FitFeat

where daily feats & eats can be adventures in themselves

Posts Tagged recipe

Accidental Dressing

Feb 2

Posted by Shari B. in Cooking | 7 Comments

Hi friends!  WOW, what a collection of RUNNERS and GOALS we have here at FitFeat!  It was so fun to read all of your comments to yesterday’s post!  Thank you all for contributing to the friendly community we have going here!

Monday turned out to be a great start to the week.  On the fitness front, the day began with a Physique 57 session.   On the food front, I had felt a definite lack of veggies in my Sunday meals so I was anxious to get back to my weekday routine.  Sometimes the weekends are so jam-packed that our eating schedules get a bit out of whack.  MSP and I end up with opposite hunger signals on the weekends:  when he’s hungry I’m not and vice versa.  As a result I think we tend to snack more and not focus on mealtimes.

My post-exercise meal was a GLORIOUS giant green smoothie.

Many of the usual ingredients went into the blender:

  • small banana
  • 3/4 leftover orange
  • 1 clemetine
  • huge handful of spinach
  • 2 scoops of hemp powder (equates to only about 7g of protein)
  • 1/2 avocado
  • 1 small scoop Amazing Greens
  • large stalk of celery
  • 1/2 large cucumber
  • small handful of sunflower sprouts
  • 8 oz water

Around 10:00 AM it was time for my daily Larabar:  Coconut Cream Pie.  Mmmm.  A little taste of paradise in a tiny package!

For lunch I heated up about 1/3 of a Chipotle vegetarian bowl (rice, black beans, peppers, onions, two salsas, and a small dollop of guac) and put it on top of a bed of spinach to make a southwest salad of sorts.  It was fantastic!  I’ll eat my Chipotle that way again for sure!  Unfortunately I don’t seem to have a pic – I thought I took one on my phone, but it has apparently gone into hiding.

For my afternoon snack, I have to give a shout out to Fallon.  When I posted the “favorite cracker” question last week, she said she toasts up some Ezekial Sprouted Grain Tortillas and used those as crackers.  Well this past weekend while I was making some dinner in the over, I tossed the rest of my Ezekial tortillas in there too and HOLY tasty cracker, she wasn’t kidding!  They did remind me of Mary’s Crackers but not SO hard that your teeth felt in danger – which I appreciate!  These went perfectly with hummus – so thank you Fallon for the great tip!

I’m still a hummus-holic.  LOVE..LOVE..LOVE the hummus.

For dinner, I was feeling like making some sort of stir-fry.  I was freshly stocked on veggies from the weekend grocery shopping trip.  So I hopped on to Allrecipes.com and searched for “stir-fry sauce”.  You will never guess what happened…!  A recipe came up for which I actually had EVERY ingredient on hand to make the sauce!  Light coconut milk, cilantro, one lime, agave nectar, minced ginger root and minced garlic! That NEVER happens! I’m almost always subbing something to make up for a lack of one ingredient or another!  (I better run out and get a lottery ticket today!)

I can’t reprint the recipe as it is copyrighted material, but I’ll link here to the full recipe.  I only used the Cilantro Lime Coconut Sauce portion. They had a bean and mango stir-fry, while I was just using veggies.

I whipped out the spiralizer and ribboned 3/4 zucchini, sliced up an orange bell pepper and the rest of the veggies came from a bag of broccoli slaw:

I stir-fried all the veggies in just a bit of coconut oil until they were about tender (about 10 minutes).

During that time I blended up the sauce:

When the veggies were done, I added some sauce just as I turned off the burner and served.

Here’s the thing.  This sauce was not stellar as a stir-fry.  Once you added the veggies, the flavor of the sauce seemed to get lost.  So I ended up doctoring my plate ever so slightly with a sprinkle of red pepper flakes and a tsp of tahini.  NOW dinner was ready.  And tasty!

However, I have about half of the sauce left and I tried it alone.  By itself it is really, really good.   It will make a FANTASTIC salad dressing! So you can bet I’ll be pouring some on my spinach and veggies for lunch!

