This Saturday morning was a good one so far. Â I slept in… a lot!! Â I woke feeling refreshed, which doesn’t happen all that much. Â David and I decided to do our respective workouts to get them over with. Â 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. Â It was still really challenging, but MUCH shorter than the ones we do now, which was really refreshing. Â David and I have both decided that while Insanity is amazing and did what it claimed, we are both a little tired of it. Â The workouts get a little monotonous and both of our legs are honestly just worn out! Â Mine tire in the first 5 minutes of the videos now. Â Next week is the last week of the program and I’m definitely going to change up my workout a little bit. Â 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. Â I know I really need to. Â 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. Â 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! Â 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! Â They were really delish and I felt mucho better after consuming them!