Track Star

Monday Monday…..

monday.jpg Monday, Monday image by counsel

I actually had a FANTASTIC Monday!!! I was planning on making today my off day from Fit World, but my awesome work out buddy-Angela- messaged me last night and tempted me. We worked on our fitness like ridiculous. Paula K. gave us a new interval for the elliptical. I am not a fan of the elliptical and this work out kicked my butt. We burned over 400 cals in 30 minutes and it was the same work out a track star would do. Just call me Flash, LOL.

After my amazing work out I came home and cleaned, folded laundry, and made the most delish lunch ever! I made a salad that was to die for, Apple Almond Salad.

Goodie List:

-3 cups mixed greens

-1 Emerald Almonds 100 calorie package

-1 small green apple sliced

-EVOO

-1 lemon, sliced for squeezing

-pinch of sea salt and black pepper

-1 tsp Basil

Combine greens, almonds, and apples in large bowl-toss together. Squeeze lemon juice over salad, add salt, pepper, and basil. Top everything with an EVOO drizzle. This salad was AWESOME!

In the afternoon I ran out on a few errands with my boys and went to my happy place, WHOLE FOODS!!! I get giddy when I pull into the parking lot LOL. Unfortunately I was only there for goodies needed to make tonight’s dinner, Eggplant Lasagna by Skinny and the City. I received this recipe this morning and knew I had to make it and GGH it a tad bit. I will give you the Skinny City recipe and the GGH version! Enjoy and put your own twist on it!

Skinny and the City’s recipe:

Ingredients:

  • ½ cup chopped onions
  • ½ cup coarsely chopped carrots
  • 1 sweet red pepper, chopped
  • 1 cup white button mushrooms
  • 2 cloves garlic, minced
  • 1½ cups low-fat spaghetti sauce
  • 1 (8-ounce) can of no-salt added stewed or chopped tomatoes with juice
  • 10 ounces of frozen spinach
  • 1 (15-ounce) container of reduced fat ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1½ cups shredded, part skim mozzarella
  • 2 large eggplants, peeled
  • Non-stick cooking spray

Cooking Instructions for Sauce:

  1. Lightly spray a large saucepan with non-stick cooking spray. Add onions, carrots, red pepper, mushrooms, and garlic. Cook over medium heat for 5 minutes.
  2. Stir in spaghetti sauce and stewed tomatoes. Bring to a boil, then reduce heat. Add frozen spinach and simmer uncovered for about 15 minutes or until veggies are tender.


Cooking Instructions for Eggplant Lasagna:

  1. Preheat oven to 375ºF.
  2. Slice eggplant lengthwise about one-quarter inch thick. Spray large baking sheet with non-stick cooking spray. Spread eggplant in a single layer on baking sheet.
  3. Bake for approximately 20 minutes. (The purpose of pre-baking the eggplant is to remove excess water from the vegetable prior to making the lasagna.)
  4. While eggplant is baking, mix the ricotta and Parmesan cheese together in a medium bowl.
  5. To assemble, use a baking dish (approx 12” x 7 ½” x 2”) or similar sized dish.
  6. Coat the bottom of pan with a thin layer of tomato sauce. Place three strips of  the cooked eggplant on top of the sauce.
  7. Spread with ½ of the cheese mixture. Top with half of remaining sauce. Sprinkle half of the mozzarella cheese.
  8. Repeat layers using the remaining eggplant strips, cheese mixture, sauce and mozzarella cheese. Sprinkle remaining ¼ cup Parmesan cheese on top. Bake 30-35 minutes.

Girl Gone Healthy Version: (Changes are bolded! Not many made. The recipe was PERFECT)

Ingredients:

  • ½ cup chopped onions
  • 2 zucchinis chopped
  • 1 small jar fire roasted red pepper
  • 1 cup white button mushrooms
  • 2 cloves garlic, minced
  • 2 1/2 cups tomato puree 
  • 2 cups finely chopped fresh baby spinach
  • 1 (15-ounce) container of reduced fat ricotta cheese
  • 1½ cup grated Parmesan cheese
  • 2 large eggplants
  • Non-stick cooking spray

Cooking Instructions for Sauce:

  1. Lightly spray a large saucepan with non-stick cooking spray. Add onions, zuccs, red pepper, mushrooms, and garlic. Cook over medium heat for 5 minutes.
  2. Stir in tomato puree. Bring to a boil, then reduce heat. Add spinach and simmer uncovered for about 15 minutes or until veggies are tender and spinach is wilted.


