How to get in shape at home

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For a long time I thought being a member of the gym was the only way to get in shape.
Well, I was wrong!
In January this year I decided to join the local gym. I wanted this for such a long time but I always tried to do some work outs at home. I didn’t really see any progress so I thought that it was impossible to get in shape withouth going to the gym.

I now see that this is total nonsens. I’m the kind of girl who doesn’t feel comfortable working out while lots of people are watching me. 
I’ve started working out at home again, my biggest inspiration: youtube. You really don’t need to spend a lot of money on a membership at the gym when all you have to do is go to youtube. Since a couple of months I do yoga, pilates and even the Victoria’s secret work outs. Apart from the fact that I feel amazing, I can also see teh progress my body’s making. If you make a playlist with all the videos you think you might need to reach your goal, you don’t have to worry ever again!

I’ll post the links of the videos I use at the end of this post.
I have to say, I didn’t start working out because I needed to lose weight. I just wanted to be in shape, to train my muscles.
If you do want to lose ( a lot of) weight, I don’t know if the work outs I do will be right for you. To lose weight you have to do a mix of cardio and strength work outs. I don’t do cardio at home, but you can always go out for a walk of course.

I’ve also paid a lot of attention to my diet. I don’t drink soda or whole milk. As a snack I eat nuts/seeds or fruit.
I really feel much better since I’ve started eating healthier and working out. And of course I have days that I do eat junk food, but who doesn’t? You just need to find a balance and everything will be okay!
And you don’t always have time to work out but just try to do a few excercises in the morning, some in the afternoon and also some before you go to bed. You don’t need to be working out for 2 hours. Just like your diet, find a balance.

If you want to start working out and live healthier: You can do it! Never think that it’s impossible for you to get in shape.

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My playlist:

 

Train like an angel: Lily Aldridge

Train Like an angel: Runway core

Train like an angel: Runway butt

Standing abs excercises

Adios Love Handles Bye Bye Muffin Top

Quick Sweat Cardio Workout to Lose Weight & Burn Belly Fat Fast

Hatha Yoga at Home

Bikini Body Pilates

Flexibility and Range of Motion | Beginner Yoga 

 

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Almond Coconut Chocolate Bars

While I was superfood hunting, this recipe catched my eye.
3 layer Almond Coconut Chocolate bar. It sounds amazing but it looks even better!

I found the recipe on ohsheglows.com
This blog is full of amazing healthy recipes, so go check it out!

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Ingredients:

For the base:
  • 3/4 cup whole almonds
  • 1/2 cup gluten-free oat flour*
  • 1/4 cup virgin coconut oil
  • 3 tablespoons pure maple syrup (or other liquid sweetener)
  • 1/4 teaspoon fine grain sea salt
  • 1 cup gluten-free rolled oat
For the middle layer:
  • 1 cup raw or roasted almond butter (or peanut butter)
  • 1/2 cup virgin coconut oil
  • 1/4 cup pure maple syrup (or other liquid sweetener)
  • 1/2 tablespoon pure vanilla extract
  • pinch fine grain sea salt
  • 1/2 cup rice crisp cereal
For the topping:
  • 1/2 cup vegan chocolate chips (use Enjoy Life brand for soy-free)
  • 1/2 tablespoon virgin coconut oil
  • 1/4 cup shredded unsweetened coconut
  • 1/4-1/3 cup toasted unsweetened large coconut flakes (such as Let’s Do…Organic brand)*

Directions:

  1. Preheat oven to 350F and line an 8-inch square pan with two pieces of parchment paper, one going each way.
  2. For the crust: Add the almonds into a food processor and process until a fine meal forms, just larger than sand. Now add the oat flour, oil, syrup, and salt and process until combined and sticky. Finally, add the cup of rolled oats and process until the oats are chopped and the dough comes together, but the oats still have a bit of texture to them. The dough should stick together when pressed between your fingers. Crumble the dough evenly in the prepared pan. Press the dough into the pan evenly, wetting fingers if necessary to prevent sticking. Smooth out the dough with a pastry roller and use your fingertips to press in the edges until even.  Poke a few holes with a fork to let air escape. Bake, uncovered, for around 13 minutes. Place pan on cooling rack for at least 10 minutes.
  3. For the middle layer: In a medium saucepan, stir the almond butter, oil, syrup, vanilla, and salt and heat over medium until the coconut oil is melted and the mixture is smooth. Whisk if necessary. Remove from heat. When the crust has cooled for 10 minutes or so, stir the rice crisp cereal into the almond butter mixture and pour this mixture on top of the crust. Smooth out and place in the freezer on a flat surface for 40-45 minutes, until the middle layer is completely solid. While the mixture freezes, toast the large coconut flakes (see note below). After the middle layer is frozen, remove from freezer and lift out the bar. Slice into 6 rows vertically and then slice 3 rows horizontally to make 18 small bars. Place bars in the freezer once again while you prepare the chocolate topping.
  4. For the chocolate topping: In a saucepan, melt the chocolate and coconut oil over low-medium heat. When half the chips have melted, remove from heat and stir until completely smooth. Stir in the shredded coconut. Remove bars from the freezer and spoon a small amount of chocolate on top of each bar. Immediately, sprinkle with toasted coconut flakes. Return the bars to the freezer until the chocolate is set. Serve immediately (bars will melt quickly, so I wouldn’t suggest keeping them out too long). Store leftovers in the fridge or freezer.

Notes: 1) To make 1/2 cup oat flour, add 1/2 cup rolled oats into a high-speed blender and blend on high until a flour forms. 2) To toast the large coconut flakes, spread onto a baking sheet and toast at 350F for only 3-4 minutes, until golden and fragrant. After cooling, I crumbled the flakes up into smaller pieces for easier sprinkling.

 

Yield
18 small bars
Freeze time
1 hour
Prep Time
30 Minutes
Cook time
13 Minutes

 

Link to oh she glows:

http://ohsheglows.com/2013/10/24/3-layer-almond-coconut-chocolate-bars-3/