Sunday, March 7, 2010

Productive Sunday & Veggie Pasta Explosion

Sunday Workout
Today was the Little Rock Marathon. Part of the route goes right in front of our house. Let's just say it can make you feel just a tad lazy sitting on the computer watching the runners pass by! Jason sat outside and cheered them on, while I got my workout done for the day. I started with Shock Cardio HIIT 30/30 warm up, did Pyramid Lower Body then finished up the HIIT 30/30. My legs are sufficiently fried, and I may not be able to walk tomorrow! 


The pyramid legs was pretty much like yesterday's upper body, but without supersets except for squats into plie squats. So you do 12 sets at lightest weight, increase weight, at 10 reps, increase weight for 8 reps, then decrease weight for 10 reps, decrease weight for 12 reps.

Step Ups
Static Lunges
Squats into Plie Squats
Deadlifts
Calves

Sunday Movie Outing
After the workout, Jason and I spend several hours doing household chores that we've been putting off. We decided to treat our hard work with a movie. I almost never want to go watch a movie at a theater. I hate feeling stuck in one spot and get a little bit germaphobic too. I get freaked out about putting my head back on the seats and touch the arm rests. I'm normally not that way, it's just the theater. But, I made an exception for Alice in Wonderland. I'm very glad I did. Of course, Tim Burton and Johnny Deep always equals awesome! I am trying not to beat myself up for the indulgences at the theater: popcorn, peanut M&M's, and Diet Coke (my first soda in almost 3 months).  


Weekend Dinners
I was totally uninspired for dinner last night, but ended up returning to an old favorite that I have not made in probably six months. It's a veggie friendly Italian "Beef" Sandwich. And, tonight's dinner was what I'll call Veggie Explosion Pasta.
 
Italian "Beef" Sandwich
Ingredients:
1/2 yellow onion, thinly sliced
1/2 green bell pepper, thinly sliced
8-10 pepperoncini peppers, thinly sliced
3 cloves fresh garlic, minced
1 cup (approximate) large chunk beef flavored TVP (texturized vegetable protein) or "beef" substitute of your choice (such as Morningstar Farms)
16 oz low-sodium vegetable stock or water with vegetable bullion cube
To taste: sea salt, black pepper, thyme, rosemary, basil, parsley, red pepper flakes

Directions:
In large pan, saute onions, bell peppers, and garlic in extra-virgin olive oil until soft. Add in remaining ingredients and cook until TVP absorbs the majority of the liquid.

Serve on whole-wheat bread or rolls with provolone or mozzerella cheese (vegan or non-vegan)

Veggie Explosion Pasta
Ingredients:
8 oz whole-wheat rotini or penne
1/2 red onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 gloves garlic, minced
1 zucchini, diced
1 yellow squash diced
1 can no-salt diced tomatoes (with juice)
To taste: sea salt, black pepper, parsley, basil, oregano, red chili flakes
2 Quorn Naked Chik'n Cutlets (or protein source of your choosing), heated and diced
1 tbsp tomato paste
1/4 cup white wine
Parmesan (optional for topping, vegan or non-vegan)

Directions:
Cook pasta according to directions, drain, and set aside.

Meanwhile, in large skillet, saute onion, peppers, and garlic in olive oil until soft. Add in remaining ingredients. Let simmer until sauce slightly thickens and veggies are cooked through. Add in pasta and toss to coat.
Hope everyone had a great weekend!