Happy Saturday my friends! I've been running and gunning all day as usual, but lots of good things going on still in my world. Of course it is farmers market day here, and they moved the market back to the bigger side of the street to make it even more pleasant of an experience. I grabbed some delicious stuff, including some new mushrooms I'll share soon! After the farmers market I hopped on the computer to get my seasonal plant-based eating event up to share. Really excited to share my love of fresh, seasonal produce and how to incorporate it into any meal plan. Luckily the studio where I work is on board with sharing hosting duties and promoting it to all of the current clients!
After that it was time to workout! Check out the video on Twitter, but I knocked out a special #seven77 workout in homage to @nathanmars' hustle for Steem. I actually really like doing a 7x7x7 scheme for a workout anyway. Even better that it fit the theme. 😉 I used my suspension training straps, however you could easily do the same moves with dumbbells or body weight. Also feel free to do the non-plyometric version of the lower body moves.
7 Suspension Rows
7 Bicep Curls
7 Suspension Pushups
7 Triceps Extenstions
7 Jump Squats
7 Cycling Split Squat Jumps
7 Lateral Bounds
Bonus--100 meter sprints with equal recovery
Repeat 7 times for a quick but effective workout!
Of course all that hard work deserves a sweet reward. I promised I would share about my rutabaga pie experience, so I definitely don't want to let @puravidaville down. Especially after the harrowing experience she and @dandays had on Friday evening! She was the one who really turned me on to rutabagas (aka Swedes). Luckily my farmers market has had them in plenty, so I've been able to try them out in a multitude of delicious ways. One particular preparation had not been featured in my kitchen yet--a pie! I found just the recipe to give it a try.
The whole process was quite easy. Just shred up the root veggie, and cook it down with some date paste to start. I always have dates on hand, plus any recipe that uses those little gems instead of refined sugar is ok by me. I didn't have any fancy maple syrup like the recipe suggested, so I added cinnamon, ginger and a pinch of allspice to make up for it. The right decision for sure because those spices made the whole dessert taste delicious! They went really well with the coconut and coconut milk I also used. The only other change I made was to use arrowroot starch instead of cornstarch.
I know what you're thinking. It definitely is not the most photogenic dessert! Though I cooked it even longer than the recipe suggested, the rutabaga never totally broke down so the shredded texture remained. I wasn't bothered by it, nor was @dksart. Though we both agreed it would be even more appealing if I had blended it after cooking instead of leaving it as is. We are not having any problems polishing it off, though. The next time I think I will make it with a date and nut crust, and make the filling smoother to be more like a traditional pie filling.
I always enjoy trying new things, so I'm glad this one wasn't a total bust! A few minor tweaks and we'll have a keeper! At least for our household. If you're used to super sweet desserts, this may not be the one for you. I highly recommend it for breakfast, though. 😉
I hope you all are enjoying the weekend!
