Hello you lovely lot, so if you read my blog you would know I’ve got the summer off University, so blogging was at the top of my to do list.
I say ‘was’ because I recently landed myself another job! (I currently work a Saturday job at Laura Day Bridal Wear) And I am now part of a lovely team, and work in a gorgeous new healthy deli in my local village.
So sorry for the excuses, but I have been a tad busy working and getting settled in my new work.
I also have been experimenting at the gym a little more, upping my cardio. And guess what? I’ve actually found my love for running again.
If you didn’t know, I used to run A-L-O-T in college, and for cross country etc, but when I finished sixth form, I kind of finished running too.
So recently I started to run again, and I am LOVING it!
I think it’s so important if you’re a regular gym goer to mix things up a little, because it’s so easy to loose motivation and your love for it.
I love outdoor running as it gives you time to think, swap negative thoughts for positive ones and just breathe.
But when the weather is miserable (which is a lot if you live in the North of England) I like to do a HIIT (High Intensity Interval Training) workout on the treadmill, and this consists of:
– 1 minute running as fast I can on incline 6
– 1 minute rest on incline of 6
The aim for HIIT training is to burn fat super quick, getting your heart rate beating at its maximum.
I usually do this for around 30-40 minutes, and believe me if your wanting a sweaty session then this is one to try, and also a killer for your calves.
If you’re a beginner though you could just sprint for 20 seconds and walk for 40 seconds on an incline of your choice.
I also have a weekly recipie for you lovely lot…
Drum roll please….
• 1 cup mashed banana
• 1/2 cup nut butter
• 1/4 cup cacao powder
• 1-2 scoops chocolate protein
• 1 tbs coconut oil
• unsweetened almond milk (add if mixture seems too dry)
• preheat oven to 170c
• mix all ingredients in a food processor Or hand mix
• grease a muffin tin or use muffin cases
• bake for 12-15 mins, until fork comes out clean
• store in the fridge
… and thank me later!
Love to you alllll