God created Arrakis to train the faithful

BEFORE BREAKFAST

108 Ganesha Mantra
12 Ganesha Mudra
Five Rites Workout
Wu Qin Xi
📌 First Thing Water Challenge

°°°

BEFORE LUNCH

Warm up: Surya Namaskara
30 Days of Gravity Day 27
Combat HIIT Day 27
Touch Your Toes Challenge Day 27
Cool down and Stretching: Surya Namaskara


°°°

No Salt Challenge day 27
Taste Buds Rehab Challenge day 12
📌 Daily Gratitude Challenge

°°°

Pull Up Progress (429) [Hammer grip pull-ups]

The Pushers (774) [Handles push-ups] {Week Nine}

We are fighting cancer (Combat HIIT every day)

°°°

I used the abs exercises of 30 Days of Gravity as "rest" between the 15 rounds of Combat HIIT, a workout came out that made me sweat profusely
I made the 60 hidden burpees with push-ups and hand knife strike with the push-ups chest on the ground and they are not even much slower.
From now on I will give up on the number of repetitions that I do and I will try instead to do both push-ups and pull-ups exclusively with the most perfect shape possible



Have a nice day bees

Here are the promised recipes Rainbow Dragon, courtesy of my partner who spent the morning writing and translating them


ITALIAN BAKED PASTA with cauliflower (recipe for 2 people)



200 gr whole wheat pasta
300 gr cauliflower florets (boiled for 12 minuti, drained and cut in small pieces)
Chilli flakes
nutmeg powder
garlic powder
Povence herbs mix (thyme, rosmery, marjoram, sage ecc)
a pinch of salt
1 tbsp of oil
30 gr asiago cheese (cut in small cubes)
20 gr parmisan cheese (grated)

Bechamel sauce:
300 - 350 ml soy milk (without sugar)
3 tbsp white flour (i use spelt flour)
25 gr olive oil
salt and pepper
nutmeg powder

In a pan season cauliflower florets with oil, a pinch of salt, chilli flakes, provence herbs, nutmeg, garlic powder for 5 minuts. Prepare the bechamel souce: in a soucepan heat the oil with salt, pepper and nutmag, add the flour to make a roux and cook for 1 minut. The add milk little at a time to obtain an homogeneous mixture and brig to a boil stirring constantly with a wisk (5 minuts or so). Leave it cool. Boil the water with salt and cook the pasta, then season with cauliflower, 2/3 of bechamel sause, the asiago cheese and mix all well.

Pour the pasta in a baking dish, cover with the rest of bechamel, grated cheese, and bake in the oven for 20 minutes at 180°C.

***


TIRAMISU (Classic and Vegan Version)



Sponge Cake (vegan):

175 gr whole wheat flour
75 gr rice flour
125 gr whole cane sugar
150 gr vegetables milk
150 gr soy butter (or 75 gr butter and 35 gr sunflower seed oil, or 75 gr sunflower seed oil)
16 gr backing powder
1 tsp vanilla extract

To wet the sponge cake: 1 espresso cup of barley coffee (40 ml) + 40 ml water

Garnish the top: cocoa powdwer

Filling (classic version):

250 gr mascarpone cheese
7 tbsp cane sugar
3 fresh eggs (1 egg+ 2 yolks for the cream and 2 egg whites to whip)

OR

Filling (vegan version):

200 gr soaked and drained cashews
100 ml vegetable milk
50 gr maple syrup (or 50 gr sugar dissolved in water)
35 gr seed oil (i used sunflower seed oil)

SPONGE CAKE: In a bowl combine the ingredient for the sponge cake, mix until the mixture is smooth. Pour the mixture into a square or rectangular cake tin (covered with baking paper). Bake at 170 °C for 20 - 25 minutes. Leave to cool.

FILLING (Classic version): Beat 1 eggs + 2 yolks and sugar with an electric whisk until they will assume a white and foamy appearance; add the mascarpone, beat again until the filling is smooth, and lastly, very delicately so that they do not flatten, fold in the whipped eggs whites.

OR

FILLING (Vegan version): Place all the ingredients in a blender, blend until you get a smooth and soft cream. Initially it will seem liquid but in fridge it will become firm.

TIRAMISU: cut the sponge cake into 1 cm thick slices, place them turned with the inside of the cake upwards, one closely next to the other, in a flat glass or ceramic dish. Soak the sponge with barley syrup helping you with a brush to avoid getting too wet. Pour the cream over the sponge cake, smooth the surface with a spatula. Garnish the surface with chocolate powder. Put in the fridge all night or minimum 8 hours before serving.

