Get Fit Friday: Week 3-6

Holy cow. Did I really start my "Get Fit Friday" 6 weeks ago? Maybe I'm counting wrong? 

And I've been so bad and I'm totally failing at updating this series. I'm the worst! But even though I've been failing at updating these posts, I haven't been failing in my exercising. I try to workout 4-5 days a week. Which is a big improvement from not doing a thing all day. I'm a little sad that my numbers haven't really moved at all on the scale, but I'm trying to focus on the fact that I actual don't hate going down to the gym and I think that's a huge milestone. Although, I've probably just jinxed that now...dang it.

My daily routine is pretty simple and is working for me. I run or bike for 20 minutes and then do 10-15min of weights, depending how long I have before Conryd has to leave for work. I didn't want to push myself too hard because I knew that if I made myself sick and completely wiped, I would not continue to workout. I do that every time I try to start running. I push myself harder than I should and give myself a mental block and then I quit. It's a vicious cycle. So I decided to start working out with a different mind set. Do what I can, and don't push myself...yet. And here I am, 6 weeks later, writing that I actually enjoy sweating! If that's not an accomplishment for myself, then I don't know what would be.

As far as our eating goes, it's getting better. We still eat pizza way too much, but we're getting back into our good, healthy habits as well. 

My mother-in-law used to make these pancakes all the time for us when we lived in Utah. Then when we moved, and I started making them almost every other morning but then took a break and never started up again. Until now. I forgot how much we love them and how much Evan loves them. He seriously eats way more of than I do and loves to snack on the leftovers. 

For those of you who are gluten, sugar and dairy free, you'll appreciate these.

Ingredients
makes approx. 24

4 eggs
2 ripe bananas
1 cup GF old fashioned oats
1/4 cup olive oil
2 TBS honey
1 TBS vanilla extract
1 big handful of spinach

Throw all of your ingredients into a blender. Blend until smooth. Your batter should be pretty runny. Heat up a griddle (325-350 degrees). Spray with olive oil or non-stick cooking spray. Pour about a 1/4 cup of batter onto the hot griddle, like you would for normal pancakes. Let it cook for about 5 minutes before flipping. You want the bottom to be nice and brown and the tops to have little bubbles and look almost dry, before flipping. Once they're ready, flip over and cook for another 3-5 minutes. Serve with pure maple syrup and a small, itty bitty dash of cinnamon.

*The texture is nothing like normal pancakes. They actually kind of taste french toast-y because of the egg. And if I'm being completely honest, I wasn't crazy about these the first few times I had them. But they grew on me and I love them and think they're super delicious. My husband enjoys them (which is saying a lot), Evan loves them, my mom liked them and my dad didn't care for them. So try it out it, if you hate it I won't be offended. I promise. But I think these are a delicious, healthy way to start off your day.