5 mile treadmill run at the gym in my new Elixir 8s- 1 mile warm-up, 3 miles at 6:40 pace with a minute rest in between, 1 mile cool down
Taught 45 minute BOSU class after a shoe change into my Reebok Real Flex shoes
The boys and I also did a little 15 minute resistance band workout in the family room with a couple of exercises. Super old post and video, but some of the moves we did are here: Top Six Upper Body Resistance Band Moves.
Some random eats from the day just because I found myself taking pictures. Gee, that’s weird.
Mother of the year. Don’t even try to compete with me. Ha.
They ended up splitting a sandwich with the two good halves that I salvaged. Thank goodness we like to share around here.
My big roasted kabocha squash bowl got a little extra something something with the addition of some pomegranate arils (from Costco, ready to eat).
I tried to get the boys to drink some Buzz Lightyear juice to help wash down their gourmet sandwich while the selfish mama that I am treated myself to one of these.
Oh heck yes, three days in a row with this little cake batter protein shake.
I guess it’s time to give you the recipe really quick.
Basically, I prepare the ice cube trays just like I do for creamy dreamy ice cream. Instead of adding more almond milk when blending I add anywhere from 1/2 -1 cup of GNC Total Lean™ Lean Shake™ – Vanilla Bean.
Yep, the same stuff I’ve been using in my vanilla protein latte drinks.
So since I made it again yesterday for the third day in a row and I’m fairly certain I’ll be making it again today, here you go.
Cake Batter Protein Shake
(prep for two shakes)
2 cup nondairy milk of choice (my favorite is Silk PureAlmond Unsweetened Vanilla)
1/8 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon vanilla butter and nut or butterscotch extract (or other extract of choice)
2-4 Splenda or stevia packets (or sweetener of choice)
Combine all ingredients except for the Total Lean shake.
Pour in two ice cube trays and freeze for at least 4 hours.
When ready to make the shake, put 1/2 of the frozen cubes and 1/2-1 cup of the Total Lean Vanilla Bean shake in a blender and blend. (My Vita works fabulously for this.)
Holy smokes, seriously, it came out so thick and creamy and delicious. It’s like a cake batter version of a Wendy’s Frosty, only it tastes even better, has way less calories and even has some good for you protein.
It’s my new favorite.
You can vary the amount of the protein shake you add in depending on if you want to sip it like a shake
or eat it like protein ice cream.
It all depends on the day (or night), you know?
Okay, here are a couple super cool things worth sharing before I go.
There’s this new thing I learned about recently called a Milestone Pod that tracks your mileage on your pair of shoes. As someone who never keeps track, I really want to get my hands on one of these.
You can get all the info on these gadgets, the campaign and the other cool features they have here.
Yeah, 44% off any of the sleeves with the code GB300. Freaking awesome!
And….. you can still get 20% off any of Dr. Jason (the coolest coach ever) Karp’s, customized running training plans. He can put a plan together for any distance race or any running level. He knows his stuff. Click here for more details or just email him at
and let him know you’re STUFT Mama’s friend.
Time to get a move on.
Well, actually a little spin class on. He he.
Do you still eat ice cream/shakes even when it’s cold outside?
Do you prefer compression socks or sleeves?
Do you keep track of mileage on your running shoes?