What I Ate Wednesday #131: White Chocolate Raspberry Protein Bars {Recipe ReDux}

Thank you all for your wonderful comments on Monday’s post. As I said, I’m working on figuring out my balance with jobs and life and blogging. I had to post today to share my new protein bar recipe. It’s just too good to keep to myself. So why not jump back on the What I Ate Wednesday bandwagon?

[Pre-Workout]
It was 2 for Tuesday yesterday so rather than my usual energy bites, I whipped up a quick protein pancake with 1 scoop protein powder, 1/4 cup egg whites, and 1/4 cup cashew milk and spread a little almond butter on top. While it held me over pretty well for barre, I decided to pop 1/2 banana before I went over to the gym for some cardio.

[Breakfast]

I KNOW I said you don’t need to see another bowl of oatmeal. But this might have just been the best bowl of oatmeal ever. Or maybe I was just so hungry. Yep. Let’s go with the latter.

[Lunch]

I got the hugest bunches of kale and bag of carrots from the farmers’ market on Saturday. I sauteed a bunch of them up with some sugar snaps, turkey meatballs, and buffalo sauce, topped with avocado, quick-pickled beets, and ketchup. Legit. And so filling.

[Afternoon Snack]

HOLY YUM! I’ve been trying to figure out a good recipe to replace my favorite Quest bars and this month’s Recipe ReDux helped to inspire my bars.

Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.

We’re pretty much the worst at ever finishing a jar of preserves so why not throw it into a bar? These are just the right amount of sweet and the best part? No baking! That said, if you do decide to broil or bake these babies, they are pretty reminiscent of a Quest bar. Success!

No-Bake White Chocolate Raspberry Protein Bars

Makes 6 bars

Ingredients
– 1/4 cup nut butter [I used Peanut Butter Co. The Bee’s Knees]
– 4 scoops vanilla protein powder [I used Optimum Nutrition]
– 1/4 cup coconut flour
– 4-6 tbsp water
– 2 tbsp white chocolate chips
– 1-2 tbsp raspberry preserves

Directions
In a medium bowl, melt the nut butter. Mix in the protein powder, coconut flour, and water. The amount of water used will depend on your other ingredients so add slowly. Mix these ingredients until everything comes together and is slightly sticky. Add in the white chocolate chips and 1 tbsp raspberry preserves.

Line a loaf pan with saran wrap and press the mixture into the pan. Top the mix with a little more raspberry preserves and place in the freezer for about an hour. Remove from the freezer and cut into 6 equal bars. Wrap each bar separately in saran wrap and store in the freezer.

Nutritional Information
Per 1 bar
208 Calories / 9g Fat / 15g Carbs / 3g Fiber / 10g Sugar / 20g Protein

[Dinner]

We can pretend that my dinner looked half as good as the real deal. In reality, I decided to not toss the balls in buffalo, skip the naan, and used cheddar instead of blue cheese. I think it would have turned out better if the falafel had been tossed in buffalo.. or if they were fried. Oh well. You win some, you lose some.

[Evening Snack]
The apple and nut butter still live strong.

Don’t miss out on all of the other Recipe ReDux link ups!

Food for Thought

What treasure do you have in your pantry or fridge?

Pin It Party #6

I mayyy be running on fumes [and some serious caffeine] today, but it’s a good day because my college roomie and her hubs are here! They got in late last night and will be staying with us until next Wednesday. We have so much planned over the next week from wine country [obviously] and hiking to bars and baseball. It’s going to be a ton of fun and super exhausting but I’m ready for it.

In the meantime, Lindsay is hosting another Pin It Party today so, of course, I’m playing along! If you missed the last parties, check them out!

Pin It Party #1
Pin It Party #2
Pin It Party #3
Pin It Party #4
Pin It Party #5

And if you’re not following me on Pinterest yet, get to it!

Strength + Cardio HIIT Workout

Full Body Strength AMRAP Workout

Basil Cotija Stuffed Chicken with Honey Balsamic Glaze

Baked Cajun Haddock & Veggies with Sizzlefish

White Chocolate Peppermint Peanut Butter Cups

Food for Thought

What kind of posts do you want to see more of on the blog?

Thai Chicken Thigh Stuffed Sweet Potatoes {Recipe ReDux}

Don’t forget to enter my MealEnders giveaway!

