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Happy Wednesday! Hope you all are having a great week. We just got back from El Paso to celebrate Passover with our family. We aren’t super religious or anything, but we always like to spend time with our family when it is a holiday. It looks like it is going to be a cloudy week in Dallas, so we are hoping that the forecast is wrong, and the sun decides to make an appearance!
This week, we are sharing an arm workout that just requires a set of dumbbells, so you could totally do this one at home!
In case you missed this fitness post from a couple of weeks ago, we shared what we ate each day, more or less. We decided to share it again, and to maybe continue to sharing it every couple of weeks, since you all seemed to like it!We also shared a downloadable version of all of our workouts from last week in this post that you can still download! We will try to do these at least once a month for y’all!
You can find the recipe for the gluten-free pancakes here, and our chocolate mug cake dessert recipe here.
No workout is complete without some fun workout pieces! Here are some of the pieces we have been loving recently [scroll through and click each item to shop]!
*click and scroll to shop each item*
Some of y’all had requested some of the recipes we had shared on our snapchats (@alexis.belbel and @sbelbel).
The first recipe is for a salad that we literally make ALL of the time. It is super easy to make, and we usually eat it with some grilled chicken or salmon.
Belbel Salad
Serves 2-4
INGREDIENTS:
- 1/2 English cucumber
- 1/2 red onion
- 1 bell pepper (red, orange, or yellow)
- 1 cup cherry tomatoes, halved
- 3-4 heads romaine lettuce OR 2-3 cups Spring Mix OR kale (greens of choice)
- 1/4 cup pepperoncini or jalapeños (optional)
- salt and pepper to taste
- 1 tsp fresh or dried mint
- 1/2 tsp fresh or dried basil
- 1/2 tbsp olive oil
- 1 tbsp balsamic or red wine vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp dijon mustard
- 1/4 cup roasted almonds or cashews for crunch
INSTRUCTIONS:
Chop vegetables and toss with olive oil, lemon juice, vinegar, and seasonings.
The second recipe is for these macarons our mom made for Passover. They were delicious! Not low in sugar, but they were amazing!
Coconut Almond Macaroons
serves: 2 dozen
INGREDIENTS:
- 1 cup natural cane sugar
- 3 large egg whites
- 3 cups unsweetened shredded coconut
- 3/4 cup slivered almonds
- 1 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
INSTRUCTIONS:
- Preheat oven to 350 degrees F.
- Whisk together sugar and egg whites in a medium bowl.
- Stir in coconut, almonds, vanilla, and salt.
- Drop the coconut mixture by 2 tablespoonfuls about 2 inches apart on to parchment paper-lined baking sheets.
- With moistened hands, squeeze each mound tightly together to form a compact ball.
- Using a spatula, flatten 1 side at a time from a pyramid shape.
- Bake in oven until golden brown on edges, 15-18 minutes, switching baking sheets op rack to bottom rack halfway through.
- Transfer sheets to wire racks, and cool 5 minutes. Transfer macaroons to racks, and cool completely, about 20 minutes.
- Store in an airtight container at room temperature for up to one week.
Recipe + photos via a magazine (can’t remember which one)
Also, be sure to check our Pinterest to see more healthy recipes + workouts!
