Good Morning? How is everyone’s Thursday?
Mine has been wonderful so far because my second class was cancelled which means I am already home and done with campus for the day. Lucky me…..sort of. I have tons of school work to do today including a paper for an English class and reading (almost an entire book). The first few weeks of school seem so sluggish and hard. I haven’t felt productive yet. I guess that’s the senior in me.
Chocolate Chip Cookie Dough Lara Bar on the way to school. Really good flavor.
Second Breakfast- 2 scrambled egg whites with Cabot 75% reduced fat cheese. DELISH. I love Cabot because they provide the 1 ounce serving size measurements on the package. I’m always guaranteed to eat one serving without having to guesstimate! Very helpful, Cabot.
I also had a Tam-X-Ico’s Lo-Carb tortilla…only 5 grams of net carbs. And tasty, too.
This is how I typically eat…a plate among stacks of books.
That’s just how students roll.
Plans for the day:
Nap, Homework, Meeting, Gym (cardio day), More Homework, Dinner….maybe a movie with Rachel??
Exercise Mantra of the day:
True, so true! Especially for turtle runners.
Do something active for yourself today. Positivity is contagious!
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.
Filed under dinner, workout