Click here to vote Regina for Fan FavoriteSunday thoughts (August 7th)
This weekend was filled with intense training sessions. Definitely far more than I’ve been doing up until now. 10 – 3 minute rounds (with 30 second rest) was definitely the biggest physical challenge I’ve ever had until the next day with 30/40 minutes of conditioning drills. After each round I kept thinking “Ok, that must be the end… it couldn’t possibly keep going” and yet it did. I couldn’t help, but laugh through most of it (when I wasn’t desperately trying to gasp for air- my breathing could stand some work). I’m not complaining by the way. I’m no huge fan of sprints or anything (a giant understatement), but take my word for it… Sprints will become my favorite activity before this is all over. Continue reading “Week 1: Sprints, Headgear, & a Gelato Tasting.” →
Ok so maybe this week wasn’t the healthiest of weeks (I ended it with an all-you-can-eat sushi dinner which just about killed me). But I decided to indulge in the beloved grilling of bread with cheese… only 2x this week but what the hell.
The classic turkey grilled cheese… with Havarti dill cheese and a side of roasted spicy cauliflower & sweet potatoes.
One of my classic Veggie Medleys with Buckwheat & red Quinoa on the side.
* Mashed cauliflower: with lots of browned onions, garlic powder, fresh scallions, fresh dill, and dried dill weed.
* Greens medley: turnips and collard greens seasoned with smoked paprika, cayenne pepper, browned onions, and raw walnuts.
Open faced grilled cheese. Sourdough bread, Havarti dill cheese, and the greens medley from the meal above. I used a toaster oven to get this crispy and melty grilled cheese and skipped the butter.
Ate with a side of a garlic pickle & edamame (seasoned with coarse sea salt & dried red chili peppers)
I ended my week with a shrimp & black bean medley.
Shrimp seared in soy sauce and seasoned in garlic powder and dill weed.
Turnip & collard greens, browned onions, fresh dill, scallions, black beans, and quinoa. Topped with shredded Mozz.
I barely cooked at all this week… I ate a bunch of simple meals that I didn’t bother taking photos of (beans and quinoa) as well as left overs. I made 2 dishes that were not like the rest. Here they are…
Basil and cayenne pepper baked sweet potato with a side of mashed cauliflower.
I love the spicy tang with the sweetness of the potato.
The mashed cauliflower is dressed with browned onions (in soy sauce), lightly browned garlic, lots of garlic powder, and smoked paprika.
Zucchini Salad with a side of quinoa + beans on a bed of fresh greens (Spinach, baby kale, and romaine lettuce).
Zucchini salad: thinly sliced (using peeler) zucchini, red onions, pecans, finely chopped whiskey sour pickles, rice wine vinegar, olive oil, coarse sea salt, and dill weed.
As always, these take 30 min. or less.
I don’t like recipes, as I’ve mentioned, but I’m always on the lookout for ideas on something new to make. Care to share what yummy dish you made this week?
Ok, so maybe not only kale. But I bought a big bag of the green goodness and had a bunch this past week. I’ve failed to take note/picture all of my meals (I think that’s just not a possibility), but I did manage to take a few… so if you’re in the market for some fresh healthy (and yummy if I do say so myself) ideas, here ya go.
Browned onions in red chile sesame oil, soy sauce sautéed shitake mushrooms and asparagus with balsamic marinated artichoke hearts mixed with kale. On the side of curried lentils & a brown rice medley.
Pearl couscous medley (with baby garbanzo beans, orzo, and quinoa) mixed kale and raw cashews in a garlic and yellow tomato sauce (browned onions, yellow tomatoes, garlic powder, garlic, and smoke paprika). Topped with 2 semi-runny eggs. (I really wanted these to be more runny…)
Quick breakfast… buckwheat, shredded mozz, and season chick peas. BOOM.
I like to keep chick peas around for snacking and quick meal additions like this. I buy them dried (cheaper) and soak them in water (not the whole bag at once, because that’s like a LOT) over night. I drain them in the morning (you can just try one to make sure they’re soft) and season them with whatever I feel like that day. These were seasoned with sea salt, smoked paprika, cayenne pepper, and dill weed. I never go ‘easy’ on anything… the more spice the better. Bold is YUM.
Browned onions, raw cashews, and sautéed kale over a bed of roasted parsnips and beets (seasoned with a bit of yellow curry powder).
Kale was definitely the key player this week. I ate ‘out’ 3x this week. 2 times too many The fried chicken wings down the street were calling my name!!! I’ll do better next week.
Have some yummy Kale recipes/ideas to share?! I’d love to hear them.