Good News! After doing a little hip rehab and yoga this morning, I had a few extra minutes to throw up a post. Woohoo! I can really feel these rehab exercises, so I think they’ll make a difference in the long run. In the short run, however, I’m sore! I better ice while I write this!
Gym Update: I guess I can’t really do LiveFit. I am following the arms workouts and cardio (bike and walking – no running), but I have had to do my rehab exercises on the lower body days. Bummer! The good news = I went up in weight on my barbell curls this week. Woop woop! Bringin’ out the big guns!
Food Update: Recipes Recipes Recipes!
1. Seriously Easy Kale and Sausage – I used a covered braising pan, but I’m sure any covered stovetop pan would work for you.
Sauté half a diced onion in 1 TBS olive oil. Get it really soft. Throw in a few pinches of black pepper and garlic powder. Add a bunch of washed and torn kale with a little water (1/4 cup). I also threw in about 2 TBS soy sauce and 2 tsp sriracha. Let it sit covered while you chop enough sausage (I recommend natural, jalapeno chicken sausage) for two people. Stir onions and kale until kale is starting to look cooked, and then throw in sausage until cooked/heated through. Yum!
2. Veggie Manicotti – I used this BHG recipe, but I made some changes.
First off, I made manicotti instead of shells. Instead of 1.5 pounds of beef, I used 1 bag of Morningstar Farms veggie crumbles (equiv to 1 lb. of beef). Since Kevin brought this for lunch, I only added 1 clove of garlic for breath’s sake. I also threw in chopped, fresh basil. (Matt asked for the recipe last week, so thanks Matt for making me think to post it!)
3. Tuscan Tuna Salad – I’ve brought this for lunch four days this week. Kev hates it, but I love it.
1 can navy beans, 1.5 cucumbers, cherry tomatoes, 1 small onion, 4 cans tuna in water, 1 TBS olive oil, dash of dried basil, dash of garlic powder – mix it all together and serve over baby spinach
*Note: I added the canned tuna fresh each day, but the rest I prepped ahead of time.
- What’s been up with you? What have your lunches looked like this week?