Two on Tuesday
I had a much better (stronger feeling) weight workout at lunch today. Maybe I was just more focused today. I did shoulders and triceps from STS Meso 2, Disc 22. Unless noted, exercises were done as dropsets of 3x10 decreasing the weight with each set. .
Seated Overhead Press (elbows forward)
Incline Front Raise
Seated Lateral Raise
Seated Rear Delt flyes
Flat Bench Triceps Extensions
Close Grip Push Ups (triceps pushups) - 10, 10, TF
Kickbacks Double Arm
I had debated on going to the gym for some elliptical time after work. Instead, I ended up opting for a home workout. I went with MMA Boxing then abs and a nice long stretch then some foam rolling. I must say the foam rolling must be doing something good as it's not longer curse-inducingly painful to do.
Taco Tuesday
I had thought about doing Taco Salad Bowls tonight for Taco Tuesday. When I ran that idea by Jason, he said salads just didn't sound warm enough. He did have a point. So I asked if we needed to be having soup from now until spring. He said, "Yes."
So, I decided to stick with my Taco theme as a way to narrow down options. We had half a package of the Quorn Beef-Style Grounds left in the freezer. I was ready to use those up. Quite frankly, I was less than impressed with them. They don't have much flavor, unlike the other Quorn products we've tried and enjoyed. In the end, I came up with a Spicy Taco Soup.
Spicy Taco Soup
Ingredients:
1/2 yellow onion
2 fresh jalapenos, finely diced (optional)
2 tbsp minced garlic
1 poblano pepper, diced
1/2 red bell pepper, diced
1/2 package of Quorn Beef-Style Crumbles (crumbled tempeh would work just as well)
1 can black beans, rinsed and drained
1 can no-salt diced tomatoes
5 oz frozen corn
2 cups of water
1 Not-beef bullion cube
To taste: salt, pepper, chili powder, cumin, cilantro
Directions:
In large soup pot, saute onions, garlic, jalapenos, poblano pepper, bell peppers, and your faux beef crumbles until crumbles are browned and onions soft.
Add in remaining ingredients and allow to simmer and start to thicken.
I served the soup with some Daiya Vegan Cheddar and some baked tortilla strips on the side.
I had a much better (stronger feeling) weight workout at lunch today. Maybe I was just more focused today. I did shoulders and triceps from STS Meso 2, Disc 22. Unless noted, exercises were done as dropsets of 3x10 decreasing the weight with each set. .
Seated Overhead Press (elbows forward)
Incline Front Raise
Seated Lateral Raise
Seated Rear Delt flyes
Flat Bench Triceps Extensions
Close Grip Push Ups (triceps pushups) - 10, 10, TF
Kickbacks Double Arm
I had debated on going to the gym for some elliptical time after work. Instead, I ended up opting for a home workout. I went with MMA Boxing then abs and a nice long stretch then some foam rolling. I must say the foam rolling must be doing something good as it's not longer curse-inducingly painful to do.
Taco Tuesday
I had thought about doing Taco Salad Bowls tonight for Taco Tuesday. When I ran that idea by Jason, he said salads just didn't sound warm enough. He did have a point. So I asked if we needed to be having soup from now until spring. He said, "Yes."
So, I decided to stick with my Taco theme as a way to narrow down options. We had half a package of the Quorn Beef-Style Grounds left in the freezer. I was ready to use those up. Quite frankly, I was less than impressed with them. They don't have much flavor, unlike the other Quorn products we've tried and enjoyed. In the end, I came up with a Spicy Taco Soup.
Spicy Taco Soup
Ingredients:
1/2 yellow onion
2 fresh jalapenos, finely diced (optional)
2 tbsp minced garlic
1 poblano pepper, diced
1/2 red bell pepper, diced
1/2 package of Quorn Beef-Style Crumbles (crumbled tempeh would work just as well)
1 can black beans, rinsed and drained
1 can no-salt diced tomatoes
5 oz frozen corn
2 cups of water
1 Not-beef bullion cube
To taste: salt, pepper, chili powder, cumin, cilantro
Directions:
In large soup pot, saute onions, garlic, jalapenos, poblano pepper, bell peppers, and your faux beef crumbles until crumbles are browned and onions soft.
Add in remaining ingredients and allow to simmer and start to thicken.
I served the soup with some Daiya Vegan Cheddar and some baked tortilla strips on the side.
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