T25 Week 2 Day 1~

Today is officially the start of my second week into T25!  I am not going to lie, I feel like I have horrible shin splints.  I had FIT club tonight and could barely do the jumps.  I ate pretty well and drank 60 oz of water, which I need 65 min, so I will chug after I am done typing!  Here was my meal plan for today:
Had a great workout with T25 did cardio today and worked up a sweat!!  I did use my awesome E&E as my pre-workout drink!!

Breakfast: Egg whites with fresh bruschetta and reduced fat feta cheese (was suppose to have 1 slice Ezekiel bread, but was running late and forgot it)



Snack: light laughing cow cheese with red bean brown rice triscuits (4)

Lunch: 6 in chicken sub from subway with mustard (was doing grocery shopping for the beach)

Dinner (early): Asian Chicken (healthy version of chinese with chicken garlic, low sodium soy sauce, chicken broth, and light brown sugar) with brown rice

Snack: 2 shakeo balls

 

Late snack: Garden veggies with 1 veggie burger, sauce, and parmesean cheese (post workout #2)

Overall, I had a great day!! Tomorrow morning I leave for the beach for a few days so I will be taking my T25 with me.. If I do not have access to play the workout, I will be running on the beach!!! 

Spaghetti Squash

Spaghetti Squash

Prep: 45 min. Bake: 20 min.

Yield: 5 servings

Ingredients:

1 medium spaghetti squash (4 pounds)

1 can (14-1/2 ounces) diced tomatoes, undrained

2 tablespoons prepared pesto

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/4 cup dry whole wheat panko bread crumbs

1/4 cup shredded Parmesan cheese

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 tablespoon plus 1 teaspoon olive oil, divided

1/2 pound sliced fresh mushrooms

1 medium onion, chopped

1 garlic clove, minced

1/2 cup chicken broth

1/3 cup shredded cheddar cheese

Directions

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.

• Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside

• In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

• When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer with half of the squash, chicken mixture and reserved crumb mixture. Repeat layers.

• Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.

Nutritional Facts 1-1/2 cups equals 348 calories, 14 g fat (5 g saturated fat), 63 mg cholesterol, 493 mg sodium, 32 g carbohydrate, 7 g fiber, 27 g protein.

This is an awesome recipe that I found from my friend, fellow coach Andrea! It is a great dinner that has complex carbs that will not sit in your belly all night and turn into fat!! It's fuel for your body!!! 

Artichoke Lemon Pesto Chicken Pasta

Artichoke Lemon Pesto Chicken Pasta

Prep time:  35 mins Cook time:  20 mins Total time:  55 mins

Serves: 4-5 

Ingredients

•1lb boneless, skinless chicken breasts, cubed (or chicken thighs if you prefer)

•1 large spaghetti squash, cut in half lengthwise (get a BIG one)

•12-15 artichoke hearts, cut in half (I used jarred artichokes that were in olive oil for more flavor)

•⅓ cup walnuts

•4-5 tablespoons olive oil

•4-5 tablespoons vegetable broth

•2 garlic cloves, minced

•½ cup fresh parsley

•½ cup fresh basil

•juice of 1 lemon

•salt and pepper, to taste

•3-5 cups of spinach (optional)

Instructions

1.Preheat oven to 405 degrees (not 450, stop questioning me)

2.Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it.

3.Use a spoon to remove the excess seeds then a fork to thread the strings from the squash. To make spaghetti, duh.

4.But while the squash is baking, make the pesto and chicken.

5.Place a large pan over medium-high heat, add a splash of fat and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.

6.Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.

7.Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.

8.Once pesto is done pureeing, add the chicken to the same pan that you sautéed the artichokes in.

9.Cook chicken over medium-high heat until browned on all sides. Sprinkle with a bit of salt and pepper.

10.Once chicken is cooked through, add in about ¼ of a cup of the pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is wilted.

11.Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto, and chicken all together.

12.Serve with some fresh basil on top.

This recipe is from PALEOOMG which is an awesome site that I started looking at after a friend introduced me.. The recipes are awesome and I recommend using them!!

Spaghetti Squash

                                 Spaghetti Squash!

Prep: 45 min. Bake: 20 min.

Yield: 5 servings

Ingredients:

•     1 medium spaghetti squash (4 pounds)

•     1 can (14-1/2 ounces) diced tomatoes, undrained

•     2 tablespoons prepared pesto

•     1/2 teaspoon garlic powder

•     1/2 teaspoon Italian seasoning

•     1/4 cup dry bread crumbs

•     1/4 cup shredded Parmesan cheese

•     1 pound boneless skinless chicken breasts, cut into 1/2-inch       cubes

•     1 tablespoon plus 1 teaspoon olive oil, divided

•     1/2 pound sliced fresh mushrooms

•     1 medium onion, chopped

•     1 garlic clove, minced

•     1/2 cup chicken broth

•     1/3 cup shredded cheddar cheese

Directions:

•     Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.

•     Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside.

•     In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

•     When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer with half of the squash, chicken mixture and reserved crumb mixture. Repeat layers.

•     Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.

Nutritional Facts:

 1-1/2 cups equals 348 calories, 14 g fat (5 g saturated fat), 63 mg cholesterol, 493 mg sodium, 32 g carbohydrate, 7 g fiber, 27 g protein.

Thank you to my awesome friend/fit club partner Andrea Youngblood for letting me share this recipe!!!