This is my second month at Burn Boot Camp and I am really enjoying my time here! It has become my daily routine – wake up in the morning, put on my workout clothes and lace up my shoes, fill up a water bottle, pack an extra outfit for work and I’m good to go. My whole day is more productive, my mind is sharper and I’m excited to be spending time focusing on my health. Burn Boot Camp’s pillars of success are mindset, organic whole food nutrition, strength training, burst training, and providing a positive environment – it’s just the place I want to be.
My trainers help me focus on my goals, give nutritional advice and push me to improve in strength and cardio training. There is a “weekly protocol” that changes every week and they never do the same workout twice! Classes are always interesting, challenging and fun. Every other day we alternate between different muscle groups with burst and strength training techniques. Here is an example of our weekly protocol –>
– Weekly Protocol –
Monday – upper body superset w/ elevator push-ups
Tuesday – bodyweight burst training mini-camp w/ sprint finisher
Wednesday – cardio pyramid whiteboard w/star crunch finisher
Thursday – partner leg strength chipper w/ partner bunny hop finisher
Friday – partner core/conditioning droplet w/ half burpee jump knee tuck finisher
Saturday – full body strength circuit w/ squat press finisher
A word from my trainer Brittanny:
“Burn Boot Camp focuses on 2 exercise formats: strength and burst/cardio training. On strength days we are working on muscle hypertrophy meaning we are seeking maximum growth of our muscles lifting heavier weights working toward muscle fatigue and muscle failure, making those last few reps of the set nearly impossible to sustain. Burst training is HIIT (high intensity interval training) with more cardio and athletic conditioning; a full body work that builds strength, power, mobility, balance, and agility. On burst and cardio days your heart rate will spike much higher than strength days – that’s one big difference. We never combine the 2 types of training so it’s either cardio/HIIT day or a strength day. We never train the same body part the following day because we expect our clients will be sore! It’s a good thing therefore we work on a totally different muscle group or training format. No workout is every the same and the protocol changes every week.”
I asked my trainers, Jeffrey, Brittanny and fellow BBCer Shastin to help me make a short clip to demo some examples of strength and burst/cardio training that we do at the gym.
I always follow my BBC workouts with lots of protein – usually a protein shake, lean turkey or chicken with a side of veggies will do, but somedays I’ve got mad cravings for chocolate! Here is a yummy recipe from “Beyond the Blender Bottle” by Burn Boot Camp that uses After Burn protein powder – everything you need to fuel your potential.
Chocolate Coconut Protein Muffins
2/3 cup oat flour
1⁄4 cup unsweetened coconut flakes
1 serving of Afterburn whey protein
2 tablespoons cocoa powder
1 teaspoon baking powder
3 tablespoons coconut sugar (or sweetener of choice)
1⁄4 cup unsweetened chocolate almond milk (or regular almond milk) 3 egg whites
2 tablespoons liquid coconut oil (or melted coconut oil)
Preheat oven to 350 degrees F and place 8 silicone cupcake liners on a sheet pan. Whisk together egg whites, almond milk, and coconut oil in a mixing bowl until smooth. Add remainder of ingredients into the bowl and stir until well combined.
Evenly divide cupcake batter among cupcake liners.
Bake in the oven for 14-16 minutes, or until center is cooked. Let cool and enjoy! Makes 6 servings; 1 serving is 1 muffin
NUTRITION INFO: Macros for 1 serving: 126 calories, 6.5g protein, 12.8g carbs, 6g fat, 3.6g sugar 1.9g fiber
*I made my muffins smaller (bitesize) so the nutrition info is cut in half for 12 mini muffins. Drizzle with natural PB and a few crispy coconut chips
Every time we drive to the cabin I ask D to take the slightly longer route so we can stop at the taqueria shop on Ramona Expy. They make a mean champurrado – a Mexican hot chocolate thickened with corn flour masa. It’s pretty amazing. Here’s how I make it back at home:
2 cups of water
3 star anise
3 cinnamon sticks
1/2 tsp fresh nutmeg
1/2 c. corn flour masa
4 c. milk
1 Mexican Abuelita (or Ibarra) chocolate tablet (chopped)
1/2 cup piloncillo (unrefined whole cane sugar) or sub with brown sugar
In a large pot, combine water, star anise, cinnamon and nutmeg. Boil. Cover and simmer for 15 min. Slowly add corn flour masa stirring to remove clumps. Add milk, chopped Mexican chocolate and piloncillo. Stir until the chocolate is melted and the sugar has dissolved. Let simmer over low heat for 10 minutes. Stir occasionally. Serve hot!
