Tonight, I taught Core Intensity in a new format! I loved it, and I feel like it made the class more exciting even though it is not a high intensity cardio class. Here is what we did:
Run one lap around the track
Lunges around the track stopping at each corner
Regular crunches with weight (slow, 15 count)
Back swimmer (slow, 15 count)
Clam crunches (slow, 15 count)
Side oblique lift (10 on each side)
Bicycle crunches (slow, 20 total)
Hold plank 45 seconds
Lie on back, arms in T, bring legs to table top 90 degrees and lay down to R then L (20 total)
15 touchdown slow and controlled
Run one more lap depending on time then head to the room for cool down
It was a good workout (especially for the legs) and was timed perfectly for the 30 minute class.
For dinner, even though it was literally sweltering outside, I made “Thai Chicken for 2!” This dish makes me think of being warmed up on a cold winter day….not being cooled off on a hot summer night, but it still hit the spot. My grandma made this recipe for the fam while we were visiting my Aunt Denise in Alaska a few summers back, then my mom started making it and the recipe got put in the family recipe box.
Brian was my little helper tonight! I usually put him in charge of stirring, and sometimes chopping. He would like his title to be known as “Stirrer Extraordinaire.”
Thai Chicken for 2
1 medium onion
1-2 cloves garlic
1 can light coconut milk
1 medium potato
1-2 chicken breasts
1/2-1Tbsp green curry paste
1/2 cup fresh basil leaves (can use dried…just use less)
Chicken bouillon (optional)
1 can bamboo shoots
1 can water chestnuts
Saute onion and garlic in extra virgin olive oil in large sauce pan. Add coconut milk and potato and summer until tender. Add chicken, curry, basil, and bouillon–simmer 5 minutes. Add one can of bamboo shoots and one can of water chestnuts before serving. Serve over brown rice.
P.S. The recipe usually makes more servings than 2
This meal is what I call a “miracle meal.” It seems like the potatoes would be too crunchy and the chicken would be raw…but miraculously everything gets cooked perfectly!!! Other miracle meals are chicken and dumplings, rice, and some types of lasagna. You think that everything is going to be undercooked and voila! It’s cooked! I love it 🙂
To cook my rice, I always use my rice cooker. As much as I love rice, and as much as I love to cook, for some reason I just can’t cook rice. It always ends up crunchy and undercooked rather than fluffy and delicious! If anyone has any rice tips…my ears are open!
Off to rest my little legs for another run tomorrow!
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Hiya 🙂 I’m going through your blog and finding lots of great inspiration for healthy recipes.
White rice is extremely easy, to every cup (or mug, just use the same measure for both rice and water) of rice, add 1 and 3/4 of the same cup/mug of water. Cover and bring to boil. As soon as it boils, keeping it covered, reduce the heat to minimum. Allow it to cook for 15 minutes. Check. If all the water’s been absorbed, turn off the heat and let rest for 5 minutes. If it’s still wet, cook until water is absorbed. I hope it helps!
Thank you for the tips!!! Since I posted this, I have gotten a LOT better at cooking rice 🙂 Your tips are definitely helpful.