Leg Day - Prego

It was a long three months sans weights, I just didn’t have the energy, but I’ve been itching to get back to the gym and today I did. I’m going to feel it tomorrow. I’m reading that it’s totally okay to keep pumping iron while pregnant, just modified, so I’m lowering my weight and taking it really slow. 

Here’s today’s workout:

Barbell Squats - 5 x Sets / 10 reps e/  @ 55 lbs

Russian Deadlifts - 5 x Sets / 10 reps e/ @ 55 lbs

Leg Extensions - 5 x Sets / 10 reps e/ @ 40 lbs

Treadmill Walk - 45 minutes, 3.5 mph, 10% incline

Peanut Butter Protein Cookies

No bake protein cookies are delicious - but I need variety in my life and this six small meals thing is killing me mid week. 

It’s just hard to be creative that often, with so much else going on. But today is Sunday, and I was in the mood to experiment. These came out pretty tasty. 

1 cup PB2

¾ cup almond Milk

3 scoops vanilla protein powder

½ cup oat flour

3 cups rolled oats

3 tbsp. grapeseed oil

1 tbsp. coconut oil

¼ cup unsweetened applesauce

3 egg whites

10 drops vanilla stevia

1 tsp. almond extract

3 tbsp. raw honey

¼ teaspoon baking soda

½ cup natural, unsalted peanuts

Preheat the oven to 350 degrees. Beat together PB2, almond milk, oats, oils, applesauce, egg whites, stevia, almond and baking soda. Fold in the peanuts separately. Mixture should be thick, if it’s not add a bit more PB2. Scoop the mixture onto a greased baking sheet. Bake for 15-20 minutes, until cookies are crispy and brown. 

Dip in almond milk! Enjoy! 


Maybe I just haven’t had real chips in so long, I don’t know what good is - but IMHO these kale chips are AMAZING. I’m a salty crunchy girl (care little for sweet) and these totally hit the spot. Like, hit the spot even more than my other favorite salty crunchy hack snack, pickles do. So tasty. And crunchy. I want more. 

1 bag chopped kale (I use the one from Trader Joe’s cut and ready to cook)

½ (or less) tsp. sea salt

2 tbsp. olive oil

2-3 tbsp. (or more) nutritional yeast (you can find it in the bulk section at whole foods - it’s a great “fake cheese” if you haven’t used it before)

Pour all your kale into a big mixing bowl. Sprinkle with salt, and drizzle your olive oil all over, then sprinkle on your nutritional yeast. Now mix it all up - like you’re making a salad. Once EVERY piece of kale is coated, lay out all the kale onto the dehydrator shelves. 

For the first several hours - dehydrate at 145°F (I did this overnight). Then, if you want them crunchier, dehydrate for another 8 or so hours at 115°F. My dehydrator may just be weak - so I hope your chips don’t burn. They’re amazing.