Thursday Workout Came Early
So I managed another four-day morning workout week. This morning I did the warm-up from Shock Cardio HiiT Pyramid, then ran upstairs to do weights, then back down to finish HiiT Pyramid, which I did twice through, then stretched. My weights were 2 sets of 12 reps, supersetting the following exercises:
Shoulders - DB Upright Rows
Quads - Step ups (12" step)
Chest - Decline DB Press
Back - Underhand DB Rows
Triceps - Overhead Triceps Extension
Calves - DB Calf Raises
It was easy enough to do the warm-up from HiiT Pyramid then do weights because there is no equipment (Step) needed for this workout. I don't have a weight bench yet, so I have to use my step as the bench. I have incline risers for it as well. The problem this creates is that if I do a workout that requires a step, I have to have the step downstairs (where I have enough space for cardio) then move it up to do weights, then back down for cardio. Oh so complicated. I do plan on getting a proper weight bench and rack at some point, so that'll take care of that issue. It's just not in the immediate future.
I think there are major advantages and disadvantages to workout out at home. The perk I love is not having to get out. The downfall, for me right now at least, is not having ALL of the equipment or the space I truly need.
What are your preferences? Home or Gym?
Dinner for Long Days
Today was a super long day at work. I put in 9 hours not taking a lunch break. We're supposed to be heading to Branson, MO tomorrow for the weekend. Not sure if that's still happening though. We have another round of bad weather rolling through. So I may or may not have worked an extra hour for any particular reason. Needless to say, I didn't feel up to anything too taxing in the kitchen. Jason, when asked, requested some sort of baked pasta. Oh, ok. That narrows down the options! I'll admit, I've not been eating much pasta lately. I almost feel guilty when I do anymore, even though it's whole-wheat. I know that's slightly irrational. I do need carbs. I'm certainly not on any strict diet. Not even going to try to analyze this one tonight though.
Anyway, pasta...So, I wanted it to be as healthy as possible. I came up with a Baked Pasta with Butternut Squash Sauce.
Baked Pasta with Butternut Squash Sauce
8 oz. whole-wheat rotini (or penne)
1 10 oz box frozen spinach, thawed and drained
1 can butternut squash puree
1/2 box silken soft tofu
1/4 cup shallot, minced
2 tbsp nutritional yeast flakes
To taste: sea salt, black pepper, red pepper
4-5 slices tempeh bacon
Mozzarella of your choice (vegan or non-vegan, I used Follow Your Heart Vegan Gourmet)
Nutritional yeast flakes for topping (optional)
Preheat oven to 375 degrees.
Cook pasta according to package and drain.
In food processor, puree butternut squash, tofu, salt, pepper, red pepper, and nutritional yeast flakes.
In non-stick skillet, crisp tempeh bacon, then rough chop.
In large mixing bowl, combine all ingredients, re-season if needed.
Pour into large casserole dish and top with cheese of your choice. Cover and bake approximately 15 minutes until cheese is melted. Uncover and bake until cheese starts to brown.
I served with sauteed green beans, red onion, red bell pepper, and chickpeas.
While it may not look creamy, it really had a creamy texture. This turned out to be a super winner recipe. Jason didn't even have any suggestions for changes! Yum.