Tired on Tuesday
Well, today I had every intention of getting up and working out first thing. I had my step out, DVD chosen, even clothes set out. However, I slept terribly. I tossed and turned from about 2 am on. I just couldn't get my mind to slow down. So by the time 4:30 am rolled around, I knew that there was no way I was going to get up at 5 and exercise. I reset the alarm for 6:15 and dozed on and off. Needless to say, today felt very long and tiring.
I really began to contemplate the option of taking today as a rest day. I just felt completely run down with zero motivation. However, I decided that the cardio may do me some good. It usually does, even if only temporarily. So I chose to do Cathe's Low Max today. It's been so long since I've done that workout. I like it, but it's not a super high calorie burner for me. You also have to be ready for a solid hour workout. It's still fun and time does go quickly. It alternates between a short step combination and a more intense "blast." I also tried to stretch a bit longer. I've been feeling really tight ever since my weekend runs. The weather here is supposed to be in the lower 50's this week, so I'm hoping I might have a chance for an outdoor run with Jason.
Tried and True Dinner
Tonight I decided to make an old favorite go-to meal - Veggie "Chicken" Fajitas. We used to make these once a week because they're fast, easy, and healthy. I have been so caught up in trying out new recipes, that I've let old favorites fall to the side.
Veggie "Chicken" Fajitas
1 package Morningstar Farms Chik'n Strips (optional, or your choice of substitution this is just what I had)
1 tsp extra virgin olive oil
1/2 red bell pepper, sliced into strips
1/2 green bell pepper, sliced into strips
1/2 white onion, thinly sliced
1/2 - whole squash (depending on size) sliced into strips
1/2 - whole zucchini (depending on size) sliced into strips
2 baby portobellos, thinly sliced
Splash of lemon or lime juice
To taste: sea salt, black pepper, red pepper, garlic powder, chili powder, cumin, cilantro
Whole-wheat tortilla wraps (check ingredients for vegetarian/vegan)
Shredded cheese (vegan or non-vegan, I used a 2% Mexican Blend)
Chipotle "sour cream" (optional)
In large non-stick skillet, saute onions and peppers until begin to soften. Add in the Chikn' Strips and cook until thawed. Add in mushrooms and cook until begin to soften. Add in squash, zucchini, spices, and lemon or lime juice. Cook until squash and zucchini are done.
To serve, spoon fajitas into center of wrap with optional toppings such as pico de gallo, shredded lettuce, and/or chipotle tofu sour cream.
While I was making the fajitas, I also started on dinner for tomorrow. I have been craving the Curried Wheat Berry-Spelt Salad from Urban Vegan. Last night I soaked the wheat berries (doubled up wheat berries, omitting spelt), and tonight I cooked them off. So the salad is ready to go for tomorrow night. I will again pair it with a baked tofu. This time I think I will try a version of The Ordinary Vegetarian's Fiery Tofu Marinade.