Good morning luvs! Happy Thursday!
We are loving all the healthy fat love from you guys! You guys rock!
Later today we have a new #purelytalk video all about fat! Back sure you come back for that.
**sorry for the late posts as we had some hosting issues this morning with dreamhost.
After 30 minutes of yoga flow it was time to practice my #PFChallenge – headstands! Anyone else do theirs?
I am still practicing my headstands and other forearm balances too. Having fun with doing new things and continuing my yoga practice. Certain positions I feel strong and others I fall over all the time. But with more practice and determination I know I will get there.
Lori and I ordered Zuzka’s dvds, so I was excited to try out her yoga yesterday! I did her warm-up, crescent series, one round of chair series, and ended with cool down. I practiced my headstands too! It has been a few days since I have so I was a little rusty.
We will have to give a full review later of Zuzka ZCut dvds as we try more of them out. It is different, which we like!
Started morning with peachy plantain bread topped with coconut and runny egg yolk, along side some salmon and green juice (romaine, mint, kale, ginger, cucumber). Now that’s a lovely breakfast.
Love BREAKFAST time
Headed over to Michelle’s place to practice more grain-free egg-free pancakes and film some videos. We made a few different but the same recipes, and we feel all of them came out in their own way. haha. Each one was very moist but again not really light and fluffy, which we are not sure if we will be able to get so might just have to leave it as.
New #purelyfitlife workout coming for Move-it-Monday (we filmed a fun and hard new purely fit life workout)
Post-workout meal was white rice (cooked in bone broth), beef liver meatballs that we broke into pieces a little, coconut oil, and one slice of peachy plantain bread. A little sweet savory action going on. Love.
We were still hungry so we split a banana.
Did more work while sipped on banana perfect fit smoothie late afternoon.
Dinner was salmon, raw shredded carrots with ACV, raw sunflower sprouts, baked parsnips fruits, homemade raw sauerkraut, sautéed greens, coconut oil and black lava sea salt. My tummy loved all my meals yesterday and was hungry for each meal. So feeling like I my metabolism is getting there. Feel like I am listening to my body more and enjoying the ride.
Great way to end the day!! I saved my parsnips fries for the end…Lori and I just love parsnips fries
I enjoyed a nice little dessert before bed – Added some carob to gelatin mush with a little coconut oil. So good! (Lori enjoyed one too)
After dinner we (gary and lori) took Jax to the park up the street to run around some. It was nice to get outside for awhile. Loving these warm days.
Now onto the peach plantain bread recipe!
The basic plantain grain-free bread is so good itself, but we have been enjoying adding in other things for different flavors. We loved our raspberry basil recipe.and our 3 ingredient breakfast cake. All of our recipes are pretty similar we just switch up the amount of eggs and fruit. It makes for great travel food.
We picked up some peaches the other day and decided to try them in the bread to bring in some sweetness.
grain-free peachy sweet plantain bread
quick healthy gluten free grain free bread recipe made out of plantains eggs and peaches.
- 2 peaches (about 7 oz)
- 2 eggs
- 1 large plantain (about 200 grams)
- 1 tsp cardamom (optional)
- 2 tbsp ghee (or butter or coconut oil)*
- Place ingredients (eggs, plantains, peaches, cardamom and 1 tablespoon ghee*) into a blender and blend till smooth. Pour batter into a oiled baking dish. We did 1 tablespoon coconut oil* in the pan to cook it in. We used a circle pan. Bake in 350 degree oven for 18-20 minutes. Baking times will vary depending on pan used and oven.
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We enjoyed this breakfast and with our lunch! It can be used sweet or savory. Or it is wonderful plain as a snack too.
We will be back later discussing healthy fats!
thanks for your patience with us in getting our blog post up so late.
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