It’s no secret that leftovers are this girl’s best friend. Every night for dinner, I try to make enough to have at least enough leftovers for 2 additional meals, whether those are used for lunch the next day or another dinner. And while I could happily eat the same thing over and over again [hellooo oatmeal for breakfast!], I have a husband that feels differently. Enter this month’s Recipe ReDux that basically describes the way we live.

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

Chicken is on the menu usually at least 5 nights so we have to get creative around here! Our fridge is full of different sauces to easily change things up on a day-to-day basis. Sometimes meals are as simple as grilled chicken, lettuce, tomato, onion, and buffalo sauce on a roll. Other times I like to dress it up.

Thai Chicken Thigh Stuffed Sweet Potatoes

Serves 2

Ingredients
– 3 or 4 leftover grilled boneless, skinless chicken thighs; sliced
– 1/2 bell pepper; sliced
– 1/4 english cucumber; sliced
– 1 small head broccoli; steamed
– 1/2 cup shredded red cabbage
– 2 medium sweet potatoes
– Chopped peanuts [optional for topping]

For the Sauce
Adapted from my Spicy Sriracha Peanut Sauce
– 1/4 cup crunchy peanut butter
– 1/2 cup lite coconut milk
– 1 tbsp rice wine vinegar
– 1 tbsp lite soy sauce
– 1/4 cup toasted sesame oil
– 1-2 tbsp sriracha

Directions
Prepare your sweet potatoes by either baking them in the oven at 400°F for about 45 minutes or microwave them in a damp papertowel for 3-5 minutes until soft.

Place all of the ingredients for the sauce in a medium bowl and mix well. Place the sweet potato on a plate and mash in 1-2 tbsp of the sauce. Layer up the bell pepper, cucumber, broccoli, cabbage, and chicken on top. Drizzle over more sauce and top with chopped peanuts.

Food for Thought

What’s your favorite way to use leftovers?
Have you tried stuffed sweet potatoes?

Beer, Wine, and Sunshine

Good morning! Today is the last day to enter my Manitoba Harvest Hemp Hearts giveaway.. are you in on it yet? Also, I’ve announced the winner of my Peanut Butter & Co. giveaway. Such excitement to start the week!

We had another fun-filled weekend with Nathan’s mom. Friday we went into San Francisco to shop. We were on a mission to find Nathan a new suit and were especially successful leaving with 2 suits! We also finally had success at Liguria Bakery. Our most favorite pillowy-soft foccacia bread has been on our radar for months and every time we’ve had the chance to get over to Liguria, they’ve been closed or sold out. Friday, however, we picked up a plain square and a rosemary garlic square. It’s just the best!

After a beautiful day in the city, we made our way to Jupiter in Berkeley for a little patio beer, pizza, and salad action. It was too nice a day to let it go to waste so we spent as much time outside as possible.

Saturday was another day of amazing weather and what better way to enjoy it than in Sonoma? We tried a couple new places—Gloria Ferrer for sparkling wine and charcuterie, Viansa Winery, Park 121 Cafe for lunch, and Meadowcroft Wines. While we don’t typically purchase any wine when we go tasting, we couldn’t pass up the cab franc and port. They’re definitely bottles that we’re going to be saving for a more special occasion. Two-buck chuck does just fine on a regular basis 😉

Saturday night, we had a wonderful dinner at Homestead, a farm-to-table style restaurant that changes their menu daily based on the freshest ingredients they can get. Nathan and I had been eyeing this place for practically a year and had read great reviews so we were pretty excited to finally try it out. It definitely lived up to our expectations! I ordered the pan seared black cod, chickpeas, artichokes, grilled treviso, almond pesto; it was seasoned perfectly, the skin on the cod had a nice crisp to it and it was overall a pretty light dish. The housemade sourdough levain with housemade sea salted butter to start out was a real treat too. I probably could have eaten a whole loaf of that bread!

Nathan got the pork loin, spaetzle, grilled onion, sauerkraut, whole grain mustard. He agreed that the flavors in his dish were on point and it was also rather light.

Sunday was pretty much back to normal; we dropped Nathan’s mom off at the airport in the morning and I headed into work. Back to reality, I guess. Ahh, it’s gotta happen sooner or later, right? We’re currently guest-less for 2 1/2 weeks before my friends get here and while we’ve enjoyed having company and are looking forward to more, we’re definitely going to the enjoy the quiet and home-cooked meals!

