This week’s Tuesday recap: morning cardio, afternoon rain, peaches peanut butter ‘n’ yogurt cream, low-carb coconut cake, beautiful post-rain sunset, and more.
Tuesday had a slow and lazy start.
Both my upper arms (triceps, shoulders, upper back) were soooo sore that morning from doing what I call my “A&C Amazing Challenging Arm Cardio” Workout the day before on Monday.
How I basically felt in bed that morning ^. Mei Mei’s facial expression and arms on point. Notice her chicken arms. Hahaha 😆
Nevertheless, I wanted to stick to my workout plan, so I rolled out of bed and into my workout gear for morning cardio! I alternate between strength-focused and cardio-focused days. My strength days actually additionally have a lot of cardio as well, but on cardio-only days, I only do cardio + yoga.
Anyways, after morning cardio spent with the Bachelorette (I am shamefully obsessed with that show…) was lunch: I threw together a humongous salad with mixed organic baby greens, avocado, heirloom grape tomatoes, and some *gasp* chicken breast (lol I’ll explain if anyone reads this part or is interested)…
Peaches ‘n’ Peanut Butter ‘n’ Yogurt Cream
It then started to rain & thunder super hard, which was perfect timing because I was just fixing myself a little post-lunch dessert. 🌧 Something about an afternoon rain shower + dessert just go together. 😍
I call this “Peaches ‘n’ Peanut Butter ‘n’ Yogurt Cream,” or really just some sliced seasonal organic peaches, drizzled with organic peanut butter, and nonfat greek yogurt. Sprinkle of ground flax.
Gosh I sure do love summer and its bounty. 🙂 🍑 MORE INFO + pics about this dessert –> !
And then I had this single-serving Coconut Cake I made in the microwave. (I was having a sweet tooth kind of day.) This is a sponge cake that is high protein, low-carb, grain-free and is basically made with only coconut flour and egg whites.
Read more below for this recipe!
The recipe (roughly) is: 10 g coconut flour, 60 g egg whites, 1/4 tsp baking powder, stevia to taste. Nuke in the microwave for a minute or so. This is the rough recipe. I didn’t measure everything exactly. Then I topped it with frozen blueberries.
- 10 g coconut flour
- 60 g egg whites
- 1/4 tsp baking powder
- stevia to taste
- Mix ingredients. Microwave for 1 minute. Top with whatever!
Then I had this yummy delicious dinner featuring homegrown bittermelon from our garden, which I will write in another blog post very soon!
Mei Mei was not very interested in the bittermelon. Too bitter for her!
Scrambled Bittermelon Eggs & Peppers. This delicious dish’s recipe coming soon in the next blog post…!
The rain had long stopped by this time, and the weather was surprisingly nice for a Texas summer evening, even a bit breezy, so after dinner, I went out with my family and Mei Mei to run some errands and for a sunset walk.
The rain season had only just started, and before, the daily weather was hot and humid even during evening time, so I hadn’t gone on my usual evening walk for weeks. My main motivation for these evening walks is actually just to see the sunset, and this was worth it. 😍 I think these sunset photos deserve their own blog post, so I’ll post more photos of it in a separate post later.