Saturday, June 25, 2011

good day

I can finally cross my legs, girl-style.  Anywhoo...

Eliptical - cross trainer session: 65min; 4.75mi; 665cal.

It was high intensity and moderate intensity at times...low is 6 AP's and high is 15 AP's.  I guess i'll just give myself 6 AP's even though I know I worked much harder than 6 AP's...maybe i'll give myself 9-10 AP's instead.  Who cares, I still worked out!  So far i've earned 15 AP's this week and I'm going to eat all of them, whoo whoo! 

Post Work-Out Meal - Cold Asian Noodle Salad = 10P+
I doubled the sauce bc I was really hungry and needed it to coat the extra veggies.
Measure 2 oz raw soba noodles, then cook per package directions.  Rinse cooked noodles in cold water.
2/3 long cucumber, chopped
1/4 red bell pepper
1 cup spinach, loosley chopped
Sauce - 5P+ (love this!)
2.5 TSP soy sauce
2 TSP peanut oil
1 TSP sesame oil
2 TSP honey
1/2 - 3/4 TSP lime
1/4 TSP crushed garlic
1/4 TSP grated ginger
hot pepper flakes

Mix sauce, and then mix everything together.

This meal is very filling, I love the oils mixed together.  It's a different kind of full-feeling in a good way, it's because of the oils.

Gnocchi, Asparagus, Shrimp & Pesto -
adapted from cooking light
see extra photos here
serves 4; 9P+ per serving (very filling)

2  quarts plus 1 tablespoon water, divided
1  (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4  cups  (1-inch) slices asparagus (about 1 pound)
1  pound  peeled and deveined large shrimp, coarsely chopped
1  cup  basil leaves
2  tablespoons  pine nuts, toasted
2  tablespoons  preshredded Parmesan cheese
2  teaspoons  fresh lemon juice
2  teaspoons  bottled minced garlic
4  teaspoons  extravirgin olive oil
1/4  teaspoon  sea salt

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

Nutritional Information: Calories: 355 (24% from fat), Fat: 9.3g (sat 1.6g,mono 4.5g,poly 2.5g), Protein: 26.5g, Carbohydrate: 42.7g, Fiber: 3g, Cholesterol: 170mg, Iron: 5.7mg, Sodium: 894mg, Calcium: 108mg.
This was my first time eating gnocchi; the entire dish was really good!  I'll make it again in the future. 

Buffalo Chicken Egg Rolls for One - 12P+
4.5oz cooked chicken breast, shredded
2-3 TBSP Frank's hot wing sauce
2-3 TSP Ranch dip mix
3 wedges laughing cow light swiss
3 Nasoya egg roll wrappers

Mix shredded chicken with ranch dip mix and wing sauce.  Slather 1 cheese wedge onto egg roll wrapper, then place 1/3 of chicken mixture on it and then roll it up.  Repeat two more times.

Lightly spray cooking sheet with olive oil spray, place egg rolls it and lightly spray tops of eggrolls.  Bake for 16-18 minutes at 425 degrees.

Go-To Pad Thai - big serving for 12P+
3oz raw pad thai noodles - 8P+
2oz cooked ground turkey thigh - 3P+
1 cup coleslaw mix
1 TSP oil - 1P+
Sauce mix - 0
2 TSP fish sauce
2 TSP low sodium soy sauce
3/4 - 1 TSP Thai Kitchen garlic chili paste

Cook noodles al dente (SP?) in boiling water, drain and set aside. (you know what I mean, not too hard, not too soft).  Lightly spray pan with olive oil, cook meat.  Once that's done, scoop it up and set aside.  Use 1 TSP olive oil in pan, add coleslaw mix and cook until medium tender.  Then add meat and pad thai noodles, mix everything together and add sauce.  Cook 3-4 minutes.  Garnish with lime, sriracha and cilantro.

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