I’m finally nearing the end of this cold! By tomorrow I should be 100% back to normal.
After work yesterday I snuggled into my sweats and relaxed on the couch. I managed to eat my way through a good portion of this bag of trail mix while I vegged.
Eventually I got tired of sitting around and put on a very slow and easy breath and stretch pilates On Demand. It felt great to stretch and move a little bit because I’ve been pretty inactive the past couple of days. I also managed to get my 1 minute plank-a-day in.
Speaking of plank-a-day, today ends week 1 of my February Fitness Challenge. My goal was to complete 3 strength train type workouts throughout the weeks during February as well as at least a 1 minute plank every day. Considering I was sick this past week, I am proud to say I still met my week 1 goal.
Strength Training Activities:
- Jillian Michael’s 30 Day Shred plus plank
- This leg workout with dumbbells plus plank
- A 30 Day Abs workout (from last month’s fitness challenge)
I’m hoping to make it to the gym this week and work it out there a bit. I haven’t been making too many appearances there lately.
Also, I NEED to start running again because I am officially registered for a 7K on St. Patty’s Day which is on March 17th. I am hoping the weather starts improving so I can make it outside, otherwise the treadmill will have to do. It’s time to get these legs-a-movin’!
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Blueberry Lemon Bread (Gluten-Free and SCD Friendly!)
This may sound strange to some, but when I am feeling slightly under the weather, I enjoy relaxing in the kitchen, and baking up something tasty and comforting. So, that is exactly what I did last night.
How does blueberry lemon bread sound? It’s made with almond flour too so it is 100% gluten-free! Check it out.
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup applesauce
- the juice of one lemon
- the zest of one lemon
- 1/3 cup ripe banana
- 1/4 cup honey
- 2 eggs
- 1/2 tsp vanilla
- 1 cup blueberries
- Preheat oven to 350 degrees F. Lightly coat a standard bread pan with cooking spray.
- In a small bowl, mix together flour, baking soda, and salt.
- In a large bowl, beat together applesauce, lemon juice, zest, banana, honey, eggs, and vanilla until well mixed.
- Add flour mixture into applesauce mixture, stir to combine.
- Stir in blueberries until just incorporated (do not overmix).
- Pour batter into prepared pan.
- Bake for 55 minutes or until toothpick inserted into center of loaf comes out clean.
The end result is a not-too-sweet blueberry bread with a subtle lemon flavor. Eat it plain, or toast it up and add a small smear of butter, peanut butter, or honey.
That bread sounds SO fabulous. I LOVE blueberries!! 🙂
That bread sounds really good! I find so much comfort in baking! It always helps me when im feeling stressed or down about something.
You wouldn’t use an equal amount of coconut flour to almond though! Coconut flour is super dense, so a little goes a long way. Honestly, you’d probably use 1/4 – 1/3 cup of coconut flour with the 1-1/4 cups almond flour. Coconut flour requires more liquid too, so if you use too much, you need to add more eggs or liquid to account for it.
Yikes! I didn’t know this. I will go take off that remark then. Thanks.
Sure thing 😉