I wont bore you with all the details but here is my Saturday in a nutshell…
Breakfast- eggs and a slice of Low Sodium Ezekiel Bread. I split a strawberry Chobani with the Husband while breakfast was cooking
A few hours later, we went to the gym. Before the gym I ate a tbsp of Peanut Butter (my fav) since my stomach was already hungry again. At the gym I did a leisurely hour on the treadmill while watching the Michigan State football game on TV and talking to gym members (they were all extra chatty yesterday). Here are my stats from my run:
- Time: 1:00:22
- Calories: 535 (25% fat)
- Max Heart Rate: 186bpm (96% max)
- Average Heart Rate: 160bpm (83%)
- Distance: 5.5 miles
After the gym we stopped at home for a quick lunch of a whey chocolate protein shake and an organic gala apple. Then, it was on to errands. We went to the grocery store, bank, Target and then the natural foods grocery store to finish up errands. Once we got home, I did an extra 15 minutes on the elliptical to burn off a few more calories before Mexico and raise my metabolism for a second time during the day.
Before I knew it, it was time to start prepping for dinner. We had Vegetable Broth Based Stir Fry and with stir fry there is always a lot of vegetables to get ready for the wok!
But first, I needed to get a snack ready….Celery and Hummus
I mixed the hummus with crushed red peppers and also some paprika to spice it up! : )
Back to prepping veggies! I shredded some baby carrots I found in the fridge.
Cut red bell peppers, green bell peppers, red onion and yellow onion. I added them into a bowl along with snap peas.
Next, it was time to prep the broccoli and chop the mushrooms. The H shelled some peanuts to add to the mix!
Finally everything was prepped and it was time to start cooking the stir fry. I put low sodium vegetable broth into the wok and brought it to a boil. I used about 2 cups. You can add more or less if you want.
Once it was boiling, I added roughly 2tbsp of soy sauce and added the bowl of chopped vegetables (peppers, onions and pea pods)
After letting the vegetables cook for about 3-5 minutes, we added the organic diced chicken breast. After the chicken was fully cooked, we added the chopped broccoli, 1/4 cup Amy’s Gingerly salad dressing, crushed red peppers and cayenne.
We let the broccoli cook for about 4 minutes before we added the mushrooms and carrots.
and finally the water chestnuts and shelled peanuts
At this point we added in some spicy hot Sriracha and let it cook for about 3 more minutes. I’m not going to lie, by this point I was so hungry and couldn’t wait to devour this delicious stir fry! I had two huge bowls and topped each one off with extra Sriracha! : )
I paired the meal with a glass of cranberry and water juice! This was the best stir fry we have ever made! It was heavenly!
FYI- I’m a total vegetable nerd. Looking at the stir fry pictures makes me excited to see all the different color vegetables and so many of them!
Now onto Morning Meditation
Motivation of the Day: Mexico!
Three Things I am Thankful for: 1- My awesome Dad! He’s the greatest! : ) 2- Last night’s dinner- loved it! 3- Football Sunday!
Goal for the Day: Finish up all errands including a workout and buy 2 pumpkins to carve later this week!
Motivational Quote of the Day: As I see it, every day you do one of two things: build health or produce disease in yourself. -Adelle Davis
What is your favorite vegetable combination for stir fry? What are you thankful for on this beautiful Sunday? Do you get happy at the sight of vegetables or any other food?
That’s it for now! Have a great Sunday and cheer for the Vikings win over the Packers! : )
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