Little protein bites! They’re so easy to make and they hit the spot when I need a sweet fix. I’ll roll them in whatever sounds interesting… chocolate covered cacao nibs, matcha green tea powder, pecans, roasted coconut flakes and sesame seeds. The base is made from soft medjool dates, organic peanut butter, coconut butter, vanilla and almond extract, honey, garbanzo bean flour and splash of water. Lots of protein and a healthy dose of good fats to keep you going. They’re silky smooth!
8 soft dates
1/2 cup garbanzo bean flour
2 tbsp smooth organic peanut butter
2 tbsp raw honey
1 tbsp coconut butter
1 tbsp water (may need more)
1/4 tsp vanilla extract or vanilla bean paste
1/4 tsp almond extract
*desired toppings for rolling
Warm the coconut butter in a glass bowl set over a small saucepan of simmering water until it’s semi-soft. Remove from the heat, and add to a food processor with the rest the the ingredients. Blend until mixture resembles a smooth paste. Ingredients vary, so add a bit more garbanzo flour or water if necessary. Using your hands, roll the mixture into 12 balls, then roll each one in your desired topping. Coat thoroughly. Place in the fridge for at least 10 minutes to set. Story any leftover truffles in the fridge.
Homemade, cinnamon vanilla bean cashew cream layered with tart green apples, crumbled This Bar Saves Lives and a “salted caramel” date drizzle on top! I made this little baby to-go and tucked it safely in the passenger seat on my way to work. Precious cargo 😉
Any flavor of @thisbar will do! Wild blueberry pistachio, dark chocolate cherry & sea salt, Madagascar vanilla honey & almond or peanut butter strawberry & sea salt. I used wild blueberry pistachio + Madagascar vanilla honey & almond. All of them are fantastic!
Cinnamon Vanilla Bean Cashew Cream
1 cup raw unsalted cashews (soaked in water over night)
1/4 cup water
2 tbsp maple syrup
1/2 tbsp cinnamon
1 tsp vanilla bean paste pinch of salt
Drain the cashews. Pour 1/4 cup of fresh water and the rest of the ingredients into a food processor. Blend until smooth and creamy. You may need to add more water depending on the consistency you desire.
“Salted Caramel Sauce”
3 soft medjool dates
2 tbsp water
pinch of salt
Blend in a food possessor or mash with the back of a fork (whatever is easiest for you) until smooth. Strain sauce through a mesh sieve to remove any hard bits of date.
Crumble up your This Bars and layer it up! If you want to learn more about This Bar Saves Lives check out my post or head over to their website! Their Non-GMO, gluten free, fair trade, bee friendly snacks will make your tummy happy and also provide food for children in need all over the world. We eat together!
This Bar Saves Lives is making its debut in all California Starbucks! This is great guys…REALLY GREAT! These yummy bars actually do save lives. Here’s how it works. For every bar you buy, their non-profit partner makes a life-saving packet of food. Then they send that food to where it’s needed most. Boom. You helped save a child’s life. How cool is that?
This Bar Saves Lives has partnered with Edesia and Action Against Hunger to provide malnourished children with vital nutrients needed to treat and prevent stunting – a condition caused by a diet lacking in essential calories, proteins, fats, vitamins and minerals – which not only affect a child’s growth, but also their lifelong health and productivity. 2.6 millionchildren die from severe acute malnutrition each year. And “This Bar Saves Lives” has distributed 1,000,000 bars and counting! Let’s keep it up and save more lives!
#1 Follow @thisbar on Instagram #2 Tag 2 friends (in a comment below) to help spread the word on This Bar Saves Lives and ending world hunger!
That’s it! Have fun friends! I wish you luck!
This Bar Saves Live – We eat together. A yummy snack for you and life saving meal for a child in need.