Tidbits from todayPosted: July 21, 2011
- 45mins Stationary bike
- Light Weights -Shoulder Press 15 reps x2, Side Raise 20 reps, Bicep Curls 20 reps x2
Tomorrow I’m doing Intervals!
My Lunch: Salad (Lettuce,Tomato,Cucumber,Cottage Cheese) & 2 Rye Cruskits with Edgell Four Bean Mix (Red Kidney,Baby Lima, Chickpeas,Butter Beans)
I also got up to a little Baking in the afternoon 🙂
Raisin & Oat Cookie Balls
- 1 cup Raisins
- 2 Weet-Bix (Crushed)
- 3/4 cup Rolled Oats
- 1 cup Self Raising Flour
- 1 Egg
- Preheat oven to 200/180. Line baking tray with baking paper.
- Combine raisins, weet-bix, oats & flour in a bowl. Whisk egg and 1/4 cup cold water together. Stir into raisin mixture.
- Using floured hands, roll 2 tablespoons of mixture at a time into balls. Place balls 3cm apart on tray. Bake for 12-14mins or until golden.
Note: Will keep up to 5 days in an airtight container or snap lock bag at room temperature.