We are so thrilled to see everyone liking our new leg and balance workout. Funny how we feel we have good balance until we do moves that require more focus and stability.
New plantain bread recipe – keep reading to get the recipe.
We love our grain-free plantain breads! Yes we do! We are fine with admitting that we are obsessed with them.
Before taking Michelle to the airport we got up to do our 5 minute plank. #PFChallenge check-in!
Saw a few others doing their June challenge check-ins on Instagram! Keep up the great work! It’s not too late to join in on our June Purely Fit Challenge! Anyone can do it 🙂 A great way to build support for each other to be purely fit in all aspects of life!
Lori: Started with a green juice ( romaine, kale, cucumber, fresh basil)
Later it was time for coffee and a new plantain bread (recipe below). DELICIOUS! So moist (yes I used that word) and thick like a bread-cake or something 😉
Lunch was last bit of things from the fridge that have been leftovers. Spiralized zucchini, turkey, half avocado, white rice and coconut oil. Topped with a lot of nutritional yeast! I just love topping my meals with nooch. Something about it that is just so tasty. The first time I ever had nooch I admit I was not a fan. But I kept trying it and over time my tastebuds have learned to love it!
Dinner was pan sautéed mahi mahi served with steamed brussel sprouts (that were frozen), half avocado, a duck egg and some coconut oil. I meant to put my black lava sea salt on my dinner but forgot. By the time I remembered my plate was empty – oh well next time.
It has been awhile since I have had brussel sprouts (mainly Michelle and I wanted a break from certain veggies) for stomach and digestive reasons. And I had some in the freezer so I decided to have them with dinner. I felt pretty good afterwards, a little bloated. I still felt like I had energy and was able to get work done. It was nice to have them again as they are a favorite veggie of mine.
My face is still doing well. I just get really tiny pimples. Nothing major so I am still very pleased with the foods I have been eating. I hope to give more thoughts on food, supplements and acne here soon.
Enjoyed this BluePrint Green Juice before heading to airport. At Blend, we received a coupon to buy one, get one free. So Lori and I got some at Wholefoods. It was good. I could taste the celery the most, Lori is saving her juice to try later. They are pretty expensive but the bottle says 6 lbs of veggies in there, so I can see why the high price.
Coffee and raspberry plantain bread for breakfast. Perfect travel food.
Once I got home to FL, I enjoyed an egg cooked up with spinach with a side of perfect fit and banana topped with coconut oil.
Weird combo I know.
Headed out to the beach for dinner with the parents.
I love the beach! I miss being so close to it. But luckily I can come down and visit whenever 🙂
Dinner was so good! We went to one of our favorite restaurants on the beach – Thistle lodge. Ahi Tuna trio to start, ribeye with mashed potatoes and veggies for dinner (one of the specials), enjoyed a few glasses of wine and dessert was creme brulee and coffee of some kind. Everything was amazing, worth every bite! I ate everything, so left leaving a little too full. haha
Now onto the raspberry plantain bread recipe!
We have already shared the recipe for a grain-free plantain no flour needed recipe, but this time added in some raspberries and basil for a new flavor.Print
raspberry plantain bread
grain-free gluten-free bread made from plantains. contains no flour.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- 6 oz raspberries
- 1 large plantain (yellow with a few black spots) – 200 grams
- 4 eggs
- handful fresh basil (optional)
- 2 tbsp ghee (or butter or coconut oil)**
- 1/2 tsp cinnamon
- Place all ingredients (eggs, plantains, raspberries, basil, cinnamon and 1 tablespoon ghee) into a blender and blend till smooth. Pour batter into a oiled baking dish. We did 1 tablespoon oil in the pan to cook it in. We used a rectangle shape (8×11), but any shape will do. Bake in 350 degree oven for 30 minutes. Baking times will vary depending on pan used.
- Serving Size: serves 2
Today’s challenge is a back challenge! This is what started us doing this challenge –> to get back into working our backs to help with many things but mainly posture! Last summer when we took the summer off from doing intense workouts, we just focused on planks and pull-ups on our equalizer. And we noticed our backs getting weak again. Therefore we knew we needed to challenge ourselves again, but instead of doing something every day for our backs we thought we would mix in with other challenges.
Here is our back challenge details for you:
If you do not have the ability to do a pull-up – please do 10 back flys instead. You can use weights for more challenge. For the low lunge with twist – you stay on the one leg in a low lunge position. Followed by twisting up and extending your arm straight up. Again you can hold a weight for more challenge. You repeat the series 2 times.
If you remember last year we did a pull-ups challenge of where we tried to do pull-ups on our equalizer every day. We were pretty successful with it and now want to do something similar. Our back is one body part that we both really would like more muscle. So we hope by starting this new mini back challenge with other great back exercises we can continue to build more muscle on our backs.