Monday, February 13, 2012

Stir Fry For a Snowy Cardio Monday

Cardio Day
Today started off not just cold, but snowy. It was pretty while it lasted, but by around noon it was turning over to sleet, which is just gross and dreary. Thankfully it's supposed to be back to 50 with sunshine tomorrow.

One positive of the day was that my gym was actually open. There was no spin class sadly, but at least the gym doors were open. Since my original plan had been spin, I went with a cardio day similar to Saturday's workout.

I did about 30 minutes on the elliptical then 4 rounds of tabata (20 minutes) for a pretty decent cardio session. I used the almost the same exercises as Saturday, I just re-ordered them a bit.

Squat thrust
Walking lunges w/ kettlebell
Kettlebell swings
Kettlebell squats with pull
Kettlebell single-arm swings
Kettlebell figure-8's
Side shuffles
Up/down planks

Stir Fry Monday
I was supposed to have physical therapy after work today, however, the appointment got canceled because of our weather. While the snow turned to sleet then to rain, there was very valid concern about icing as it got later.

While PT isn't exactly fun, and it hurts like hell, I do look forward to going in hopes of progress. So, definitely disappointed and I can't reschedule it, so only 1 PT appointment this week. I know realistically it probably won't make that big of a difference, but maybe it does in my crazy mind.

No PT did mean I had a lot more time to stretch and roll out when I got home and to actually work on something for dinner. I was going to go with a free-for-all Monday. But, since I did have time, I went for stir fry instead.

The other day I picked up some sugar snap peas for stir fy. So, I had lots of fresh veggies on hand to add into the mix: carrots, sugar snap peas, broccoli, mushrooms, red bell peppers, and some frozen peas just because I like them in my stir fry.

I went with my typical marinade and sauce for the tofu: whisk together soy sauce, orange juice, fresh ginger, PB2 (or peanut butter of course), Sriracha chili sauce, garlic, hoisin, and touch of agave (totally optional).

Since I didn't have time to press the tofu, I dry seared it before tossing it in the marinade/sauce then baked for about 45 minutes flipping once. Kind of a lot of work for tofu, but ill-prepared tofu just isn't worth even eating in my opinion. So, take the time and prepare it right or it's just tasteless mush.
 
I was out of brown rice, so I served over rice noodles. I promise they're under that mile of veggies.

Don't forget to enter my Sweet Giveaway for NuNaturals Stevia. I'll choose 4 winners tomorrow!

Daily To-Enjoy List:

  • Snow (at least just to see it was pretty)
  • Being able to use my gym
  • More time to make dinner
  • Relaxing