Have you ever started out with a recipe for one thing and realized it might work better as something else? This seems to happen to me on a regular occasion in my kitchen!

Have a TERRIFIC Tuesday!  Oh and I almost forgot:  Happy Groundhog Day!  I can handle 6 more weeks till spring – especially if they are as pretty as today!  Clear blue skies with a 50 degree forecast!

– Shari B. =)

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The Day of Many Dates

Dec 31

Posted by Shari B. in Cooking, Keeping Fit | 8 Comments

Hi friends!  Happy New Year’s Eve!  :)   My eyes popped open at 4:03 a.m. this morning – oh boy, midnight seems like a L-O-O-O-N-G time from now.  I have a feeling I’ll be celebrating on East Coast time and out like a light at 10:02.  ;)   That is, if MSP is driving us home from the party.  If not, I better borrow some toothpicks from the marinated mushrooms I’m taking so that I can keep my eyelids propped open long enough to drive home.  Then it might me more like 10:32.

Yesterday was a great (if not super busy) day.  I had dates with a couple of “new friends”, Tanya and Alicia.

First Tanya.  She is the instructor on the “Physique 57″ DVD.  Still doing my ‘try lots of new exercises till I can get OUTSIDE for a run’ game.

There is only ONE reason really that I chose to purchase this DVD – this little lady right here:

(Photo Source)

I have a little “fitness crush” on Kelly Ripa.  So if SHE does it, I wanna try it too.   Her transformation through the years has been fun to watch.  She’s said in the past that she goes to classes at Physique 57, so now that it’s available via DVD I wanted to see what it does to my body, being someone who already works out with weights and runs.  I’ll keep you posted for sure!

My second date was with Alicia Silverstone:

It was a short date, only enough time for one chapter.  I’ve been coveting this book since its release.  And I took a good long look through it at Borders the day after Christmas.  It has a beautiful full color format and a lot of great recipes.  And as much as I wanted to take it home that day, I knew it was half the price on Amazon.  The first chapter and the intro are great – I have a feeling I’ll love this book.  I’ll give a better review when I’ve read it and tried some recipes.

I also had dates with Costco, Vitamin Cottage, Safeway and Whole Foods!  (Any guesses on what I had for dinner? Yep, Gigande Beans at the WF Food Bar!)

And last but not least I had a date with my kitchen.  It was a messy date, can ya tell?   :)

When you are in the mood for new recipes that are healthy, raw and vegan, head on over to Choosing Raw.

Gena’s blog always inspires me.  She has a style of writing that I could read all day.   And recipes that I could try all day as well.  This week, I tried her Raw Zucchini Hummus and her Cashew Cheese with Meyer Lemon & Cherries.  Except that my hummus wasn’t completely raw, and my ‘cheese’ didn’t have meyer lemons OR cherries in it.  But you work with what you’ve got, right?

The zucchini hummus is genius.  I love it.  I will love it even more when the tahini that I currently have in stock is GONE (because it’s roasted AND salted) and then I can buy the raw unsalted version.  This brand I have in the fridge has an almost burnt flavor that is too strong in this hummus, but luckily it has mellowed out in the fridge the last few days.

Per Gena’s recipe notes I did NOT add the sesame seeds so in turn I also left out the olive oil. It came out with a perfect hummus consistency.  ;)   Yesterday I smeared it on Wasa crackers with some mashed avocado and leftover black bean burgers halves for lunch at my desk.

I know, I know, again with the blurry iPhone photo! How 'bout that snazzy legal pad placemat too?

And the sweet Cashew Cheese?  Amazing.  It reminds me of neufchatel cheese with the subtle tart and sweet flavor.  I couldn’t find Meyer Lemons (so I used regular lemons) and I didn’t have dried cherries (so I added a small palmful of raisins), but it’s fantastic nonetheless.  It made me want to smear it all over a cranberry bagel.  But that would defeat my ‘clean eating’ somewhat.  So instead I’ll probably put it on some Ezekial toast or a sweet wheat cracker that I happen to have on hand. It would also make a perfect breakfast crepe filling.

