Hi Everybody and Happy FriYAY!
I hope that your week is off to a great start, you are following your meal plan, keeping your journal, and beginning to make exercise a part of your self-care routine. Today’s workout expands on what we started on Tuesday. We add a bit of a “balance challenge” by incorporating the foam roller. Don’t worry if you don’t own one - I give you the options for performing the exercises on the floor and show you various levels of difficulty.
Here’s a Sneak Peek:
If you would like to order a foam roller, you can go to these Amazon Links:
Additionally, the bands I showed you on Tuesday can be ordered HERE
In the next couple of weeks, I will also introduce the workout in a bag if you would like to order it HERE
Allow yourself to have a CHEAT this weekend. We all need a little break from being “good.” You can choose either the alcoholic beverage or the dessert listed below. Both are low sugar, low fat, and dairy-free : )
Citrus Cucumber Sparkler (Low-Sugar Vodka Cocktail)
Refreshing • Light • Anti-inflammatory twist
Ingredients:
1.5 oz vodka (choose organic or potato-based if sensitive to grains)
1/4 cup fresh cucumber, peeled and sliced
1/2 oz fresh lime juice (about 1/2 lime)
1/4 oz lemon juice
1 tsp agave syrup or monk fruit syrup (optional, to taste)
4 oz sparkling water (unsweetened, citrus or cucumber flavor works great)
Ice
Fresh mint or cucumber slice, for garnish
Directions:
In a shaker, muddle cucumber slices with lime and lemon juice.
Add vodka and optional sweetener. Shake with ice.
Wet the rim of the glass with cucumber or lemon and place the rim face down on a plate sprinkled with Tajin/salt (optional)
Strain into a tall glass filled with fresh ice.
Top with sparkling water and stir gently.
Garnish with a cucumber ribbon or mint sprig.
Bonus: Cucumber is hydrating and anti-inflammatory, and this cocktail is under 120 calories depending on the sweetener used.
Frozen Mango Coconut "Nice Cream" (Dairy-Free & No Added Sugar)
Tropical • Creamy • Naturally Sweetened
Ingredients:
2 cups frozen mango chunks
1/3 cup canned light coconut milk
1/2 tsp vanilla extract
Juice of 1/2 lime
Pinch of sea salt
Optional toppings: toasted coconut flakes, fresh mint, or a sprinkle of chili-lime seasoning for flair
Directions:
In a high-speed blender or food processor, combine frozen mango, coconut milk, vanilla, lime juice, and sea salt.
Blend until smooth and creamy, scraping down as needed.
Serve immediately for soft-serve texture, or freeze 1–2 hours for a scoopable consistency.
Top with optional garnishes.
No added sugar, no dairy, no guilt—just tropical bliss in every bite.
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