To help myself get back on track, I decided it was about time for a little bit of exercise. (What… lounging on a blow-up raft in our swimming pool doesn’t count as exercise??)
The biggest challenge I have with exercising (besides actually kicking my butt into gear) is finding exercises that I can do that put minimal weight on my feet. Here are some great ones I found recently in Health magazine (July/August 2012) and Shape Magazine (May 2012)!
Along with these, I pumped out a solid arm workout including bicep curls, chest press, shoulder press, and skull crushers.
Phew, I’m sore! But I love that feeling Don’t you?
Tonight, I’m headed out to see Moonrise Kingdom with my mom and my cousin. I’ll let you know how it is! I’m not totally excited about it, but apparently it got good reviews, so we’ll see.
For dinner I’m having Spicy Mexican Soup So good!!! This blog post is already wicked long, so let’s add a recipe too!
This soup has been my favorite thing lately for quick and healthy meals. It’s super tasty, really good for you, and has just the right amount of spice. (It’s also perfect to make in large portions and freeze). I know that it’s summer… but I don’t care. I love soup all year ’round!
Spicy Mexican Soup
Ingredients (makes four large servings):
1 cup dried black beans
4 cups reduced-sodium chicken stock
3 cups frozen corn
1 can Rotel Mild Diced Tomatoes
1 can Fat-Free Refried Beans
Salt and pepper
Cook black beans and corn according to package directions.
Add all ingredients to a large dutch oven and bring to a boil.
Reduce heat to medium and let simmer until refried beans full dissolve into the broth.
Add spices to taste and simmer for 10 more minutes.
(Calories in 1 serving = 334)