Body Back

NO MORE EXCUSES
No more excuses. It’s time to go hard in the paint with this. Being a full time work-from-home mama plus baking through all hours of the night, I was neglecting the most important person – myself. My excuse was I am too busy but I realize I’m the one who can control that and it’s time for me to make a change. I put my kids needs ahead of mine, which is equally important but so hard to find that balance. I’m still trying to figure it out. I’m also so passionate with baking that I’m putting my clients interest before mine.

YOU’RE THE INSPIRATION
My daughter’s classmate’s mom inspired me. She is the definition of body back. After having her 2nd child, she made this amazing transformation. She also happens to be the instructor for this program. It’s an intimate group of mamas, where for one hour – there’s no work, no kids, no chores, no stress. Just us focusing on bettering us. They are such a supportive group of women and I’m looking forward to getting to know them better for the next 8 weeks.

RUN, ADRI, RUN
I hate running. I always tell people I only run if it’s for my life. LOL. Well, this IS my life. Day 1 was a wake up call. I saw how badly out of shape I am and why I really need to do this. I don’t recall ever struggling this hard with exercise. Oh the woes of getting older. (>_<) LOL. I'm only on day 2 and I'm definitely sore but somehow managed to jump on and biked…HARD…for 30 mins. Hope I can keep up the momentum.

NOM-NOM
I'm sure with my posts you've seen I'm a foodie…and a drinker. It's what I enjoy. This program uses a strict diet plan to make it the most effective but for the 1st two days, I created my own meals to use the ingredients I already had in my fridge.
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I actually started eating better (sort of) before this program. I LOVE, LOVE, LOVE my red meat but I have parted ways and am starting to embrace chicken and fish a lot lately. That’s huge for me. I also had a love affair with Dr. Pepper. LOL. Well, we have officially broken up. And I don’t plan on seeing him…not going to say forever…but for awhile because I know I’ll bump into my ex somewhere down the line and I’ll need that taste on my lips just to remember the times we had. (I know. Cheesy, right?) And this is probably the hardest thing to do, but I’m going to do my best to stay far from alcohol for awhile. I cringe as I type this. Beer definitely has to go, maybe an occasional whiskey but this will be the biggest challenge for me to control.

EXTRA HELP
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A friend of mine recommended the Argus app which tracks your daily steps, water consumption, food and can even measure your heart rate on an iPhone. It also has an option to upload photos of your meals – you know me and my food posts, I was all over that right away. (^_^)

My Mom and one of the moms I’m going through the program with both have a FitBit. The reason why I wanted it so bad, was it tells you how many hours of real sleep you get, which I know isn’t enough as it is. But a good way for me to track and be better about getting some ZzzZzzs.

I feel energized and motivated. Let’s see the transformation I make in 8 weeks. Hopefully I’ve inspired some of you. If you are interested, check out the Fit4Mom website: http://westvalley.fit4mom.com/

For better health,
Adri

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Easy Mini Cinnarolls

I woke up this morning with a craving for cinnamon rolls. Okay so maybe it’s an everyday craving but today I just had to have em.

These mini rolls are so easy and a great way for your kids to join you in the kitchen.

Here’s what you need:

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Start by chopping up your almonds. You can omit them all together or use a different kind of nut. Whatever suits your fancy.

Open your crescent roll and roll out the dough. Get little fingers to mush the lines together for you.

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Then have your littles brush on some melted butter. ( I melted 1/8 of a cup)

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Next sprinkle the dough with brown sugar, cinnamon and the chopped nuts.

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Roll up the dough lengthwise and cut into pieces. ( I cut mine into 12 pieces)

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Spray a mini muffin tin with non stick spray and put your mini cinnarolls in. Brush the tops with a little more melted butter and stick them into a preheated 350F oven. Bake for 15-20 minutes or until slightly brown.

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While they are baking make an easy 2 ingredient frosting. Take 3 tablespoons of powdered sugar and mix with 1 teaspoon of milk. Drizzle over warm cinnarolls.

Look at this gooey, caramely bottom!

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And here they are! Framed out in bacon.

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Enjoy! Make it a yummy day!!

Mmm…Homemade Ranch!

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I just made my own ranch. I was thinking of what to snack on and I remembered I had cut up some broccoli but I didn’t want the bottled ranch in the fridge. So I thought, “wouldn’t it be awesome if I could make my own…” Then bam.

The gist of ranch is mayo, sour cream, parsley and chives. I had everything but the right greens so I made my own version with whatever I could find in the fridge:

I combined equal parts mayo & sour cream (about 1/2 cup each), 2 tsp of garlic, about 1/3 cup of chopped cilantro and 1/4 cup of green onions. Finished off with sprinkling some dill and my favorite – truffle salt. You also have the option to add milk. I think next time I will add buttermilk.

And guess what? It tastes LEGIT. What I love about homemade ranch? You can customize the flavor to your liking and you know exactly what you put in it. Now that the weather is warming up, it’s the season for BBQs and I will def be making my own ranch.

Enjoy! -Adri-

Brunch Cups

Sometimes the workday gets so hectic, there’s not enough time to grab a bite. I usually end up just having brunch.

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Brunch Cups

Ingredients:

+ Hawaiian Bread Rolls

+ Bacon

+ 6 eggs

+ Arugula

+ Trader Joe’s Hollandaise Sauce

+ Pepper (optional)

+ Truffle Salt (optional – I put that s*** on everything)

 

Directions:

Preheat oven to 350 degrees. Grease your muffin pan.

Take a circle cookie cutter and cut Hawaiian Bread Rolls. Slice in half and place into muffin pan.

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Scramble 6 eggs and add pepper. Pour over bread, careful not to over fill.

Cut bacon into shorter strips. Top with arugula and a strip of bacon. Add a dash of truffle salt.

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Bake for 20-23 mins.

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Top with Hollandaise sauce and enjoy!

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– adri –

 

 

 

Peanut’s Barkery

PB5     PB

My Yorkie Peanut turns 8 today. Human years that is. He was our 1st baby…protector of his little big sisters…and he epitomizes (wo)man’s best friend. So ever since the baking bug bit me, I vowed to make him (and some of his furry friends) birthday treats every year. Lucky dog.

Last year, I made him a peanut butter cake and also make doggy cake pops! Yes those cake pops were completely edible using rawhide as sticks.

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This year I am continuing the peanut tradition with Peanut Butter Delight Pupcakes. This recipe was adapted from the blog Anngela’s Pretty Little Things.

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Peanut Butter Delight Pupcakes Recipe

Ingredients:
1 cup white or whole wheat flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup canola oil
1 tsp vanilla
1/3 cup honey
1/2 cup of water
1 egg

Directions:
Preheat oven to 350°F (180°C).
Mix together flour and baking soda. In a mixer, combine remaining ingredients. Add dry ingredients and mix well.
Fill cupcake liners 1/2 way and bake for 18 minutes. Cool on a wire rack.
Should yield 10-12 pupcakes. Peanut tested. Mama approved.

Frosting:
Combine the following ingredients and blend thoroughly:
12 ounces nonfat cream cheese (room temperature)
3 tsp cinnamon
1 tsp vanilla
1 tsp honey

Of course, I couldn’t just bake. (Drives my husband nuts.) I had to do the whole sha-bang (mmm, Boiling Crab sounds good about now.) I decided to set a little photo shoot for Peanut’s Barkery. A huge round of a-paws to the super talented jenaecreates for Peanut’s custom sign & pupcake toppers!

PB8 PB7

Happy 8th Birthday to my little Peanut!

-Adri-