Feeling sore today…

I got in another good workout yesterday and am really feeling it today.  This is what I did:

  • NROL Supercharged – full ramp program
  • Side planks – 2 sets of 30 secs each side
  • Front plank with pull down.  I found this extremely awkward to do and know I want to concur it!!  I tried to do 2 sets of 10 reps each side using 10lbs, but I think it was closer to 7 reps each side.  I watched a few videos before doing it, and I realize that I’m twisting my body to much to stabilize myself.
  • Romanian deadlift – 2 sets of 15 reps with 30 lbs barbell
  • Push-ups – 1 set of 15 reps inclined on bench.  I hate these!
  • Split-squats – 2 sets of 15 reps each leg holding 5lbs dumbbells
  • Lat pulldown – 2 sets of 15 reps using 40 lbs
  • Intervals – More on the elliptical – 4 sets of 2 mins intense work and 1 min slow
  • Lots of stretching!

Here is some of what I ate yesterday – the picture links to myfitnesspal diary.  I forgot to take pictures of everything, so my dinner isn’t pictured.  It was just an ordinary sandwich.  I actually had two of the green smoothies.  I make them in big batches on the weekends and bring to work for breakfast all week.  This week is a clean out the fridge version – everything that was on the verge of going bad or being overripe.  A small amount of coconut water, almond milk, whole milk yogurt, spinach, radish greens, plums, peaches, bananas, and a splash of vanilla extract.  Oh, and I added flax seeds and spirulina powder – giving it that, umm, wonderful green color!

Lunch was shirataki noodles – I love the amount you can eat of these for just 20 calories.  I added in radishes and snow peas and turned a basil soup I had made last week into a sauce.  It was so filling that I couldn’t event finish it.

Aug. 10, 2015


High Protein Chocolate Chip Cookie Dough

I’ve been seeing many variations of this recipe.  I’ve combined a few that I have found and also tried to reduce the calories some while keeping the protein as high as possible.  Overall, a great success!

cookie dough 2

(Please excuse the poor picture quality.  This is my first recipe and I haven’t taken food pictures before with the purpose of sharing here.  I obviously need some practice!)


  • 1 15-oz. can of chickpeas
  • 1/4-1/2 cup of your favorite nut butter (I used 1/4 cup almond butter to cut back on calories.  Add more for more intense flavor.)
  • 1/8-1/4 cup of sweetener depending on your tastes (I used honey, but you can use a combination of honey, maple syrup and agave syrup.)
  • A few tablespoons of non-dairy milk only if mixture is too thick (I used almond milk)
  • 1 tsp vanilla extract
  • ½ cup dark mini chocolate chips or sweet cacoa nibs


  1. Combine all ingredients except non-dairy milk and chips in food processor and blend until smooth.  Add non-dairy milk if needed.
  2. Stir in chocolate chips by hand.
  3. Place in the refrigerator or freezer until cold.