This Saturday morning was a good one so far. I slept in… a lot!! I woke feeling refreshed, which doesn’t happen all that much. David and I decided to do our respective workouts to get them over with. He went for a run…crazy person…it’s Phoenix in the summer and I decided to do an old Insanity workout from the first month. It was still really challenging, but MUCH shorter than the ones we do now, which was really refreshing. David and I have both decided that while Insanity is amazing and did what it claimed, we are both a little tired of it. The workouts get a little monotonous and both of our legs are honestly just worn out! Mine tire in the first 5 minutes of the videos now. Next week is the last week of the program and I’m definitely going to change up my workout a little bit. My legs and shoulders need a little break from interval training like this.
On to breakfast, I have been toying with the idea to go gluten-free. I know I really need to. I know that my body is sensitive to gluten, as I feel most people’s are, but making the leap into full gluten-free is hard. First of all, I know being in the field I’m in (personal training and acupuncture), I should know this, but I don’t know all the names on the ingredients label for gluten. I feel like I’m doing well with it, just to find out that I did consume gluten but didn’t know it.
A couple days ago, I decided that I was going to make gluten-free pancakes in honor of a Saturday morning! I just bought the mix at the grocery store and after today’s workout, got to cookin’.
Gluten Free Pancakes
1 c. Pamela’s Baking Mix
1 Large Egg
3/4 c. Water
1 TBSP. Oil
I even got to use this little gem that I got for my birthday!
David and I both actually agreed that these pancakes were better than regular pancakes! They were really delish and I felt mucho better after consuming them!