Weekly Meal Plan

Sunday – Leftovers
Monday – Crunchy stuffed buffalo chicken with ranch roasted potatoes and asparagus
Tuesday – Burrito bowl with perfect black beans [<–the best!] and chicken
Wednesday – Leftovers
Thursday – Thai chicken satay noodle salad with coconut peanut dressing
Friday – Out!
Saturday – Leftovers

Food for Thought

What I Ate Wednesday #127: The Calm Before the Storm

Have you entered my giveaways? Enter my Peanut Butter & Co. giveaway here and my Manitoba Harvest Hemp Hearts giveaway here!

Yesterday was our last day of eating in before Nathan’s mom gets into town and we start all over again! I can’t complain, really. It is nice to have another few days off of cooking. Remind me I said that when I can’t wait for a home-cooked meal again! I’ve been killing it in the kitchen this week, though. Those restaurants will have a lot to compete with 😉

[Pre-Workout]

I’ve rationed these babies out pretty darn well! Once I sliced them up, I put them in the freezer and they’re the perfect size for a little pre-workout snack.

[Breakfast]

It really doesn’t get any better in my eyes. And I’m finally back to having a minimum of 2 jars of homemade nut butters. That’s clutch.

[Lunch]

Monday night I made 4 lbs worth of Vietnamese grilled pork butt. Most of the time when I’m cooking dinner, I’ll make enough for about 4 servings so we can have it for dinner and then lunches/leftover dinner. This pork, however, is one of Nathan’s favorite things that I make so now, I’m always making huge batches of it for all kinds of leftovers! Another item to go in the freezer for future snackage.

This salad was special though. I had to figure out a way to carefully scarf it down after getting 2 fillings. The entire right side of my face was still numb so I definitely considered eating to be a rather difficult [and messy] skill at the time. Ha!

[Afternoon Snack]

Like I said, these super power bites aren’t going to last long in this house! I only grabbed one [this time] and supplemented the rest of my snack with some roasted russets and sweet potatoes that I cooked up early for dinner.

[Dinner]

I’m 3 for 3 with dinners this week! I’m always excited when Nathan takes a couple of bites and says “add this one to the list!” The chicken souvlaki was light and flavorful and if you ask me, brussels and sweet potatoes are the best sides of all time. Am I right?

And the brussels deserved their own picture. You bet your butt I snacked on those before and after dinner. None made it out alive.. that’s pretty normal over here though.

[Evening Snack]
The daily apple. Nuf said.

Food for Thought

Do you make lots of extra servings with dinner to have leftovers throughout the week?

Link Love #77 + a Super Power Bite Recipe & Giveaway

Today is going to be a really exciting Tuesday. Not only do I have my usual link love below, but I also have a delicious recipe and giveaway!

A couple weeks ago, I received a sample of Manitoba Harvest’s Hemp Hearts. If you’re not familiar with hemp hearts, they are shelled hemp seeds that are considered a “superfood.” They provide 10g of plant-based protein and 10g of Omegas per 30g serving. With a slightly nutty flavor, they are great on salads, smoothies, ice cream, oatmeal, and more. I’m personally a fan of rolling some protein bites in hemp seeds for a nutty, sweet treat!

Chocolate Berry Super Power Bites

Makes 55-60 bites
Adapted from Cotter Crunch’s Gluten Free Triple Berry Chocolate Cake Bites

Ingredients
– 1/3 cup ground Strawberry Power O’s [can sub vanilla protein powder]
– 3/4 cup coconut flour
– 1/4 cup vanilla protein powder
– 1 scoop Healthy Skoop SweetGreens A Game [can sub 1 tbsp protein powder or coconut flour]
– 1/4 cup granola
– 1 cup nut butter [I used Peanut Butter & Co. Dark Chocolate Dreams]
– 2 tbsp honey
– 1 tsp vanilla extract
– 1/4 cup dark chocolate chips
– 1/4 cup Manitoba Harvest Hemp Hearts

Directions
Grind up the Power O’s and mix in a large bowl with the coconut flour, protein powder, Skoop, & granola.

In a smaller bowl, microwave the nut butter and honey to make mixing easier. Pour over the dry mixture, add in the vanilla extract and mix, allowing the nut butter to cool before adding in the chocolate chips. Mix everything except the hemp hearts until incorporated well.

