Today I attended a class called BLAST 3-2-1 that incorporated 3 minutes of cardio with 2 minutes of strength training and 1 minute of core training, over and over again. ‘Twas not easy, friends. The class began with 3 minutes of running, 2 minutes of lunges, and 1 minute of crunches. After the first set, there were three “stations” which we rotated after each set. The first had foot gliders, so we did mountain climbers/plie squats/push ups/plank. The Bosu station incorporated kicktaps/Bosu squats/tricep dips/Bosu sit. The final station had jump ropes, free weights, wall sits, and sit ups. It was a 45 minute class so I finished the hour with a 15 minute fast walk on the treadmill with incline (5.0-7.0).
Tim and I both magically had the afternoon free from 4 to 7, so we came home and snuggled under a blanket and I threw healthy snack together: Baked Chick Peas and Cannellini Beans. They don’t photograph well, but they were taaasty!
Baked Chick Peas and Cannellini Beans
Truthfully, this recipe would probably have been better with two cans of chick peans instead of the cannellinis, but I thought I’d try.
Prep time | 5 minutes or less
Bake time | 15-18 minutes
1 can garbanzos and 1 can cannellini beans (or 2 cans garbanzos)
1 tsp paprika
1 tsp cayenne (or to taste)
salt to taste
olive oil for sprinkling
Preheat oven to 475.
1. Spray a baking sheet with olive oil spray or Pam.
2. Drain and rinse beans, spread onto sheet.
3. Drizzle beans with olive oil and dust with spices.
4. Bake for 15-18 minutes – they will be very hot (I did 500 for 20 and I think it was a bit too hot, too long, but you can try and see what you think). Using a spatula, dump into bowl and enjoy! The garbanzos should be crispy on the outside and pop a little when you bit them. Serve immediately.