Hi friends! Happy Sunday! It’s going to be 50 degrees today and I couldn’t be happier! MSP and I are going get out for a REAL outdoors run! Oh yeah! Then on to meet one of my best friends for some SBUX action. A great start to the day!
Since I posted the book review yesterday I didn’t recap much from Friday, so I’ll rewind a bit.
Friday’s workout was 30 minutes of intervals on the TM (5.0, 5.5, 6.0, 6.5, 7.0 mph for a minute each then repeat) followed by 20 minutes of shoulder strength (KB overhead presses, KB side raises, rear delt rows, YTI). Shoulders are truly one of my favorite muscle groups to work on. I’ve had a heck of a time getting my rear shoulders to grow so I’ve really given them a lot of attention lately.
Saturday’s workout was another round of Physique 57 on DVD. I’m getting better! I even increased my weights on some of the moves!
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Friday eats were of the usual sort for me. I made “Now and Later” smoothies:
One to drink "NOW"
And one to drink "LATER"
The combination of greens, acai and a purple to-go container do not make for pretty food photo ops, that’s for sure. That’s one UGLY smoothie!
Both smoothies had a couple of clementines in them and I would like to know who has the fun job of having to put one of these on EVERY single one:
I had leftovers again for lunch, so no exciting photos at my desk. But what WAS exciting when I got home was getting to try my first Umeboshi Plum!
Raw veggies, raw goat cheddar, dollop of hummus and UMEBOSHI!
You know that face you might make when you bite into a lemon? It was kind of like that at first. It’s sour and SALTY. But then you get into the flesh and you can kind of tell it was fruity before being pickled. Definitely interesting. They are highly alkalizing, but high in sodium too, so one every few days is plenty. This is not an item that you pile onto your plate.
After posting my blog Friday I moved on to iTunes to see what I could spend a giftcard on. My latest favorite cardio song is “Tik Tok” by Ke$ha. Yes, I’m still listening to music for teens. Not sure how I’ll ever break that habit. Although, her lyrics are definitely NOT appropriate for teens, I quickly found! But for $6.99 on iTunes I couldn’t resist just getting the whole album. She has some great high-tempo beats to run with!
It's a party at my PC...!
I made some My Style Miso for dinner, meaning I didn’t follow a recipe I just kind of threw in what I wanted. Thought I’d share it with you in case you’d like to make some too!
Ingredients:
- 1 cup vegetable broth
- 3/4 cup water
- 1/3 cup dried shiitake mushrooms
- 1/2 sheet Nori (folded and cut into strips)
- 1-1/2 tsp barley miso
- 4-5 shakes nama shoyu
- handful fresh organic spinach
Bring broth, water and dried mushrooms to a light boil. Simmer with bubbles for about 7 minutes, letting the mushrooms reconstitute.
Fold the nori and then cut into strips with kitchen shears, add to broth along with the spinach and the nama shoyu to taste (I used about 5 shakes of the bottle) and simmer for 3 minutes to let the seaweed and shoyu do their thing!
Using a measuring cup, take some of the liquid out of the soup pot so that you have something in which to dissolve the miso. You only want about 1/2 a tsp to each cup of liquid with your miso soups (Thanks for the tip Alicia!) so I mixed 1.5 tsp of the brown barley miso into my liquid, stirring well till dissolved. Then remove soup from heat (or turn down to LOW) and add the dissolved miso to it.
Stir it through with the rest of the liquid and serve after a minute or so.
The shiitake mushrooms made this dish feel ‘meaty’ and it was actually pretty filling all on it’s own that night. You can make this so many ways, adding leftover brown rice, changing up your greens, adding tofu, etc. As mentioned before, light broth soups are a great way to curb your appetite when you are trying to watch your portions.
Enjoy!
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Well friends, I have an outdoor run calling my name right about now! See you soon!
Have a SUPERB Sunday!
– Shari B. =)
#1 by Cindy on January 11, 2010 - 9:08 am
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your miso sounds perfect. I eyeballed a miso udon noodle soup this weekend to put on my week’s menu but passed it. Now I am sorry…becasue it looks so good. I passed bc I am out of miso and trying to avoid spending more $$.. (till payday) haha
LOVE IT!
.-= Cindy´s last blog ..Are you ready? =-.
#2 by Sammi on January 11, 2010 - 8:42 am
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That song is awesome! Definitely fits in the workout music category. Looks like I’ll have to pay more attention to the lyrics!
.-= Sammi´s last blog ..Orlando Blogger Meetup =-.
#3 by Shari B. on January 11, 2010 - 3:33 pm
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Hi Sammi! The lyrics to Tik Tok aren’t too bad – but there are a few other ones on her CD that I don’t imagine will get any radio play! Still great beats for cardio though!
#4 by Joan on January 10, 2010 - 2:48 pm
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I like the idea of miso and your suggestions. What’s the difference b/t red and white and brown barley miso? I think I have a Dr Weil book somewhere with his miso recipes in it too. I’ll have to dig that out. Happy Sunday!
#5 by Shari B. on January 11, 2010 - 3:40 pm
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Hi Joan! I should actually go correct that post to take out the brown. Mine isn’t really called ‘brown’ but I was using it as an adjective since it was in the picture. I am pretty sure mine qualifies as RED miso because of the barley (even though nothing on the container says red). But barley miso ranges from reddish in color to dark brown – mine is definitely the dark brown color! It’s actually kind of gross to look at!
From what I can tell, white miso is fermented with larger percentage of rice and sweet in flavor. Yellow miso can have some barley, soy and sometimes rice, and is supposedly mild in flavor. So far I’ve only tried the red (brown) one for home cooking, but I wonder what is used at restaurants? That must be white or yellow since the broth is so pale in color. I’m a day behind in replying to your comment, so I owe you a BELATED Happy Sunday, and now a Happy MONDAY! 