First off, Jason and I want to thank everyone for your congrats regarding his triathlon on Sunday. It means a lot having so much support.
Last night I ended up turning on the oven after all. It was cooler than grilling. I roasted up some veggies: red and green bell peppers, onions, sweet potato, squash, and zucchini along with some tofu for a Roasted Veggie Salad.
The tofu was awesome. It's a new brand, or rather, one we have not tried before - Twin Oaks Community Foods Organic Tofu "Fine Herb". Jason picked it up from the Argenta Market. This was an awesome tofu actually. It didn't need to be frozen, pressed, or anything. It was already "dry." I simply cubed it and baked it for about 25 minutes at 425 degrees flipping at least once. We will most definitely be buying this one again.
This morning I knew I wasn't going to be getting up for any workouts. While I am getting more consistent about getting up early for morning workouts, Mondays are still a no-go in my book. I had shoulders on tap and knew I could get that workout done at lunch at least. So I wasn't really worried about when or how to fit in my workouts for the day.
I did drop sets again today doing 4 sets of 10 reps decreasing the weight by approximately 10% for each set. Next week I will likely do giant sets or super sets for weights.
Standing shoulder press
Rear delt press*
Rear delt flyes (did not do with head on bench)
Front into side raises 1x10
I also did abs from Cardio & Weights. After work, I opted for Cathe Friedrich's Step Blast. I just did one of the premixes, which was about 40 minutes then abs. I will admit that I came very close to attempting a run. It was only 94 with very low humidity. Needless to say that felt really cool after the weather we've been having.
* I tried to find a video of demo of this and I may be using the wrong terminology. This is what Cathe calls the exercise. You bend over, flat back, dumbbells in hands with palms facing in, you lift the dumbbells straight back/up engaging your rear delts muscles.
Tonight I concocted Baked Black Bean & Tempeh Burritos with Chipotle Tomato Sauce for dinner. It's sort of a hybrid - enchilada/burrito. Jason says it's more enchilada than burrito.
Baked Black Bean & Tempeh Burritos with Chipotle Tomato Sauce
Tempeh and Sauce
1 package tempeh, cut lengthwise then into squares
1 8 oz can no salt tomato sauce
1 15 oz can no salt diced tomatoes
2-3 chipotles in adobo, diced
1/2 white onion, minced
2 tbsp minced onions
1 small can minced green chili peppers
To taste: salt, pepper, cumin, red pepper, agave nectar
1 can black beans, rinsed and drained
1/2 green bell pepper, diced
1/4 white onion, diced
To taste: salt, pepper, cumin, red pepper
Daiya Vegan Cheddar Cheese (or cheese of your choice)
5-6 whole-wheat flour tortillas (I used soft taco size)
In large sauce pan, saute onions and garlic until soft. Add in tomatoes, tomato sauce, chipotle peppers, and spices. Stir then add in tempeh. Allow to simmer approximately 15 minutes. Remove from stove and pull tempeh out and dice.
In medium sauce pan, saute onions and bell peppers then add in beans and spices and cook until heated through. Remove from stove and stir in tempeh.
Prepare a casserole dish with non-stick spray. Sprinkle tortilla with "cheese" and add filling to center. Roll tightly and place seam side down. Bake at 425 degrees approximately 20 minutes until tortillas begin to crisp.
Pour on the chipotle tomato sauce and add additional "cheese" if desired. Cook another 5-10 minutes until bubbly.
I must say that this turned out surprisingly well. Poaching the tempeh in the sauce gave it a lot more flavor as well.
Made My Monday
When I got home, I had an awesome giveaway waiting for me! Thank you Amie @ The Healthy Apple for my goody package of Justin's Chocolate Hazelnut Butter! Even better, these are smaller packets at only 80 calories a packet. I definitely need that kind of portion control when it comes to nut butters ;-)
I do believe that this on top of a rice cake will be my dessert for the evening.