Gena's Cashew Cheese with Lemon

Part of the excitement in trying this cashew cheese?  Getting to use one of my new xmas gifts from MSP:

A microplane superfine zester!  It rocks!!  I’ve been using a teeny tiny thing that only takes off one piece of zest at a time, so I was SO excited to find this inside some gift wrap under the tree!!  (Isn’t MSP the best??  I’m certainly a lucky girl!)

***

I’ve been reflecting on what an interesting year 2009 has been.  It started off a bit on the rough side and is ending beautifully.  Isn’t it fun to rewind the year and consider all of the changes that you never would have expected?  If you’d asked me last December 31 if I thought I’d:

  • walk away from my job with the really NICE salary and benefits during an economic recession
  • stop eating chicken, beef, pork and cow’s dairy and finally be someone who eats veggies because she WANTS to
  • eliminate soda, artificial sweeteners and a list of other ‘health thieves’
  • go back to personal training
  • start a fit living blog (and actually STICK WITH IT for more than 2 days!)
  • make new & wonderful friends all over the country from that blog (I love you guys!)
  • be able to go off ALL medications (and it was quite the laundry list)
  • recover from chronic insomnia
  • go on an RV adventure with my mom and grandma
  • and much, much more

I would have said you were talking crazy talk.

But lo and behold, that is what this year has included.  How about you?  What’s the most ’surprising’ thing that’s happened this year that you would never have expected when you started 2009?

It has been an absolutely ENLIGHTENING year.  And I can’t WAIT to see what 2010 brings!

Have a very HAPPY NEW YEAR celebration tonight!  I’ll see you back here tomorrow!

– Shari B. =)

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Spicy Basil StirFry

Dec 27

Posted by Shari B. in Recipes | 3 Comments

Hi friends!  Yes, it’s Sunday and I’m putting out a blog post.  I figured since I used Christmas Day as my ‘blog maintenance day’ I’d write today and share a “build-a-meal” creation with you.

MSP and I made a Christmas Eve dinner in an attempt to recreate one of his favorite dishes at a local asian restaurant, Basil Chicken.  For FitFeat it will be Spicy Basil Stir-Fry, since we also made a meatless batch.

As usual there will be future tweaks I’ll make to this recipe the next time around (because I don’t think I ever do a recipe the same way twice!)  For instance, I may try this in a crock pot with rice already in it to see if the flavors infuse MSP’s chicken version better or maybe marinate the chicken beforehand.

Spicy Basil Stir-Fry:

For the Stir-In ‘Sauce’ (mix before you start your stirfry pan):

  • 3 TBSP water
  • 1/2 TBSP white wine
  • 1/2 TBSP agave nectar
  • 1/2 TBSP low-sodium soy sauce
  • black pepper (a few good shakes)

Remaining Ingredients:

  • 1 TBSP oil of your choice for stir-frying (I used macadamia nut oil, but you could use coconut oil or another oil that has a high smoke point)
  • minced fresh garlic (I used a rounded 1/2 tsp – add more or less based on how much garlic flavor you like)
  • 1 lime, juiced
  • Sliced jalapeno peppers (I used pre-sliced jarred, about 3 TBSP.  Again to taste – if you like spice, go to town!)
  • 1 large handful of fresh basil leaves
  • Stir-fry veggies and/or meat of choice (approx 1 lb if you are using just chicken, less if you are mixing chicken AND veggies.  For my pan I used one HUGE portabella mushroom, green pepper, and broccoli)

Make your sauce first.  I made two batches of the ’sauce’ because we had two pans going.  One for MSP with chicken and NO veggies.   One for me with ALL veggies and no chicken.

Slice your veggies and/or meat into thin strips.

