Coconut Lovers and Whoopee Pie

Hi bloggies! I have to say, it feels strange to be posting in the AM, but since my schedule will be all over the place for the summer, I’m going to experiment with different posting times for awhile to see what works best for me.

Yesterday was kind of random, food-wise. I had cereal for breakfast (obviously):

Nature’s Path SmartBran, Nature’s Path Vanilla Sunrise, raspberries and Almond Breeze

As I mentioned a few days ago, yesterday marked the start of the Fitnessista’s Summer Shape Up! I tailored my workout for the day around it and did:

-15 minutes of intervals on the elliptical (2 minutes 1 resistance, 30 seconds 10 resistance)

- bent-over fly (12 reps with 5lb weights)

- side lying lateral raise (12 reps on each side with 3lb weights)

- ultimate toe touch (12 reps on each leg)

- seated bicep curl (12 reps on each arm with 5lb weights)

- bent over row (12 reps on each arm with 5 lb weights)

- reverse crunch (12 reps)

- stability ball back extension (12 reps)

- crunches on a stability ball (15 reps)

- regular crunches (50)

- lifted leg crunches (50)

- medicine ball twists (50)

- leg lifts (25 on each leg)

I especially liked the stability ball back extension…there are very few exercises that let you “feel the burn” in your lower back, but this was one of them!

When lunchtime rolled around, my stomach was feeling kind of funky for no reason. I kept things easily digestible with more cereal and fruit:

Nature’s Path Millet Puffs in Almond Breeze (x2) and strawberries, plus some brazil nuts for fat and protein

That afternoon, I made a second batch of coconut cookies with some slight modifications. They turned out great! They’re very coconutty, so if you’re a fan, they’re delicious!

Vegan Coconut Lover Cookies

1c rolled oats

½ c coconut flour

½ c unsweetened shredded coconut

1t baking powder

2t vanilla extract

3T coconut butter

2T coconut oil

½ c agave syrup

Preheat oven to 350 degrees Fahrenheit. In a bowl, thoroughly combine oats, coconut flour, shredded coconut and baking powder. Melt the coconut butter and coconut oil by microwaving for 30 seconds, then add agave and vanilla extract. Whisk with a fork until evenly combined, and add immediately to dry mixture. Working quickly, drop by rounded tablespoon into greased or lined mini-muffin pans. Bake for approximately 10-12 minutes, or until tops and edges begin to brown. Remove from oven, and allow to cool COMPLETELY before removing from muffin pans.

I didn’t take too many tastes while I was cooking because my stomach still felt funny, but I sampled one later in the evening and loved how much the coconut butter shines through. I snacked on a TJ’s dark chocolate stick and some leftover green salad from Sunday night, topped with mustard:

 

Yesterday evening, I had the last of Mike’s mom’s Food for Life classes at Whole Foods. I packed a light dinner for the car:

Maranatha almond butter on Ezekiel bread, plus an apple

Last night’s class covered antioxidants and healthy weight loss. I learned a lot of interesting information on antioxidants (such as beta-carotene and lycopene) and their effect on free radicals in the body. It’s fascinating that by eating just a few servings of colorful fruits and veggies a day, it’s possible to decrease your risk of certain cancers exponentially…we all know veggies are good for us, but there’s nothing like statistics to make people sit up and listen.

The cooking demonstration covered an “Asian Persuasion Coleslaw,” “Zippy Yams and Collards,” and “Artichoke and Lentil Stew.”

I loved the coleslaw especially- it included peanuts and sesame seeds for a nice crunch! After class, I headed over to Mike’s to hang over for a bit, where I enjoyed an unpictured Trader Joe’s whoopee pie in celebration of his older sister’s birthday. Mike couldn’t believe that I’ve never actually had a whoopee pie before, but as with any sweet treat, I loved it!

I also wanted to say THANK YOU to everyone who commented on my last post regarding the half marathon. I talked it over with my dad, and I’m going to try to run a few times this week and see how I feel before making the decision. If my body feels okay doing it, I’ll run it regardless of the time I end up with; if I’m in pain or feel physically tired, I won’t. All of your tips, input and support has really assured me that it’s okay to back out if my heart isn’t in it- there will always be more races, but this is the only body I get J Thank you from the bottom of my heart!

What’s your favorite antioxidant-rich food? I love berries and eat them almost every day with breakfast but I’m also a huge fan of tomatoes.

Have you ever had a whoopee pie? Did you like it? I’m such a nerd, but I feel like the name is too fun not to like them!