WIAW 3/13/13

Another successful day hath come and gone. I knew it was going to be a great day as soon as breakfast hit. I had a green protein shake and let me tell you, I would trade one of these shakes for a milkshake any day. The recipe is as follows:

-1 scoop vanilla protein
-1/2 of a frozen banana
-2 Tbsp. chocolate PB2
-1 cup almond milk
-1 cup leaf spinach
Toss it all in a blender and viola! It tastes soooo good. The chocolate and peanut butter mixed with the banana makes it seem like such a treat. For those who are concerned, the spinach is neutral and can't even be tasted. It's just an extra blast of tasteless vitamins. :)

Next I hit the gym. Today I really focused on my core and upper back. I used cables and the low row for the majority of the exercises. Both are extremely efficient for the upper back. Even a couple oblique and ab exercises too! Then I moved to a mat with an exercise ball for some crunches and a Bose ball (looks to be half of an exercise ball used for balance training) for some planks and mountain climbers. Once I finished with the strength training I knocked out a quick three mile run and called it done for the day.

For lunch I met up with a friend at Jason's Deli and got my usual Spinach Veggie wrap as a gluten free sandwich and a side of steamed vegetables. Sorry guys, I was so hungry by this point that I had to forgo a picture of it. Better luck next time I suppose. :)

After lunch I went to the grocery store and got stuff to make Cabbage Lentil Soup :D I snagged this recipe from Clean Eating Chelsey and boy am I glad I did. While it's not entirely too appealing to the eye, the nutrition totally makes up for what the visual lacks. And not to mention it's tasty!

Cabbage Lentil Soup
-1/2 head cabbage cut into 1 inch cubes
-2 carrots chopped
-2 ribs celery chopped
-1/2 yellow onion chopped
-4 tsp minced garlic
-1 cup lentils (dry)
-4 cups vegetable broth
-2 cups water
-1 Tbsp oil
-1 Tbsp basil
-1Ttbsp oregano
-salt and pepper to taste

Cook the onions and garlic in the oil in a large stock pot over medium heat for two minutes. Next add carrots and celery. Cook for 3-4 additional minutes until onion becomes translucent. Next add vegetable broth, water, lentils, cabbage and spices. Bring to a boil and then reduce to a simmer for approx. 40 mins or until cabbage gets soft and lentils are fully cooked.

Yumz yo.

While the soup was simmering I got really hungry and decided it was time for my next mini meal. I decided to make a stuffed pepper. I had some left over brown rice on hand and a veggie patty I needed to use up. I crumbled the veggie patty and mixed it with the brown rice, red pasta sauce and chopped up spinach, red, yellow and orange peppers. I added some crushed red pepper for a little bit of a kick as well as some Italian seasonings. All that was left to do was stuff the pep and toss it in the oven for a bit. Finally, to top it off I added a slice of pepper jack cheese in the last few minutes of its bake time, just enough to get it melty :)

The rest of the evening consisted of a few odd ball errands and a pit stop at chipotle for fourthmeal. I needed more protein today so I got a salad with fajita veggies, chicken and tomato. The key to life; veggies and protein for days.

 

Today was supposed to consist of a car wash and detailing as my project but the weather so rudely interrupted that plan with its bitter cold and snow business. Pshh winter. What a joke. Needless to say I am not amused. Oh well. The sun has to come out again sometime so until then you can catch me ridin' dirty. ;p

 

Later gators!