“On the second day of Christmas my true love gave to me…”
‘Cranberry Orange Crisp’! One of my favorite parts of Christmas dinner is the cranberry sauce mama bear makes. Fruit with sugar who wouldn’t love that? I remember the first time I saw canned cranberry sauce… I sort of hate canned cranberry sauce. Its in the same category as cardio and people who brag a lot.
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I sort of hate cardio.
I don’t hate many things (except canned cranberry sauce, and story toppers) so to say I sort of hate cardio is saying a lot.
But you guys know this already. Lifting heavy stuff is my thang. To be honest, I prefer lifting to cardio simply because I get bored out of my mind if I have to do anything for more than a few minutes.
Unfortunately if I want to get-and-stay-super lean, I have to get metabolic sometimes. But I hate cardio remember? ENTER the finisher.
‘The finisher’ is something you do at the end of a lifting session that gets your heart rate up and makes you sweat like a mother. This weeks finisher – 30s incline treadmill sprints, 18″ box jumps, 65lb farmers walk. Its the workout skatty cats read about on the elliptical but are to afraid to try.
Finishers are my primary source of cardio. They are short and sweet and allow me to juggle my busy life.
Cranberry Crisp:
Ingredients –
Crust
1 cup oats
1/2 cup whole wheat pastry flour
1/3 cup splenda brown sugar blend
1/4 cup coconut oil
Topping
12 oz frozen cranberry sauce
2 small mandarin oranges or 1 can mandarin oranges
1/2 tsp sugar free orange jello
1/2 cup stevia
Directions:
1. Preheat oven to 350F. Combine topping ingredients in a sauce pan over medium high heat. Cover for 25 – 30 minutes stirring occasionally.
2. Combine crust ingredients and pour into a 9×9 baking dish.
3. Pour topping over crust and bake for 35 minute. Turn to oven off at that point and allow the crisp to sit in the oven for 15 minutes.
Macros: calories 150 – fat 5g – carb 35g – protein 7g
With love from the Trench kitchen,
xoErika♥
