Today has been cold and dreary in good, old Richmond, VA so I felt that in order to rectify the situation, a latte was an absolutely necessary purchase.
Ok, so I actually went to Starbucks for mine and just found this image online, but isn’t it cool?
The day has probably been about 90% more awesome post-latte. Speaking of lattes….
I’ve had the weirdest normal-everyday-life dreams lately. The first such dream occurred three nights ago. I dreamt that I went to make my oatmeal in the morning and discovered that we were almost out of milk. It had me seriously thinking that we were almost out of milk until I opened up the fridge the next day to discover that we actually had 1/3 gallon left.
My second normal-life dream occurred the next night. I dreamt that I discovered this peanut butter
in my refrigerator and thought that I had accidentally been buying new peanut butter and forgetting that I already had this one. But then I realized that I was dreaming. Both dreams occurred in my current kitchen. I wonder what this means. Maybe I have an unhealthy obsession with groceries…. or maybe I failed to resolve the emotional conflicts of the oral stage in Freudian pyschosexual development.
Let’s get into my workouts this week, shall we?
Circuit Strength Training
Circuit 1 – 3 sets w/17.5 lb dumbbells –> 10 squats, 10 chest flys, 10 reverse flys
Circuit 2 – 3 sets –> 10 plie squats w/50 lb, 6-8 arnold shoulder presses w/17.5 lbs
Circuit 3 – 3 sets –> 12 triceps bench dips w/17.5 lb added, 10 straight-leg dead lifts w/2-25 lb dumbbells, 8 rep bicep move w/17.5 lb dumbbells (curls, hammer curls, concentration curls)
Core – 40 sit ups on stability ball, 20 jackknives on stability ball, 15 russian twists w/15lb dumbbell, 15 reverse curl w/leg lift, 40 butterfly crunches, 20 side plank w/hip dips, 45 sec opposite arm/leg kneeling superman w/stabilizing foot lifted, 60 second plank w/knee dips
45 minutes on the elliptical “interval” setting at 6 resistance alternating backwards and forwards every 5 minutes. I felt pretty awesome during this workout even though I was tired all. It was great just getting my heart pumping and reading a magazine.
60 minute Power Yoga class
I discovered that I need to work on reaching out through my tailbone and really flattening out my lower back during downward-facing dog. The teacher came around and pressed me down and back which was stretchy-painful, but good for helping me improve. This practice in general was surprisingly challenging for me. I felt like my body just wasn’t stretching or stabilizing well and things were tiring that are usually a breeze for me. But I suppose different day, different experience. Next time will hopefully be better.
After Monday’s workout, a rare thing occurred: I cooked dinner on a work night! Usually dinner when working consists of some sort of sandwich with a no-cook side or roasted vegetables. Since I work 12 hour shifts and go to the gym most days after work, cooking dinner can seriously detract from my rest time. But Monday I created…
Asian Stir-Fried Vegetables w/Broiled Salmon
– .66 lb sockeye salmon fillet (this just happened to be the amount I picked up in the frozen section at Trader Joe’s. You can use whatever amount you want)
– juice of one lemon
– splash of soy sauce
– 1 clove garlic, mined
– 1 tsp ginger paste
– salt & pepper
– 1 tsp cornstarch mixed into a little warm water
– 1 1/2 tbsp soy sauce
– 1 1/2 tbsp oyster sauce
– 1 1/2 tbsp rice vinegar
– 1 tsp ginger paste
– 3 cloves garlic
– 1-2 tsp chili garlic sauce
– Extra virgin olive oil
– 2-3 cups chopped cabbage
– 2 carrots, chopped
– 10 stalks asparagus, chopped
– 1 head broccoli, chopped
– 1/2 red onion, chopped
– fresh-grated black pepper
(You can also substitute other vegetables, e.g., mushrooms, bell pepper, and use more or less of these.)
Whisk together the lemon juice, soy sauce, garlic, and ginger in a container large enough for your salmon to sit flat on the bottom. Add the salmon and let marinade while you prep everything else. (or do this ahead of time and let it sit for longer) Turn oven on to 400˚F.
I like to start out by chopping all of my vegetables and placing them in a big bowl, since I typically will run out of room on my cutting board.
Next, I combined the cornstarch/water through the chili garlic sauce in a cup (you can use a bowl too) and set it aside.
Once everything is ready, place salmon on a cooking spray-sprayed baking sheet and place in the oven towards the top (but not super-duper close). Note: I used a broiling pan, but I decided that a baking sheet would be better for retaining more moisture in the fish.
You’re going to cook this for about 5 minutes, flip it, and cook it for another five minutes. I did this while completing the next steps.
Add enough oil to a large non-stick pan to cook all of your vegetables. Heat on medium-high. Once it’s nice and hot, add all your vegetables and grind some black pepper on top.
Stir frequently and cook the vegetables until they are crisp-tender. The cabbage will be wilty and the broccoli will be bright green.
Mix in the sauce that you made earlier, bring to a boil, and reduce heat to a simmer. Keep stirring it around until it thickens and looks nice and saucy. About 2-3 minutes.
|Isn’t it beautiful?
Once your salmon is done cooking, remove it from the oven and divide it into portions.
Serve the salmon atop the vegetables and voila! You are done.
|I know, I know, it’s the same photo I used above.
I ended up breaking up the salmon and mixing it into the stir fry so that I could get bites of it throughout. All-in-all it was a delicious meal! (Well-worth the extra time out of my night)
Alright, time to finish up my dinner! (Inspired by the boyfriend. Post to follow shortly AKA tomorrow)