Moving time always brings about my most creative, disgusting, and occasionally accidental-genius meals, so this
is all about using up the random ingredients in the fridge. Breakfast has been a desperate attempt to finish up all my various protein powders. I didn’t realize I was such a whey protein ho?…
protein waffles topped with coconut butter, almond butter, brasil nut butter, and suga free maple syrup!
After breakfast, I read for a while, packed more, and then hit the gym. Since studying for my personal training certification, I have realized that I need to change up my lifting workouts! I always was aiming for high weight, low reps in order to get stronger and build more muscle, but now I am understanding the importance of having days that are aimed at muscular endurance. It was so much fun to do something new(ish) at the gym!
Foot Injury Friendly Lifting Workout
If possible, do each pair of exercises by alternating sets. AKA, do a set of 15 reps of one exercise, then a set of 15 reps of the other exercise, and repeat 5 times. Pick a weight that you can complete the full 15 reps.
- Bench press and Leg extension machine
- Lat pull down and Hamstring flexion machine (where you are on your stomach and pull your feet back)
- Back extensions holding weight plate and tricep raises holding weight plate
After that workout I was ready for lunch! Lindsay inspired me a while ago to use broccoli slaw mixed with canned tuna, greek yogurt, and spices to make a healthy salad. This has turned into a go to meal that is easy, quick, healthy, and satisfying both physically and mentally. The possibilities are endless!
The Go-To Lunch Salad
Recipe: Serves 1 – high protein, low carb, grain free
- the protein: canned tuna or sardines or salmon
- the sauce: 1 tbsp mayo + 1/2 cup greek yogurt
- the veggies: my favorite is broccoli slaw + chopped red bell pepper + diced onion. or any salad greens, sprouts, shaved carrots, tomatoes, etc.
- the spices: my favorite combo is curry powder, salt, pepper, raisins, and a splash of red wine vinegar and worchesire sauce. or mustard, honey, and a dash of red wine vinegar with slivered almonds. or lemon juice, lemon pepper, honey, a pinch of cumin, and a dash of white wine vinegar.
Dinner was left over chicken breast and roasted sweet potato with the a green bean salad on the side. I had this recipe pinned for months now and realized it was the perfect opportunity to use up the rest of my blue cheese and make a dent in my walnut oil and walnut stash. I was not expecting it to be fabulous – but it was. So much so that I immediately made another batch for tomorrow!
green bean salad with walnut oil, black walnuts, and blue cheese
Recipe: Serves 2
slightly adapted from cooking spree
- 1 bag of green beans
- 1 1/2 tbsp walnut oil
- 1/4 cup black walnuts, chopped
- handful of blue cheese, crumbled
- salt, to taste
Directions – Her directions are totally different than mine and will probably yield tastier beans, but I wanted to make this quickly. Add the beans to a large bowl with a drizzle of water, cover, and microwave until softened, about 3 minutes. Drain the water. Add the oil, salt, and blue cheese and toss so that the beans are evenly covered. Sprinkle with the chopped walnuts and enjoy!
And we mustn’t forget dessert….
Recipe to come…