2nd BodyRock Challenge Completed

Ok so I'm a little behind on this post but I finished my second BodyRock 30 Day Challenge. I realized I definitely wasn't as motivated as I was the first time. Although I definitely saw results in term of muscle tone I failed to really change my eating habits. Looking at the results from this challenge in comparison to the last is a real reminder of that saying that goes something like this...

Abs are made in the gym (or living room if you do BodyRock) and revealed in the kitchen.

So I promised I would post before and after pictures. There is not a huge difference but I can see subtle changes. I look at myself everyday so I'm not surprised if others don't notice. I do feel happier and stronger though. I did not enjoy losing all my muscle and having to start over again.

If you want to see the results from my First 30 Day BodyRock Challenge Before and After Picture click here. 30 Day Challenge before and after pictures. There was definitely a bigger difference as I focused on eating as well as working out and I think I was a bit more diligent with the workouts the first time around.

From now on I think I will be staying away from 30 Day Challenges. I get a little burnt out by the end of them and rather than sticking with it I take a break. I am going to focus on running again more with just a few days of the HIIT style workouts

Sweet and Savory Crusted Brussels Sprouts

More Brussels Sprouts! 

So I made brussels sprouts again because I am obsessed. These were so good and the crumb topping was awesome. Here are the quick and easy directions... if you want just normal baked ones go here

Ingredients

• Brussels sprouts
• Olive oil
•  1 slice whole wheat bread (1 slice for every 12 or so sprouts)
• Melted butter or margarine (about 1/4 cup)
• Flavor of choice: I added about 2 Tbsp Blackberry Jam so a little sweet and savory
• Parmesan cheese. I just use the crumbly stuff that comes in the shaker
• Seasoning: salt, pepper, garlic powder, cayenne pepper

Directions

• Heat oven to 425
• Rinse, trim ends, and cut brussels sprouts in half
• Place in pan and coat with olive oil and seasoning. Turn cut side down
• Bake with cut side down for 10 minutes
• While they are baking make your crumb topping:
• If you have a food processor you can use that but I just took off the crust and rolled the piece of bread between my hands until they fell apart into little crumbs.
• Add melted butter or margarine, a few good shakes of parmesan cheese, and 2 Tbsp of jam.
• Mix together
• Once they have cooked for 10 minutes pull out, flip so they are cut side up and add packed spoonfuls of topping to each one. I used my hands because it was easier that way
• Bake for another 10 minutes
• Enjoy :)