I thought I was doing good; working out everyday, burning calories, watching what I eat etc. I was sore as I mentioned, and tired, but not so much that I didn't think I was doing well. I've struggled with the eliptical, I just couldn't seem to stay on for any continuous length of time longer than 5 minutes, so a 30 min. workout took 45 min, then of course there was hitting the weights. Then Tuesday came and that's the day of the week for me that if even 1 thing is off schedule, workout isn't going to happen, and guess what? Yep, about 3 things went long or got added and I couldn't work out Tuesday, so I got an unintentional day of rest; so come Wednesday, I'm ready to get back at it so I get on the eliptical and the most amazing thing happened--I did my 15 minute warmup non-stop and I could have kept going!!! It was amazing! Next is Thursday so I go in about 15 minutes earlier than planned because I'm gonna test myself, see how long I can go before rubbery legs and sore knees hit...30 minutes and I can still keep going!! Well of course I don't, I go into the weight training that Rocky (Our Trainer) set up. I had been hitting the eliptical at home also, trying and trying to build that endurance with just no luck, my legs would burn, knees would hurt, lungs would suck in air...then BAM! I'm cranking out a full 30 minute warm-up. God gave us a day of rest for a reason...use it.
I had a couple of people comment to me about the length of my last post so when I have xtra stuff to post, I'll post them in the comment section of the post so you don't have to read them if you don't want to...like this post is an awesome recipe my wife found and made for us...problem was not eating all in one sitting :)
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Chicken Cassoulet
ReplyDelete-1 15-ounce can white beans rinsed
-1 tsp extra virgin olive oil
-6oz boneless, skinless chicken breast, cut in -1 1/2 inch chunks
-1 small onion, chopped
-2 cloves garlic, roughly chopped
-1/4 cup + 1Tbsp water, divided
-1/4 tsp each dried rosemary,thyme, fresh grnd pepper
-1/2 low sodium chicken broth(used a 1/4 cup at a time)
-3 oz low-fat turkey kielbasa, sliced into 1/2 inch pieces
1. Place 1/4 cup beans in a small bowl and mash roughly with the back of a fork or a potato masher. Add the remaining beans to the bowl
2. Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 min. per side. Transfer to a plate and cover with foil to keep warm.
3. Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 min. Add 1 Tbsp water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 min. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 sec. Add 1/4 cup broth; increase heat to high. Cook stirring with a wooden spoon to scrape up any browned bits, until the broth reduce by about half, 30 sec to 1 min. Add rest of broth, the remaining 1/4 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 min.
This recipe is for 2 servings
each serving contains
394 calories;11g fat(1g sat, 4g mono); 68mg cholesterol; 39g carbs;32g protein