I love going back and reading past posts from a year ago. Funny how last year, the weather channel was warning of of blizzards and the biggest snow storm in 10 years! – which led to a snow day the next day.
And today it’s mild with highs in the upper forties. In fact, I just heard her say “very nice today!” heh
On this mild morning, I woke up and promptly took my macbook upstairs to do a couple 20 minute yoga podcasts.
I also filmed a quick video about setting an intention for the day. My intention:
(I actually did 2 podcasts last night and then the 2 lighter ones this morning were more gentle yoga podcasts.)
I’m thinking I might switch out yoga for one of my cardio days next week. My schedule gets about 2 x’s its normal business for the next two weeks, so I think the extra om-ing will be good for the ol’ stress levels
Breakfast is on the go today!
I had about a cup of my TJ’s Greek yogurt left, so I added some cottage cheese, pumpkin, cinnamon, chia seeds, and chopped dates to it and took it with me when I left to train a couple clients this morning.
I have a feeling I’ll probably wait to dig into it after I’m done training since I don’t feel the least bit hungry yet (it’s 6:30 as I type this)
That’s not all I have packed up for breakfast…
I also packed up a baggie of some almond flour crackers I made last night to dip:
I made these last night because I’m visiting a certain Gluten Free Friend soon, and wanted bring some goodies.
They’re delicious. Let’s just say she won’t be getting any crackers from this batch
Cinnamon Sugar Almond Crackers
Adapted from this recipe
total time: 20 minutes
Makes ~2 dozen 1×1 crackers
1 c. almond flour or almonds
½ tsp. baking soda
½ tsp. sea salt
½ tbsp. cinnamon
Sweetener to taste (I used two packets of stevia)
2 tbsp. melted coconut oil (or butter)
1-2 tbsp. milk
Preheat oven to 350. If using almonds, grind in food processor until they become a flour consistency. Add the baking soda, sea salt, cinnamon, and sweetener and pulse a couple more times. Add the oil and milk and pulse again. Spread onto a parchment paper-lined baking sheet and bake for 12-15 minutes. They should be a light golden when they’re done.
They’re so yummy! They got a thumbs up from both Shane and me
What’s your intention for the day?