If Calories Didn’t Count

56

Alternatively titled: "Hot Mess"

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This afternoon I tackled the first day of the fourth and final week of Gina’s Summer Shape Up Program, and boy was it was a doozy. 8O

A 20 minute HIIT Routine of your choice + Week #1′s workout was on tap, but a cloudless, summer sky compelled me to ditch the gym for the open road and instead of pounding out intervals on the treadmill, I hauled azz on the trail. 3.5 miles in 29 minutes, which is crazy for me! Followed by the most sweat-inducing workout ever.

Which brings us to zee lovely picture above. :)

How am I feeling 3 full weeks after I started the challenge? Stronger. Much stronger! It was fun to do the first week’s workout again today and see how I’d improved. Everything was less shaky and uncertain, I had more control over my body, and was able to do more reps of everything.

Everything except sit ups, that is. I was supposed to do 50. I did…14. Gah! I don’t know what it is about those blasted sit ups – they are impossible for me! Even when hurling my arms forward with all my might!? Oh well, it was only a 1/4 of the final ab blast exercises in the workout and I was able to work through the other ones just fine with less trouble. ;)

In other news, I whipped up another just crazy enough to work recipe for dinner tonight – Honey Lemon Chicken!

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This recipe from Closet Cooking sounded more like a refreshing summertime beverage (that I’d like to add a little vodka to!) than a savory dinner, but I decided – what the heck, I’ll give it a whirl.

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I started out by pounding out 1lb chicken breasts until they were ~1/4 inch thick.

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I added liberal amounts of salt & pepper, and a spoonful of cornstarch into the bag, then shook everything up.

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The cornstarch was great for getting a nice, crispy crust on the chicken, and for thickening that honey lemon sauce!

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The chicken breasts cooked in 1 Tablespoon vegetable oil, until they browned up on both sides,

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then I took them off to rest on a plate while I got to work on creating the sauce in the same pan.

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The sauce started with grated ginger. I always snap a 1-2 inch knob of ginger off the large pieces at the grocery store, then cut the peel off with a knife.

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I don’t like big hunks of ginger in my food, so I grated my peeled piece up until I had about a teaspoon total.

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The ginger sautéed in the remaining oil over medium heat while I juiced 1 fresh lemon.

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2 Tablespoons honey joined the ginger and lemon juice, as well as 1/4 cup chicken stock and more salt & pepper,

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then I let the sauce bubble away until it reduced by half.

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I let the chicken sit in there for the last couple of minutes to reheat, and help thicken the sauce even more.

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Finally I placed the chicken on a bed of fluffy, brown basmati rice and steamed broccoli, then drizzled the reduced sauce on top.

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Drumroll please…it WAS crazy enough to work! The honey got very mellow, and the bite from the ginger totally came through. You know I love me some lemon flavah too!

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Next time I actually might use the juice from TWO lemons. Cause I’m crazy like that. This was a great light & easy summertime supper. Thanks Closet Cooking!

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Now if you’ll excuse me, I have some cake to eat.

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Ben was supposed to take the leftovers to work today, but he "forgot".

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I just think he doesn’t want to share…

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My buddha belly is hoping he realizes sharing is caring, ummm, ASAP.

Goodnight!

~~~~~

"If calories didn’t count, I’d eat _____ all day long."

If calories didn’t count, I’d eat Cheetos all day long. If I hadn’t just had a piece of cake, and wasn’t craving salty foods at the moment, I’d probably say this exact chocolate cake!

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