In light of the fact that I just don’t have the time to blog every day about this, I’ve decided to get at least one post up every 2-3 days.
The workouts are going extremely well. Kelly and I have both successfully acclimated ourselves to getting up every morning at 5:00 AM to do the workouts and we’re both actually starting to FEEL stronger. It’s a good thing.
At the end of this week we change up the workout routine a bit. Week 4 is considered a “recovery” despite the fact that we have to do Core Synergistics and Cardio X! Core Synergistics is a routine that consists of strengthening your “Core” or your body from your neck to your waist. It looks brutal but it should improve my pull up abilities.
The diet is also going extremely well. Last night Kelly and I went out with a few friends to dinner and a movie and I took advantage of my 10% allowance to eat something let’ s just say, not really good for you. I had beer and some chicken tenders along with some popcorn during the movie. I know I know…I probably shouldn’t have, but Kelly and I have been doing so well that I really needed to treat myself…and I’m glad I did!
I’ll try to catch up with you guys in a couple of days. I’ll leave you all with a decent breakfast smoothie recipe, a great vegetarian curry recipe (I made this recipe and it was really good. The picture attached was taken by me after the dish was finished), and my current weight.
Currently, I weigh 200lbs! This is the lowest I’ve weighed in 3 years!
Strawberry Banana Smoothie:
12 Large Strawberris
3 Large Bananas
10 Ice cubes
2 Cups Unsweetened Almond Milk
Blend ingredients together and enjoy. Serves 2-4.
Thai Vegetable Curry:*
Serves: 8
Preparation Time: 40 minutes
Ingredients:
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 cups carrot juice
1 red bell pepper, seeded and thinly sliced
1 large eggplant, peeled, if desired & cut into 1 inch cubes
2 cups green beans, cut in 2 inch pieces
3 cups sliced shiitake mushrooms
1 (8 ounce) can bamboo shoots, drained
2 tablespoons Dr. Fuhrman’s VegiZest or other no salt seasoning
1/2 teaspoon curry powder
2 cups watercress leaves, divided
3 tablespoons unsalted natural chunky peanut butter
2 pounds firm tofu, cut into 1/4 inch thick slices
1/2 cup light coconut milk
1/2 cup chopped raw cashews unchopped
mint, basil or cilantro leaves, for garnish (optional)
Instructions:
Place the garlic, ginger, mint, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, VegiZest, curry powder, and 1 cup of the watercress in a wok or large skillet. Bring to a boil, cover and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress and the cashews. Garnish with mint, basil or cilantro leaves, if desired.
Note: This can be served over brown rice or quinoa. Frozen vegetables may be used instead of fresh.
*Recipe courtesy of Dr. Joel Furhman from https://www.drfuhrman.com/default.aspx.