Heat oil in stir-fry pan and sautee the minced garlic until golden brown.  (We started with high heat and I burnt my garlic to a crisp and had to start over, so I recommend medium heat for the garlic.)

Add the veggies or meat to the pan and NOW turn the heat up!  :)   Stir constantly while cooking, about 4 minutes or until your chicken or veggies are looking done.

Add the jalapenos and the ’sauce’.  Continue stirring and cooking to coat well and cook down some of the liquid, maybe another minute or two.  Then splash with the lime juice (no more than 2 TBSP) and throw in the basil leaves.  Cook just until the basil is wilted.

Serve over brown rice if you like or just enjoy as is!

Here is a pic of MSP’s Basil Chicken:

And here is a pic of my Basil Veggies:

And the leftovers are GREAT with this dish.   I had some leftover tofu and udon noodles, so I topped that with my leftover Basil Veggies, added a splash of soy sauce and a dollop of tahini and it was AWESOME:

MSP’s review was that he would like MORE basil in his the next time, which is why I think I’ll marinate his chicken prior to stir-frying.  However, my veggie dish turned out very flavorful because I think the mushroom soaked up all the spice from the jalapeno and alot of the lime.

Give this dish a try and play with the flavors as YOU like them – then come back to FitFeat and share your thoughts!

Have a great day FitFeat friends!

– Shari B. =)

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Recipe: Sweet (and light!) Broccoli Salad

Dec 3

Posted by Shari B. in Recipes | 3 Comments

I finally made the recipe for Broccoli Salad that I had intended to make on Thanksgiving but due to my overindulging on baked kale, I postponed it.  If you’ve ever been to a Sweet Tomatoes restaurant they have a yummy sweet broccoli salad called “Joan’s Broccoli Madness” that you know is just brimming with dairy and sugar (not to mention bacon).  I found a recipe for something similar on the back of a broccoli package and decided to tweak it to make it fit into my own style of eating.

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Sweet & Light Broccoli Salad

  • 10 oz package of broccoli florets
  • 1/4 of a small onion chopped (I used a sweet onion)
  • 3 TBSP sunflower seeds
  • 1/4 cup raisins
  • 1/4 cup light mayo (I used Nasoya FF SOY Mayo)
  • 1 TBSP agave nectar  (the original recipe called for 1/4 cup of sugar which is WAY too much, 1 tbsp agave worked fine.  Add in some stevia if you need it sweeter.)
  • 2 tbsp vinegar (I used rice vinegar)

- Steam the broccoli for 3-4 minutes until lightly tender and bright green and set aside.

- Mix the mayo, agave and vinegar in a small mixing bowl.  Stir well until even in consistency and color.

- In another container (one with a lid that can be shaken) add the onion, seeds, raisins and broccoli.  Pour the mayo mixture over the broccoli, put on the lid and shake around to full coat with the mayo mixture.

- Place in refrigerator to chill before serving.

***

I have been packing this recipe for lunch this week.  It’s light but very filling.  Next time I may try it with onion powder in lieu of actual onions, only because onion flavor always lasts TOO long with me.  I love eating onions, but I don’t like the aftertaste and I’m worried everyone around me can smell onion!  ;)   To keep the crunch in the salad, I’ll chop up some celery to use instead.

Enjoy!

– Shari B. =)

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Heavenly Ginger Curry Squash Soup

Nov 13

Posted by Shari B. in Recipes | 3 Comments

I have been wanting to make a butternut squash soup for some time and just haven’t done it.  I finally took the plunge because I happened upon a recipe where I had most of the ingredients and had the right things that I wanted to substitute in it.

You know I love Amy’s Organic Soups. But after a recent disappointment with her Butternut Squash soup, I wondered whether squash soup was just not supposed to be flavorful.

Oh, was I ever wrong.

Friends, let me tell you this soup is to die for.  I had a few tastes while it was in its final cooking stages and it was so good I knew I had better fill up on a huge salad before dishing this one because I may have just gone and eaten the whole thing otherwise!

