Fit Girls Look Good...

Friday, August 30, 2013

Friday's Motivation: 

A little risqué, but oh so true.  It's science.  

If not for your health, the longevity of your life, or your general well being... workout to like the reflection in the mirror.

Friday's Workout:

Ab Wheel
L Sit-Up

Bench Press

Chest Supported Row
The lunge pictures were all a blurry mess, so you get Kingman instead.

I finished the workout with three 100 yard sled drags with 90 lbs on the sled.

Sled Drags

Hope you all have a safe and fun Labor Day weekend!!  And make sure you get outside and move around!

Grilled Palomas

Thursday, August 29, 2013

Thirsty Thursday! 

Or at least it would be if it were eleven years ago and I was still in in college at the University of South Carolina on the first game day of the season.  Classes would have been blown off, tailgating would have commenced at 10:00 am, and I would be decked out head to toe in garnet and black, temporary Gamecock tattoo on my cheek, beer in hand and singing along (extremely off key) to "Crazy Game of Poker" with all of my crazy friends at [fill in the blank] fraternity tailgate lot.  

Damn, those were the days.  

Please tell me where time goes.  Has it really been over a decade since college?  How the heck am I already 32?  When did I get so old and what the heck is up with all these youngsters "twerking"?  Wah.

Good news is - the work day is over, the Gamecocks are about to kick-off, and I'm home in time enjoy a citrusy Paloma before we head out to meet friends to watch the game.

I suggest you do the same (at least the Paloma part).


Grilled Palomas
Serves: 6
Prep Time:  10 minutes
Cook Time:  8 minutes
Total:  about 20 minutes

6 grapefruit, halved
5 limes, halved
3/4 teaspoon of kosher salt
10 ounces of tequila
Simple syrup
Mineral water

Heat grill to high heat.  Grill grapefruit and lime halves for 5-8 minutes. Remove from grill and allow to cool 10 minutes.  Juice grapefruits and limes into a pitcher.  Add salt, tequila, and simple syrup to taste (I usually omit the simple syrup). When ready to serve, fill a tumbler with equal parts of the Paloma mixture and mineral water.  Garnish with lime and cilantro. 

Challenge Yourself Daily

Wednesday, August 28, 2013

Wednesday's Motivation:

Via Pinterest
I took this advice today and attempted box jumps for the first time.  I'm not really sure why I have never tried box jumps before today.  Maybe it's because I am the biggest clutz, ever, and was worried I'd trip and fall on my face.  Maybe it's because I have seen one too many pictures of bloodied shins at the hand of a plywood box.  Or, perhaps I was just being plain old lazy.  

I shoved all of the excuses aside and went for it this morning.  And guess what... I survived.  No falling on my face, no bloodied shins, no laziness.   I actually did pretty damn good - three sets of 10.  And I've decided to challenge myself to train for the 24" box.  Bring on the bloody shins. 

Wednesday's Workout:


Leg Raise with Hip Lift

Modified Reverse Hyperextension

Push Ups

Glute Ham Raise
TRX Rows
Box Jumps

Tuna Tataki Stacks with Ponzu

Tuesday, August 27, 2013

Have you ever been instantly struck with a really random food craving at the most inopportune time - say, for example, at 8:00 in the morning on a Saturday in Murrells Inlet, South Carolina where there is zero point zero chance you could possibly find a restaurant serving anything other than the typical breakfast time fodder?

Well, that is exactly what happened to me this past Saturday morning.  I was afflicted with a fierce hankering for tuna the minute I opened my eyes.  Not just any tuna either.  Fresh, saucy, spicy tuna tataki.

Could I be more random?  Raw fish (or fish bait as my dad likes to call it) first thing in the morning before coffee? Yes please. 

Naturally, I did what any sensible person would do.  I hopped in the car and sped down to the fish market.  Apparently, craving  fruits of the ocean at daybreak is not too terribly bizarre because the neighborhood fish market throws their doors open at 8:00 am.  

I like their style.

