Procrastination

Hi!  I hope you’re having a wonderful looooong weekend.  I’ve definitely enjoyed some extra hours to get stuff done

Let me catch you up on my fitness endeavors over the past couple of days.  On Friday I headed to the gym for the annual “PIE-BLASTER” class.  It was a 75-minute combo of cardio, strength, and yoga.  Although it was a little lower intensity than usual, we focused a lot on form and technique which is always good.  Plus, the yoga part was a nice treat.

My running partner and I debated between an outdoor run and kickboxing class for yesterday’s workout.  We decided to take class because I was craving some upper body activity and it was great!  I woke up today and my entire backside is sore from my shoulders to my hamstrings.  I’m not complainin’…I’m glad to know I worked out hard

***

I didn’t get nearly as much done, homework wise, over these past few days, so I’m dedicating today to get it done.  I only have two full weeks of school left and it’s crunch time!  I’ve never been a I procrastinator, but I sure have been today.  It’s already 1:30pm and instead of writing a looming paper, I:

1.  Made pancakes.

2.  Cleaned the house from top to bottom.

3.  Did some food prep.

4.  Took Zoey on a long walk:

5.  Blogged.  And planned a fun blog challenge that begins this week!

***

Apparently it’s time for me to get down to business.  But first I’ll leave you with the recipe for delicious pancakes.

Pumpkin Pie Pancakes
gluten-free, dairy free
(serves 1)
·1/3 cup oats ground
·2 tbsp. cornmeal
·1 tsp. baking powder
·1 tbsp. ground flaxseed
·2 tbsp. warm water
·1/2 tsp. vanilla extract
·1/3 cup pumpkin puree
·1/2 cup unsweetened almond milk
·1/2 tsp. ground cinnamon
·dash ground ginger and cloves
~1 tbsp. almond butter
~1 tbsp. pure maple syrup

Preheat griddle pan to 350°F.  Grind oats into a flour using a blender or food processor.  Combine flaxseed and water in a small bowl and set aside.  Stir together oats, cornmeal, baking powder, cinnamon, ginger, and cloves in a medium bowl.  Add pumpkin, vanilla, and almond milk to the flaxseed mixture and stir until well combined.  Add wet to dry ingredients stir until smooth.  Pour onto griddle and cook 5 minutes, flip and cook 2-3 additional.  Top with almond butter and maple syrup.

Have a wonderful Sunday!

*TIP TIME*
If you dislike the consistency of hot oatmeal (gasp!!!), use ground oats in place of some of the flour in your recipes.  You will still get all the health benefits without having to eat a traditional bowl cereal style!

Question:  What do you find you do to procrastinate?

 

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