Purple Pineapple Powerbowl and Pink Powerflex

Hey y’all.

It’s law school finals time.

Sorry in advance for the shortened posts. I’ll do my best to keep you all updated.

Foot Injury

  • My foot is still injured from that silly outdoor 5-miler I did 3 weeks ago. I think it’s finally time to go to the doctor to see what’s up. I’ve been on 2 runs since then, both around 3 miles. My foot feels ok on the runs, but pretty stiff and sore afterward with pretty severe shooting pain on the outside of my foot up into my ankle.
  • Despite the injury, I’ve still been KILLING IT in the gym. I’ve been staying more consistent than ever with my workouts and nutrition. That’s what happens when I get super stressed and busy – it’s the only thing that keeps me sane.

Workout Updates

  • I’ve been on the same routine for well over 12 weeks now, and I really need to switch it up. My body is tired of the same old, same old, but I haven’t had time to write a new routine with school being so busy.
  • SO, today I just totally switched it up randomly.

-10 min. intense cardio warmup

-Bench press superset assisted pull-up

-10 min. intense cardio intervals

-Dumbbell snatch (10 each arm), push-ups, wide grip row circuit x 3

-Renegade rows, bicep curls, 2 min. intense stairclimber interval circuit x 3

-5 min. plank series

My body loved the new moves! I was craving something different and left the gym feeling totally SPENT.

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20130429-103349.jpg Refuel

  • I’ve been switching up my protein shakes lately too! I went through a phase where I was never in the mood for fruit, but with the warmer weather here now, I want it all the time!
  • This morning I mixed up a Purple Pineapple Powerbowl
Purple Pineapple Powerbowl
Author: 
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 scoop vanilla protein powder
  • 1 c. unsweetened almond milk
  • ½ c. frozen strawberries
  • ½ c. frozen pineapple
  • ½ c. frozen blueberries
  • ½ c. frozen Very Cherry Blend (Trader Joes)
  • ¼ c. frozen peaches
Instructions
  1. Put it all in a blender and blend away! Pour it in a bowl and eat it with a spoon – it’s super thick.
Nutrition Information
Calories: 300 Protein: 24

It’s the mixture of the dark cherries and the blueberries that give it the rich purple color!

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Cheers,

Avocado Athlete

Chickpea Pita Tacos

Recipe Friday!

Don’t forget to check out Recipe Friday on CandyFit‘s site!

Mexi-terranean.

Yeah, that’s right. I call it Mexi-terranean. Merging ideas from several recipes I found, I created these delicious little bad boys. They’re super easy, filling, and packed with #plantpower baby!

Chickpea Pita Tacos
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 mini pita pockets
  • 1 can chick peas, drained and rinsed
  • ½ packet taco seasoning
  • 1 tbsp. lemon juice
  • 1 tbsp. Bragg’s liquid aminos (or soy sauce)
  • 4 tbsp. hummus
Instructions
  1. Preheat oven to 375 degrees. In large mixing bowl, combine chick peas, taco seasoning, lemon juice, and Bragg’s. Pour out onto roasting pan. [At this point, throw some sweet potatoes, greens, or any veggies you have on hand on the roasting pan too!] Roast for 15-25 minutes, depending how crispy you like them. Remove from oven. Fill each pita pocket with 2 tbsp. hummus and stuff with chick peas. Enjoy!

I served ours up with some crazy awesome sides. Since I already had the Bragg’s and lemon juice out, I massaged a ton of Swiss chard with about 1 tbsp. Bragg’s, 1 tbsp. lemon juice, and a hearty sprinkle of nutritional yeast. Of course it wouldn’t have been a proper meal without some roasted sweet potato wedges, roasted carrots, and a big scoop of hummus.

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I poured all the yummy juice from the chick pea mixing bowl over the chick peas. I was worried it might burn, but it turned out delicious!

Prepping.

Prepping.

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The result:

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Cheers,

Avocado Athlete