Tag Archives: gluten free dinner

Wednesday Workout Review

15 Oct

I hate sick days… I’m not good at them. I feel awful but still just feel guilty about not being at work and not getting things done around the house. It’s just miserable.

On the plus side, there’s at least a few things I can do while taking it easy, like writing a post for example. It’s been a week of T25 and while we haven’t been following it religiously I do feel comfortable writing a review. Here’s my thoughts… It is a very dynamic workout plan. You will work up a sweat and it is tiring in just a 30 minute workout. I like that it’s something hubby and I can do together (but the 4 am wake ups are rough!)

The down side is, with my back issues, I have to modify quite a bit. They have a beginner modification built in but nothing as an intermediate option. This isn’t a make or break since I have a background that allows me to safely modify and still get a good workout but I could see it being a challenge for someone who did not have a fitness background.

All in all if you’re looking for a dynamic workout program and are able to safely complete a high impact workout, I think it’s worth the buy. Just keep in mind that if high impact isn’t for you, neither is this program.

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The other night I made this Coconut Curry Cauliflower. It was delicious! I substituted green beans instead of spinach for a little crunch but otherwise stuck to her recipe.

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Lemon Chicken Kebabs

2 Sep

I love mixing up recipes and trying new things in the kitchen. Tonight I had found a recipe I wanted to try but I didn’t have all the ingredients for that sauce so I decided to experiment and combine some things. Here’s what I ended up doing…

For the chicken:

  • 2.5 tsp lemon zest
  • 1 tbsp lemon juice
  • 4 minced garlic cloves
  • 2 sprigs fresh cilantro chopped
  • 2 tsp olive oil
  • 1/2 tbs cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 small onion
  • 1 small or 1/2 large red pepper
  • 2 large chicken breasts
  • 6 pre-soaked skewers
  1. Preheat broiler (I used lo setting)
  2. Combine zest, juice, oil, cilantro, garlic and spices
  3. Cut chicken, onions and pepper into cubes
  4. Toss spice mixture with chicken and veggies and then thread onto skewers
  5. Place skewers on lightly greased broiler pan
  6. Broil approx. 15 min, turning occasionally. (I turned my broiler to high for the last 5 min)

Yogurt sauce:

  • 1/2 C Greek Honey Yogurt (I’m obsessed with Greek God’s)
  • 2 tsp cumin
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 1/2 tsp salt

Combine all ingredients and serve with the chicken.

**full disclosure, I didn’t measure my spices, that’s just a guess

kebabsI served them with rice and honey-garlic brussel sprouts. Enjoy!

Here are the two recipes I used as inspiration:

Kebabs with Creamy Pesto

Cumin Chicken with Lemon Honey Dip

Orange Pork

31 Jul

Apparently this has been sitting in my drafts since Thursday… oops!

Yesterday (Wednesday) was busy, but a good busy. My house is finally put back together since we got home from Italy, I got a chance to have lunch with a friend I hadn’t seen in awhile and I made a new recipe for dinner– I’ll post it at the end.

Before all that I got my morning workout in with one of my other friends. I used to dislike working out with people but lately I’ve found it helps motivate me a little more and holds me accountable. Plus it’s a great way to be able to catch up and not just go get food or drinks (though I like doing that too).

I started with 20 min of cardio for the first time in awhile! And then we did arms and back.

3 sets of each superset:
20 Walking planks on BOSU
12 TRX rows

12 Curls
12 TRX push ups (20 on the last set)
15 Tricep dips

12 Machine rows
12 Lat pull downs

I have a long day at work today with a meeting before and after my shift so today will be a rest day.

Oldie but goodie

Oldie but goodie

Last night’s dinner was a new pork recipe…

1 C orange juice
1 tbs gluten free soy sauce
3 garlic cloves- minced
1/2 red bell pepper- chopped
1/2 onion- chopped
1/2 tsp thyme
1/2 tsp ground ginger
Salt and pepper to taste

Combine all ingredients except salt and pepper in sauce pan. Bring to boil until reduced by 1/4-1/2 and then reduce to simmer.

Season pork with salt and pepper. Heat oil in a second pan and sear pork on each side. Cook pork approx. 5-7 min longer (until almost cooked through). Transfer pork into sauce pan to finish cooking.

Cook until pork is cooked through and sauce has been reduced to a glaze.

Enjoy!

Crockpot Santa Fe Chicken

20 May

I don’t know about you but when I’m using my Crockpot I want a recipe that is just throw it in and go. Nothing I have to keep checking on or adding to or… well, you get it. So yesterday when I was doing some meal prep I was trying to find a new recipe but finally just used a few different recipes as a guide to come up with a simple Santa Fe Chicken.

ImageYou’ll need:

  • 10 oz can diced tomatoes and green chilies
  • 6 oz water
  • 1 can black beans- rinsed and drained
  • 4 cloves garlic- sliced
  • 1/2 onion- chopped
  • 1 tsp cumin
  • 1/2 tsp dry mustard
  • 1 1/4 tsp cayenne
  • 3-4 chicken breasts

Combine all ingredients in Crockpot. Place chicken on top and cook on high for 4 hours.

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Serving suggestion: add in some quinoa

 

Shrimp Pasta and shoulders

4 Mar

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.

You’ll need:

  • 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
  1. Combine yogurt, Parmesan cheese, lemon zest, salt and pepper in a large mixing bowl and set aside
  2. 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
  3. Once veggies and shrimp are done, mix in with yogurt sauce
  4. Boil pasta according to directions
  5. Add pasta to sauce and toss to evenly coat
  6. Top with extra basil and pepper to taste (would also be good with some Italian seasoning)

yogurt pasta sauce

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:

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