Welcome to the GetLean Challenge Diaries! This blog series follows one GLC participant during the inaugural Challenge this fall. Carmen’s GetLean Challenge journey will be accompanied by delicious recipes and helpful nutrition tips that are GLC-approved!
Week two and I’m getting into the groove. I’m not craving junk foods as much and am getting used to the four hours between meal times. I feel satisfied every time when I eat, which is a big improvement! I feel better after I eat, not bloated or sleepy. It’s a big shift for me and my eating habits and the GetLean Challenge been a great experience so far.
This week was very busy so I couldn’t make it to an Empowered Fitness class. Instead of being derailed by my busy schedule I took advantage of the strength exercises in the GLC binder to make sure that I got my required strength portion during my weekly exercises. It was great to have this option! I love how holistic the GetLean Challenge has been so far.
I ordered food from Seville Tapas; the paella and a carrot cake muffin for my fourth meal. The food was great! It was nice to buy something already made and not worry about getting all the necessary carbs, protein and fat. Check out the recipe below to make a take on carrot cake muffins at home!
This has been a very eye-opening experience for me. It has inspired me to take care of myself and make sure I eat well and exercise regularly. Usually I put myself second or even third place after my family. It’s hard to be a mother, wife, daughter, sister, aunt, friend, in-law, and employee and still put myself first. I’m very happy that I took on this challenge and look forward to seeing more positive results.
Carrot Cake Muffin Recipe (GF)
2 large eggs
1/4 cup olive oil
1/4 cup of agave nectar
1/3 cup mashed ripe banana
1/2 cup unsweetened applesauce
1/2 cup almond milk, unsweetened
1 cup of grated carrots (packed)
2/3 cup gluten free rolled oats
1/2 cup almond meal
1 1/4 cup gluten free flour
1/2 cup brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
- Preheat oven to 375.
- Mix eggs, olive oil, agave nectar, and banana in a large bowl and whisk to combine.
- Add almond milk and applesauce and whisk ingredients together.
- Next come the smaller amounts of dry ingredients. The brown sugar, baking soda, salt, and cinnamon can all be stirred into the mixture.
- Combine the carrot and oats into the bowl.
- Lastly, add the almond meal and gluten free flour to the batter.
- Divide the mixture into 12 muffin tins greased with olive oil.
- Bake your muffins for 35 minutes, or until golden brown and a fork inserted into the center comes out clean.
- Remove from the oven and let the pan sit until cool. Store in a bag at room temperature.
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