Happy Friday everyone! I skipped my morning workout this morning to get another hour of zZZzz. The days I usually choose to skip my morning workout with plans of doing it later during the days are days I really feel that my body needs to a break so, generally, I don’t have regrets. However this morning, I woke up at my usual time, but just chose to hit the snooze button on my alarm clock because I wasn’t “feeling up for it.” I realized that working out at the crack of dawn is easier for me than working out at night because at 5am in the morning, I don’t think (it’s brain is still getting out of bed at this time as well), I just do. In yesterdays post, motivational tip #6, I challenged you to not think too much about what you’re going to do or want to do, because then, you just may not do it. I find it a lot easier to stay motivated and consistent when participating in group exercises (i.e.spin, body pump, aerobics, kickboxing, etc.) so my tip and challenge for you today is to find a studio/gym and decide on a class that sparks your interest (most gyms offer free classes). Do not make excuses, just go. Shut the world out and feel the exhilaration of physically challenging your body.
Also, I will be posting another youtube video this weekend so PLEASE offer suggestions of what you want to see!
Stuffed Buckwheat Muffins
- 1 cup buckwheat flour
- 4 tbsp raw buckwheat groats
- 2 tbsp chia seeds
- 2 flax eggs (4 tbsp ground flax meal + 6 tbsp warm water)
- 4 tsp cinnamon
- 2 ripe banana
- 2 tbsp vanilla extract
- 2 tbsp unrefined coconut oil (melted)
- 1 tbsp maple syrup
- 1 tbsp agave syrup
- 2/3 cup unsweetened almond milk
- 4 tbsp nut butter (I used sunflower butter)
- 4 tbsp jelly (I used apricot jam)
- Preheat oven to 350
- In a small bowl mix flax eggs (4 tbsp ground flax meal + 6 tbsp warm water together). Set aside
- In a bowl, mix in almond milk, melted coconut oil, maple syrup, cinnamon, vanilla, and mashed banana.
- Add in buckwheat flour, buckwheat groats and chia seeds. Mix until everything is well-combined.
- Add the flax egg and mix.
- In a well greased or lined muffin tin, drop a spoonful of batter into each cup.
- Top each muffin with 1tsp nut butter and 1 tsp jelly.
- Top with another spoonful of batter on top and spread evenly (I used my fingers). *Make sure that the top layer of the batter meets the bottom layer of batter.
- Bake for ~25-30 minutes.