Alternatively titled: "Hot Mess"
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.
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!
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.
I started out by pounding out 1lb chicken breasts until they were ~1/4 inch thick.
I added liberal amounts of salt & pepper, and a spoonful of cornstarch into the bag, then shook everything up.
The cornstarch was great for getting a nice, crispy crust on the chicken, and for thickening that honey lemon sauce!
The chicken breasts cooked in 1 Tablespoon vegetable oil, until they browned up on both sides,
then I took them off to rest on a plate while I got to work on creating the sauce in the same pan.
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.
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.
The ginger sautéed in the remaining oil over medium heat while I juiced 1 fresh lemon.
2 Tablespoons honey joined the ginger and lemon juice, as well as 1/4 cup chicken stock and more salt & pepper,
then I let the sauce bubble away until it reduced by half.
I let the chicken sit in there for the last couple of minutes to reheat, and help thicken the sauce even more.
Finally I placed the chicken on a bed of fluffy, brown basmati rice and steamed broccoli, then drizzled the reduced sauce on top.
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!
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!
Now if you’ll excuse me, I have some cake to eat.
Ben was supposed to take the leftovers to work today, but he "forgot".
I just think he doesn’t want to share…
My buddha belly is hoping he realizes sharing is caring, ummm, ASAP.
"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!