Body Revolution Day 37 of 90

Day 37 = Workout 6

This program is so great because I am not getting bored of it.  Many people I know, give up on things because they get bored and quit what they are doing or move on to something else.  With Body Revolution it's ALWAYS changing.  I know I have mentioned this before but it's always nice for the reminders.  You're not going to be doing modified push ups forever, you are going to get stronger and do the push ups with side planks like in yesterday's workout (5), but again, you will not be doing these FOREVER(although I wouldn't mind if I did...I love those).  Just like in Workout 6, I will not have to do Weighted Superman's forever.  I am getting stronger with these.  In the first set today, I used one 4lb dumbbell and in the second set I completed more than half with a 4lb dumbbell in each hand.  "I'm movin' on up!"  And you will too.  I don't mean to scare anyone with my review of this program.  With each and every workout you do, you are increasing your strengths and abilities(body and mind) to tackle what is coming up next.  Last week after doing Workouts 5 & 6, I was telling you about the love/hate soreness that I was feeling ALL over.  Guess what???...I don't feel it as much this week, not yet anyway.  But by this time last week, my triceps and glutes were SCREAMING.  I am still working hard, if not harder, but I am also getting stronger.  And so will YOU!

Today's food...
Breakfast: Cinnamon Raisin Bread
This bread was made from the Bob's Red Mill Cinnamon Raisin Bread Mix.  It's Gluten free for those of you that eat Gluten free foods.  It was good but not great.  Maybe I'm just not used to eating Gluten free breads.  My daughter liked it, but my son did not.  I think if I made it again, I would add more cinnamon to the mix.  I didn't find it to be that cinnamon-ny.
                                 


I ate one slice and then half of what my son did not eat.  It has a heavier feeling to it, and is quite filling.
Maybe one weekend I will try my hand at making my OWN healthy bread from scratch.  When I was a kid, my Grandma would make the BEST cinnamon buns, and now my mum makes them just the same.  I don't know if it's a SECRET recipe or not, but maybe I can get my hands on it.  If it IS a secret recipe, sorry I won't be able to share. 



I did find a great recipe for Homemade Pizza Dough.  It's from the Clean Eating Magazine Issue March/April 2010.  Check the website they have other great recipes on there too.  http://www.cleaneatingmag.com/
You know what, it could probably be made into cinnamon bread, buns whatever.  I will have to try it. 

CE's Whole-Wheat Pizza Dough
Makes 2 1-lb dough balls
Hands on time: 30 minutes Total time: 2 hours

Ingredients:
1 tbsp raw organic honey
1 cup less 1/2 tbsp lukewarm water, divided
1 pkg active dry yeast (1/4oz or 2 1/2 tsp)
2 1/2 cups whole wheat flour, divided
4 tsp vital wheat gluten (try: Bob's Red Mill)
1 tsp sea salt
3 tbsp olive oil, divided

Instructions:
One: In a large bowl, mix together honey and 1/3 cup water.  Sprinkle in yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy. (NOTE: if yeast does not foam, it is dead and your dough will not rise.  Discard and start again with fresh ingredients.)<<<that only happened to me once.

Two: While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.

Three: Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture.  Pour in flour mixture and gently fold in with a bowl scraper or spatula until just combined.  Mixture will foam a very wet ball.  Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the sough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil.  Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour.  Dough will be very soft and sticky.

Four: Lightly dust counter with about 1/4 cup flour.  Transfer dough to floured surface and roll lightly in flour, dusting your hands with additional remaining flour as needed.  Gently knead dough using remaining flour as needed, for about 1 minute.  Form dough into a ball and place back into bowl.  Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.

Five: Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls.  Lightly knead each for about 30 seconds and reform into balls.  Dough is now ready to form into pizza crust or wrapped for future use.  To store, wrap each dough ball individually in plastic wrap.  Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.

To use from refrigerator: Remove dough from fridge and allow warming a little at room temperature, about 10 minutes.  Form a pizza crust.
To use from frozen: Transfer dough from freezer to fridge and allow to defrost overnight before using like the above (from fridge).

Nutrients per serving (1/8 of each dough ball)
Calories: 96, Total Fat: 3g, Sat. Fat: 0.5g, Carbs: 15g, Fiber: 2g, Sugars: 1g, Protein: 3g, Sodium: 121mg, Cholesterol: 0mg
I know it may sound very overwhelming,but once you gather your supplies i.e.ingredients, bowls, whatever you may need, it will be better. And after you make it the first time, it gets easier each time after that.

Lunch: Mediterranean Tuna Salad Rolls with Baby Carrots

This was leftover from Friday's lunch, not the carrots of course, but the tuna recipe made 2 servings. So I just put a serving in a container in the fridge and a quick, easy HEALTHY lunch was ready in minutes today.

Snack: Trail Mix

Dinner: Broiled Cod (leftovers from last night) served with Red Cabbage Slaw and Quinoa

It was a leftovers dinner tonight.  My daughter had dance class and then I had to go to meeting where my mum was getting an award.  So I had to eat quick and go.

Today was a bit of a clean up day with the food.  It's so great to have things prepared ahead of time.  On days like this I am glad that there were leftovers to enjoy. 

Since I just got back home not long ago, the time is ticking on and I must get some rest.  I will answer some of the questions I got messaged to me, tomorrow.  It's Cardio 2 time in the AM. So...

Until then...Stay Strong!

Good night.

Trina