Monday, June 28, 2010

3 B's and Strawberry Tempeh Quesadillas

3 B's: Back, Biceps, Boxing
When Jason got up at 5 am to go swim, I thought very fleetingly about getting my cardio done. Then I promptly fell back to sleep. I wasn't overly concerned, sleep is more important sometimes - especially on a Monday.

I did my weights at lunch. Today was pull muscles for upper body: back and biceps. I did the following as supersets of 3 sets of 8 reps. 

SS#1
Pullovers
Alternating biceps curls

SS#2
Double-arm rows
Cross-body biceps curls

SS#3
Single-arm horizontal rows
Incline biceps curls

Lat pull downs with blue (heaviest) band - 2 X 16
1 set of 21's for biceps

This was a pretty good workout. I was feeling stronger today, and should likely have gone heavier for some of the back exercises. I feel like I'm never able to get the back gains I'd like though. I do not have a pull up bar. We tried to buy one - the kind that fits every door. Apparently as long as the house was not built in 1890. The bar would not fit in any of the doorways in our house, not a one.

After work, I opted for Cathe's MMA Boxing. Love that workout, especially after a leg day. I also stretched for a bit while watching the Food Network.

Strawberries for Mexican Monday
Jason picked up a ton of strawberries on Saturday. So, I decided to make good use of some of them for dinner tonight. Jason was wanting to do something with a fruit salsa. So, I made up a Strawberry Salsa to go with Strawberry Tempeh Quesadillas.

Strawberry Salsa
Ingredients:
Strawberries, diced
2 green onions, diced
1/4 green bell pepper, diced
2-3 jalapenos, minced
1/4 red onion, minced
Splash of OJ
Salt, pepper, agave nectar to taste.

Directions:
Combine all ingredients and allow to refrigerate so that flavors meld together.

Strawberry Tempeh Quesadillas
Ingredients:

Strawberry Marinade 
3-4 tbsp sugar-free strawberry preserves
1/4-1/2 cup OJ
1/8 cup balsamic vinegar
To taste: salt, pepper, red pepper, chili powder

Quesadilla
1 package tempeh, cut into 4 slabs
1/2 red bell pepper, cut into stips
1/2 green bell pepper, cut into strips
1/2 red onion, thinly sliced
1 can black beans, rinsed and drained
1 10 oz package frozen spinach, thawed and drained
To taste: salt, pepper, cumin, red pepper, chili powder
Daiya Cheddar (or cheese blend of your choice)
Whole-wheat tortillas (or low carb)

Directions:
In medium saucepan, whisk together preserves, OJ, balsamic vinegar and spices then add in the tempeh. Bring to a low simmer and add in tempeh. Allow to simmer approximately 5 minutes, turn off heat, cover and allow to sit. Once cooled, dice tempeh into strips and return to sauce pan and coat all sides.

In large non-stick skillet, saute onions and bell peppers until soft. Add in spinach, beans, and spices until spinach and beans are heated through. Stir in tempeh and marinade and allow to heat through. Transfer to a large bowl (if using same skilled to cook the quesadillas).

Using a large non-stick skillet or flat griddle, spray with non-stick spray and put down tortilla. Allow to slightly brown, spray and flip. Sprinkle with cheese, spoon on filling to half of tortilla, fold and allow to brown then flip and brown the other side.

Serve with Strawberry Salsa. Optional toppings are sour cream or plain yogurt.

I know that this may sound like a very odd combination, but I can't begin to tell you just how good it was. It was a great contrast of sweet and savory. I will also say that I liked this Strawberry Salsa much better than the tomato version I made here.