Fun Friends Weekend

This weekend was pretty awesome. I got lots of friends time in and lots of relaxation time in. Plus I tried a new vegetable and invented a new dish! Let’s dive right in, shall we?
FRIDAY
Friday was a pretty cool day. Started it off right with…
Friday’s Breakfast

Bob’s 5 Grain Hot Cereal
prepared with 1/2 milk, 1/2 water
+ 1/4 cup pumpkin, 1/4 cup blueberries 1Tbsp flaxseed meal, and 1/2 Tbsp almond butter
It was soooo yummy! I love the flax/almond combo with the pumpkin. An hour later I was off to the gym for…
Friday’s Workout: Strength Training Circuit
Circuit 1: 3 sets w/2-25lb dumbbells–> 10 squats, 8-10 chest press; 8 40lb assisted pull ups
Circuit 2: 3 sets–> 10 plie squats w/50 lb, 8 of this shoulder exercise w/15lb dumbbell
Circuit 3: 3 sets–> 10 triceps dips w/15lb added, 10 straight leg dead lifts w/2-25lb dumbbells, 8 curls, hammer, and concentration w/17.5 lb dumbbells(changed each set)
Core: 40 sit-ups on stability ball, 20 jackknives w/stability ball, 15 russian twists w/15lb dumbbell, 20 reverse curl w/leg lift, 40 butterfly crunches, 20 side plank dips, 45 sec alternating leg/arm kneeling superman w/supporting foot lifted, 60 second forearm plank w/knee touch-downs
I was feeling pretty awesome with this workout! Not weak like the last time I did my strength workout. So that was a big plus!
I re-fueled with my typical cocoa-yogurt-cereal but added some peanut flour to the mix! Sooo goood. And after a few errands I fixed myself…
LUNCH

Yummo salad with spinach, spring mix, broccoli slaw, white mushrooms, sugar snap peas, black pepper, and lite balsamic dressing. And of course my new favorite peanut butter and pear sandwich w/cinnamon sprinkled on top.
A short while later, I set about conquering this:
The Chayote Squash
I had been eyeing this baby at the grocery store for a while. It’s so intriguing-looking don’t you think? So this past week I decided to finally take the plunge and buy one. I had no idea what it was like or how to prepare it, but I figured I’d just go ahead and add it to my roasted vegetable mix. And it was a success!
Friday’s DINNER:
Leftover Mexican Vegetable Pie with Roasted Sweet Potato, Chayote Squash, & Carrot
My wonderful boyfriend ended up surprising me by stopping by for dinner! We polished off the last of my Mexican Vegetable Pie, and as luck would have it, I was preparing a big enough batch of vegetables to feed both of us and still have leftovers. I heated the pie up in the oven as I was roasting the vegetables. I highly recommend reheating things in the oven covered with aluminum foil (or the dish cover). It makes it taste like you just made it.
Roasted Vegetable Method:
Preheat oven to 400˚F.
Chop veggies into 1 cm cubes and place them in a baking dish.
Mix in enough extra virgin olive oil to coat everything, and add dried thyme, dried rosemary, salt, pepper, and 3 cloves minced garlic.
Cook for 25 minutes, stirring once or twice in the middle of roasting.
Friday night was spent out late with friends, but let’s jump to Saturday, shall we?
SATURDAY
Saturday I woke up at about noon. I never sleep this late, but it made sense since I went to bed at about 4am. Anyways, I woke up 30 minutes before my friend’s cookout was going to start! And I was supposed to bring a dish! What to do?
So I decided that it was time to get the creative juices flowing and make something up out of the items that I already had in my kitchen. I already knew that this was an awesome combination:
(Green cabbage, bulgur, and chicken broth) But I felt that it needed a fresher feel to be cookout-worthy. So I thought, “Hey, what about adding an apple?”

And thus Apple, Cabbage Bulgur Salad was invented.
Ingredients:
Extra Virgin Olive Oil
3 cloves garlic, minced
2-3 cups coarsely shredded cabbage
1 cup bulgur
2 cups chicken broth
sea salt
fresh-ground pepper
generous sprinkling of all spice
1 apple, chopped
juice of 1 lemon
Directions:
Pour just enough oil to the thinly coat the pan into a large non-stick skillet with a tight-fitting lid. Heat over medium heat. Add the garlic and cabbage and saute until the cabbage starts to soften.
Add the bulgur and mix until well-distributed.
Add the broth and spices.
Bring to a boil then reduce heat and cover. Cook for 12-15 minutes, until the liquid is well-absorbed. Remove from heat and drain any excess liquid. Stir in the apple and lemon juice. And voila!
A yummy side dish to eat at home or take to a cookout! (like I did)
Saturday’s cookout was pretty awesome. The rest of the evening continued to be an awesome friend day, so I was a very happy camper all day!
Today’s Workout: 45 minute Cycle
It was an awesome class! (as usual) And it was sweet being able to go first thing in the morning. It just starts my day off on the right foot.
Later, I visited with my parents and then some friends. And I’ve pretty much been relaxing and getting ready for work this evening.
Oo time to go check on my yogurt that I made today! I think this post has been sufficiently long. I will leave you with this:
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