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Ambers fitness log

Just a girl and her workouts!

2 weeks from today!

Training:
10:00am-
5 sets with no rest of:
7 push ups
7 lunges
7 pull ups
Hamstring curls on “hamtractor” machine: 20 reps @ 2 plates, 4×12 @ 4 plates, 20 reps @ 3 plates
Leg extension machine: 20 reps @ 1 plates, 4×12 @ 2 plates, 20 reps @ 1 plate
20 min treadmill walk

Food:
9:00am- lipo 6 (2 tablets)
9:30am- tuna “salad” (packet of tuna packed in olive oil, 1T Dijon mustard, 2t coconut flour), zucchini & eggplant
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12:00pm- post workout shake (1/2c blueberries, 3/4c spinach, peppermint green tea, 1T cocoa powder, 1.5 scoops protein, 4oz almond milk, ice, water)
1:30pm- egg white mini muffins *recipe below*
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4:30pm- omelette (3 egg whites, 1 whole egg, 3oz ground pork, 1T spicy mustard, splash of almond milk), zucchini & eggplant
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7:00pm- 4oz ground beef/pork patty, mushrooms/spinach, carrots and hummus
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7:30pm- “fudge”- coconut oil, cocoa powder, almond butter, splenda

Recipe by Danitza Freigher
100% Protein Egg White Mini Muffins
Ingredients:
‎5 egg whites
TONS of cinnamon
2 packets of Splenda
Tiny drop of vanilla extract (and I mean not even a full teaspoon, just a drop).
Preheat oven to 425 degrees.
In a coffee mug, combine all ingrediants listed above. There is no measurement for the cinnamon except to say that your mixture should pretty much be completely brown in color once you have added a lot of cinnamon to the mixture. Added TONS of cinnamon will (1) provide lots of flavor and (2) carmelize the muffins. Stir WELL to combine all ingredients.
Once the mixture is well combined, spray a mini muffin pan with butter flavored Pam. Pour the egg mixture into 9 spaces of a mini muffin pan. Bake for 12-14 minutes depending on your oven (mine bake for 13 minutes).
Delicious!!!!!
You can also sprinkle the top of each muffin RIGHT when they come out of the oven with a cinnamon/splenda mix and they melt on the top of the carmelized cinnamon. YUMMMM!!

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