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The original recipe from Allrecipes.com called for a 2 lb butternut squash, but mine was only 1.25 pound.  I happened to have a leftover plain mashed sweet potato in the fridge so I used that to round out the lack of squash.  It also called for two pears, and I only had one.  So I used one pear and one apple.  Additionally I did not want to use butter or half-and-half, so I substituted Earth Balance (vegan butter) and MimicCreme in place of the half-and-half.   Thank you Allrecipes.com for the inspiration from which I have adapted the following.

The Ingredients:

  • 1-1/4 lb butternut squash (cut in half, seeds removed, baked facedown for 40 minutes at 375 , then soft pulp scooped out & set aside)
  • 1 small-med sweet potato (peeled, cut into chunks then boiled till soft, about 20 minutes)
  • 2 tbsp Earth Balance vegan butter spread
  • 1/2 onion
  • 2 cloves minced garlic (I used a canned pre-minced version)
  • 2 tsp minced ginger (again, I used a canned pre-minced version)
  • 1 tbsp curry powder
  • 1 tsp salt
  • 2 cans of chicken or vegetable broth (14 oz cans) + 6 oz water
  • 1 firm pear, peeled & diced
  • 1 gala apple, peeled & diced
  • 1/2 cup MimicCreme

The Preparation:

1.) Once the sweet potato and squash are prepared and set aside, melt the earth balance in your soup pot over medium.  Add onion, garlic, ginger, curry powder and salt.  Cook until onion is soft.  Mine took about 8 minutes.

2.) Add the broth and water to the pot and bring to a boil.

3.) Add in the pear, apple, sweet potato and squash.  Simmer for 30 minutes (until pear and apple are soft).

4.) Blend in batches until smooth and creamy.  Return to pot, stir in the MimicCreme, and reheat.  Simmer until ready to serve.

5.) Try not to eat it straight out of the soup pot face-first.  It will taunt you with its delicious aroma.

Enjoy!!

Action shots:  ;)  img 712

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Thai-hini Stir Fry

Nov 12

Posted by Shari B. in Recipes | 12 Comments

That would be pronounced “tie-heenie” not “hiney” – this is a family friendly blog and I see you over there giggling like a 12-year old boy…  ;)  

So “Thai-hini StirFry” was dinner last night!  I used to make a Spicy Thai Peanut Stirfry developed by Stella’s Kitchen.  But I have tweaked it so much that now it’s not even remotely like the original.  I finally gave into HEAB’s subliminal tahini messages and bought jar yesterday.  

For the sauce:

  • 1/4 c tahini
  • 2 tsp thai red curry paste
  • 1 tbsp lite soy sauce
  • 3 tbsp water
  • 3/4 tsp honey
  • 1/2 tsp lime juice
  • 1 tbsp pineapple juice (my stirfry had a few chunks of pineapple in it, but you can omit the juice if you aren’t adding pineapple)

Mix all ingredients with a fork until smooth and creamy.

This was a double batch of sauce because I needed to make one stir-fry pan for MSP (with meat) and one for moi (without meat).  If you like more spicy HEAT in your food, add more of the red curry paste, and maybe a pinch of cayenne & red pepper flakes.

My pan had carrot, celery, broccoli, zucchini, bamboo shoots, water chestnuts, and about 6 bite-sized pieces of pineapple.  Stirfried for about 5 minutes in a smidge of coconut oil.  Once the veggies are done, add the “thai-hini” sauce, mix around to coat veggies (adding water a few tablespoons at a time if you like a thinner consistency.)  Serve.

For a meat version, I stirfried one large chicken breast cut into bite-sized pieces until close to done, then added in some bamboo shoots, water chestnuts and whole baby corn cobs.  Continue stirfrying until the veggies are heated through, then add the “thai-hini” sauce, coat well (again adding a little water if you like it thinner).  I served his on a bed of brown rice and sprinkled both plates with toasted sesame seeds.  

