Resting on Hump Day
I don't know what is up with me this week. I am feeling totally drained. I've been getting in my workouts, but they are getting more difficult as the days go by. Today should have been weights - 3 sets of 15 reps supersetted and going up in weight. In all honesty, the thought of doing weights today made me want to run away. Only my legs were too tired for that. While I have lowered the intensity levels of my indoor workouts (doing easier step or kickboxing rather than HIIT, Plyo, and Intervals) I have increased my running a great deal over the past 2 weeks. I think the increased mileage and speed coupled with additional leg work is finally catching up with me. Or that's my story, and I'm sticking to it.
I did start feeling that itch to lift upper body towards the afternoon though. But in reality, I knew I was truly fatigued and the workout would have suffered. And yes, I had to remind myself of that truth over and over. I also kept thinking about the fact that it's supposed to rain Fri-Mon. That means no run and indoor workouts. So in my mind, it would have been more ideal to do a workout today, run tomorrow, and take Friday off. Think, think, thinking....sometimes I over think.
Anyway, enough of that drama as I'm sure it get old to hear. I'm just venting or "blogging it out" as my pal Jessica would say. I do appreciate you all for sticking with me and "hearing" me out.
Since it was my rest day from weights and exercise, I decided to make it a rest day from kitchen duties as well. Jason offered to make dinner. I did, of course, have my hands in at least the cutting of the veggies. I just can't help myself sometimes. He made us a nice Thai dinner. The recipe originally came off the jar of Thai Kitchen Red Curry Paste and has been slowly adapted to our tastes. This time we used a different red paste that had a little more heat, more to our liking. Anyway, here's our Thai Veggies with Rice recipe:
Thai Veggies with Rice
1 can lite coconut milk
2-3 tbsp red curry paste (depending on heat level)
1 tsp agave nectar
2 carrots, chopped
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 cup frozen peas
1/2 package Quorn Chik'n Tenders (optional can sub your protein source)
Basil (Thai basil if you have)
Red chili flakes (optional depending on desired heat level)
1 cup cooked brown rice (barley or rice noodles would work well too)
In large non-stick skillet, saute carrots, onion, bell peppers until soft, add in coconut milk, curry paste, agave nectar, and basil. Let reduce then stir in Quorn and peas and let cook until heated through.
Serve over rice, barley, or rice noodles.
This is really an uncomplicated sauce and meal. It's also easy to adjust the flavors to your liking.