of, was this was the first time I did all my box jumps… those things are hard… and I was just NOT going to give up. It’s funny because i always think that I’m going to not make it through a workout, but I end up making it through… and for me, that’s an accomplishment SO in lieu of that, the release of HAVE THE DISCIPLINE TO NOT GIVE UP goes out today…. I’m not going to give up and neither should you….
It’s really hard for me to think I can do it… it’s also really hard for me to not eat these valentine’s cupcakes that I made for Juan, but something’s gotta give right? I’m not going to lose weight but stuffing my beautiful face with cupcakes…. (DAMMIT WHY NOT?).
So today.. is valentine’s day, and although we aren’t big on that here in our house, I just wanted to say thanks for being awesome and thanks for supporting me on this crazy ride we call life. Here are some yummy recipe’s that you can make today for that special someone in your life, that won’t add a bunch of extra pounds like chocolates and freaking CUPCAKES!
Skinnytaste.com Servings: 4 • Size: 3 oz cooked salmon • Old Pts: 7 • Weight Watchers Points+: 7 pts Calories: 266 • Fat: 9.3 g • Protein: 22.5 g • Carb: 19 g • Fiber: 0.1 g • Sugar: 13 g
Sodium: 502 mg
3 tbsp low-sodium soy sauce (or tamari for gluten free)
3 tbsp mirin (Japanese sweet rice wine)
3 tbsp sake
2 tbsp honey
1 lb fresh wild salmon fillet, cut in 4 pieces
2 tsp cooking oil
Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turnheat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.
Red Velvet Cheesecake Protein Shake
1/2 cup Fat free cottage cheese 1
1 Scoop vanilla or chocolate protein powder 2
1/2 tsp Butter extract
1 tbs Cocoa powder 3
3-5 drops Red food coloring
2 tbs Fat free cream cheese OR 1-2 tbs Sugar free instant cheesecake pudding mix
5-10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2-1 cup Water (Alter this according to desired consistency)
2-3 Stevia (or 1/4 tsp sweetener of choice)
1 Cottage cheese may sound strange, but TRUST me… this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency!
2 I use Designer Whey Protein powder. It has 100 calories per scoop. I buy the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural.
3 Or you could use 1-2 tbs sugar free instant chocolate pudding mix.
4 You can get xanthan gum from most grocery stores in the gluten free section! Just a pinch of it makes your shake so thick and creamy!
1 g Fat
10 g Carbohydrate
1 g Fiber
4 g Sugar
36 g Protein
THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 1-5 MINUTES.
1. Put everything into a blender and blend until creamy consistency is reached! Top with light whipped cream if desired, and Enjoy!
Homemade Skinny Chocolate Cake
Servings: 20 • Serving Size: 2.5 x 2.25 inch slice • Old Points: 3 pts • Points+: 4 pts
Calories: 163 • Fat: 2.8 g • Protein: 3.2 g • Carb: 33.2 g • Fiber: 1.6 g • Sugar: 19.7 g
Sodium: 335 mg
1 1/2 cups sugar
3 tbsp canola oil
4 oz unsweetened apple sauce
2 egg whites
1 cup HOT coffee
3/4 cups unsweetened cocoa powder
2 tsp vanilla extract
1 cup fat free milk
2 cups cake flour (not self rising)
1 package instant chocolate pudding (not sugar free)
1 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
1/4 cup plain fat free Greek yogurt
Preheat oven to 325°F. Lightly spray and flour your cake pan.
In a large bowl combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside. (dry ingredients)
In a medium bowl, combine HOT coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract. Set aside. (wet ingredients)
In a stand mixer on low speed combine the sugar and oil; mix to combine well.
Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.
Starting with the dry ingredients, slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.
Last step is to add the Greek yogurt and just stir to combine.
Pour into the cake pan and transfer to oven.
Depending on the pan you use, (I used a 13 x 9-inch pan) bake for 40 minutes or until toothpick inserted comes out clean. Cupcakes will be closer to 25-30 minutes.