Last evening’s workout was good. I didn’t do as much cardio as I wanted (actually, none at all). But, I decided to steer clear as my knees were feeling a bit achey.
However, I did get an amazing Smith machine workout in. My legs haven’t been this sore in a long time. Tomorrow, I’m thinking I might get a cardio session in. Maybe even this evening depending on how much homework I get done.
I’m happy that yesterday was a good workout though. I was starting to think I just didn’t have the energy to gym anymore.
Starting today off at a bit less muscle-y than I was pre-New York (August). I’ve really been struggling to get back into my fitness regimen after that. School has started and work is overwhelming, but I’m excited for today’s workout. Hopefully the gym isn’t too packed. And I would love to not get tired midway through. Still looking for a way to make sure I don’t feel a lack of energy. Not sure I want to start with a preworkout.
Here are some recipes for the upcoming week. I usually plan out recipes on a Saturday or Sunday and then do my groceries for the week the following or same day.
BREAKFAST
Spinach-Potato Scramble with Parmesan:
In a skillet coated with 2 teaspoons olive oil, sauté 2 cups baby spinach and 1 cup shredded potato until golden and tender. Whisk together 1 whole egg and 2 egg whites; add to skillet. Top scramble with 2 tablespoons grated Parmesan cheese and a sprinkle of black pepper; serve with 1/2 cup grapes.
Nut Butter, Banana Toast
Try this superfood twist on classic PB and toast with 1/2 a banana (sliced) and a sprinkle of chia, which is packed with vitamins and minerals (like six times more calcium than milk!).
Avocado Toast with Egg
Sometimes simple is just better. Top two lightly toasted slices of whole-grain bread with smashed avocado and a sprinkling of salt and pepper. Layer on two sunny-side up eggs for a healthy dose of protein, and you've got a well-rounded breakfast. Stack 'em in a tupperware container for easy transport or cook the yolks a bit more and make the whole thing into a sandwich.
LUNCH - I’m usually not home for lunch, so it ends up being a protein shake
Chop 1 small sweet potato into 1/2 -inch cubes. In a skillet coated with 1 teaspoon olive oil, sauté cubes, 1 minced garlic clove, and 1/4 teaspoon cumin for 15 minutes. Add 1/2 cup canned black beans, rinsed and drained; cook 5 more minutes. Fill 3 warm corn tortillas with bean-and-potato mixture, 1 tablespoon salsa, and 1 tablespoon chopped fresh cilantro.
Chicken with Potatoes
Preheat oven to 400°. Coat a baking sheet and 1 (3-ounce) chicken breast with cooking spray; bake 30 minutes or until done. Chop 1 small potato into 1-inch cubes; toss with 2 cups broccoli spears, 2 teaspoons olive oil, and salt and pepper to taste. Roast 30 minutes. Mix vegetables with 2 tablespoons crumbled feta cheese and 1 tablespoon red wine vinegar; serve with chicken.
Gnocchi with Arugula and Walnuts
Cook 3/4 cup whole-wheat potato gnocchi in boiling water for 3–4 minutes; drain. Toss with 2 teaspoons olive oil, 1 tablespoon red wine vinegar, 2 cups fresh arugula, and 3 tablespoons chopped walnuts; sprinkle with salt and pepper to taste
Chicken Breast and Arugula (Post Workout), Sometimes Sub Arugula for Pasta if more Carbs needed
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