Hi, friends! I hope your week is off to a great start! Murphy’s week didn’t start off great, but I assume it’s because of his involvement with PAMC.
My morning started with a bowl of whipped plantain coconut yogurt—same as yesterday, but I used a banana instead of a plantain today. I like the consistency of the plantain better (it’s thicker), but a banana works too. A few of you asked for a recipe for this breakfast, and it’s really simple.
- 1 plantain or large banana
- 6 ounces Greek yogurt (plain or flavored – whatever you prefer)
- 1/4 cup shredded coconut + more to sprinkle on top
Directions: Combine all ingredients in a food processor (or blender) until smooth. Top with shredded coconut, nuts, or your other favorite toppings.
It’s as easy as that and it’s a super filling breakfast. The combination of plantain + Greek yogurt + coconut is really satisfying.
Lunch was a delicious recipe that I found in the March issue of FITNESS for salmon cakes. I was actually a little skeptical that they wouldn’t stay together, but they turned out great!
I used 1/2 tablespoon of both Dijon mustard and buffalo sauce, nixed the onions (I didn’t have any on hand), and formed the mixture into four patties instead of six.
I topped my salmon patties with avocado and had some Roasted Buffalo Cauliflower on the side. Delicious lunch!
Health News & Views
Working 40 hours a week, family responsibilities, social engagements… with such busy schedules, it’s no surprise that many of us are trying to minimize the time we spend at the gym. Here are six tips to streamline your trip to the gym without sacrificing your workout.
Question of the Day
What are your tips and tricks for getting in and out of the gym fast?