- Did two Focus T 25 workouts (Speed 2.0 and Upper Focus). Got a great calorie burn and my arms were jello at the end!
- Read a couple of chapters from the book "The Compound Effect" It's discusses how the smallest steps you make now to better your life can greatly impact your future. Pretty interesting read.
- Played tons with my kitties
- Chased my dog when he got out of our fenced-in yard. Luckily, he has pretty decent recall when a ball is present, so we didn't have any major problems.
- Did some coach work. Yay Team Beachbody!!
- Finished up the laundry. I hate the smell of bleach, so I always avoid whites for as long as I possibly can.
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| Laughing at myself because I couldn't flex anymore… and being utterly exhausted after 50 minutes of Shaun T kicking my butt! |
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| Eloise pulled the blanket off the chair to snuggle in it. Kind of wish my life was as awesome as theirs! |
I wanted needed to clean, but instead I spent more time with my pets. Priorities, right?
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| Their heads are resting against each other. They're like Forrest and Bubba! |
For dinner, Mike and I had Mexican Pumpkin Rotini that I had prepared Sunday night. (Meal planning has seriously been a huge blessing for me!) While I was cooking, Mike gave me the suspicious look, questioning all of the ingredients. Turns out he actually liked it. Take that! I got the recipe from TheGraciousPantry.com She has tons of clean recipes that aren't super complicated.
Clean Eating Mexican Pumpkin Rotini
(Makes 10 servings)
Ingredients:
- 1 small red onion, chopped,
- 1 tbsp. coconut oil
- 1/2 lb. frozen, organic corn
- 1 1/4 lb. ground turkey breast
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1/2 cup low sodium chicken broth
- 1 cup pumpkin puree, canned or fresh
- Salt to taste after cooking but before adding pasta (I used about 1/2 tsp., but do it to your tastes)
- Fresh, chopped cilantro for garnish
- Whole grain Rotini pasta, cooked separately to package directions
Directions:
- Saute the onions in the coconut oil until they become translucent.
- Add corn and cook for about 1-2 minutes.
- Add the turkey, being sure to stir well so it crumbles well.
- Stir in the spices.
- When the turkey is very nearly done, add the chicken broth and the pumpkin. This will create a bit of a sauce.
- When the meat is done, cool slightly and ladle over pasta. Top with fresh cilantro and serve.
Nutritional Content:
(Data is for 1/2 cup and does not include pasta.)
(Data is for 1/2 cup and does not include pasta.)
Calories: 91
Total Fat: 2 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 35 mg
Sodium: 42 mg (does not include any you add)
Carbohydrates: 4 gm
Dietary fiber: 1 gm
Sugars: 1 gm
Protein: 15 gm
Total Fat: 2 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 35 mg
Sodium: 42 mg (does not include any you add)
Carbohydrates: 4 gm
Dietary fiber: 1 gm
Sugars: 1 gm
Protein: 15 gm
Changes to the recipe: I used ground venison instead of turkey because that's what we had in the freezer. Plain corn from a can was used, as we don't really have many organic options in my area. I made my own broth by using chicken bullion cubes. I used a yellow onion and canola oil (might as well use what we have in the house!). No cilantro was harmed in the making of my dish. I also used the "veggie" rotini, as our grocery store didn't have any whole grain options. The joys of living in a super small rural town! Overall, I'll most likely make this again!
