Monday, July 5, 2010

Reading, Relaxing, and Curry on Monday

Grilling for the 4th
Well, last night we ended up taking advantage of the leftover Lentil & Quinoa Sliders. I think it's mandatory that you grill out on the 4th of July, so we did just that. More grilled sweet potato "fries" to go with the sliders. I topped mine with the Sundried Tomato & Basil Veggie Dip, jalapenos, tomato, lettuce, and Soy Kaas Montery Jack "Cheese."

I had meant to mention this in the recap post, but if you're looking for a healthier slider bun option, light, whole-wheat hot dog buns cut in half work perfectly.

Weights and HIIT
Today I had thought I might sleep in, no luck. I was up at 7:20 am. I guess that is sleeping in as I'm normally already at work by that time, but 8 am would be awesome sometime. today was back and chest. Jason had to work, so I didn't have a spotter for chest. That meant I had to go lighter than I would have liked, so the reps aren't consistent as I tried to make up for the lower weights with higher reps. I did the following as supersets.

SS#1
Incline dumbbell chest press - 1 x 10, 2 x 8
Pullovers - 2 x 8

SS#2
Incline chest flye - 3 x 8
Single-arm rows - 3 x 8

SS#3
Flat bench dumbbell chest press - 3 x 12
Underhand dumbbell rows - 3 x 8

About 3 minutes into my workout, the battery in my heart rate monitor died. I really thought I was going to have a meltdown. I felt completely lost not knowing where my HR was during my workouts or how long it even too. I know it's become a crutch, but I seriously need that crutch fixed ASAP.

I followed up weights with Cathe's Shock Cardio HIIT Pyramid and a stretch. I will say that I am a bit frustrated with my chest and back workouts. I don't have a pull up bar, so I feel like my back workouts are hitting a major wall, and I'm not seeing any results. Without a spotter, I am sort of stuck with chest work too. There has to be more than chest presses and flyes/flat bench or incline (or decline).

Do you ever feel like you get stuck for one reason or another?

Reading and Relaxing
After my workout, I decided to enjoy a little patio time and finish my latest book ( Stephen King's Duma Key). I had to scrounge around to find another book though. Time to hit up Barnes & Noble I do believe. I managed to find The Diving Bell and the Butterfly: A Memoir of Life in Death. It's turning out to be a really great read. However, it's a short book and will not take me into the next weekend.

Oh, and I must report that I made myself a banana/strawberry vegan soft serve for the first time. I will definitely be making this hot-weather treat more often. Yes, it did taste like blended up banana, but frozen bananas have a sweeter, milder flavor I think. I will definitely play around with other flavor combos and maybe indulge with toppings like granola for crunch - I'm a texture girl.

Curry Monday
Jason did get home earlier than normal at least. But, we were both sort of undecided on what sounded good for dinner. We haven't had any curry dishes lately, so when he brought that idea up, we both decided that was what we'd go for.  I did a version of a Thai curry that I've made before, but decided to try adding in peanut butter for a slightly different flavor - or that was the hope for the Peanut Curry Veggies with Rice.

Peanut Curry Veggies with Rice
 Ingredients:
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 green bell pepper, diced
1/2 cup frozen peas
1 tbsp creamy natural peanut butter
1/2 cup frozen edamame
1/2 package Quorn Chik'n Tenders (optional can sub your protein source)
Basil (Thai basil if you have)
Curry powder (optional, to taste)
Red chili flakes (optional depending on desired heat level)
1 cup cooked brown rice (barley or rice noodles would work well too)

Directions:
In large non-stick skillet, saute carrots, onion, bell peppers until soft, add in coconut milk, curry paste, agave nectar, peanut butter, and basil. Let reduce then stir in Quorn, edamame and peas and let cook until heated through.

Serve over rice, barley, or rice noodles.

 The peanut butter added a very subtle, but nice flavor. It also made the sauce a bit thicker. I think a nice addition would be a sprinkle of chopped peanuts on top as a garnish.