Oh Meg’s got some serious yum on her table, and what did you have? Continue reading →

I had an amazing workout after Class Day with Bex tonight at Wellbridge. We did a cardio together, and then I went off to do a couple circuits!  It is SO nice to start of the week with a good workout with a buddy!

My workout tonight:

Cardio: 26 minutes on the elliptical [note by this time I had already fast walked home from the hospital & walked to the gym]

Strength:

• 12 pushups (on smith machine)
• 10 smith lunges on each leg
• 12 lat pull downs
• 10 reverse lunges to a step up and shoulder press

REPEAT 3x

HEAVY SET-20lbs dumbbells!!

• 12 chest presses with legs in the air
• 10 deadlifts
• 10 single leg lunges on each leg
• 10 reverse grip rows

REPEAT 2x

30lbs. & 25lbs. kettlebells!

• 12 kettlebell swings
• 5 kettlebell presses

REPEAT 3x

I got home right in time to meet Dave coming home from his FIRST day at his new job! Yeah! He took Luna on a walk while I got dinner ready- peanut butter noodles. A couple of you have sent me emails asking for this recipe, and when you ask you shall receive  

Peanut Butter Noodles

• 1 package of Tinkyada fettucine, cooked
• 1/3 cup creamy peanut butter
• 1/2 cup light coconut milk
• 1 tsp. Bragg’s amino acids
• 1 tsp. fresh grated ginger
• 1 tsp. of agave nectar
• 1 tsp. Sriracha 
• large red pepper, diced
• small onion, diced
• 2 cup frozen peas & carrots
• medium sweet potato[cooked in the microwave for 6 minutes], peeled and diced
• tofu croutons (marinated in olive oil, tsp. of amino acids, and garlic powder).
• 1 tsp. olive oil
• 1 cup fresh cilantro, chopped[optional]

In a large sauté pan on medium high heat, add olive oil, onions, and red pepper. Sauté for 5 minutes until the onions are translucent. Add the pea & carrots and cook for 3 minutes. Take the pan off the heat. In a small bowl, mix together coconut milk, peanut butter, ginger, amino acids, agave nectar and Sriracha, set aside. In a large bowl, add the cooked Tinkyada noodles, vegetables from the sauté pan, sweet potato, tofu croutons, and peanut sauce. Mix well and add the cilantro. Makes 6 healthy servings!

Tonight for dinner we fish n’ chips: baked encrusted tilapia with thinly sliced rosemary potatoes and arugula salad.

This dinner took about 35 minutes to make and cook – I wish the pictures had come out better so you could see how good this dinner really was!

For the fish:

Preheat the oven to 425F. Place a piece of parchment on a sheet pan. Spray olive oil onto the parchment and place each piece of fish down. Sprinkle the fish with salt and pepper. Then, coat each filet with  1 tsp. honey mustard( I used 365 brand). Sprinkle about 1 tbsp. of breadcrumbs(I used gf Manischewitz breadcrumbs, they sent to review) on each filet. Lightly drizzle with olive oil. Place the pan in the oven for 15-20 minutes, or until the fish is cooked.

For the potatoes:

Preheat the oven to 425F. Line a sheet pan with parchment. Thinly slice three medium sized Yukon gold potatoes. Place the slices in a bowl with 2 tbsp. of olive oil, 1. tbsp. of fresh minced rosemary, 1/2 tsp. of salt, and 1 tbsp. of parmesan cheese. Stir to coat . Place the potatoes in a large concentric circle  around the sheet pan, and into  the oven for  25-30 minutes or until crispy and delicious.

For the arugula salad:

Place 3 cups of arugula in a large bowl. Sprinkle with 1 tbsp. of fresh lemon juice, 1/2 tbsp .of olive oil, and a sprinkle of salt. Toss.

This Sunday night dinner really hit the spot- so simple yet so darn good!

I hope you all had a good weekend!

 

After a quick stop at Hemenway to see a pt client, I walked down to the stadium to Nyssa.

What a day to be walk across the river to the stadium- windy but so beautiful.

Nyssa and I , after parking at the B-school(argh), got our ‘stadium on’ with three sets of pushups thrown in for good measure! We did sections 37-12, which for the first time since before my wedding, I thought was quite good! We’ll see how we feel tomorrow though

After our workout we drove to Uncommon Grounds for brunch! We both ordered a latte to start…

The first sip is always the best in my opinion- so I had to share them with you!

I ordered a gf turkey club sandwich that really hit the spot!

After biding au-revoir to my bud, I met up with my sister for a quick shopping trip and then went home to make dinner for my tired sweetie! His legs are going to be sore from skiing no doubt tomorrow.

For dinner, I roasted sweet potatoes, onions, carrots and apple chicken sausage with a little olive oil. It was perfect on this cold winter night.

Off to bed I go!

After our productive meeting, I took Luna for a walk and then got to making stock for our dinner: minestrone soup! A whole chicken, carrots, onions, parsnips, rosemary, and water in the crockpot for 4 hours = delicious chicken stock!

Dave walked a little later with this NEW gluten free beer- Tweason-ale! It was quite delightful!

A GOOD gluten free beer and an amazing soup- what could be better on a Monday evening!

Back to the grind tomorrow…

Elise came over today so we could work on our Mason seminar that we are presenting in two weeks. Since she so sweetly drove all the way into Cambridge, I decided to make her a delicious lunch:

Roasted vegetables & tofu croutons over a bed of greens with homemade gluten free rosemary & parmesan crackers!

Rosemary Parmesan Crackers [adapted from Food Everyday]

• 1 cup Bob’s gf biscuit mix
• 1 1/2 tbsp. fresh rosemary, minced
• 2 tbsp. parmesan
• 1/2 tsp. salt
• 1 tbsp. olive oil
• 1/4 cup water

Preheat oven to 400F. In a large bowl, whisk together biscuit mix, parmesan, and rosemary. Add olive oil, and water and stir until a ball forms. Form dough into a disk and place on a piece of parchment. Place another piece of parchment on top of disk. Roll out dough to 1/2 inch thick. Peel top piece of parchment and cut dough into cracker sized (1 inch) pieces- do NOT separate! Brush the dough lightly with water and sprinkle with salt.

Place the parchment containing the dough on a sheet pan and cook for 15 minutes and turn the pan around then cook for another 15 minutes. Let cool and break apart.

A perfect lunch for a hardworking pair!