The final products:

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We sat down last evening ready to enjoy “Modern Family” as I had mentioned in yesterday’s post, only to find that it WASN’T ON thanks to the CMA’s.  Noooooo!  I had been looking forward to it all day.  I must admit I was a little crushed.  :(   Recorded “Mad Men” would have to suffice.

To recap the rest of the Tuesday eats, I started the morning post-yoga and post-dog wogging with a scoop of Amazing Meal (green food drink).  A green smoothie was still sounding a little to bone-chilling, and this mixture was room temperature. 

Mid-morning I had the usual piece of toasted Ezekial with raw almond butter and raw honey drizzle.  I almost ALWAYS forget the photo before taking the first bite.  A little green tea on the side:

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Lunch was a good sized salad that somehow looks small when shown below.  Spinach, zucchini ribbons, carrot shavings, dulse, sundried tomatoes, with about 1/2 tbsp of Goddess dressing and the leftover half of a Sunshine burger.   New lesson learned:  reheated sunshine burgers become sunshine rocks.   And not “rocks” like “dude that rocks” but rocks like this:

missing tooth

And a bubbly on the side!  Gingerberry flavor!  Gotta keep pumping those probiotics in me to fight off all the flu bugs out there!

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The salad was so tasty, I thought you’d like a close-up!

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Dessert was a large spoonfull of mashed sweet potato and cinnamon.

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How ’bout  my fortune with a side of Ginger Snap Larabar? 

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Why thank you fortune, I agree!

I made a “quick trip” to the grocery store to pick up a few things to make dinner.  And it turned into this:

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I can never make it out of the grocery store for less than $40.  I could go EVERY day and still end up with $40 worth of stuff each time.  The same thing happens with Costco only those visits are always $100.  What is this strange phenomenon??  MSP is having lunch with a coworker today at Whole Foods and invited me along, but I’m scared that another $40 will mysteriously fly out of my wallet if I step through their front doors!

But look at all the goodies I got!  Spinach, sprouts, broccoli, clementines, apples, grapefruit, avocado, mango, tomato, squash, bananas, pear and even some cranberries courtesy of all of Cindy’s cranberry creations.  I too would like a facemask that I nibble on while applying! ;)

Today’s discussion:

Does this happen to you at the grocery store?  Do you avoid going often because you suffer from this odd affliction that I too have?  :)   Drop me a comment – I need to know if I’m alone in this or not! 

Random note:

Can you believe Thanksgiving is only 2 weeks away???  What?  I’ll be putting up my Christmas tree and decorations two weeks from tomorrow?  (I always do this on the day after Thanksgiving.)  I better break out my Harry Connick Jr. holiday CD and start baking some healthy cookies, so I can force myself into the holiday mood!  I love this time of year – it’s just that this year it seems to have really snuck up on me.

Bday Wishes:

Also, I’d like to give a bday shout-out to Gina the Fitnessista.  Enjoy YOUR day!!   

Have a TERRIFIC Thursday everyone!

– Shari B. =)

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Green Smoothie Foundation

Oct 1

Posted by Shari B. FitFeat in Recipes | 2 Comments

Happy October! 

It certainly FEELS like October this morning.  The sun is up but it’s only 41 degrees outside right now, with an expected high of 55.  Brrrr!  But luckily, in usual Colorado style, it’s still GORGEOUS to look at:  blue sky and puffy white clouds. 

Since I’ll be posting the new page (tab) soon that I mentioned yesterday, I thought in honor of that I’d make this post about how I build my own green smoothie base.  I’d been asked in the comments section a while back, and the ‘recipe’ I use is was in the reply rather than in an actual post that I can link to for readers who would like to give green smoothies a try.

