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Break from Training

So, today was definitely a needed break from training and dieting. For about two weeks, I stayed within my deficit and hitting my “clean food goals” (eating whole foods, eating daily servings of fruits and veggies etc.). Today my husband and I got our squat rack and bench set. It’s awesome! I can’t wait to start doing damage with that thing! 🙂 It was a long day. I couldn’t get everything I wanted to get done AND train. So, I didn’t beat myself up too bad about and enjoyed my day off. I also generously treated myself to some homemade cheesecake, fried chicken wings and french fries (using our new deep fryer, too!). I felt a bit guilty…which shouldn’t be the case because I lost an inch in my waist and am now pre-baby weight. But that guilt was still there. This is something I definitely need to work on…I don’t want this negative relationship with food. Yes, food is to nourish our bodies…but I also is for enjoyment…AND I WANT TO ENJOY MY FOOD! “Clean” or not.

I know I said I was going to share videos of my training this week, but my camera didn’t have enough available storage. I transferred and saved everything, so next week I’ll record and share 🙂

I am definitely excited about our new home gym. It will be easier to check my ego and tweak my form at home…no pressure or desire to show off in front of anyone. Also, saving gas is a plus…and I can just roll out of bed and hit the weights?! Awesome!

Also, I would like to share this yummy cheesecake recipe…go head…live a little 😉

CHEESECAKE

Ingredients:

2 (8oz) packages of cream cheese, softened

3/4 cup sugar

2 eggs

1 teaspoon of vanilla extract

2 tablespoons of cornstarch

1 cup sour cream

1-1/2 cup crushed graham crackers

6 tablespoons melted butter

1/4 cup sugar

Directions:

-Preheat oven to 400 degrees. Mis graham cracker crumbs, melted butter and 1-4 cup sugar together. Press mixture onto bottom of 9in springform pan. Place in freezer for 10 minutes.

-Cream 3/4 cup sugar and cream cheese until smooth. Beat in eggs, vanilla and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust.

-Bake for 45 minutes. Turn off oven and leave in oven with door ajar for 3 hours. refrigerate.

*Note, I burned the bottom of the crust (but easily scrapes off) and a little on the top of the crust. I suggest adding a little more butter into the crust and spraying the bottom of the pan.

Let me know how you like it!

 
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Posted by on July 16, 2011 in New, Recipes