Quick recap on my workouts from the last few days:
Wednesday – Kickboxing. Felt awesome, had a good workout.
(Legs were pretty tired)
Thursday – P90X Legs and Back. Used heavier weights and I did 24 (out of 86) unassisted pullups/chinups.
(Legs were hurtin’)
Friday – Insanity Max Plyometric video. I was staring the clock down willing it to move faster.
(Afraid to sit down for fear my legs would no longer function)
Rest. BFF called and wanted to know if I wanted to do an Insanity video. WHAT? Are you nuts? I can BARELY move! Ok, sure – see you in 15.
(The lower back pain has now cancelled out the leg pain)
I’m falling apart at the seams I tell ya!
I did get some cooking done yesterday too. After BFF left, I made some Italian White Bean & Turkey Soup:
adapted from Sunday Night Dinner
- Poultry seasoning, 1 tbsp
- Rosemary, dried, 1 tsp
- Thyme, ground, 1 tsp
- Garlic, 4 cloves
- Onions, raw, 1 medium (2-1/2″ dia)
- Spinach, fresh, 1 package (10 oz)
- Ground Turkey – 99% fat free, 20 oz
- Chicken Broth – College Inn Light & Fat Free, 4 cup
- beans kidney white cannellini PROGRESSO 15oz
- Cooking Spray
1) In a medium stock pot brown ground turkey with the cooking spray, season with a poultry seasoning ( and S&P if you like), break into small pieces and brown for 3-4 minutes. Drain excess fat, if necessary. Add garlic and onions and sauté for 4-5 minutes, until onions are soft.
2) Add cannellini beans, thyme, rosemary and chicken stock. Bring to boil. Reduce heat, cover and simmer for 5 minutes. Mix in chopped spinach and simmer 5 more minutes. Adjust seasonings to taste.
This recipe makes about 10 cups. I figured the stats in 1 cup servings, but really, I never eat just 1 cup!
I separated it into 2 large tupperware bowls and froze one. BTW, did you know if you lay a piece of plastic wrap directly onto the surface of the soup before you put the cover on, it will keep the soup from becoming freezer burned? Try it!
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 87.4
- Total Fat: 0.7 g
- Cholesterol: 35.0 mg
- Sodium: 264.7 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.6 g
- Protein: 16.3 g
Next up was Banana Muffins! The rotten bananas on the counter were about to revolt.
With multiple accoutrements:
Preheat your oven to 350. Mix the flour, soda and salt in one bowl. Cream together the butter, applesauce and brown sugar. Mix the egg whites and banana together really well and pour that into the butter/sugar mixture. Stir that well and then pour the wet ingredients into the dry. [*Sorry about all the dirty bowls!*] Prepare your muffin tin and scoop about a 1/4 cup into each well.
Top with whatever your little heart desires. My heart screamed WALNUTS! Peyton and Reese wanted chocolate and peanut butter chips – go figure. Stats are for the muffins without any add-ins.
Bake them about 15-18 minutes.
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 175.4
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 166.1 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.6 g
- Protein: 3.6 g
Now I could’ve messed with these and cut out more fat, added more protein, lower sugar etc., but sometimes you just want a damn muffin, so I make no apologies for these. They’re damn good. Not to sweet and perfectly moist.
Lastly I roasted an eggplant that I tossed in some Maple Grove Farms Fat Free Balsamic vinaigrette. This particular brand doesn’t have any HFCS, where as my other favorite brand did 😦 .
They kinda look like potatoes huh?
Anyway, I served these mixed with some (jarred) fire roasted red peppers and feta and my Chicken Italiano. <—-You’re gonna have to click on the link to see it cause I didn’t get a picture.
So there ya go, now you’re up to date. Gotta go bang out some P90X Chest, Shoulders and Triceps followed by Ab Ripper.
But first! IBUPROPHEN!
Happy Sunday 😉