Welcome to Week 1, Day 7 of the EBOOST Fitness Holiday Challenge!
Each week we are challenging you to focus on your health and fitness for all 7 days each week, including five days of workouts, one full rest day, and one active rest day. This is by no means a strict plan you need to follow. If you have a current workout routine that you are loving feel free to keep at it because you can still participate in our challenge with the chance to win prizes by posting your images on Instagram and tagging @EBOOST, #eboost, and #fitnessholidaychallenge. Each post is an entry into a chance at winning one of our prizes–Apple Watch Nike+ Series 4, EBOOST gift cards and more! To see the full list of prizes, please check out our Fitness Holiday Challenge Overview blog post.
Today is a particularly fun day because we are sharing with you a recipe that can help you aid in bringing a bit more nutrition to your rest and recovery day that is Day 7 in this challenge. Day 7 is all about partaking in a very light activity that still keeps you moving but one that doesn’t stress out your body or muscles. Things like this include walking your dog, grocery shopping for your meal prepping, walking around the neighborhood, playing outside with your kids, etc. As long as you are moving and not just sitting on the couch all day or stationary, then you have achieved today’s goals.
Day 7: Active Rest Day + Recipe
Additionally, some of the best things about the weekend is turning your alarm off and sleeping in until your body says it is time to wake up. After you have slept in and feeling extra refreshed, the next best thing about the weekend is cooking up brunch for you and your family. Today we are sharing protein pancakes 3 ways.
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EBOOST Protein Packed Breakfast in Bed
Pumpkin Protein Pancakes
ingredients
4 organic eggs, beaten (room temperature if possible)
1/2 cup organic pumpkin puree
2 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
2 tablespoons honey
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice
instructions
- In a medium bowl, whisk together the eggs, pumpkin, vanilla, and honey together.
- Then add the pumpkin pie spice and baking soda into the wet ingredients.
- Melt the coconut oil and then add it into the batter.
- Grease a large skillet and spoon the batter into the skillet to make pancakes using about 1/8 to 1/4 cup of batter.
- Cook on medium to medium-high heat. When a few bubbles appear, flip the pancakes once to finish cooking.
- Serve with grass-fed butter and cinnamon or sliced bananas (or pure maple syrup if that fits within your goals)
3 – Ingredient Pancakes
ingredients
1 medium ripe banana
2 large eggs, lightly beaten
1/8 tsp baking powder
pinch of cinnamon, optional
instructions
- Just mix together and cook in your skillet. Easy Peasy.
Vegan Protein Pancakes
recipe inspired by The Real Food Dietitians
ingredients
1 cup almond flour
3/4 cup tapioca flour
1 TBS baking powder
1/4 tsp sea salt
2/3 cup unsweetened almond milk
2 tsp apple cider vinegar
1 TBS maple syrup
1 TBS coconut oil, melted
1 tsp pure vanilla extract
instructions
- Combine all of the ingredients in a blender. You can mix all of the ingredients together in a bowl, but the blender helps to incorporate more air to make them fluffy.
- If needed, add additional liquid or flour in small increments (1/2 Tbsp. at a time) to achieve pancake batter consistency.
- On medium/medium high heat pour batter on a greased skillet, about 1/8 to 1/4 cup of batter per pancake.
- Cook on medium to medium-high heat. When a few bubbles appear, flip the pancakes once to finish cooking.
- Top with toppings of choice. Allow to cool. Enjoy.
