Who says you don't have time for a workout?! Today's exercises are sit ups, single leg lowers, and reverse plank. Give your abs some love.

Ingredients:
1.5 cups almond milk
2 tbsp chia seeds
2 tbsp pumpkin puree
4 tsp maple syrup
2 tbsp pecans, chopped
1 ripe pear, diced
Pinch each: sea salt, ground ginger, cinnamon, nutmeg 

Instructions:
1. Combine the ingredients together, except for the pecans and diced pears, and divide into two pint jars.
2. Cover and refrigerate. The mixture will thicken as it stands. It is ready to eat in fifteen minutes, but will keep for up to a week.
3. Stir before serving and top with pecans and diced pears.

Great for breakfast, snack, and also dessert!

Continuing with our focus on abs, here is a short workout to keep your core engaged! Stay tuned for more 5-10 minute workouts to add variety to your routines. Consistency is key.

Serves 6-8
A scrumptious, fiber-filled snack to look forward to every single afternoon.

Ingredients:

Toast-
4 small sweet potatoes
Olive oil
1/4 tsp salt 
1/4 tsp pepper

Bean spread-
15-oz can white beans, rinsed
2 tsp fresh rosemary leaves, roughly chopped
1 clove garlic, finely chopped
3 tbsp olive oil
2 tbsp tahini
1 1/2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper

Salsa-
1/2 English cucumber, diced
1/2 small red onion, finely chopped
1/4 cup pitted Kalamata olives, chopped
1/4 cup sun dried tomatoes, chopped
2 tbsp flat-leaf parsley, chopped
1 1/2 tbsp lemon juice
1/4 tsp salt 
1/4 tsp pepper

Instructions:

Make the toast-
Heat oven to 415°F. Line a baking sheet with parchment paper. Cut sweet potatoes lengthwise into ¼-inch-thick slices. Brush each side with olive oil, season with salt and pepper, and arrange on sheet. Roast for 15 minutes. Flip and roast until just starting to brown, 10 to 15 minutes more. 

Make the bean spread-
Combine puree white beans, rosemary leaves, garlic, olive oil, tahini, lemon juice, salt, and pepper in a food processor. Blend until smooth.

Make the salsa- 
​In a bowl, toss cucumber, red onion, Kalamata olives, sun-dried tomatoes, flat-leaf parsley, lemon juice, salt, and pepper.

Assemble-
Top potato slices with bean spread then salsa (1-2 tbsp each).

You're welcome!