Weekly Weights and Workouts - Week 5

Week of October 28

Height 5'10"
Weight 160 (still hanging on to the 160s...)

Me on a walk over my lunch break. The fresh air helps!!!

Dreaded lots of chocolate and candy Halloween week. The kick off to the holidays... Oh boy, oh boy. My trick: We don't buy bags of chocolate until the very last minute or if we do (I had Karl grab a few bags on Saturday), I put them out of sight.

Sunday - One hour training session with my personal trainer Josh. Now he's off to train in Chicago. Sad. He kicked my butt and I have a new workout to follow for the next six weeks. I AM SORE.

Monday - Kind of a recovery day. I stayed home with Jackson today and fit in a quick walk outside. It was maybe 15 minutes long. When I get more time in my day, I have to utilize even if I feel like I'm a huge sore knot!!!

Tuesday - I am still sore. 20 minute walk over my lunch break and a 35 minute lift at Life Time.

Wednesday - Happy Halloween! 15 minute walk over my lunch break.

Thursday - None

Friday - None

Saturday - Nice long 45 minute walk with Jackson. We bundled up! Cold out there. Afterwards we headed to a free beer tasting at our favorite liquor store - Marketplace Liquor. Hey, beer has good grains in it! Dad was away hunting, so mom and Jackson had fun!!!

An awesome beer tasting (don't worry...only had a few sips). All in moderation!

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Healthy Wild Salmon with Spaghetti Squash Pesto and Tomatoes

Super Foods Recipe
(this is really easy. I made this while nursing Jackson and getting him ready for bed. Pretty nuts if you ask me.)

Salmon is such a power food. It's great for your heart, inflammation, and is packed with Omega-3s that are good for your overall mental health too!!!

Here are some of salmons benefits - http://www.organicfacts.net/health-benefits/animal-product/health-benefits-of-salmon.html Also, shoot for wild salmon versus farm raised. Here is a good website to read why wild is best - http://www.cnn.com/2010/HEALTH/expert.q.a/01/08/salmon.fresh.farmed.jampolis/index.html

Now...on to the amazing recipes....

Looks like this takes a lot of work but it really doesn't

I found both recipes as I was scanning Pinterest! Yay.

Spaghetti Squash Pesto with TomatoesGina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 4 pts • Points+: 5 pts
Calories: 165.4 • Fat: 14.9 g • Protein: 2.4 g • Carb: 6.9 g • Fiber: 1.5 g

Ingredients:

• 1 small spaghetti squash
• 15 large basil leaves
• 1 small clove garlic
• 1/4 cup olive oil
• 3 tbsp Parmigiano-Reggiano
• salt and fresh pepper
• 1 tomato, diced

Directions:

Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Remove from the microwave and scoop out flesh with a fork into a large bowl.

In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.

Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper.


And for the salmon...
I did not grill, nor did I let salmon marinade. I took the frozen salmon (from Schwans) and sprinkled with all the goodness and stuck in the oven for 24 minutes. I'm short on time these days! And it still tasted amazing.

 

Grilled Salmon with Avocado salsa

 

Ingredients (for 4 people):

2 lbs salmon, cut into 4 pieces

1 tbs olive oil

1 tsp salt

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

1 tsp black pepper

 

Avocado salsa

1 avocado, peeled, seeded and sliced

1 small red onion, sliced

3 mild hot peppers, seeded and deveined, diced or sliced

Juice from 2 limes

3 tbs olive oil

2 tbs finely chopped cilantro

Salt to taste

Suggested sides – Rice and patacones

 

Preparation:

1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
2. Pre-heat the grill.
3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
4. Grill the salmon to desired doneness.
5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

This is the second time I've made this and Karl loves and I love. AND we're getting all the great health benefits of salmon.

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