My newly fixed watch broke 🙁 I guess I will have to get it fixed again tomorrow!
After nannying, I went to Butler’s gym to workout. I did 30 minutes on the elliptical while watching the Food Network. I forgot how much I love that machine! I usually do some sort of interval so that I am able to change my speed and resistance throughout the workout. I then did this arm workout:
Arm Pullover (lying on your back on a bench)–12 reps, 2 sets, 10 lbs
Lunge back with left leg, twist with ball in both hands to left, lift back leg up to front in 90 degrees and at the same time lift the weighted ball over your head (sorry this one sounds confusing!) 15 reps on each side, 10 lbs
Reverse Dunk–sit in C-Curve with weighted ball at chest, then sit up slowly bring the ball overhead 15 reps, 10 lbs
Squat and push the ball out as you stand up 15 reps, 10 lb ball
Tricep dips–get on all fours but with stomach up like a crab, do tricep dips 5 with both feet down, 5 with Right foot raised, 5 with left foot raised, 5 with both feet down
Bicep Curls–15 reps, 7.5 lbs
Pushups on ball 10 reps
I then went to yoga. I understand how important stretching is for the body, and I know people who swear by yoga but for whatever reason, it’s just not my thing. At least, that’s what I thought before class tonight. I am not flexible, never have been flexible, and tend to lose interest while stretching (I know it’s bad!). I also love to be moving and constantly on the go, but yoga forces me to stop for a minute and think or not think and relax.
So the reason why I ever went to yoga tonight is because I am going to have to teach it on the cruise in a matter of months! They will teach me the fundamentals of teaching their yoga class, but I thought that the stretching would be beneficial and I should probably understand the basic format of a yoga class. After class, I honestly felt refreshed and more limber than usual! (thumbs up to yoga!) So, I think I am going back next week…I’ll be doin’ the splits in no time!
Tonight I decided to try a recipe from Julie’s blog that I had read about a while ago and had really been wanting to try. It looked good to me, but I knew it was the kind of meal that I shouldn’t say what the ingredients are until after Brian has tasted it 😉
After Brian had tasted the filling, he asked “is that bean dip?” NOPE! It’s pumpkin! He then replied with “I can’t believe it’s pumpkin!” and neither can I, these enchiladas were so tasty.
1/4 of a red onion, diced
1/2 of white or yellow onion, diced
2 cloves minced garlic
One 10 oz can of red enchilada sauce
1 can pumpkin
1/2 cup kidney beans
1/2 cup black beans
1 1/2 Tbsp. cumin
1 tsp chili powder
1/2 cup fat free shredded cheddar cheese
4 large whole wheat tortillas (we used La Tortilla Factory Low Carb High Fiber)
Preheat oven to 400 degrees
Saute onion and garlic in a pan sprayed with non-stick cooking spray
Stir in enchilada sauce
Add pumpkin and stir until combined
Add in the cumin and chili powder
Mix in the beans
Fill the tortillas with an equal amount of the pumpkin filling
Roll the tortillas and place them in the pan with the seam side down.
Top the enchiladas with the remaining sauce and top with cheese
Bake until cheese melts
Nutrition: Calories 157.8g, Fat 4g, Carbs 28g, Protein 10.9g
On the side, we had edamole! I was in the mood for experimenting this afternoon. Edamole is like guacamole, but made with edamame and it is tasty. It didn’t turn out as smooth as I had planned, but it still tasted yummy.
Edamole (Edamame Guacamole)
1/4 plus 1/8 cup frozen shelled edamame, thawed
1.5 tablespoons water
1 tablespoon extra-virgin olive oil
.5 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce (I use sriracha)
1 garlic clove, halved
1/2 Roma tomato, diced
Combine all ingredients in the food processor except the tomatoes, and combine until smooth.
Add diced tomatoes.
Chill and serve
Makes 2 servings
Hope you all had a lovely evening! Now, I’m off to bed 😉
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