Because I like this one so much, I don’t deviate from it very often.  The only real change I make is selecting the fruit choice for the day, or whether I’ll add in some sort of protein powder or essential fat.  But the green part usually starts the same.  Here’s how I build mine…

  • I start by putting 8 oz water in my blender jar. 
  • Then I add peeled cucumber (half if it’s a large cucumber, or whole if it’s a small one.)
  • Next up is one or two stalks of celery (which I do cut into smaller pieces before adding to the blender.)
  • I then grab a handful of alfalfa sprouts and a large fisful of spinach.

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  • After my “green foundation veggies” are in, I select my add-ins.   Sometimes it’s half of a pear, some cantaloupe, or a mango.  Sometimes it’s clementine oranges and/or carrots.  On this particular day, I chose a whole banana and a kiwi.  And since it was a postworkout shake, I included a scoop of vanilla rice protein powder.

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  • Once all the ingredients are in the blender jar, I press the “whole juice” button and plug my ears!  (My blender is CRAZY loud!) 
  • This one has a preset blend time (when I was using my mom’s Osterizer, I would blend for about 90 seconds to 2 minutes) 
  • Pour into a glass of your choice, admire all those nutrients in your concoction and enjoy!  My version ususally makes one full drinking glass plus another half.

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So there you have it – a base recipe to begin building your own green smoothies!

My smoothie was my breakfast for the day.  I spent a little time catching up on some of the blogs I follow and two of them were discussing one of my favorite drinks, Kombucha tea.  So naturally I started craving one and had to pick one up when I was out and about.  I only buy these puppies when they are on sale for $1.99.  I refuse to pay $2.99 for one for some reason.  Then I only drink half and save the other half for the next day (be sure to refrigerate it.)  My two favorite flavors are Divine Grape and Gingerberry.   If you’ve never had one, they are very tart and tangy, almost with a bit of vinegar flavor, and they are naturally fermented so they are VERY fizzy when you open them.  You DO NOT want to shake it up before opening or people will think you are doing the Mentos/Pepsi experiment.  Kombucha has live active enzymes and probiotics in it, among other things that are good for us. 

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At lunchtime, I had another veggie wrap like the one from Tuesday.  This time I’m giving you a close-up:

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It’s a whole wheat tortilla, with a smear of Tofutti “better than cream cheese” spread, sprinkled with pepitas and toasted sesame seeds.  I added sliced avocado, tomato, sprouts, and spinach, then wrapped it all up.  I ate Mashed Faux-tatoes on the side.

In the evening we had some errands that had to be done, so we picked up dinner out at Tokyo Joe’s, one of my favorite ‘fast food’ places because they are very healthy.  I had half of this Boulder Veggie Bowl (with grilled tofu, brown rice and mixed steamed veggies) and “spicy-yaki” sauce on the side to drizzle.

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I made the mistake today of not eating enough early in the day, and so was totally famished in the evening.  I baked a partial package of these “Immaculate Baking Co.” cookies for MSP and I to share as a nighttime snack.  While they aren’t healthy or low sugar, at least they are without transfatty acids and HFCS.  I made a cup of decaf coffee to drink with them, while we watched another taped episode of Hell’s Kitchen. 

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As far as FEATS for the day… it was time for some strength training! It felt so good to use my real weights and be in my home gym again.  Here’s the workout I did:

Weight Training (chest/bis/shoulders):

  • TM warmup for 5 minutes plus arm circles
  • Smith Bench Press 4 working sets of 12, 10, 9, 7 reps
  • PecDeck 4 working sets of 15, 12, 12, 10 reps
  • Standing DB Bicep Curls 4 working sets of 15, 10, 10, 7 reps
  • Side Lateral Raises 4 working sets of 15, 12, 10, 10 reps

Ahh, home sweet home.  :)

– Shari B. =)

Edited at 9:47 to add: 
p.s. OK folks, the blog updates are made!  I’ve added the “Build-A-Meal” tab to start placing links to recipes I make (thank you Carrie and Joan!)  I’ve also added a SEARCH widget at the bottom of the right sidebar so that if there is something you’d like to search for on FitFeat, now you can!  Have a great day everyone and thanks so much for reading my blog!

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