Two on Thursday
So this morning I set my alarm for 5:26 (I seriously have issues with setting the alarm, it can never be 5:25 or 5:30). I actually started waking up around 5 though and decided I really wanted another hour. In the end, I got up just after 5:30. I was awake and there was really no point in pretending otherwise. I had a pretty crappy night's sleep actually. I had taken a Claritin D yesterday because my sinuses were starting to drain and I felt a sore throat coming on (must avert ASAP before vacation). It always clears me up, but then I have a horrible night regarding sleep.
Anyway, got up and did a premix of Step Blast. It really helped to wake me up and get me going (as usual). I was actually feeling so peppy that I would have gone ahead and knocked the weights out too had I had enough time. But, those had to wait until after work. During lunch, Jason and I made a trip to Barnes and Noble to pick up some beach reading material (providing we get to use the beach).
After work, I was really wavering on the weights to be honest. Since I did pyramid style Sunday and Monday, I decided to stick with that and follow the workout for a premix for Pyramid Upper/Lower Body. I have the exercises all typed up in a workout "card" so I don't use the DVD any longer. I find that I can focus and concentrate on myself and my form much better. So...the workout was a pyramid up only: 12 reps at lightest weight, 10 reps increasing weight, 8 reps at heaviest. Since I wasn't working back down, I decided to up my starting weights today.
Quads - Squats into Plie Squats
Quads - Leg Press
Chest - Chest Flye into Chest Press
Back - Dumbbell Pullover into Double-Arm Rows
Quads - Leg Press (again)
Quads - Static Lunges
Shoulders - Rear Delt Fly into Lateral Raise into Front Raise
Hamstrings - Deadlifts
Calves - Calf Raises (did 3 sets of 25 reps, changing feet position)
Triceps - Double-Arm Kickbacks into Overhead Extension
Biceps - Hammer Curls into Dumbbell Curls
Too Much to Do
I must admit that I almost felt guilty for the afternoon workout. I feel like I have so much left to do before vacation. For those who missed it, we are heading to Perdido Key, FL, on Saturday. Sadly, it's in the path of the oil slick, which has been another cause for stress for this vacation. Usually I am just worried about making sure I get the necessities packed (can't forget extra contacts or my glasses) and tying up loose ends.
I am often more worried and stressed about boarding the pupsters more than anything else. We can always buy forgotten items when we reach our destination if necessary. This year my sis is staying at the house at least one night, then taking the pups back to her house for the week. So I have to make sure I have everything lined up for her like feeding instructions, a list of everything to pack up (baby gates, beds, the dog kennel, seat belts, etc.). Oh and of course I need to leave instructions on how to operate our crazy TV/iPod set up and how to access our WiFi. Oh so much so much. I know it sounds trivial, but it's just something else to think about to make it easier for her.
But worse than any of that, this year we also have the possibility of the oil slick keeping us from the beach entirely. It's been a guessing game the whole time. We just kept hoping that we'd be lucky somehow. It's not like it was anything we could control. We'll try to make the most of the vacation regardless, but it's hard not to be angry, sad, and disappointed.
(sorry for the disjointed ramble)
Dinner tonight was another one meant to help clear out the fridge. I had some brown rice, bell peppers, carrots, cauliflower, and tofu that all needed to be used up somehow. I could have made a stir fry I supposed, but I made Thai Curry Tofu & Veggies instead. It's super hot out, so it's not like this should have been the first dish to pop in my head even.
Thai Curry Tofu & Veggies
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
Cauliflower (a little less than half a head)
1/2 cup frozen peas
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)
1 package extra firm tofu (frozen, thawed, and squeezed), cubed
Preheat oven to 350 degrees.
In a large bowl, combine soy sauce, curry powder, and chili sauce then add in the cubed tofu toss until tofu is coated. Allow to marinate at least 30 minutes. Once marinated, place the tofu on a prepared baking sheet or casserole dish and cook until golden and firm.
In large non-stick skillet, saute carrots, onion, cauliflower, bell peppers until soft, add in coconut milk, curry paste, agave nectar, and basil. Let reduce then stir in baked tofu and peas and let cook until heated through.
This really hit the spot tonight. The tofu had a ton of flavor. I think adding some natural peanut butter would be a nice addition, another depth of flavor.