In a small bowl, measure out the hemp hearts and using a 1/2 tbsp measuring spoon, measure out the bites and roll in the hemp hearts. Store in the freezer for quick and easy snackage!

Nutritional Information
Per 1/2 tbsp bite
45 Calories / 3g Fat / 5g Carbs / 1g Fiber / 3g Sugar / 2g Protein

Want to win your own bag of Manitoba Harvest Hemp Hearts? Click here to enter my giveaway!

Health

Why Eating A Brownie Can Be Good For You – Love & Zest

Why Eating A Brownie Can Be Good For You – Love & Zest
The dark side of wearable fitness trackers – FitKnitChick
What to Do When You Gain Weight – Eating Bird Food
Food with Benefits – Carla Birnberg via EleVen by Venus
The Amazing Benefits of Honey – Organic Runner Mom

Fitness

“Ups” Pyramid Workout with Cardio Intervals – Pumps & Iron

“Ups” Pyramid Workout with Cardio Intervals – Pumps & Iron
Triple Threat Tabata Workout – Fitnessista
1,000 Rep Workout – Lindsay’s List
At Home Bodyweight Workout – Survive & Thrive
Weekend Warrior 3: Reach The Summit Advanced Workout – Lifting Revolution

Food

Grain-Free Chocolate Donuts with Peanut Butter Sprinkles – Yeah…immaeatthat

Grain-Free Chocolate Donuts with Peanut Butter Sprinkles – Yeah…immaeatthat
Double Chocolate Brownie Irish Car Bomb Cheesecakes – Half Baked harvest
Sesame Crusted Salmon with a Zesty Ginger-garlic Drizzle {Gluten Free} – Cara’s Healthy Cravings via Cotter Crunch
Roasted Broccoli with Curry Dipping Sauce – Delish Knowledge
Vegan Peanut Butter Shorties – Radiant Rachels

Food for Thought

Have you ever tried hemp hearts?
What’s one of your favorite posts from the past week?

Foodie Friday: Asian Sesame Broccoli with Spicy Sriracha Peanut Sauce {Giveaway}

If you ask me, peanut butter goes with everything. Sweet, savory, salty, spicy. Let’s do it!

As part of the Peanut Butter & Co. Yum Squad, I was given the opportunity to create a recipe using their peanut butter and a mystery ingredient. That mystery ingredient just so happened to be a staple in my house—Sriracha.

Peanut sauce fits right in with our typical meals around here and I had a recipe on hand I’d been wanting to try. Adding in the sriracha was the right pop of flavor that I knew would be perfect.

Asian Sesame Broccoli with Spicy Sriracha Peanut Sauce

Serves 4 as a side dish
Adapted from Gimme Some Oven Asian Broccoli Salad with Peanut Sauce

Ingredients
– 1 large head of broccoli
– 1 cup shelled edamame
– 1/2 cup sliced green onion
– 1/2 cup peanuts; chopped
– 1/4 cup toasted unsweetened coconut flake
– Sesame seeds for garnish
– 1/4 cup Peanut Butter & Co. The Bee’s Knees
– 1 tbsp rice wine vinegar
– 1 tbsp lite soy sauce
– 1/8 tsp toasted sesame oil
– 1-2 tbsp sriracha
– 2-3 tbsp hot water to thin the sauce

Directions
Boil a large pot of water, add the broccoli florets, and cook for about 30 seconds. Drain the broccoli and add the edamame, green onion, peanuts, and coconut flake.

For the spicy peanut sauce, mix the remaining ingredients together, except the sesame seeds. Pour half of the sauce over the broccoli and mix well. Drizzle the rest of the sauce over top of the broccoli and top with sesame seeds.

Feeling a little extra saucy? Drizzle some more sriracha on top! What could be bad?

Giveaway Time!

Click here to win a #MysteryIngredient package from Peanut Butter & Co!

Food for Thought

What would you make with the mystery ingredient?

What I Ate Wednesday #121: Hell Week Eats

I love routine. I crave it. Some people are easily just go-with-the-flow kind of people. I’m not one of them. I guess you could say that’s something I miss about having a 9-5 job.. I could plan my workouts, plan my meal times.. even plan my spontaneity. I’m so fun, right?

