5 Dec

Food and Exercise Diary

9am – english muffin with butter and jam

12pm – green smoothie of the day: an orange, blueberries, kale, almond, coconut water and hemp protein (this was not as good as yesterday’s smoothies)

12:45pm – bodyrock.tv workout, with a 5 minute warm-up and stretching cool-down

2:15pm – a big ol’ piece of  Zuzana’s banana nut-cake (recipe below) and kombucha

Dinner-time to bedtime – green chile chicken enchiladas cooked by Jeremy, red wine, raw chocolate, and some popcorn…oh, and then a Pop-tart

So, not really my best day.  But there’s always tomorrow!

Zuzana’s Banana Nut-Cake

This recipe is adapted from Zuzana Light’s on bodyrock.tv.  The original post is here but she doesn’t write much out for us, so I’m writing what I did here.  It seems to be pretty high in protein and so I think of it as more of a Clif-type protein bar instead of traditional banana bread.


– 1.5 cups lowfat cottage cheese

– 1 very ripe banana

– 1 egg

– 2 handfuls rolled oats

– 2 handfuls walnuts

– 1 handful raisins

– 2-3 servings vanilla protein powder

– 1 tsp baking soda

Preheat oven to 350F and grease a 9×9 baking dish.  In a blender, blend cottage cheese, egg, and banana until creamy.  Food process the rest of the ingredients into a coarse flour.  Mix wet and dry ingredients together, spread in baking dish, and bake for 20-25 minutes.

* Note, my end result was not quite sweet enough for me and so I think that next time I might want to use 2 ripe bananas instead of one.  As you can see, it’s not as if this recipe is super-finicky anyway.


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