Thursday Thighs Workout:
Ok, am I the only one who can’t hold myself up on one leg longer than a few seconds while I lift the other leg up and down like Cassey does in the 3 Minute Thighs workout? She makes this look so easy, but I guess I’m just not there yet. I can do maybe a few reps, and then I have to get down on the floor and finish it out without the added balance or glute workout. Then I feel guilty because it feels too easy the other way. I’ll just have to keep on trying and work on strengthening everything up more.
But how about that Lolo Jones Legs N Lunges workout? That one was another new one for me, and it was a tough one! My knees are not built for those low lunges, but I know I get stronger every day I try.
Tonight’s Dinner – Korean Stir Fry:
I made this delicious, Korean style stir-fry tonight for dinner. I learned how to make this while hosting a high school exchange student from South Korea in my home this past school year, and it turned into an almost weekly meal. Even now, after she went back to Korea a couple of months ago, we still like to make this regularly. The ingredients are fresh, healthy, and so filling. Here’s the recipe.
- 1 cup brown rice, cooked
- 1 lb breakfast sausage (we usually use the spicy or hot version – you can use other meat, like ground beef/turkey/pork, chicken, etc. or even go meatless)
- 3-4 eggs
- 1 cup broccoli florets, divided (about 1 bunch)
- 1/2 cup carrots, sliced
- 1/2 each of green and red bell peppers, diced
- 1/4 to 1/2 of a white onion, chopped
- 1/2 cup fresh spinach chopped or seaweed (optional)
- 1-2 jalapenos, de-veined/de-seeded, and chopped
- 1/2 cup Kimchi (find it at the Asian Marketplace)
- 1/4 cup Gochujang (find it at the Asian Marketplace – I usually just add a heaping dollop from a large metal spoon)
-Start by cooking your brown rice until it’s tender and ready. Set aside.
-In a large non-stick skillet (on medium to medium-high heat), brown your breakfast sausage until cooked thoroughly and drain the excess fat. Keep skillet at Medium heat.
-Add in your chopped carrots and broccoli florets, stir until mixed well, and move mixture to one side of the skillet.
-In the clear part of the skillet, crack your 3-4 eggs and let them scramble, and once the eggs are cooked, stir entire contents of the skillet together.
-Now add in your chopped bell peppers, jalapeno, and Kimchi (be sure to add a little of the Kimchi juice!). Stir and saute for a minute or two to let the peppers soften slightly.
-Add in your chopped onion, your brown rice, and your chopped spinach or seaweed (if desired). Stir and mix everything well.
Finally, add in your dollop of Gochujang, and mix until Gochujang is evenly distributed throughout the mixture.
Be sure to have a tall glass of water handy, because this dish is SPICY! There is so much flavor and so much healthy nutrition in this dish. A little will go a long way, so you should have leftovers to enjoy later or share with someone else.