***

POTATOES and KALE PIE



For the vegan brisée:

200 Gr whole wheat flour
2 Gr salt
55 Gr extravergin olive oil
70 Gr water

For the Filling:

2 medium potatoes
40 gr steamed kale (cuts into thin stripes and cooks for 15 minut in a pan, with 1 tbsp of oil, 1 tbsp of water, salt and chilli flakes)
60 gr of cheese (pecorino cheese or vegan cheese)
salt+ pepper

In a bowl combine the ingredient for the vegan brisée until mix is crumbly. Continue to work with your hands until you obtain a soft ball and let sit for 10 - 15 minute.

Meanwhile, cut the potatoes into thin slices, as thin as possible, and the same things with cheese. Put the dough on the cutting board and roll it out until it is about 1 cm thick. Put the dough in a banking dish (covered with baking paper). Place the potatoes on top in a thin layer without overlapping, season with a pinch of salt and pepper, then half of kale over potatoes and finaly cover with half of cheese. Repeat the layers until the ingredients are finished: potatoes, kale, cheese. Fold over the edges for cover the filling.

Bake at 180 °C for 25 - 30 minutes.

A happy man to take 16 kg extra



Waiting for the Darebee kettlebell program I will use this cute 16 kg baby for next month's Ironborn leg days

Fremen Respect!
​​16kg is quite a lot..
Enjoy it

Oh, wow! Your partner is awesome, Fremen! Please say a huge "Thank you!" from me. I am making that pie tonight!

Joe76 It seems that it is the recommended weight from which to start for men, it took my breath to bring it from the shop to the car

Rainbow Dragon Let us know how it is

I can imagine that!!!

Fremen, the pie turned out great!



(I forgot to take a photo before cutting into the pie. So you just get this messy photo of a half-eaten pie.)

I was skeptical about using olive oil to make pastry, but I was really happy with the result.
I used yu choy for the greens (because that is what I had). I steamed the stems for a bit first, before adding the leaves, which I think worked well.

My father was excited when I told him I was making him potato pie for dinner. (He would eat potatoes for every meal if he could.) I don't know what he was expecting. (I'm pretty sure he didn't think I was making meat & potato pie. I'm pretty sure he knows he'll never get that from me.) But he enjoyed this pie.

Rainbow Dragon I am very happy that you liked the pie, once you learn how to make it you can vary a lot with the seasonal ingredients and according to the tastes and combinations

BEFORE BREAKFAST

108 Ganesha Mantra
12 Ganesha Mudra
Five Rites Workout
Wu Qin Xi
📌 First Thing Water Challenge

°°°

BEFORE LUNCH

Warm up: Surya Namaskara
30 Days of Gravity Day 28
Combat HIIT Day 28
Touch Your Toes Challenge Day 28
Cool down and Stretching: Surya Namaskara


°°°

No Salt Challenge day 28
Taste Buds Rehab Challenge day 13
📌 Daily Gratitude Challenge

°°°

Pull Up Progress (429) [Hammer grip pull-ups]

The Pushers (796) [Handles push-ups] {Week Nine}

We are fighting cancer (Combat HIIT every day)

°°°

Quiet training waiting for the two days of final rush for the two programs


Have a nice day bees

With oil instead of butter the pie is lighter and the taste is not affected

In order to flavor the vegetables a little more, my partner briefly sauces them, adding spices, in this way they are tastier and lose water so the pie is crispy at the end
I confess that it is one of the dishes that I like most

I like the look of that pure joy on your face while holding up your new kettlebell.

It was a grimace as I tried to pretend it weighed nothing

Well, 16kg is pretty much; but I think I could put them up: on my hips, I mean, by craving on all the recipes you posted Beside jokes, thank you and your partner for the recipes and congrats for keeping on training!

BEFORE BREAKFAST

108 Ganesha Mantra
12 Ganesha Mudra
Five Rites Workout
Wu Qin Xi
📌 First Thing Water Challenge

°°°

BEFORE LUNCH

Warm up: Surya Namaskara
Rotator Cuff Workout
30 Days of Gravity Day 29
Combat HIIT Day 29
Touch Your Toes Challenge Day 29
Shoulder Stretch Workout
Cool down and Stretching: Surya Namaskara


°°°

No Salt Challenge day 29
Taste Buds Rehab Challenge day 14
📌 Daily Gratitude Challenge

°°°

Pull Up Progress (469) [Hammer grip pull-ups]

The Pushers (812) [Handles push-ups] {Week Nine}

We are fighting cancer (Combat HIIT every day)

°°°

I moved to today's training pull-ups and push-ups alternating with endurance and Combat Power HIIT, a decidedly demanding workout came out but I had fun
I had moved the heavy workouts to today as tomorrow I have to move furniture but ... it seems that I will have to move them today as well
I hate disorganized-impatient people




Have a nice day bees