關於 healthy eating on the go mini ，我們在網路上蒐集到這些相關的討論、資訊與評價

🏋️‍♂️ Mini Transformation without Cardio!
swipe 👈 to learn more about my training & food intake throughout this journey
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Mindset: Post Dengue was sad, lost a lot of lean mass & looked off point. That’s frustrating & fuel my anger to become better than before. So I planned a periodized training program incorporating compound lifts. A month after, I’ve regained 80% of weights I used to lift before Dengue & Ankle sprains. Focusing mainly on mobility, exercising with proper technique & maximizing recovery with proper eating habit (all done without Cardio) The only time you’ll ever spot me doing Cardio is basketball or swimming 😆
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Nutrition: I was whacking all sorts of crap to regain the weight lost post Dengue. But after a week, i realize it was unhealthy & most weight gained are fats.
Hence, I’ve try to implement Intermittent Fasting (3-4 days a week) with caloric consumption at my maintenance level of 2500 kcals daily (depends on age, gender, work, activity level etc.) 3 weeks later, i’m pleased with the strength & mirror vanity gains 💯
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The Breakdown: 2490kcal (Protein 158g, Carbs 279g, Fats 86g, Fiber 22g)
Protein: Usually I’ll have 2-4 servings of @myproteinmy Impact Whey to fuel my daily needs. If you’re looking to get 1, click on the link in my bio
Snacks: I love mangos & guavas to provide me with fibers & vitamins. Nuts are my go to healthy fats options
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🤼‍♂️Tag someone who'll find this helpful, for training enquiries direct message or comment below @ Villain Barbell Club Malaysia

♥ Jodie Akinci has been creating honest, simple and delicious cakes for her family and friends. Now she’s here to share them with all of us.
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ALMOND COCONUT COOKIES
Ingredients:
1. 2 Egg Whites
2. ½ cup Shredded Coconut
3. 1 tbsp. Desiccated Coconut
4. 4 tbsp. Coconut Sugar
5. ½ tsp. Vanilla Extract

Steps:
1. Pre heat your oven to 150°C / 300 °F.
2. Line a baking tray with baking paper.
3. Separate egg whites into a mixing bowl and whisk on high until the egg whites become stiff.
4. Add in all other ingredients. Fold in with a metal spoon until thoroughly combined.
5. Using a tablespoon, measure out mixture and place on lined baking tray to make a total of 9 cookies.
6. Add a slither of an almond on top of each cookie and bake in oven for 15 minutes.
7. Once your cookies have cooled you can melt some dark chocolate and drizzle them over the cookies.

These cookies are gluten and dairy free, if you choose not to add the chocolate drizzle.


RAW CACAO WALNUT CAKE
Ingredients:
1. ¼ cup Shredded Toasted Coconut
2. 3 cups Walnuts
3. 1/3 cup Sultanas
4. 15 Pitted Dates
5. 1/3 cup Cacao / Cocoa Powder
6. 1/3 cup Coconut oil
7. 1 cup Rolled Oats
8. 2 tsp. Vanilla Extract


Steps:
1. Line an 8-inch cake tin with baking paper.
2. Cover walnuts and sultanas with boiling hot water and let it sit for 10 minutes to help soften for blending and easy digestion.
3. Drain nuts and sultanas and add to food processor. Blend until you get a thick paste texture.
4. Add in dates and blend. You can stop the machine and push the ingredients down as you go.
5. Once combined, add in the rest of the ingredients.
6. Blend again until smooth and well combined.
7. Transfer mixture into the lined baking tin and use the back of a spoon to even out the mixture.
8. Cover with cling film and chill in the fridge for 2 hours.
9. You can choose to decorate with shredded coconut or sprinkle with cacao nibs. Slice & serve.

This recipes is suitable for Vegans. It is also gluten-free, dairy-free, without added artificial sugar.


Mini Mango Sponge Cakes
Ingredients:
1. Mascarpone
2. Lime zest
3. Mango
4. Passion fruit

Steps:
1. Cut out sponge cake into desired shapes. You can either make your own sponge cake or buy ready ones in the shop.
2. Top the cakes with mascarpone and mango chunks. Drizzle with passion fruit and lime zest.


Try these yummy recipes and SHARE your pictures with us! Tag me @joannasohofficial @jodiedailybakes Lots of Love xx