This morning I woke to sunshine. Ah, how could it not be a good day??? It was my last day for the Total-Body Training rotation. My how time flies. I've really enjoyed this rotation and will definitely do it again. I started with the warm up from Shock Cardio Athletic Step, did the weights, then finished Athletic Step. It was a super good workout day for me. I just had fun with it today. Weights were supersets of sets of 12 reps increasing weights 1.25-2% over the previous week:
Biceps - Zottoman Curls
Triceps - Lying DB Triceps Extensions
Chest - Decline DB Press
Back - Double Arm DB Rows (this was supposed to have been underhand rows, oops)
After the workout, Jason and I had grocery errands to run. Well, we made it as far as Whole Foods. The day was soooo gorgeous, sunshine, 60 degrees, that we decided on a late lunch at a restaurant with a patio. So the other groceries will just have to wait. Some things are far more important in my opinion, like enjoying a gorgeous day with my husband.
After the patio lunch of a large garden salad (and two beers I happily admit to) I had to get started on the Vegetarian Paella that I'm taking over to a party for a good friend's birthday. The party theme is Paella Surprise Party 2010. However, it's not a surprise, friend's hubby liked the "ring" of the title. I offered to bring a veggie friendly version as there is one other vegetarian attending. I've never had paella before. I honestly don't know if I'll even like it or how this stacks up to others. Either way, it's a new recipe. I can't pass up making a new recipe!
Adapted from Vegetarian Times
1 tbsp extra-virgin olive oil
1 medium onion, chopped
3 medium cloves garlic, minced
1 medium red bell pepper, cut into 1-inch-long strips
1 medium green bell pepper, cut into 1-inch-long strips
14.5-oz. can diced tomatoes
15-oz. can vegetable broth
2 cups uncooked quick-cooking brown rice
1 tsp. saffron threads, dissolved in small amount of hot water
1/2 tsp. dried thyme
14-oz. can artichoke hearts, drained and coarsely chopped
1 can chickpeas, rinsed and drained
1 1/2 cups frozen peas, thawed
dried parsley to taste
Sea salt and ground black pepper to taste
Dash of red pepper flakes
In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.
Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes. Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
Stir in artichoke hearts, chickpeas, peas, parsley, salt and black pepper and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.
Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips.
Just as a note, I didn't use quick-cooking brown rice so this did take longer and more liquid. I also added in the chickpeas for protein. Another good option would have been seitan.
Here are some teaser pics. I'll post the dished up paella and taste report tomorrow.
Hope everyone is having a great weekend!