Thursday, June 30, 2011
SexyBack Challenge - Week 2
I’ve had a strange week and haven’t been as dedicated to the sexyback challenge as I should or could be. Shame on me. Besides Friday night, at the Relay For Life, I haven’t pushed myself to get any physical activity in. I need to MAKE time in my days because otherwise it’s not going to happen. My goal next week is at least 4 days of 30-45 minutes of physical activity. I’ve been in somewhat of a haze and I think that physical activity will definitely help to clear my head.
What do you do to keep your workout and fitness motivation?
Besides basically failing on that part of the sexyback challenge, I did much better on food this week. I’m not consistently drinking 3 miir bottles a day, but I’m drinking much more than in the past. I still want to step it up to hit at least 3 a day.
I’ve been eating more vegetables, including salads which lettuce from the garden! Some of my favorite meals this week includes: chickpea tacos, fajita bowls [aka peppers, onions, pinto beans & quinoa], black bean & veggie burgers, zucchini quinoa lasagna, broccoli quinoa casserole, steamed broccoli, tex-mex veggie salad [see picture], and homemade strawberry rhubarb smoothies.
I've included the recipe for this because it's one of my favorites! It's super easy and makes enough for lunches, snacks or dinners for a week. See variations at the bottom of the recipe!
Tex-Mex Veggie Salad
1 can (14 oz) black beans, drained & rinsed
2 tomatoes chopped
1 green pepper, chopped
1 can Mexicorn
1 bunch green onions, sliced
1 jicama, peeled and chopped
1 jalapeno pepper, minced
1 1/2 tsp Garlic Galore (Wildtree Herbs)
1/2 tsp salt
1/4 cup lime juice
1 tsp Dijon mustard
1 1/4 tsp black pepper
1/2 cup Roasted Garlic Grapeseed Oil (Wildtree Herbs)
Place salad ingredients in a large bowl. Whisk together dressing ingredients in a small bowl. Pour dressing over salad and toss to coat. Chill overnight.
Add chicken (if you're a meat-eater) with Chipotle Lime Rub and Roasted Garlic Grapeseed Oil (Wildtree Herbs)
Add to cooked, chilled quinoa for a heartier salad