apple cinnamon crepe roll ups + stronger core

I woke up this morning thinking it was Wednesday… what a bummer! I’d much rather wake up and think it’s Monday, but then realize it’s really later in the week.

How do I console my soul? With breakfast of course. Not just any breakfast… a special breakfast. 😉

We’ve been eating these tasty little crepes for the past few days now. They are absolutely wonderful and even delicious reheated the next day.

I topped mine with peanut butter. Would I be Heather if I didn’t? I thought Jacob would cover his with powdered sugar for sure, but he didn’t, he left them plain. Jacob’s dad makes swedish pancakes (crepes) for family get togethers and they’re always a hit. That’s Jacob’s first topping choice, but not with mine I guess. I was glad… who needs all that sugar first thing in the morning anyways?

The batter is super simple the make. First you start off by chopping your apple into chunks, then processing it in a food processor. You want really small pieces here so that the apple can cook a bit in the crepe. I tried just chopping by hand and couldn’t get them las small as I needed. Next you mix the rest of the ingredients together in a bowl, whisk a lot, add in your apple and BAM batter is ready! You don’t need two bowls, which is nice for clean up.

The combo of eggs + a little whole wheat flour and PB on mine kept me full for such a long time! I love when a breakfast does that for me.

I hope you enjoy them as much as we have!

Apple Cinnamon Crepe Roll Ups
Serves 2-3

Ingredients

• 4 eggs
• 1/2 cup milk of choice (I used soy milk)
• 1/2 tsp vanilla extract
• 6 tbsp whole wheat flour
• 1/4 tsp baking powder
• 1 tbsp cinnamon
• pinch of sea salt
• 1 large apple, cut into chunks then pureed in a food processor

Directions

1. Preheat a medium skillet to medium-high heat. Coat generously with olive oil spray.
2. In a large bowl combine all your ingredients, except the apple. Whisk for at least 1 minute until the batter is very smooth. Stir in the apple.
3. 1/3-1/2 cup at a time (depending on the size of your skillet), pour the batter into the pan and spread around quickly. It should be very thin. Cook on one side for 2-3 minutes, then flip and allow the crepe to finish cooking for 1 more minute.
4. To remove from the pan, start at one end and begin to roll your crepe. The thinner the batter was, the less likely it will tear.
5. Add more olive oil spray to the pan as needed and repeat with the remaining batter.

I could definitely see myself making these for a group of people. While the cooking of the crepes does take a little bit of time, you could easily make them ahead and keep them warm in the oven. Plus they are fun and so yummy!

stronger core

I’m glad my friend Erica told me to look up preventing diastasis recti (separation of the abs) when I mentioned I’ll be working on strengthening my core. Honestly, I was originally going to put together a regular ab workout that progressively got more challenging each week. I still want to do that, for all of you, but I might not follow it. There is a lot of conflicting information out on the web about what to do and not do to prevent diastasis recti. Some of it I just have to laugh at.

“Don’t use your core at all!” “Any type of ab workout will only harm you!”

Ummm yeah, I don’t really believe that. The next few days I’ll continue to do more research in some of my pre- and post- natal fitness books I have. One of the books is from ACE for fitness professionals, so I’m hoping I get a lot of good info from there. I’ll be sure to share what I find out and the core strengthener!

Today is my rest day, but I’m still planning to walk on 1 or 2 of my breaks, so just 15-30 minutes of easy walking. What’s your workout for the day?

The new Tuesday Trainer workout is up on Linday’s List… and I shared a video of my first pull ups in months for ya! Check it out.

Hope you have a great Tuesday!

Heather

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