After stocking up on the necessities at the market and grocery store, gathering my wallpaper samples, and swinging by to pick up my local produce and meats from the Local Table, I hurried home to whip up my not-so-conventional breakfast (brunch really by this point).

I went to work immediately - seasoning and searing tuna, chopping vegetables and whisking together the ponzu.  Everything was going marvelous until about half way into my stacking I realized that in my crazed hunger/unusual craving state I had purchased enough food to feed a small army, and the only person in the house was moi.  

Slight problem.  We all know that half cooked fish does not make for the best left overs, and there was no way I was going to toss the lion's share of my Saturday morning culinary efforts in the garbage bin.

Obvious solution - picnic time!   I packed up the tuna tataki stacks, ponzu sauce, sriracha (extra is ALWAYS a good idea) and a bottle of wine and popped over to the Nitty Gritty Nursery to share my "fish bait" with my sister.   We both devoured the stacks in seconds, but I did manage to tuck a few away to share with Scott when he got home.  

In hind sight, I probably would have done just fine on my own.

Tuna Tataki Stacks with Ponzu
Serves: 6 to 8 as an appetizer
Prep Time:  30 minutes
Cook Time:  4 minutes
Total Time: 35 minutes

2 lbs of sushi grade tuna (I used yellow fin)
1 tablespoon of avocado oil
1 seedless cucumber, sliced into 1/4 inch rounds or thinner
1 - 2 jalapeno, jalapenos, sliced thin (seeds removed if you want to lessen heat)
1 bunch of cilantro
4 tablespoons of cream cheese
Sriracha sauce
Salt and pepper to season 

For the Ponzu:
1/2 cup of orange juice
1/4 cup of soy sauce
1/8 cup of lemon juice
1/8 cup of lime juice
3 tablespoons of mirin
1 teaspoon of rice wine vinegar
1/4 teaspoon of red pepper flakes

For ponzu, in a small bowl whisk together orange juice, soy sauce,  lemon juice, lime juice, mirin, rice wine vinegar and red pepper flakes.  Pat tuna dry and season with salt and pepper.  Heat a large skillet over high heat and allow to heat for at least 5 minutes.  Add avocado oil and, after a minute, tuna.  Allow tuna to sear 2 minutes.  Flip tuna and sear for an additional 2 minutes.  Remove tuna from skillet and allow to cool in the fridge for about 10 minutes while you arrange the tataki stacks. To arrange stacks, spread cucumber slices with cream cheese and top with a few cilantro leaves.  Slice tuna into 1/4 to 1/2 inch pieces and top cilantro leaves with a slice of tuna, a jalapeno slice and a squirt of sriracha.  Chill until ready to serve. Serve with ponzu for dipping/dunking/drowning.

Go Workout

Monday, August 26, 2013

Monday motivation:

Via Pinterest

Solid logic right there.

Monday's workout:

L Sit-Up

Goblet Squats
Back Raise
Dead Lift

Weekly Menu 8.25.13 - 8.31.13 and Weekly Wrap-Up

Sunday, August 25, 2013

Weekly Menu

Sunday: Pork Loin Stuffed with Spinach, Apple and Chicken Sausage adapted from Food and Wine (recipe here)

Monday:  New York Strip and Roasted Sweet Potatoes

Tuesday: Roast Citrus Chicken from The Comfort of Cooking (recipe here)

Wednesday: Italian Stuffed Peppers

Thursday:  Grilled Chicken Alfredo  - Healthified (recipe to come)

Friday: Homemade Pizza on Cauliflower Crust from How Sweet Eats via The Lucky Penny Blog (recipe here)

Saturday:  Date Night

Weekly Wrap-Up

Painting and "Unwining" on Monday.

Attempting to choose fonts for our invitations on Tuesday.

Reaping the lunchtime rewards of preparing food at 6:00 am for a photo on Wednesday.

Entertaining the pup with a water bottle on Thursday.  

Testing out my new training shoes on Friday.

Picnicing at Nitty Gritty Nursery with the sis on Saturday.
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