So this week aunt flo was around. Yep! I am starting the blog on a TMI note. But it totally explained my weigh in and why I felt so exhausted most of the week. So with my weigh in I did fluctuate up a pound, as I usually do during this time of month.
As for the cleanse, I am feeling good. My tummy’s light and flat. I am definitely feeling differences and see slight changes in my measurements!
However, I am totally craving some of my usual solid meals like protein pancakes, eggs and salsa or sushi! I will be honest with you all, the two liquid meals are growing a bit old on me this week. It has been tough sticking to it but I did. I have decided to make this a 3 week stint so I will be done Thursday and you know what? I am getting sushi!
This week Matt and I attended a Halloween party with some friends. We went to their house to watch a zombie movie and socialize. It was tough! They had CUPCAKES (if you have watched my YouTube videos for a while you know that is a weakness of mine!), Pizza, cookies AND candy. But I stuck to my guns and just enjoyed the movie and the company. Also, since I refused to pay for a costume I wore my PT shirt, shorts, runners and zombie makeup. Yep! Zombie fitness instructor! Matt went as a prisoner.
I also started INSANITY this week. I am absolutely LOVING It and want to announce that I have become a Beachbody coach! If you have any questions about being a coach or anything with the products, please feel free to contact me! I am loving it so far! I love that INSANITY workouts and how they are all 30-40 minutes long and require no equipment!
Coconut, pumpkin and butternut squash soup
– 1 medium-large butternut squash
-1 small can of pureed pumpkin
– 1 can of light coconut milk (you may use full fat if you want it creamier)
– pumpkin pie spice or nutmeg/cinnamon
-1 cup of fine unsweetened coconut
1. Preheat your oven to 400 degrees.
2. Cut your squash in half and take the seeds out. On a cookie sheet place the squash face down and add a little water to the sheet. Pop in the oven for 20-30 minutes (depends on the size of squash you are working with).
3. Let the squash cool and when it is cooled down, scrape out the “meat” of the squash and put in a blender or food processor with the can of pumpkin and can of light coconut milk. Blend.
4. Pour this mixture into a large soup pot.
6. Combine the two mixtures in the soup put and stir over heat.