Since hubby’s been on this exercise he gets home a lot later at night, while I miss having our “us time” in the evenings it has given me a little more time for trying new recipes. Last night I saw a recipe on Pinterest for a broccoli quinoa casserole which said it was “only 200 Cal a serving” which… first of all you should be eating more than that for a meal but, more importantly, it had mayonnaise and cream soup as two of the main ingredients. Not exactly the healthy and clean recipe I was looking for. However, I decided I wanted to try to make a healthy quinoa casserole and if it didn’t work I had back up quick meals waiting in the fridge. It was delicious! I’m sure if I Googled it I would find that I’m not at all creative but this was one of the first times in a while that I completely came up with a recipe so I was proud of myself 😀
- 1.25 C cooked quinoa (to cook it, boil water, add in quinoa, reduce heat and cover, simmer for 12-20 min)
- 2 medium zucchinis diced
- olive oil
- 6 oz plain organic yogurt
- 2 tbsp lemon juice
- Approx. 1 cup marinara sauce (I make mine from scratch so it had chunks of tomato in it)
- Black Pepper to taste
- 2 cloves Garlic (minced or just use garlic powder)
- 1/2 C Grated Parmesan Cheese
- Preheat oven to 350
- In a sauce pan LIGHTLY coat the zucchini with olive oil, cook over medium heat with pepper and garlic to taste until zucchini softens
- In a mixing bowl, combine cooked zucchini, cooked quinoa, yogurt, lemon juice, and marinara sauce
- Spray a 9 x 9 baking dish with canola oil and add the quinoa mixture
- Top with Parmesan cheese to taste (I’m guessing on the 1/2 C I just used enough to cover the top)
- Bake for 30-40 min, until the edges start to brown
Today I worked out with my trainer again and killed my lats and biceps. Been working cardio back in and it’s made a world of difference in my energy levels. I just feel a whole lot better physically and about myself when I’m getting cardio into my workouts. Gotta get back into the routine of it but I’m getting there.
As we get ready for another move, Hubby is on an exercise which leaves me to do most of the house searching there, house cleaning/prep here, and job searching in DC. Which means my “off” days got a lot busier 🙂 So on days like today (when people were coming to see our house here, I was applying for more jobs, and making sure everything got cleaned from having friends over yesterday for Saint Patrick’s Day) I am so happy I decided to buy free weights and medicine balls to have at the house. I haven’t had a long enough break between things to get to the gym but I’ve still been able to bang out a quick arm workout and then if time opens up this evening I can go get cardio and cable exercises in. It’s much harder to make the excuse “I don’t have time to go to the gym” when you have weights staring you in the face by your computer you’ve been typing on all morning.
What do you do to make it harder to make excuses? Running shoes by the door? Alarms set to workout?
Just when I thought we were hitting a routine and I was getting back to my 4-5 days (I’ve been doing really well!) we got orders this week for our next move! Looks like the end of April I will be moving back to the U.S. I am very excited to be getting to the D.C. area but it means a crazy next 6 weeks!
I think it’s time to do some meal prep and cook a ton of meals for reheating during lunch time 🙂
Life is staying hectic as usual. Seems like there’s always something to distract me if I want it (and even when I don’t) but today I had a great shoulder workout with Lisa from Train Hard, StayFit, got the whole house cleaned, and I have some new recipes to share 🙂
Last week I made a crock-pot curry chicken. I’ve become obsessed with crock-pot recipes since starting to volunteer more and still working out with some clients of my own. This one I followed pretty closely so I’m just going to give you all the link… the only thing I will say is that I used more red pepper flakes to add some spice and I didn’t use any cornstarch. Clean Eating Crock-pot Curry Chicken.
Tonight I made a delicious (yes, I’m bragging) variation of Jillian Michael’s Pasta. I’m not usually one to go for seconds on pasta but tonight both hubby and I had a small second helping. I had to use a lot of self control to save the rest for lunches tomorrow.
- Quinoa (or whole wheat) pasta… I used elbow pasta
- 1/2C nonfat plain yogurt (or buy a 6 oz. individual cup)
- 1/4C grated Parmesan cheese
- 2-3 squash sliced thin (or just diced) **the original recipe calls for zucchini
- 1.5 tsp lemon zest
- 1/2 tsp salt
- 1 tsp pepper (plus more to taste)
- 2 tsp basil
- 2 garlic cloves minced or thinly sliced
- 1/2 pint cherry tomatoes, halved
- salad shrimp
- olive oil
- Combine yogurt, Parmesan cheese, lemon zest, salt and pepper in a large mixing bowl and set aside
- Heat olive oil over med-high heat and add the squash. Cook until squash is tender then add in garlic and basil. Cook another 5-10 min and then add shrimp and tomatoes, cook approx 2-5 min longer
- Once veggies and shrimp are done, mix in with yogurt sauce
- Boil pasta according to directions
- Add pasta to sauce and toss to evenly coat
- Top with extra basil and pepper to taste (would also be good with some Italian seasoning)
My ankle’s been really bothering me lately (I tweaked it a few days ago) so I cancelled a photo shoot I was supposed to have this coming weekend. Bummed I can’t do the shoot but at the same time I’ve realized I like being able to cook lots of variety and not just get stuck in the strict diet you have to follow to really “cut”. Plus I finally mentioned to hubby that it was really bothering me to be missing workouts but I felt guilty choosing gym time over “us time”… he made me feel less guilty about taking an hour after work or on the weekends to go get a quick workout in so, hopefully that will translate into my getting back to my 4-5 days/week routine 🙂 So, all in all, I think I’m on the right track to that whole balance thing. Getting onto the right track, this seemed appropriate: