In his words: "This is just torturous!" To my surprise, Kevin was the first to crack into the soup and biscuits I had packed for lunch and made the day before. He didn't even take time to heat up the soup, but it was actually pretty good chilled, so we went with it.
Since Kevin had to work in the late afternoon and early evening, I was on my own for going to the gym today. Kevin wrote down what I was to do on a scratch pad, and apparently he wanted to torture me just as badly as he was tortured at the BBQ (in a good way). Here was my workout:
10-15 minutes of stretching
30 minutes on the stationary bike doing the fat burner setting
100 jumping jacks
10 minutes resting and stretching
30 minutes MORE on the stationary bike doing the strength building setting
80 calf raises
250 crunches (sets of 50)
10 minutes stretching
In the end I was sweaty and exhausted, but felt more energized for our evening out dancing with friends. My abs are sore from yesterday, but it is nice to feel the muscle building there. Now I'm looking forward to what else he has in store for me for the rest of the week!
Here was our general meal plan for today:
Breakfast: bananas and apples
Lunch: chilled leftover broccoli mushroom bisque, veggies, fruit, baked beans, blackberries
Dinner: Mexican Quinoa (recipe below) and black beans in butter lettuce "tortillas", apple slices, fresh broccoli
1 small onion, chopped
1 red bell pepper, chopped
1 fresh jalapeño, chopped
1 tsp minced garlic
1-15 oz can diced tomatoes
1-4 oz can diced green chiles
1 packet of taco seasoning
1/2 tsp liquid smoke
2 cups dry quinoa, rinsed
1. Sauté the onion, bell pepper, jalapeño, and garlic until tender.
2. Placed the sautéed veggies and the rest of the ingredients (except the quinoa) into a high speed blender, and blend until smooth. Add enough water to bring the sauce up to 4 cups.
3. In a large saucepan, stir together the rinsed quinoa and sauce.
4. Heat to a boil, then cover and simmer on low for 15-25 minutes, stirring every 5. Take a taste to make sure the grain has cooked, and then remove it from heat and keep it covered for 5 more minutes.
5. Serve with your favorite Mexican toppings and with or without taco shells (we used butter lettuce instead).
Amy's Notes: This recipe makes a lot.... A LOT! This is great for having leftovers or feeding a big crowd. I added 2 cans of black beans to my recipe, but feel free to have yours plain or with any type of bean you like. Enjoy!
Have you ever tried quinoa before? What is your favorite way to eat it?