Hi and happy Sunday! I can’t thank y’all enough for all of the enthusiasm and support for my new online fitness platform, Fit Revolution. It’s so wonderful to finally have it live after spending so long in the development phase. I’m equal parts excited and also feeling a healthy amount of pressure/stress.
I spent a lot of time filming new classes this weekend. Here’s what’s coming soon!
- 60-minute well-rounded power flow
- 45-minute chill power flow
- 30-minute fast/intense/strength-focused power flow
- 100 rep arm finisher
- 20-15-10 descending rep upper body workout
- 16-minute bodyweight upper/lower/core/cardio HIIT
- crow pose tutorial
- crow jump back chaturanga tutorial
- jumping to crow from down dog tutorial
- crow to tripod headstand tutorial
- tripod headstand tutorial
Needless to say, I’m a little tired and sore but I had a lot of fun filming the classes! 🙂 If you want to check out Fit Revolution we are offering a 14-day free trial. And you can get 25% off of your first month after the trial with code JENEDDINS. Use this link!
I’m relieved that Finn has made a full comeback. 🙏 I was reunited with him today after a few days apart and we had a great day. At one point this evening he walked into the kitchen and said to me, “it’s nice to see you.” What!? I love it when they surprise you with the new things they’ve learned how to say. He’s also started calling me “mama” or “mom mom” half the time instead of mommy. I feel like he’s growing in leaps and bounds every day in the development of his speech and personality. It’s really sweet and fascinating to watch.
I got Finn down a bit ago, just ate dinner and am currently watching the first episode of the new Bachelor on the couch because I’m needing some mindless background TV. I’m gearing up for a very busy but exciting work week that will end in Tennessee back at VIDA Hot Yoga to kick off our third 200-hour yoga teacher training. <3
I thought I’d wrap up this post with a few recent eats.
I used the end of a plain greek yogurt container to make a bowl with greek yogurt, honey, bananas, granola, blueberries, strawberries and peanut butter. Black coffee with collagen protein on the side.
To be honest with you guys, I’m not super consistent with any supplements other than collagen protein. I try to commit to multis, omega-3s, probiotics, etc, etc, etc but I’m very on and off with them. One thing I never waiver from is collagen in my coffee. I’ve been using it since pre-Finn! I’ve tried a LOT of brands and the unflavored Bulletproof Collagen is hands-down my favorite if you’re looking for a traditional collagen protein. I promise that you cannot taste it in your coffee or tea. It’s crazy how well it dissolves and blends in. You can also use the collagen in smoothies, bone broth, juice, etc.
It’s rare there’s a morning where Finn doesn’t ask for a Dave’s Killer Bread bagel for breakfast. I love them too! Oftentimes he’ll eat a whole bagel but when he doesn’t, I eat the other half. This is their cinnamon raisin remix with butter alongside scrambled eggs and fruit.
I’ve been repeating this smoothie bowl combo a lot!
- Frozen bananas
- Frozen peaches
- Frozen strawberries
- Frozen raspberries
- Frozen cauliflower rice
- Plain greek yogurt
- Oat milk
- Wild Friends Almond Cashew Super Butter
- Purely Elizabeth Plain Granola
The pink color is so pretty and it tastes amazing!
Another yogurt bowl with the same ingredients as above. Currently, my top three breakfasts are smoothie bowls, yogurt bowls or eggs/toast or bagel/fruit.
Hear me out. You should totally mix Good Culture Cottage Cheese with mashed avocado and dip crackers into it. Try it and let me know what you think! 🙂 A sumo mandarin (welcome back!!!!) and the Pacific Foods cashew carrot ginger soup on the side.
Homemade sourdough with butter, mashed avocado and soft-boiled eggs. Mandarin orange on the side.
If you don’t try the cottage cheese/avocado combo…try the avocado/soft-boiled egg combo. It’s very good. I had someone on Instagram ask me how I cook my soft-boiled eggs. I start the eggs in the pot with the cold water and bring it up to a boil. As soon as it gets to a strong simmer/low boil, I set the timer for 5-6 minutes and then put the eggs into an ice water bath as soon as the timer goes off.
Grilled bone-in ribeye with leftover New Year’s black-eyed peas and collards. An au gratin potato (and really delicious red wine) on the side. I’m so grateful that my dad instilled in me years ago that rib eyes are the way to go when it comes to steak, bonus if your meat is bone-in!
I made a delicious ham, cabbage, white bean and potato soup with the leftover New Year’s ham. I baked some canned Immaculate Flaky Biscuits on the side. Love those layers.
This was a solid dinner! I marinated salmon in a soy/maple/dijon mix and baked it. I served it with roasted brussel sprouts tossed in a balsamic reduction and steamed basmati rice.
Filming fuel. Perfect Bars are my fave!
What’s your favorite way to eat eggs?
What’s your favorite cut of steak?
What’s your favorite bar?