This week is anything but routine. Will all of my jobs, today happens to be my latest start.. 7 a.m. Waking up at 3:45, 4:45, and 5:45 are totally throwing my eating schedule through a loop, not to mention, I have to work with when my breaks are scheduled at work. Monday was nuts; I worked one job from 6 a.m. – 1:45 p.m. and another from 4 – 6 p.m. I practically packed up my whole refrigerator to have the option to eat a meal or a snack, depending on my hunger, when I had a break. It was quite interesting.

[Breakfast #1]
I started with a scoop of Chocolate Peanut Butter TastyWHEY mixed with coffee. I even took a video 😉

I also noshed on a bar on my walk to work. These Santa Barbara bars are delicious and you should definitely get some if you can get your paws on ’em!

[Breakfast #2]

Luckily, my oatmeal packs up and reheats well. I’ve been making it the night before so I can eat it either before I leave, or during one of my breaks. And, of course, I have a jar of peanut butter with me at all times!

[Snack #1]
Trust me, I’m saving you by not snapping a picture of my cottage cheese. Ha! I did drizzle a little NuStevia Cocoa Syrup on top for a chocolatey treat.

[Lunch]

Balsamic vinegar, whole grain mustard, and a little EVOO is the best marinade for kale. I’m convinced the whole grain mustard helps with the massaging of the kale and gives it great flavor. I’ve been topping my salads this week with Beyond Beef Fiesty Crumbles and I have to say, it’s pretty darn tasty! It is a touch dry by itself, but I would absolutely use it in tacos, salads [obviously], etc. I’m also interested to try the Beyond Chicken now, too.

[Snack #2]
By the time I got home from job #1, I was super hungry [I don’t know how.. I’d been eating all day!] and feeling pretty snacky so I grabbed some cranberry almond bites from NatureBox and housed a bag of sugar snap peas.

[Dinner]

Thank goodness for easy, quick dinners. I had half of a roasted spaghetti squash and some chicken in the fridge. I tossed it together with some frozen beans, topped with lots of Cabot Seriously Sharp Cheddar and ketchup, and I was good to go!

[Snack #3]
I ended my night early with an apple and was in bed by 9:15.

At least it’s Wednesday and we’re almost to moving day. Just keep plugging along!

Food for Thought

Do you like to eat on a similar schedule everyday?

Foodie Friday: White Chocolate Peppermint Peanut Butter Cups {Giveaway}

Every year for the holidays, I make my “famous” peanut butter cups. It all started when my mom found a recipe 100 years ago [ok, maybe 20 years ago.. holy crap, has it been that long?!] and we decided to try them out for Thanksgiving. I mean, come on. It’s chocolate and peanut butter.. what could be bad? Over the years, I’ve continued to make them for Thanksgiving, New Years, and sometimes other occasions too.

My peanut butter cups have become more and more refined. I’ve tried adding a bit of sea salt and cinnamon to the tops, some extra chocolate and PB chips, I’ve swapped out the milk chocolate for dark, and the list goes on. When Peanut Butter & Co. contacted me about creating a recipe with their peanut butter and some candy canes, I knew exactly what I wanted to make.

White Chocolate Peppermint Peanut Butter Cups

Makes 12 cups

Ingredients

• 3/4 cup + 2 tbsp white chocolate chips
• 3 candy canes
• 3-4 tbsp Peanut Butter & Co. White Chocolate Wonderful

Will also need 12 mini muffin cups.

Directions

1. Place your candy canes into a blender or food processor and blend until they’re in very small pieces—almost dust!
2. In a small microwave-safe bowl, add 1/4 cup white chocolate chips and microwave for 30 seconds. Give it a mix and microwave for another 10-15 seconds. Mix again and add additional 2 tbsp of white chocolate chips and about 1/3 of the crushed candy canes. Mix well until all of the chips are melted.
3. Spoon about 1/2 tbsp of the white chocolate peppermint mix into the bottom of each of the cups. Shake to flatten and place in the freezer to setup.
4. While the first layer is cooler, in another small microwave-safe bowl, add 2 tbsp White Chocolate Wonderful peanut butter and microwave 10-15 seconds until the peanut butter is melty.
5. Take the cups out of the freezer and carefully spoon on layer of peanut butter on top, doing your best to not let it touch any edges! Place the cups back in the freezer.
6. Once the peanut butter sets up, repeat with another layer of peanut butter, sprinkle with a pinch of your peppermint dust, and place back in the freezer.
7. Melt your remaining white chocolate and add in another 1/3 of the peppermint dust.
8. Spoon your white chocolate peppermint mix on top of the peanut butter layers and sprinkle with even more peppermint. Place back in the freezer and let the cups setup completely.

