It seems that every year as June rolls around, beach season begins and my desire for a sculpted bikini body directly conflicts with the inevitable decrease in my daily physical activity. The past two summers in particular (last year I was recovering from an injury, the year before I had surgery on my toe) have been especially slow on the whole work out front, which is perhaps the reason for this year’s boosted motivation. I’ve been finding some way to sweat every morning (a rotation of ballet class and kickboxing with a few dedicated buds), but sticking to a diet in the summer is about as easy as going to Target for one item and not coming home with a carload of things you never knew you needed (does that happen to anyone else?).
Just when you’re doing really well and eating right, it’s someone’s birthday and one too many drinks must be had. Then your friend invites you to your favorite pub on a Wednesday night and how do you not order those garlic fries that just walked by only to stop at the table right behind you? However, recently I’ve set a goal for myself; Maintain healthy eating during the week, and use weekends as little
cheat treat days!
Breakfast can be a tough meal to stick to. Some people just skip it altogether (BIG mistake! Most important meal of the day to kickstart your metabolism!), but I’m one of those freaks who wakes up with a growling tummy, always ravenous for anything with a side of bacon. Of course, since that’s not exactly time, budget or diet friendly, I decided to whip up a batch of healthy banana-oat muffins to grab and go for breakfast, snack time, or anytime, really. These guys are packed with tons of good nutrients and don’t use much sugar, so you can start your day out on the right bite. I used this recipe, but substituted coconut oil for applsauce (just use 1/2 the amount of oil) and added raisins and ground flax seed for added fiber, but next time I’m throwing in some coconut flakes, cinnamon and chopped walnuts, too! Yum!