Well, it turns out that kickboxing was on another night so I went to a class called Bosu Blast instead! It went something like this:
I got there early and did about 20 minutes on the ET before class and headed in. There were only about 8 of us, and I prefer classes that are pretty crowded, but it still ended up being a pretty good class. About 50% cardio and 50% strength. It was a good mix-up for me to use my muscles and challenge them with reps. One of my end-of-the-semester-and-into-the-new-year goals is to spice up my workouts with some new stuff, and this was perfect. The balancing part was really hard on my surgery foot (which is still sub-par on balance and strength 3 years post-op) but all the cardio bouncing was fun and challenging (when we kept it up – there were too many breaks to keep me out of breath or anything). I’m not sure if I’ll be a regular at this class, but I would probably go back.
I had these snacks this afternoon around 4:30 before I left:
5 kashis, a handful of trail mix, half an orange split with the husband –
I got home from Bosu just before 7 and we set out to make Beef Stroganoff. But it turned into a celebration of greens! The plan was to have some of the canned collards on the side, but we decided to just mix ’em in. It turned out great!
This is not just a can of greens – it’s a plethora of vitamins K, A + C plus folate, calcium and don’t forget the fiber! And more! Eat your greens people!
The canned greens weren’t bad at all – but then again, I love greens. I think they definitely taste a little fresher when fresh (no surprise there) but I will definitely be cooking with canned collards again because these were SO easy and cheap.
- About 6 oz beef tenderloin (from that giant one we got on sale, portioned into slices, and froze. You could use any kind or even ground beef or chicken or omit altogether.)
- 8 oz mushrooms
- 1 can collard greens
- 1 can low-fat cream of mushroom soup (which has been in our pantry for ages – I might make a white sauce from scratch next time, but this needed to go as part of the grocery challenge)
- 2 oz sour cream (full-fat borrowed from Karen so we didn’t have to buy our own tub – you could use greek yogurt too, but I fear it might curdle. Honestly, we couldn’t taste the sour cream so I’d just dollop it on top next time)
- Red pepper flakes, S+P, fresh oregano from the freezer
- About 2 oz of whole wheat egg noodles, cooked then stirred in (I’d use a little more next time)
- Brown beef in some olive oil, remove from wok when just cooked – do not overcook!!
- Brown mushrooms in more oil, then add collards + can of soup.
- Add beef back.
- Stir in noodles.
- Stir in sour cream.
- Stir in herbs and spices.
I added a cute salad (defined by the cereal bowl) on the side with some almonds, capers and raspberry dressing (Annie’s, Low-fat) over mixed greens.
Despite being pretty full, my mouth really wanted something sweet afterwards so I had a small bowl of Honey Rice Puffins with a few meringues in vanilla soy milk.
You guessed it: I’m off to read in bed 🙂