I was not a morning person today.
I had an 8 AM and I was planning on getting up early to go to the gym before class……
With only 2 classes on Tuesday I decided to work out in the afternoon. I had plenty of time to get in an upper body workout and half a spin class. My legs still feel like Jell-O.
I am calling this workout “The Bench and Bar Workout” because I only used one bar and one bench the whole time. I didn’t have to run around trying to find dumbbells or go into the other room to find a machine. Simple, yet effective.
I used a 35 lb. bar and the bench to do 3 sets of 12 reps on each move:
- Chest Press
- Tricep Dip (bodyweight)
- Bicep Curl
- Wide Grip Bent Over Row
- Under-hand Bent Over Row
- Shoulder Press
Beside the Bench, I also did a few planks and crunches.
Dinner tonight was amazing! Last week, I found this recipe from Little Yellow Kitchen for a remake on shrimp and grits! The recipe replaces grits with quinoa making the health factor a lot higher.
The quinoa was creamy, garlicky and cheesy and provided a lovely little bed for the sautéed kale and shrimp. This will certainly be made again.
Cheesy Shrimp and Quinoa
- 1 lb. shrimp peeled and deveined
- 1 tbsp olive oil
- Juice of 1 lemon
- 1/2 cup green onions, chopped
- 1 clove garlic, minced
- 1 tbsp. powdered garlic
- 1 cup sharp cheddar cheese, grated
- 1 small bunch of kale, chopped
- 2 cups of water or broth
- 1/4 cup skim milk
- 1 cup quinoa
Bring water and quinoa up to a boil. Lower the heat, simmer, covered for 15 minutes. Stir in cheese and milk. Add in powdered garlic and salt and pepper to taste. Set aside.
In a pan, add the olive oil. Sautee the shrimp for until pink (3-4 min). Add in the minced garlic, green onions and lemon juice. Sautee another 2 or 3 minutes. Set shrimp aside on a plate.
In the same pan, add the chopped kale. Sautee until slightly tender.
Serve the kale and shrimp over the quinoa.