To store, keep the cups in the fridge so they don’t get too soft. When you’re ready to serve, remove the cups from the fridge and let them warm up for about 5 minutes. I promise you, these peanut butter cups won’t last long!

Giveaway Time!

Want to win a jar of the White Chocolate Wonderful AND the Old Fashioned Crunchy? Click here to enter the giveaway today!

Food for Thought

What would you make with the 2 jars of peanut butter?

What I Ate Wednesday #110: Peanut Butter Marshmallow Mug Cake

A few weeks ago I received a package from Cellucor as part of a FitFluential campaign. Included in package was the Super HD, C4 Pre-Workout, Alpha Aminos, and two flavors of whey protein powder—Peanut Butter Marshmallow and Mint Chocolate Chip. I’ve tried some pre- and post-workout drinks before and enjoyed them so I was looking forward to trying a new brand.

I immediately started on the Super HD plan—twice per day, once in the morning on an empty stomach and again 5-6 hours later. Day one, I noticed a huge spike in my energy which was awesome.

[Pre-Workout]

Started Tuesday morning with a little peach mango energy. Perfect for my pre-workout drink; just the extra push I need to get through an early workout. It’s a touch on the sweet side, but I just add a little extra water and I’ve really started to enjoy it!

[Post-Workout]

When I get back from my workout, I go right for the Alpha Aminos. The watermelon is definitely very sweet and reminds me of a watermelon jolly rancher. I’m not a huge fan but I chug it pretty quickly before my breakfast so it’s not too bad 😉

[Breakfast]

Yup. It’s the oats again. I know, you’re absolutely shocked!

[Mid-Morning Snack]
Banana Butterscotch Simply Protein bar. A quick and easy bite to hold me over at work.

[Lunch]

This salad was not nice to me. It may not look so bad, but about half way through making it Monday night, the knife slipped and landed on my finger. It was definitely not my finest moment. At least I salvaged the salad and it was pretty darn tasty. My favorite part was the leftover pumpkin from dinner Monday night. Winter squash is the best!

[Afternoon Snack]

After downing another round of the Super HD and letting that settle, I decided it was time for a nice, warm mug cake. The peanut butter marshmallow whey protein powder is delicious!

Peanut Butter Marshmallow Mug Cake

Ingredients
– 1 egg
– 3 tbsp almond milk
– 1 scoop Cellucor Peanut Butter Marshmallow Whey Protein
– 1/2 tsp baking powder
– 1/2 tsp cinnamon
– Pinch of salt

Directions
Mix all of the ingredients together in a greased, microwave-safe bowl. Microwave for 2 minutes, top with more nut butter, and enjoy!

Nutritional Information
216 Calories / 8g Fat / 5g Carbs / 2g Fiber / 1g Sugar / 31g Protein

[Dinner]

It was a leftovers night [my fave!] and I loved having the leftover maple glazed salmon and sugar pumpkin from Monday. The asparagus is good too but.. you know.. it’s asparagus. Not like they’re brussels 😉

[Evening Snack]
It started with an apple. And then we moved onto the jar of peanut butter with a spoon. Ha! No shame. At least I can usually limit myself to 1/2 – 1 tbsp at a time.. most of the time!

In all honesty, I also tried the C4 Pre-Workout Extreme drink but I was not a fan of the way that it made me feel. It almost made me too hyped and like my heart was beating super hard. Nathan has been drinking it before his workouts and while it’s also pretty sweet, he says that it does give him a nice jolt of energy to help him power through the workouts. It’s interesting that it has such a different effect on us but I’m glad he’s getting good use out of it. I’ll just keep the rest!

If you want your own, check out their website and use the code CELLUCORFIT at checkout for 25% off your order!

Food for Thought

Have you ever tried a stack of pre- and post-workout drinks before?

Disclaimer: I received these products through FitFluential and Cellucor in exchange for this post. All thoughts and opinions of the product are my own.