Sunday, July 25, 2010

Late Nigh Saturday and Super Busy Sunday

Saturday Night with Friends
Thank you all for your kind comments from yesterday's post. Lake days with the family truly are special days for us. The only way to end such a great day was a great dinner with fantastic friends. We headed over to Diane and Antonio's around 6:30 and didn't get home until 12:30 am!!!! Holy smokes right? I can't remember the last time we were out that late.

We had a great visit though, so no complaints. When we got there, Diane had set out a platter of some different cheeses, crackers, olives, and Spanish almonds (hello yum). We chatted and snacked while Antonio worked on dinner. For the meat-eaters, he was making pork meatballs to go with a tomato sauce over pasta. For me, I was having the tomato sauce (he pulled some out for me before putting the meatballs in it) with pasta. We also had a super simple, but delicious romaine salad with a Dijon vinaigrette. The tomato sauce was also simple, but good: diced tomatoes, lots of garlic and onions. There were also several spices like bay, basil, basil, and black pepper.





Sunday Workout Marathon
This morning I actually slept in until 8:30 and took my time getting started on my workouts. I was going to just do legs (hams, glutes, calves), but started thinking about my rest day this week and realized that in order to get everything done and take my rest day on Thursday as I will be starting the Cathe Road Trip on Friday, I needed to also do shoulders. So it ended up being a long workout for me. I did legs then shoulders as supersets:

Legs
Step ups with rear leg lift 3 x 10
Plie squats with low-end pulse 3x10  
Stiff legged dead lifts (on bench) 3 x 10
Single leg calf raises (on bench) 3 x 20
Front leg elevated lunges 3 x 10
Rear leg slide back lunges 3 x 10
Single leg dead lifts 3 x 10
Calf raises 3 x 15 (feet turned out, feet parallel, feet turned in)
Donkey kicks (weighted) 2 x 16
Glute roll ins on stability ball 24
Glute raises on stability ball 16


Shoulders
SS#1 - 3x8
Shoulder press
Upright rows

SS#2 - 3x8
Lateral raise
Front raise

SS#3 - 3x10
Alternating shoulder press with elbow forward
Rear delt press

SS#4
Rear delt flyes 3x10
Band pulls 8 regular pulse  then 2 sets of 15 pulses x 3

I did followed up with just half of Cathe Friedrich's HIIT Pyramid and my legs were SPENT.

Busy Bee
I felt that I head more than earned some pool time. I sat out and read then lounged in the pool when it got too hot for about an hour and a half. It started to cloud up and look like rain, so I head in. I really needed to be productive to be quite honest. My to-do list is growing by leaps and bounds.

I started a pot of black beans, more "Beef" Seitan, wheat French bread, and finished painting the door and the last of the trim work around one of the windows in the living room. I was a busy bee once I got going. It felt nice to get some things accomplished, especially in the kitchen.

I have been really wanting to make a zucchini "pasta" dish for quite some time. I figured today would be the perfect day to do so. I knew it would be a fast and easy meal to put together, plus I had a nice fresh loaf of bread that we had to try of course.

Zucchini Pasta with Roasted Garlic Tomato & Lentil Sauce
Ingredients:
3-4 zucchini (spiralized or use mandoline to create ribbons)
4-5 large tomatoes, rough chop
1 medium yellow onion, rough chop
4 garlic cloves (or equivalent minced)
Extra-virgin olive oil (drizzle)
Sea salt
Fresh basil
To taste: parsley, oregano, red pepper flakes
1 cup cooked lentils
Minced garlic
Nutritional yeast flakes (optional)

Directions:
Preheat oven to 350 degrees

Spread zucchini on baking sheet and sprinkle with salt and black pepper. Bake for 10 minutes. (This is optional and they can be eaten raw. I like them softer.)

Place tomatoes, onions, garlic on large baking sheet. Drizzle with olive oil and sprinkle with sea salt. Bake approximately 15-20 minutes until soft.

In food processor, rough chop the tomatoes and herbs and spices. Reseason as needed.

To the lentils, add basil, parsley, oregano, minced garlic.

To serve, spoon on sauce over "pasta" and top with lentils and nutritional yeast flakes.
This sauce turned out really well and was just what I had been craving recently. The only problem, I wish I would have used more zucchini.