Tuesday, February 16, 2010

It all ends with chocolate...right?

I told myself yesterday and all day today..."I will go to the gym. I will run." It may sound silly to some, (like my husband) but it helped me to picture myself going and ignoring my negative thoughts...about being sick and being tired, etc.

I admit...I did think for a second, "I just want to go home and lay on the couch." I pushed through that and headed to the gym.

I did Day 5 of Whittle My Middle. I am feeling a lot stronger with my planks, torso twists and the plank ups (which I HATE!!!). It feels good to see a change in my strength...Yippee!!

I then ran...duh duh duhhhhhh. It was ok actually. I am always nervous when I switch from walking to running, waiting for the pain to set in. I still have a little pain, but not intense enough that I need to stop. Unfortunately, I didn't use the bathroom before I went, so I had to stop early. I ran for 15 minutes straight today...I know that's not a lot, but it is for me right now.

I then did 30 minutes on the Crossramp. I don't know if it is because I have been sick or what, but I sweat more today than I ever have...gross!

I hurried home to make Grilled Chicken with Kung Pao Sauce..."Good-bye Take our. Hello, Healthy Kung Pao!" I found this in January 2010's Shape Magazine.
1. 6 boneless, skinless chicken breasts, rinsed and patted dry. (I only used 2 large chicken breasts)
2. 1/4 c. plus 2T. low-sodium soy sauce (I didn't have low-sodium...boo)
3. 1 T. black or red rice vinegar (or red wine vinegar...which is what I used)
4. 1 T. plus 1 t. water
5. 1/4 t. sugar
6. 1/4 c. oyster sauce (I used fish sauce)
7. 1/8 t. sesame oil
8. 1/2 t. cornstarch
9. 1/4 c. unsalted peanuts, chopped (I didn't chop them...I like them whole)
10. 1 scallion, slivered (I didn't use one of these...didn't have one)

Grill chicken.
Mix soy sauce, vinegar, 1 T and 1/2 t. water, sugar, oyster sauce and oil. Bring to a boil.
In small bow, combine cornstarch and remaining water and drizzle into sauce.
Return sauce to a boil and simmer for 1 minute. Remove from heat.
Coat each chicken breast with sauce. Garnish with peanuts and scallions and serve immediately.

This recipe didn't have any vegetables, so I added broccoli, pea pods, green peppers and carrots to the mix.

I also cooked 2 cups of brown rice to accompany the Kung Pao chicken.

Looks good right???

I liked this recipe, although the sauce didn't thicken much so it was kind of watery. The chicken was a little dry even though I added soy sauce while it was cooking. It was a lot like the Chicken Stirfry I love to make!!

After a shower and cleaning up the kitchen, I made a small bowl of TJ's French Vanilla ice cream with raspberries, 1/2 banana, TJ chocolate sauce and TJ's Mini peanut butter cups...A-MA-ZING!!!
Tomorrow is another long day...work 8-4 and MCA Math training 4-6. I hope to get to the gym after that for a run and Body Works Class...

Props to my amazing husband who has been working so hard on his online class...which he hates! He is taking a Humanities class and is learning about art and theater...not really his forte'. But he has been so committed and focused...

How do you make it through a long and gruelling task that you DO NOT ENJOY?????

1 comment:

margot prenye' said...

go chad, go!!! kudos to your total committment to your fitness and eating plan JP. It's all looking good. a word about portion control maybe, but that is the hardest for absolutely all of us, me more than anyone. always eating healthy, but too much is too much. I won't ever lose any weight, which I need to do, unless I cut down on the QUANTITY of food, oh so hard. keep it up missy. love ya