Tuesday, April 6, 2010

2 Workouts and Quinoa Re-mix

2 on Tuesday 
This morning I was wide awake at 4:30 am. In my mind that was simply too early to workout, so I waited until a little after 5 before getting out of bed and getting ready. Today I knew I'd be doing Day 3 of my Total-Body Training workout but was not wanting to lift in the morning. So, I opted for a lower intensity cardio: Cathe's Low Impact Circuit. I did the first 3 step combos from the cardio only premix and stretched.

During lunch I went home to do weights. The set up was 2 sets of 15 reps:

Triceps - Weighted triceps dips
Biceps - DB curls
Legs - Rear leg elevated lunges
Shoulders - Lateral raises
Chest - Flat bench flyes
Back - Underhand rows
Legs - Squats
Inner Thighs - Plie squats

I felt like it was a pretty good workout. I am definitely much stronger feeling mid-afternoon rather than first thing in the morning.

Quinoa Re-mix
It was another sunny, gorgeous day here, but very windy. The pollen is insane and just blowing in clouds. It's supposed to rain tomorrow and cool back down a bit. I guess the positive side is that the rain should wash away some of this pollen (hopefully). Knowing that it was going to be raining tomorrow and then cool down afterward, Jason really wanted me to grill out again. But it was just too windy and the pollen was swirling. Plus, he went to ride his bike after work and was going to be home a little bit later than I would have liked to have eaten. So, I sort of did a mis-match of leftovers and frozen veggie patties along with roasted sweet and baking potatoes (I only had 1 small sweet potato left).

I used the leftover Tomato Quinoa to make a Veggie Quinoa Salad by simply adding in an Italian frozen veggie blend (thawed of course) and re-seasoned with salt, pepper, and port wine vinegar. I had some Quinoa Veggie Cakes that I reheated and put on top of an Edamame "Hummus" that I made.

Edamame "Hummus"
Ingredients:
1 can cannellini beans, rinsed, drained
1/2 cup frozen edamame thawed (approximately)
Extra-virgin olive oil 
2 tbsp fat-free cottage cheese (or silken tofu, I was out)
Juice of 1 lemon
Salt and pepper to taste

Direction:
In food processor, blend all ingredients adding in just enough oil to loosen the mixture. I added in the cottage cheese for the creaminess allowing me to use less oil. This works well with silken tofu or plain yogurt as well.
The slight sweetness from the Quinoa Veggie Cakes pared so well with the Edamame "Hummus". The textures were perfect. I love it when I can use leftovers to make a whole new meal.