Monday, January 3, 2011

Red Curry and Salad

Breakfast : Apple Chicken Sausage
Spinach, mushrooms, egg whites scrambled
Lunch: Left over Turkey burger with Pineapple Salsa and garlic Green Beans
Red Curry:
2 chicken breast, cube and saute them in 1 T olive oil and 1/2 T galic salt (1/4 T garlic powder) Once chicken is almost cooked through add 1/2 a packet red curry paste (taste of Thai) add more or less depending on how spicy you like it! Then add 1T Fish Suace, 1T agave, 1-13.5oz light coconut milk and 1 package pre-cut fresh veggies from Trader Joe's (onion, bell pepper, carrots, broccoli) Stir, then reduce heat to low and simmer 10-15 minutes until veggies are tender. Serve and enjoy. This is the best Red Curry I have had yet! YUMMM!

1/8c fake crab, shredded carrot, slivered almonds, red onion, cilantro and Annie's low fat honey mustard dressing (there is a little sugar, but no gluten)

Work Out
Mile for time (ran in 8:20)
1 legged squats 5x5x5 each side
50 Dead lifts (50lbs)
50 Push ups
50 Box Jumps
50 KB Swings (25lb Dumbbell)
50 Floor Sweeps (25lb bar)
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