Tonight was quite the experiment in the kitchen. It was like my brain was on overdrive. Maybe because I was able to get a ticket to my fave Body Pump class with my fave instructor? Spinning was on the agenda, but I got to the gym much earlier than I thought. Just for future reference, lets look at how well I did at BP 74. Everyone familiar with Body Pump? If not, check it out here.
This is my 3rd release of BP since I started it at the gym. I’ve loving it and this release is where I can really see a difference in the amount of weight I can lift. All of these include the 3 lb bar!
*Warm-up: 18 lbs.
*Squats: 33 lbs (I went up 5 lbs today!)
*Chest: 13 lbs (I’m a big baby with my upper body)
*Back: 33 lbs. (I went up 5 lbs here too!)
*Triceps: This track we use just one weight (5 lb) on each arm. We also do tricep dips and tricep pushups. ROUGH.
* Biceps: 13 lbs.
*Lunges: 10 lbs. (I don’t really do much weights on the lunges because of my knee issues)
*Shoulders: 18 lbs.
Not to shabby for a Thursday night, right?
By the time I got home I was famished! I felt like I could eat my arm off. I’ve been craving fettuccini alfredo so I got to work in the lab, otherwise known as my kitchen.
First, start by opening a bottle of wine and pouring a glass.
Heh. I’m hilarious!
Ok, back to business…Penne “Alfredo”
In the mix (Serves 2):
-1 cup penne pasta
-1/2 (6 oz) package of silken tofu, drained
-2 cloves garlic
-1 tsp onion powder
-2 tbsp parmesan cheese
-2 tbsp romano cheese
-1.5 tsp olive oil
Optional: .5 cup skim milk. I didn’t have silken tofu on hand this time so I used firm. By adding the milk I was able to get the consistency I was looking for.
*Cook pasta as directed
*Cut tofu block into squares. For sauce, we will only use half the block. Put the other half off to the side.
*In a blender, mix together tofu, cheese, oil, garlic, onion powder, and milk. Blend until you get a smooth consistency.
*Once mixture is fully blended together, heat for a few minutes on stove.
*While tofu mixture is heating up, I heated up a few pieces of the leftover tofu squares using Emily’s, from The Front Burner, method of cooking it.
*Once everything is heated up, mix together tofu sauce and pasta. Top with tofu bits.
I had a HUGE gathering of tomatoes from the garden tonight so I threw a few sliced up pieces in and added some fresh chives from the garden too. Perfect!
*NOTE: I heated this up later for The Scientist and I have to admit that it doesn’t taste as good as the first time around. Not bad, but certainly not the best.*
Oh, and just to brag on the garden a little. Here was the complete haul from my 4 little tomato plants.
Pretty nice, right?!
Oh! And look what went out in the mail today to Robyn as her winnings from my giveaway! Remember I said “goodies” would be involved with the PB2. Cute bowl and spoon are from Crate & Barrel and I use them all the time at my place! They are perfect for mixing up some yummy PB2.
I can’t believe it is already Thursday. Having a random Tuesday off from work (to take my final!) really shook the week up for me. I’m looking forward to a movie date tomorrow and some serious beach going this weekend.
Question of the day: Are you ready for the weekend?! Big plans?