HAPPY WEEK THREE!!! I have been loving having all of you to hold me accountable and I'm ready for another week of crushing goals.
This week my workout schedule will be a little different than usual just because I did legs this weekend and won't be doing them again on Monday (aka RIP legs). If you are following the MSS guide with me, or any guide for that matter, DON'T be afraid to mix things up to fit your schedule :)
P.s. If you missed last week's post, I shared some awesome resources for planning out your week and also some meal planning printables!
What I meal prepped:
Shrimp stir fry (adapted from Just A Taste)
- 1/2 cup vegetable broth
- 1/4 cup coconut aminos teriyaki sauce, found at Whole Foods!
- 1 tbsp liquid aminos
- 2 tsp cornstarch
- 3 tablespoons toasted sesame oil, from Trader Joe's
- 1 tbsp minced garlic
- 1 tsp ginger paste (could use fresh ginger)
- 1 pound jumbo shrimp
- 1 bell pepper
- 1 head of broccoli
- 1/2 red onion
- 1 cup snow peas
- 2 medium zucchini, cut into noodles (about 200g)
In small bowl, whisk together broth, coconut aminos teriyaki, liquid aminos, and cornstarch and set aside. In a large saute pan, add 2 tbsp sesame oil. Add garlic and ginger and cook for 1-2 minutes over medium-low heat. Add shrimp to the pan and cook until pink, about 3-5 minutes. Transfer shrimp to separate bowl.
Increase heat to medium, add the remaining oil and all of the veggies except the zucchini noodles. Saute vegetables until crisp but tender. Add the sauce and cook for a couple minutes as the sauce thickens. Add shrimp and zucchini noodles to the pan and toss.
Egg white breakfast cups
- 1 Applegate sweet italian chicken sausage
- 1 small head of broccoli, finely chopped (about 40g)
- 1 1/2 cup egg whites
Chop up one chicken sausage link into small pieces and divide in muffin pan (I made 6 muffins). Divide broccoli into each muffin tin. Then top each with 1/4 cup egg whites. Sprinkle with cheese if desired. Bake at 325F for 15-20 min or until risen and slightly golden brown.
Homemade refined sugar-free, grain-free granola
- 1 cup raw almonds
- 1 cup raw cashews
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 1 tsp monkfruit sweetener
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/3 cup dried cherries (no sugar added), chopped
In a small sauce pan, heat coconut oil, monkfruit sweetener, and cinnamon until melted. Remove from heat. Lightly chop almonds and cashews (not too finely - I just used a knife but you could use a food processor). Transfer nuts and seeds to coconut oil mixture. Add vanilla extract and coconut flakes and stir until everything is well-coated. Spread mixture onto baking sheet lined with parchment paper. Bake at 275 for 20-25 min or until lightly browned. Allow to cool for 20 minutes and add dried cherries. Store in mason jar.
And my workout schedule:
Monday: Pilates class & MSS Guide - Cardio/Core
Tuesday: MSS Guide - Upper Body/HIIT
Wednesday: MSS Guide - Cardio/Heavy Legs/Burnout
Thursday: MSS Guide - Back/Upper Body/LISS
Friday: Full body workout from #LYFB guide (you can purchase for $20 here!)
Saturday: MSS Guide - Legs/HIIT
Sunday: Active Rest Day!
There ya have it! If you have any questions, leave 'em below. This Wednesday will be day 10 of my #SexySugarCleanse and the end of Phase 1 - make sure you keep an eye out for my blog post covering my experience! Don't forget my friend Jess was sweet enough to discount it 50% if you use code LINDSEY50. She's the best! Check out her website and her cleanse here :) LOVE YOU ALL!!