- Stop over exercising. Look, there is no set “rest day” maximum. Take one, two, a week, however much time you need to rest, REST! I took a whole month of doing NOTHING. No walks, no yoga, nothing! Result: no weight change. Trust me, you won’t turn into the Grimace.
- Set a limit on the time spent at the gym. And, on your total workout time, if it is becoming obsessive. Start by reducing the total workout time by 15 or 20 minutes., even every other day to start.
- Observe that you have survived without your feared weight change (I promise, it won’t change drastically if at all).
- Focus on the enjoyment of exercise. choose activities you truly enjoy.
- Remember that you still need to fuel yourself, whether you may feel inactive and undeserving, or you are biking and hear the call for ice cream or brioche (see recipe below)
- 1/2 package dry yeast (about 1 1/2 teaspoons)
- 3 tbs cup warm milk (100° to 110°)
- 1 3/4 cup all-purpose flour (if you want a higher protein one, use 1 cup flour and 3/4 cup vital wheat gluten)
- 2 tbs light brown sugar (sorry, no substitutes. Trust me, you wont go into diabetic shock)
- 1/2 teaspoon salt
- 1/2 tsp cinnamon
- 2 large eggs, lightly beaten
- 2 bananas (cut into 6 chunks each)
- 4 tablespoons unsalted butter, softened and divided
- Cooking spray
- 1 tablespoon water
- 1 large egg white
- salted caramel sauce (I use the trader joes or you can make your own with this great recipe)
1. Dissolve yeast in warm milk in the bowl and let stand 5 minutes. Add flour, cinnamon, sugar, salt, and eggs to milk mixture; beat with a mixer at low speed until smooth. Start to knead the dough for 5-10 minutes or until the dough is soft and elastic
2. Cut butter into large cubes and add half of butter to dough, and knead them into the dough to blend. Add remaining half of butter to dough until incorporated. Knead for a few more minuets until smooth and elastic.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) for about 45 min until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; form into a ball.
4. Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), cut dough into 3 equal pieces. Roll each piece into a 1 1/2-inch ball and insert a chunk of banana inside. Repeat procedure with remaining dough portions to make 12 rolls total. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 45 minutes or until almost doubled in size. ( I know, lots of “rising” but its so worth it)
3. Preheat oven to 350°.
4. Combine 1 tablespoon water and egg; stir with a whisk. Gently brush rolls with egg mixture. Bake at 350° for 14 minutes or until golden. Place pans on wire racks. Spoon over the caramel sauce.
And after all that kneading, you won’t need to workout anyhow. But at least you have these to refuel.