Fit for the HolidaysThis is a 6 week program that officially starts on November 23rd, but you can really start whenever your heart desires!
The 3 winners will be chosen the first week of January 2015!
In this plan you get:
- full calendar of at home/gym workouts
- fit life tips
- progress pages
- food log pages
- grocery guide
- Chances to win:
There are going to be a mi of FAT BLASTING high intensity workouts as well as STRENGTH and lean muscle building! I know the holidays are full of temptations, goodies, FOOD galore, and happiness and joy :P BUT if you stick with these intense workouts, all the progress you've made this year shouldn't be too badly affected! Keep active, keep consistent, and you'll get to your goals! I always let myself enjoy the food I love, as long as I still KILL it in the gym!
So what are you waiting for?! Commit to a FIT holiday season! Be a beast in the gym, or at home, and get ready to blast fat, build muscle, work up a sweat, and be FIT FOR THE HOLIDAYS!
Protein Cheesecake - 2 Versions!
Version 1 Ingredients:
- 2 eggs
- 1/2 cup nonfat Greek yogurt
- 3/4 cup 2% cottage cheese
- 1 scoop @questnutrition vanilla protein powder
- 1/4 tsp baking soda, 1/4 tsp baking powder
- optional: berries to mix in, sweetener if your protein powder isn't very sweet!
Method: Blend the cottage cheese, eggs, Greek yogurt together very well. Mix in the protein well. Stir any additional add-ins like berries last. Pour into a sprayed baking dish (the smaller diameter, the taller the cake!!
Bake for 30 mins at 350 F or until knife comes clean. Let cool in room temperature for an hour or so, then let chill in the fridge for a few hours before eating.
1 slice of 8: 87 cals, 2 fat, 10.8 carbs, 7.6 protein
WHOLE CAKE : 696 cals, 6.2 fat, 86.3 carbs, 61.2 protein
Version 2 Ingredients:
- 2 eggs
- 1/2 c pumpkin canned
- 1 cup 2% fat cottage cheese
- 2 cup nonfat greek yogurt
- 4 TBS pb2 powder
- 2/3 cup whey protein
- optional additional sweetener if your protein isn't as sweet and delicious as @musclegauge
Method: blend all liquid ingredients together, then mix well with dry. Pour into a deep circle baking dish (smaller than an 8-9 inch baking dish, there WILL be batter leftover! You can make individual cheesecake muffins out of the leftover batter!) Bake at 350 for 50-60 mins, until it doesn't jiggle when you shake it. Let it cool in room temperature for a bit. Then let cool in fridge for at least 3 hours. Top with whatevaaa you want! The deeper your baking dish and smaller diameter, the taller and thick your slice will be
WHOLE cheesecake without crust: 1083 cals | F: 16.9 g | C: 50.2 g | P: 178 g.
1 slice out of 8: 135 cals | F: 2.1 g | C: 6.3 g | P: 22.3 g.