Hey there! Phew, has this week been crazy. Wait, it’s only Tuesday?? Well, it still has been nuts. I got picked to be in charge of a new business project at work, which is a huge honor and a TON of responsibility. Basically, if anything goes wrong with the project it will be seen as my fault. Talk about pressure! I’ve been handling it pretty well so far though, and hopefully my bosses will think I am doing a good job, especially for being one of the youngest people in my company. Yikes!

Bootcamp Update

So, you’ve probably been wondering how Tina’s Best Body Bootcamp has been coming along, hmm? Well, if you haven’t, you’ll have to suffer though an update anyway

I have been loving it! Week three has a different format for some of the circuits which look a little something this:

• 5 mins. cardio
• Superset 1
• 5 mins. cardio
• Supetset 2
• 5 mins. cardio
• Seupetset 3
• 5 mins. cardio
• Cool down/stretch

Pretty awesome, huh? One great thing about the 5 mins. of cardio is that I can maintain a pace that would normally be too much for me to handle, since it is only in 5 minute increments. This workout left me exhausted and so sweaty yesterday. Phew!

Today’s workout was a little more confusing for me (I didn’t write down some of the exercises correctly) so I kind of improvised and completed some of the moves that I remembered from last week. I will definitely have to fix this before the next workout. Whoopsie!

Recipe

This past weekend, I woke up on Saturday morning with a hankering for a delicious, decadent breakfast. While I knew whole wheat pancakes would be a good option, I was kind of in the mood for something else. Enter, healthified French toast.

I have never really made French toast before, but I knew that when my stepdad made it for me when I was little he used a lot of butter and smothered everything with a delightful glaze made from confectioner’s sugar. While I wanted the taste of his French toast, I really could do without the calories and the fat. I thought for a little bit, searched my cabinets, and came up with the perfect solution for “healthy” French toast. Here’s how it came together…

First, I placed a large non-stick skillet over medium-high heat and let it get nice and hot. Then I got out my pie pan and got the “dip” ready (what do you call that anyway? It’s not a marinade, nor is it a batter…any ideas?)

First, I poured 1/2 cup of fat free skim milk into the pan. Next, I beat two eggs together and added them in. Then I whisked the milk and eggs together until they were pretty well incorporated.

Next it time was for the flavoring. To this milk and egg mixture, I added four packets of NuNaturals sweetener (2 tsp. of splenda would work too, but NuNaturals doesn’t have any crazy ingredients), 2 tsp. of cinnamon and 2 tsp. of vanilla extract.

Then I whisked everything together again.

Next it was time for the bread! I used my favorite whole wheat Trader Joe’s bread which is low in calories and high in fiber. I only had four pieces total, including the ends, so that’s what I used. While the crappy ends of TJ’s bread weren’t too bad, I bet it would have been really great to make with whole wheat cinnamon raisin bread! Nom nom!

I dipped the bread into the liquid, and allowed it to soak for about two minutes on each side.

Then I placed the bread onto the hot skillet (remember it was non-stick, so I didn’t use any oil) and cooked it for a few minutes on each side until it started to brown and was less mushy. Less mushy? Did I really just use that as a descriptive phrase? Hm. Appears so. Moving on…

When the toast was lightly brown on both sides, I removed it from the pan and topped it with chia seeds for some added health benefits.

Then I topped the French toast with some light syrup and dug in!

Yum!!

This recipe was so easy to make and tasted delicious! It is definitely going to become a weekend staple around here.

So tell me, what do you enjoy eating on weekends? Muffins? Pancakes? Eggs? Please share!