Cooking Instructions for Eggplant Lasagna:

  1. Preheat oven to 375ºF.
  2. Slice eggplant lengthwise about one-quarter inch thick. Spray large baking sheet with non-stick cooking spray. Spread eggplant in a single layer on baking sheet.
  3. Bake for approximately 20 minutes. (The purpose of pre-baking the eggplant is to remove excess water from the vegetable prior to making the lasagna.)
  4. While eggplant is baking, mix the ricotta and Parmesan cheese together in a medium bowl.
  5. To assemble, use a baking dish (approx 12” x 7 ½” x 2”) or similar sized dish.
  6. Coat the bottom of pan with a thin layer of sauce. Place three strips of  the cooked eggplant on top of the sauce.
  7. Spread with ½ of the cheese mixture. Top with half of remaining sauce. Sprinkle half of the mozzarella cheese.
  8. Repeat layers using the remaining eggplant strips, cheese mixture, sauce and mozzarella cheese. Sprinkle remaining Parmesan cheese on top. Bake 30-35 minutes.

I enjoyed my piece with mixed greens topped with Pomegrante Vinaigrette by Annie’s, and a toasted piece of Weight Watchers wheat bread.

This was sooooooooooooo good! Thank you http://www.skinnyandthecity.com/ 

On to Pledge 20! Today was Day 4! How is everyone doing? I have received several emails in regards to ab’s after kids, below are the best ab suggestions, well atleast I think. I do them, they kill me and it is working. For me, the top pooch is a battle because I was so heavy when I became pregnant with Zachary, but thanks to my dedication to cardio and these exercise it’s dwindling!

The No-Crunch Crunch

  • To do this exercise, start by lying on the floor with your knees bent and feet firmly on the floor.
  • Lightly place your hands just below and to the sides of your belly button. Firmly press two fingers from each hand into your lower abdomen.
  • Gently begin to draw your lower abdomen down towards the floor (picture a string pulling your navel towards the floor) but do not move your pelvis, raise your chest or hold your breath.
  • Stop drawing in your stomach as soon as you feel your muscles get tight. The muscles underneath your fingers should feel taut but the movement does not require a lot of effort. If you move too far, you will in fact stop working your transverse abs and begin to work your oblique muscles (your side abdominal muscles) instead.
  • Hold this position for 10 to 15 seconds, breathing normally the entire time.
  • Do ten repetitions.Scissor Kicks
  • To do this, start by lying on the floor. Place your hands under your buttocks and keep your back pressed against the floor.
  • Raise one leg about 10 inches off the ground and slowly lower it back down. As you lower the one leg, raise the other.
  • Do three sets of ten repetitions.Pelvic Tilts
  • Lying on the floor with your back pressed against the floor, bend your knees keeping your feet on the ground.
  • Slowly lift your pelvis up and hold briefly before lowering slowly back down to the ground. Your upper body should remain on the floor throughout the movement.
  • Do three sets of 15 repetitions.Lifted-leg Push-up
    If you’re feeling very strong in your upper body, or if you just feel like multi-tasking during your workout, then give this challenging exercise a whirl.
  • Get into push-up position but keep your feet hip-width apart.
  • Raise one leg as high as you can and then do a regular push-up. Switch legs and repeat.
  • This is a pretty tough one, especially if you don’t have much upper-body strength, so just do as many as you can.For an easier variation of this exercise, try this:
  • Get down on all fours with your hands positioned about shoulder-width apart, elbows slightly bent. Your knees should be together and positioned underneath your hips. To make the exercise more challenging, place your knees slightly behind you. Have your toes curled on the floor. Your heels should not be touching the floor.
  • Tighten your abs by drawing your navel in towards your spine. In a smooth, controlled motion, raise your knees off the ground. Your upper body should not move.
  • Hold for one breath and then slowly lower down.
  • Aim for three sets of ten.
  • Try them out and let me know what you think. I think I hear a cup of chai calling me! If you are free in the AM come join me at Fit World for ZUMBA!!!!! 9:30am!!

    Fit World will be bringing back their AWESOME enrollemnt deal for ONE DAY ONLY! Saturday January 9th from 12 to 5pm!!!

    You can join Fit World of Cranston for $0 down and $29 a month!!! That’s a $1 a day to change your life!  Check out http://www.fitworldri.com/ for more details!

    Phone: (401) 464-4055
    Information: info@fitworldri.com

    On Saturday, January 9th there will be prizes and some very nice surprises 😉 during that 12 to 5p time frame! I will be stopping by at some point so if you’d like to swing by and say hi, let me know! I would love to meet you and take you on a tour of Rhode Island’s newest state of the art facility! Hope to see you there!!!

    To Contact Tera:

    girlgonehealthy@hotmail.com

    http://twitter.com/GirlGoneHealthy

    http://www.facebook.com/#/pages/Girl-Gone-Healthy/96848354322?ref=ts

    T shirts are still available, click on the “Check It Out” tab!!!

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