LiveFit Day 64

Hi everyone! (anyone..? hah)

Welcome to my first blog post!  Today I completed Day 64 of Jamie Eason’s LiveFit 12-Week Trainer.  Today’s workout was INTENSE, with no shortage of rope jumping.  I just love scaring everyone in the gym, whipping ropes everywhere in 3×3 spaces..

For anyone who is unfamiliar with Jamie or her program you can check it out here!  It is basically a three phase program (Phase 1: muscle building only, Phase 2: muscle building and fat loss, Phase 3: fat loss only).  Jamie provides everything you need including training, nutrition and supplementation.  It is not easy but it is certainly worth the effort.  Even if I don’t get the crazy results some other people have had, I had already learned a ton.

I have had pretty great results from the first 8 weeks (especially considering I have certainly not followed the diet to a “T”). From what I have heard and seen, the most drastic changes occur during these last 4 weeks, so I am excited to see what comes!

Now, about these…

 

These badboys are something I whipped up on a whim this weekend.  After making Chocolate Covered Katie’s “Chocolate Bar Pie” I had some extra Clean Eating pie crust dough leftover so I decided to put it to use!  This is a half clean recipe– the pie crust and berries are clean but the cream is not!  I hope the measurements are on point– when I made these I only made two cups!

Vanilla Raspberry Cream Pie Cups

Makes 12 (I think…)

Ingredients

Pie Crust:

Adapted from “The Best of Clean Eating 2”

  • 1.5 cups whole-wheat flour
  • 1 tsp Sucanat
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/3 cup low-fat milk (I used unsweetened almond milk)
  • 1 egg yolk
  • 1 tbsp safflower oil (I used canola)
  • 1 tbsp apple cider vinegar

 

Vanilla Cream:

  • 2 packages fat-free, sugar-free Jello pudding
  • 2.5 cups unsweetened vanilla almond milk
  • 1.5 cups raspberries (give or take)

 

Instructions:

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray (I just use olive oil in a food-grade spray bottle).

2. Toss all pie crust ingredients in a bowl.  Get down a dirty.  Use your hands to mix until you make dough.

3. Create small balls with the dough about 1.5-2″ each.

4.  Use a rolling pin to roll each ball into flat circles, wide enough to cover your muffin cups across the bottom and around the sides.

5.  Line muffin tins with dough.  Cut off excess around edges and use fingers to create crimp around edge like picture (if you want!).

6. Bake the crusts for about 20 minutes, until edges and centre are golden brown.  Let cool.

7. While cups are cooling, mix up the pudding mix with the almond milk. You likely need to use a hand mixer to smooth it out– use more almond milk if necessary.

8. Pour vanilla cream into the cups and add berries or fruit of your choice on top.

9. Place in the fridge to set.

10. NOM.

Nutritional Info:  133 calories, 2.4g fat, 23g carbs, 2.5g protein

These are really delicious and light!

More recipes to come!

Danielle

xo