Today marks day 13th of the BodyRock 30 day challenge! My due date is in just 3 short days, but from my doctor's appointment yesterday, my little fella is still very content on staying inside the womb! No big changes and I am dilated to only 1cm with being 75% effaced. I realize this could change at any given time and I plan on allowing him to come on his own time so I will make the most out of my last few days of pregnancy and continue my workouts, relaxing in quietness, and enjoying more dates with my husband. I went to the gym today and did 30 minutes of cardio on the treadmill and then focused on an arm workout using my 16lb. kettlebell. I am enjoying this challenge and can't wait to see how it will impact how I bounce back after birth! The photo above were my abs prior to pregnancy. My biggest goal is to get those back in a timely manner! I am using former photos of myself as inspiration and motivation to do whatever it takes. My diet today was simple: Breakfast: I made my banana nut style steel cut oatmeal with a side of berries. Lunch: I made mini homemade veggie "pizzas" using whole wheat English muffins, low sodium marinara sauce, low-fat mozzarella cheese, and freshly chopped green bell pepper, onion, and mushrooms. Dinner: Grilled and marinated chicken tenderloins with roasted brussel sprouts and couscous. Snacks: Fresh strawberries & lowfat cottage cheese as my mid-morning snack. For my mid-noon snack, I made some protein bars using Jamie Eason's recipe. Carrot Cake Protein Bars Calories: 94 Fats: 1.25 grams Carbs: 10 grams Protein: 10 grams Ingredients: • 1 cup oat flour • 2 scoops vanilla whey protein • 2 tsp cinnamon • 1/2 tsp baking soda • 1/4 tsp salt • 1/8 tsp allspice • 1/8 tsp nutmeg • 4 egg whites • 3/4 cup Splenda, Truvia, or Ideal • 8 oz baby food carrots • 4 oz water Directions: 1. Preheat oven to 350 degrees. 2. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl. 3. Mix egg whites, Splenda, Truvia, or Ideal, baby food carrots and water (optional) in a bowl. 4. Add wet ingredients to dry ingredients and mix together. 5. Spray glass pyrex dish with non-stick butter spray. 6. Pour ingredients into dish. 7. Bake 20-30 minutes. Makes 16 squares, 2 squares per serving.