What’s the first thing you think of when you see this picture?
Besides, Incoming!!! I thought…
I’ll have what she’s having!
And so on and so forth.
Inspired by this picture, and always looking to spice things up in the exercise department, I decided to join in on the fun and kicked off Day 1 with a test to measure my current fitness level.
All I had to do was see how many of the following exercises I could do in 50 seconds, take a 10 second break, then see how many of the next exercise I could do in 50 seconds, etc, etc, – for a 7 minute total workout.
- Squat Jump
- Push Ups
- High Knees
- Switch Lunges
- Tuck Jumps
- Straight Abs
7 minutes? Totally doable. Right?!
Ummm, my lungs have not burned this bad since racing up an ancient stone staircase in Praiano in .5, to get to the local pizza joint before they closed. #FatKidConfessions
I literally thought I was going to keel over and DIE. And this was just the fitness test day. AHHH!
Have you ever tried any of BodyRock.tv’s workouts? What did you think?
Prior to torching my lungs, I went to the gym to knock out this 42 minute, 4.75 mile treadmill routine.
|7-31||Repeat minutes 1-7, four more times|
I think the two combined definitely earned me seconds of the incredibly – insanely – mouthwatering Quinoa Macaroni & Cheese I made for dinner!
This macaroni and cheese recipe is off the chain. It’s made with quinoa instead of pasta, and includes a modest amount of sharp cheddar cheese.
It smells like cheese popcorn as it’s baking, and tastes even better!
Plus it takes very little time and effort to make. Start by sauteing shallots and tomatoes in a little olive oil.
Add garlic and rinsed quinoa, then toast the quinoa until it’s golden brown.
Add water, drop the lid on top, and let the quinoa cook until all the water has been absorbed – about 15 minutes.
Meanwhile, mix up the mac & cheese binder – eggs + milk.
Stir the cooked quinoa, eggs and milk together, melt in a little cheddar cheese, and bake in a casserole dish for 30 minutes.
Ohhhmylanta – this is SO delish!
The recipe made a 9×13 pan, which I cut into 8 servings. Each serving came out to be around 285 calories – way healthier than your traditional mac and cheese!
Plus, since quinoa is a complete protein, it’s sure to keep me full all night.
Which hopefully means I won’t feel the need to devour the entire batch of sugar-free peanut butter cookie dough dip I’m about to go make….muwahahaha! I’ll keep you posted!