Lucy’s November Challenge – Week 2

Happy Monday readers. After my gloating post last night, I think it’s time to move straight on to my Week 2 exercise plan.

Lucy’s November Challenge

WEEK 2

Monday – Bikram Yoga (90 mins) and Abs (10 mins)

Tuesday – Fitness Blender Arms and Cardio Workout (40 mins)

Wednesday – Bikram Yoga (90 mins) and Butt and Thigh (10 mins)

Thursday – Fitness Blender 1000 calorie intense Workout (90 mins)

Friday – Bikram Yoga (90 mins)

Saturday/Sunday – Over the period of the weekend: Jog (30 mins) and Abs (10 mins)

And I also wanted to leave you with a sneak peak of some of the more impressive meals I have had over the last week. Onwards and upwards.

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Above is my all-time favourite breakfast: Carrot cake oatmeal. On this occasion I topped it with gorgeous slightly-sweetened nuts. Read about me discovering Carrot-cake oatmeal for the first time here.

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On Monday night last week, I was on my solely-fruit day. I made this incredible fruit salad bowl, which filled me up beautifully in the evening. It included gala melon, granny smith apple, conference pear, red grapes, mango and kiwi. Delicious, and certainly something I’m going to do again this evening! I know there is a lot written about sugar at the moment, and how even sugar in fruit needs to carefully monitored… However, I think every now and then, a bowl like this is a great idea. The sheer amount of vitamins and  minerals you get from this is incredible  – I feel giddy even just looking at it.

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Now this meal was a large effort but 100% worth it. It is a recipe from one of my favourite bloggers: Deliciously Ella. You can find the recipe for this stuffed butternut squash here, and I made a big pot of ratatouille to go with it. Recipe for that is coming soon.

The Rainbow Salad

A couple of weeks ago I caught a virus. Let’s have some overshare time now – most viruses cause vomiting and diarrhea, but mine caused my whole body to just seize up. I had an appetite but anytime I ate anything my stomach would go into agonising cramps and swell up to pregnant size. It wasn’t a good look. Anyway, to cut a long story short, I spent 4 days solidly living off overcooked carrot and brocolli. That was all my body could handle. So now I’m out the other side, I’m craving that raw fibrous fruit and veg that I was deprived for that small period of time. 

So I’ve been making a lot of rainbow salads. Here’s how to do it:

In short… Pile as many different raw, brightly coloured vegetables on your plate as possible.

Drizzle with olive oil and balsamic vinegar.

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In this photo, the salad is made up of a bed of spinach and kale, topped with tomatoes, white onion (I’m brave), grated carrot, chopped beetroot, raisins and fresh basil. I also always tend to garnish anything I make with chilli, because if you can top anything with ginger, garlic or chlili, you’re doing your body and your metabolism a favour.

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Now is the time to make a rainbow salad, while the sun is out and the heat is blazing. In winter, you won’t want this kind of thing, but right now it is easy to fill your body with this kind of goodness. So go raw, even just for a meal. “Thanks”, said your bod.