I mentioned recently that I’ve been having trouble getting my butt to the gym to workout. Part of the reason was because I’d started sleeping a little later, so by the time I woke up I didn’t feel like going and I had other things that needed to be done. I was also feeling very un-motivated for some reason. The weight is coming off, but it’s hard to get myself to work out when I know that the consequence is going to be a lot of pain for the next day or two.
But today I did it! I woke up super early at 6:30am and dragged myself out of bed and into some sneakers (finally wore my new Aasics I bought forever ago!). I could already tell that it was going to be a bad feet day. I did a bunch of chores yesterday and they were aching pretty bad as soon as I stood up. Because of that, I decided to take it a little easy. I did 11 minutes on the recumbent bike and then a strength routine.
I tried out the Abdominal Crunch Machine for the first time. For some reason I’m super intimidated by machines I haven’t used before. I don’t want to look stupid or like I don’t know what I’m doing But it was pretty straight-forward, as I’m sure all the other ones are (I’m just a big baby!).
I also upped my weight on the other three machines I did! I went from 90lbs to 100lbs on the Tricep Extension Machine, from 45lbs to 50lbs on the Bicep Curls, and from 80lbs to 90lbs on the Leg Curl Machine. For me, I usually decide to increase my weight on an exercise after I can fairly easily do 4 sets of 10 reps.
Last night I made this awesome risotto. Risotto is one of my favorite foods to cook & to eat. Some people consider it a really difficult dish because you have to get the texture absolutely perfect, it can’t be rushed, and there are certain things you just can’t use in it.
Honestly, I think it’s kind of an easy dish. But maybe that’s just my Italian talking!
Why don’t you try it out and see?!
So, these flavors sound like a really weird combination. But it’s one of mine and Brent’s absolute favorite dishes to eat lately. It combines all of our favorite foods into one awesome meal (and it’s low-calorie!). I promise you, it’ll be one of the most delicious things you’ve ever tasted!
Butternut Squash Risotto with Spinach, Goat Cheese, and White Zinfandel Wine (original)
Ingredients (serves three):
1 cup uncooked arborio rice
1/2 cup White Zinfandel wine (I used Tisdale)
3 cups Reduced-Sodium Chicken Stock
2 Garlic Cloves, minced
Salt and pepper
8 oz. Frozen Butternut Squash
2 cups Fresh Spinach, chopped
2 oz. Soft Goat Cheese (I used Chavrie)
(Optional: Chopped Baby Bella Mushrooms, cooked)
Sauté the garlic in canola oil over medium heat in a dutch oven (or large sauté pan).
Add the arborio rice to the pan and lightly toast for 1 minute.
Stir in the wine and let reduce.
Stir in the chicken stock, one 1/2 cup at a time, letting most of the liquid be absorbed before adding more.
(You may or may not need all 3 cups, test for doneness occasionally).
Meanwhile, cook butternut squash according to package directions; drain and set aside.
When rice is very close to being done, stir in butternut squash (remember that the squash has extra moisture).
Add more stock if necessary.
Add chopped spinach, goat cheese, salt, and pepper to the risotto.
Continue stirring until goat cheese is completely melted and spinach is fully cooked (about 2 minutes).
(Calories in One Serving = 288)
How do you know it’s the right time to up your weight for an exercise?
Have you ever made risotto before?