Ashley Conrad's Clutch Life: Day 7

Work on your flexibility and prepare for next week. Today is going to be a great day!

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After your 10-minute flexibility workout, what are your plans for the day? Why not try making the delicious Clutch breakfast cookie recipe? It's a fun, easy part of the Clutch nutrition guidelines!

Ashley Conrad's Clutch Life Trainer Day 7 Flexibility Workout
Watch the video - 21:17



Flexibility workout
Dynamic warm-up
1

Jog in place

30 seconds
Jog in place Jog in place
2

Jumping jacks

30 seconds
Jumping Jacks Jumping Jacks
3

Butt kick

30 seconds
Butt Kicks Butt Kicks
4
Fast kick with arm circles Fast kick with arm circles
5

High knee

30 seconds
High knee High knee
Note: Each exercise should be done with an intensity of 7/10.

Stretch series
1
Seated hamstring stretch Seated hamstring stretch
2

Quad stretch

30 seconds
Quad stretch Quad stretch
3

Sumo squat stretch

30 seconds
Sumo Squat Stretch Sumo Squat Stretch
4
Dynamic Chest Stretch Dynamic Chest Stretch
5

Shoulder stretch

30 seconds
Shoulder Stretch Shoulder Stretch
6

Triceps stretch

30 seconds
Triceps Stretch Triceps Stretch
7

Hip-flexor stretch

30 seconds
Hip-flexor stretch Hip-flexor stretch
8

Knee across body

30 seconds
Knee across body Knee across body
9
Seated Glute Stretch Seated Glute Stretch
Repeat each exercise twice before moving on to the next one.



Cinnamon Oat Pumpkin Breakfast Cookie

Ingredients

Garbanzo beans: 1 can


Clutch baking mix: 1-1/2 scoops


Cinnamon-flavored quick oats: 2 packages



Flax egg: 1
(1 tbsp flax mixed with 3 tbsp water)


Sugar-free maple syrup: 1/4 cup


Vanilla extract: 1 tsp


Pumpkin pie spice or cinnamon: 1 tsp


Baking powder: 1/8 tsp


Sweet Spreads cinnamon roll coconut butter: 1 tsp


Directions
  • Preheat oven to 375 degrees F.
  • Drain garbanzo beans. Rinse very well.
  • Mix 1 tbsp flax with 3 tbsp water. Let sit for 5 minutes.
  • Add garbanzo beans, baking mix, pumpkin, cinnamon oats, and flax egg to food processor. Blend until very smooth.
  • Add Stevia, maple syrup, vanilla extract, pumpkin pie spice, and baking powder. Blend again until smooth.
  • Spray a cookie sheet with cooking spray. Spoon batter onto a cookie sheet to make 5 large cookies.
  • Bake for about 12-13 minutes or until an inserted knife comes out clean. Let cookies completely cool.
  • Put coconut butter into a plastic bag and cut off one end. Pipe coconut butter evenly onto cookies.

Nutrition Facts
Serving size: 1 cookie
Recipe yields: 5 cookies
Amount per serving
Calories 145
Fat 4 g
Carbs 22 g (6 g fiber)
Protein 8 g

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