It was below 0 when I got up this morning to go to the gym. Enough already! 😡 I am really getting antsy for spring. I warmed up and then did the weights.
|Lying leg press||3 sets of 10 at 110# <—increase||Lower Body|
|Dumbbell pull over||3 sets of 12 with 20# DB||Back|
|Captain’s Chair||3 set of 10||Core|
|Incline Chest Fly||3 sets of 10 with 15# DBs (30# total)||Chest|
|Calf Raise||3 sets of 10 at 170#||Calves|
|Good Mornings||3 sets of 10 at 55#||Low Back and hammies|
|Upright row||3 sets of 10 with 30# bar||Shoulders|
The gym was crowded today. Well, crowded for my gym at any rate. Tuesdays are normally very quiet, but I think people that didn’t come yesterday because of the snow came today.
Came home to peanut flour waffles!
I am totally addicted to the peanut flour, so I think I will have to order some online and stock up. Or drive 3 hours to a Trader Joe’s. Road trip!!!
You know, lately I feel like life has been in such flux, especially since I lost one of my jobs in January and then I changed up my workout schedule. Now things just seem… unsettled. I can’t put my finger on it because nothing really has changed outwardly in any drastic way, but I feel like I am waiting for something to happen, but I don’t know what that is. Guess I am supposed to make something happen, but I don’t know what that is, either. And I am a little tired of thinking about it.
Anyway, I also had some trouble thinking of lunch. Didn’t feel like eggs and today is a lower carb day. Chicken on the menu for dinner already. So, mish mash – welcome to the table! I split open a magic roll, toasted it, and did half almond butter and half cream cheese.
This was good, I have to say. Plus a perfectly ripe pear. Filling as well – yay fat!
Not much work this morning, which means pile it on later in the day. Sigh. Part of that unsettled feeling. John made up the lattes this afternoon. I am loving the new Saigon cinnamon. Sprinkle, sprinkle!
I planned out dinner tonight with the thawed chicken breasts. We decided on the Chicken with balsamic tomatoes from ReadySetEat.
- 2 tablespoons oil (we used coconut)
4 boneless skinless chicken breasts (4 oz each)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1 cup sliced onion (we used 1/2 cup diced)
- 1 can (14.5 oz each) diced tomatoes, undrained (they recommend seasoned ones, but we just had plain)
- 1/2 cup balsamic vinegar
Heat oil in medium skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper; cook chicken 5 to 7 minutes or until browned, turning once. Remove from skillet; set aside. Add onion to skillet; cook 1 to 2 minutes over medium heat or until crisp-tender.
Add undrained tomatoes and vinegar to skillet; bring to a simmer. Return chicken to skillet; cook 10 to 12 minutes more or until chicken is no longer pink in center. I added some dried basil and oregano to this.
The only thing I added different was when the chicken was done, I added a couple teaspoons of cornstarch mixed with a couple tablespoons of water to thicken the sauce a little bit.
They recommend serving with pasta (which John had), but I had mine with broccoli!
Fat: 9.3 g
Protein: 23.2 g
Carbs: 12.4 g
This was quite good and very easy. I think I might cut down the vinegar a bit next time or get a better quality one We have leftovers, so you will see this tomorrow!
We were supposed to go out for coffee tonight, but with all the late work – somebody is working at nighttime. 3 guesses as to who that is…
Guess I will make some decaf for home sipping.
Question: Ever cooked with balsamic vinegar?