Thanks for all the nice comments about my “do-over!” It’s a clean slate, right? And what better way to start the day than with an almond café mocha green monster.
I drank it on the way to work, and it was delish! I wasn’t sure what I was going to do to workout yesterday, but then I saw that Suzi needed people to join her in doing just two strength training routines this week, and I told her I was in. I don’t do enough strength training as it is, so this was just the push I needed.
I went on pinterest and found this workout – I liked it because it was both upper and lower body at the same time.
Um, holy shizz, this was hard. My legs felt like telephone poles after the first three sets. I actually had to break up the first 5 sets in half to give myself a minute break in between. This took me exactly 30 minutes to complete. I wanted to finish the workout with some running, but I have a blister on the back of one of my feet, and the shoes rubbing against it hurt too much.
So I took my shoes off and walked a slow mile. The shoes ended up going off the end of the treadmill. A man walking to the treadmill next to me asked “did you run so fast your shoes fell off?!”
So I made another potato crusted quiche, but I am not posting this recipe just yet – it needs some tweaking first. One slice was one of my bosses breakfast, I had it for lunch and I still have two servings left. With strawberries and blood oranges on the side – the orange was super sweet!
And of course, after doing that strength routine, later in the afternoon I had to move 25 boxes from one side of the office to another – my legs were screaming by the time I got home. Even Tony noticed it when I walked in. Today I am swimming and hopefully my muscles will relax in the pool.
Over the weekend I made pork and shrimp egg rolls. I’ve had a jones for them lately but for the longest time haven’t been able to find egg roll wrappers, just wonton wrappers. I adapted it from this recipe.
Pork & Shrimp Egg Rolls
- makes 10: 125 calories, 4 fat, 17 carbs, .9 fiber, 6.6 protein and 422 sodium
For the filling:
- 2 cups broccoli slaw mix, chopped
- 1 cup bean sprouts, chopped
- 1/2 cup ground pork
- 1/2 cup raw shrimp, peeled and deveined
- 1 clove garlic
- 1 tablespoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon hoisin sauce
- 1 teaspoon Chinese five spice
- 10 egg roll wrappers
For the sauce:
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoon rice wine vinegar
- 1 tablespoon fish sauce
- 1/2 tablespoon cornstarch mixed with 1/2 tablespoon cold water
In a small pan, whisk together the sauce ingredients and heat until the cornstarch is dissolved, just a few minutes, set aside.
In a skillet, add the shrimp and pork and cook until the pork is almost done, about 5 minutes. Add remaining filling ingredients and cook for a few more minutes. Add sauce and stir until combined. Let cool slightly.
Lay your egg roll wrapper like a diamond in front of you. Make an egg wash of 1 egg mixed with 1 tablespoon of water. Put 1/4 cup of the filling in the wonton wrapper, brush all the sides with the egg wash, roll up and then brush the seams with more egg wash.
Now I deep fried these, so when I was figuring out the calories, I added 1 tablespoon of oil for oil absorption, although since our fryer holds a temperature so well, these were not greasy at all.
Last night Tony made his famous fried rice. I reheated the egg rolls in our toaster oven on the convection setting at 400 for about 7-8 minutes. Nice and crispy!
Gah, I hate my kitchens fluorescent lighting! These pictures don’t do the egg rolls any justice, but they are delicious.
So my Koo-Dohz for the day:
- I worked out
- had a healthy Green monster for breakfast
- packed 1/3 cup of granola for my afternoon snack instead of bringing the whole bag
- didn’t eat any of the Matt’s cookies that were sitting out at my office
got to bed by 10:45oops, it was more like 11:15!
I have to give out some link love today – my blog friend Aimee just PR’d her last 5k! Go check out her race recap.
And Lara’s little baby Graham is six months old – and she and her husband made THE cutest video of his first six months. Got me all teary because my baby is going to be 21 next month!
I have to get my butt in gear, I’ve been making Chobani blueberry pancakes in between of writing this post and I have to leave for work in 15 minutes and I am still in my pajamas. Wouldn’t it be nice to be able to work in pajamas?!
Make it a great day!