Les Mills Pump Results

I have to say that Les Mills Pump was probably THE program that completely changed my body.  I'm not sure why, but I think the short HIIT bursts of weight training, with a barbell made a huge difference.  I started Pump on 3/26/2012 and finished it on 6/22/2012.  In the beginning, I combined it with something else - like the elliptical machine, or spinning, but that's only because I was used to doing so much more than the first two weeks offered.  Once it got off and running I have to say I LOVED it.  I was burning between 450 - 700 calories daily and on the walk days I was doing some other form of higher intensity cardio.  What's great about Les Mills Pump, aside from being able to do it at home, is that it's really only three days a week.  The other days are cardio or walking days, that you really can do whatever it is you're passionate about doing, be it running, swimming, cycling, spinning, or even the walking they suggest.

So here were my results.  Realize I don't have a lot of weight to lose, and I started Pump considering myself at goal weight, but people who grew up fat and have been on a diet their entire lives can relate that there's always a few pounds to be shed, regardless of what your weight might be (I don't really believe that statement, but it seems to be reality in my world).

Fat loss in various body parts:

Weight: 4.5 pounds
Waist: 3.5"
Hips: 1.6"
Boobs: 1.5"
Left bicep: 1"
Right bicep: 1"
Lower Belly: 1.5" (this however was much more I am sure, but I didn't start measuring it until much later into the program).

So, my review of Les Mills Pump is that it's amazing.  I've been working out, and working out hard for a really long time, so to see this level of results is really impressive. I am much leaner, my core is stronger, and my muscles are longer, leaner and more cut.  They are not big and offensive, or man-like. I've gotten compliments on my arms from people I know, and from total strangers (I was particularly psyched when the teller at the bank asked me if I worked out because my arms looked amazing.

So, I give Les Mills Pump 5 stars!!

Gluten Free Chocolate Cake

My husband's niece found this recipe on elanaspantry.com and made it for us. She used 6 eggs instead of 10. 1/2 of coconut nectar instead of Agave. The coconut nectar you can pick up at whole foods. This is a gluten free, dairy free chocolate cake (nut free too), with a thick, yummy vegan chocolate frosting.


Chocolate Cake
¾ cup coconut flour, sifted

• ¼ cup cacao powder
• 1 teaspoon celtic sea salt
• 1 teaspoon baking soda
• 10 eggs  (we used only 6)
• 1 cup grapeseed oil
• 1 ½ cups agave nectar (or 1/2 c. coconut nectar)
• 1 tablespoon vanilla extract
• ¼ teaspoon orange zest

1. In a small bowl combine flour, cacao, salt and baking soda
2. In a large bowl using an electric hand blender, blend eggs, oil, agave nectar, vanilla and orange zest
3. Add dry ingredients into large bowl and continue to blend
4. Oil (2) 9-inch cake pans and dust with coconut flour
5. Pour batter into pans and bake at 325° for 35-40 minutes
6. Remove from oven, allow to cool completely then remove from pans
7. Frost and serve

Serves 12

Vegan Chocolate Frosting

• 1 cup dark chocolate chips
• ½ cup grapeseed oil
• 2 tablespoons agave nectar
• 1 tablespoon vanilla extract
• pinch celtic sea salt

1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
2. Stir in agave, vanilla and salt
3. Place frosting in freezer for 15 minutes to cool
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
5. Frost over cake
6. Serve

Tania's Chocolate

This is from Dr. Tania Dempsy (www.armonkmed.com), who realizes that every once in a while we do need some chocolate:

1/2 cup cacao butter melted- (do not let it boil- melt gently on the stove)
1 cup raw cacao powder
stevia drops to taste (probably around 1-2 tsp)
1 tsp vanilla extract.

Mix together. put in molds and freeze until it hardens.  Then pop out of molds and keep in fridge or freezer (or at room temperature because the cacoa butter really keeps well at room temperature)

Healthy Garbanzo Guacamole

This recipe thanks to my sister in law Nancy.  I've made it several times and it always goes quickly.

Ingredients:
1 Avocado
1 Can organic garbanzo beans
salt and pepper to taste
Lemon to taste
little bit of olive oil

Directions: Mix all ingredients together.  Enjoy with gluten free ships or just by itself on a plate with a fork. Great as an appetizer or a side dish