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Taco Salad Bowl Tuesday with Chipotle Crumble Tempeh

Biceps, Abs & Step
We had rain in the forecast today, so I wasn't banking on a run. I decided to do weights at lunch and cardio after work. I went with biceps and abs today. I wasn't sure how I wanted to do the biceps in terms or reps today. I stumbled across an article by Tom Venuto that helped solve my dilemma: Five Star Arms.  In this article, he lists out a variety of methods for bicep work, one method mentioned is a 4-rep System by Don Ross. It sounded interesting, different, so I thought I'd give it a shot (or the method anyway).

You can read the article of course, but the general idea is to pick 4 exercises and change up the number of reps for each. I did 3 sets of each as a single set starting with 6 reps and increasing by 2 reps so that by the 4th exercise, I did 12 reps:

Dumbbell biceps curls: 3x6

Hammer curls: 3x8

Incline curls: 3x10

Cross-body curls: 3x12

I really enjoyed this method actually. It was nice to try something different, and I'm already feeling the results. I plan on trying this method for my back workout this week too. I finished up with abs from Cathe's Power Hour.

After work I opted for Cathe's Step Blast. It's been a while since I've done that one - or any step workout for that matter. I just did 35 minutes of it though. This one is always a fun, sweaty workout.

Taco (Salad Bowl) Tuesday
Since I sort of jumped on the leftover bandwagon yesterday, I decided to go with it again tonight. Why not make it easier on myself when I can right? Definitely need to do this more often. A wonderful concept that I apparently have been missing out on.

I went with the Taco Tuesday theme as I had leftover Black Bean & Tomatoes Barley that needed to be used. I decided to "beef" it up with the addition of Chipotle Crumble Tempeh for a Chipotle Tempeh and Black Bean Barley Taco Salad Bowl. Even if it wasn't straight leftovers, having most of the ingredients ready to go made for a very easy dinner. You can check out my tips on making Taco Bowls. It's beyond easy. And who doesn't like being able to eat their dinner bowls?

Chipotle Crumble Tempeh
Ingredients:
1 package tempeh
2 chipotle peppers in adobo, diced
1 tsp adobo sauce
Vegetable stock (1/4 or slightly more)


Directions:
In non-stick skillet, crumble tempeh and saute in small amount of olive oil until begins to brown. Add in the remaining ingredients and allow to simmer and thicken. If using with leftover Black Bean & Tomatoes Barley or something similar, stir in at the end and allow to heat through.
 

I served this in the taco bowls with lettuce, spinach, and Daiya Vegan Cheddar sprinkled on top. This was the first time I've actually crumbled up the tempeh. I will definitely do this more often

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