This morning I woke up early to get in a great workout to start the day off right. I tried to get up a little earlier than I actually rolled out of bed, so I only had 50 minutes to workout, but I really think I made the most of it. Here’s what I did:
- 250 jumping jacks total (5 sets of 50)
- 3 sets of 15 reps of shoulder press at 10 lbs (I’m weak!)
- 3 sets of 15 reps of chest press at 20 lbs
- 3 sets of 15 reps of lat pull downs at 55 lbs
- 2 sets of 15 triceps curls with a 15 pound free weight
- 2 sets of 15 bicep curls with a static lunge (one set on each leg)
- 30 minutes on the elliptical at level 10 on random
Whew! I was sweating pretty hardcore towards the end of that workout. I started with 50 jumping jacks and then did the 4 other sets between the weights. I’m also so glad my workout is already done for the day because I have lots to do tonight and now I actually have time to do it! 🙂
Post workout breakfast was Pomegranate Loaded Toast.
Isn’t is pretty? It was delicious, too.
- 1 arnold thin
- smear of almond butter (bottom of the container!)
- 1 medium mashed banana
- pom seeds
- chia seeds
Lunch today was leftovers from last night’s dinner. It felt fancy, but literally took 20 minutes from start to finish – my favorite kind of meal.
Chili Lime Shrimp with Avocado, Corn, and Tomato Salad.
I took 1 pound of shrimp and cleaned/deveined them, and then marinated them in the juice of half a lime, 1/2 tsp chili powder, and 1/2 tsp salt.
I let those marinate for about 10 minutes while I prepared the salad to go with – 1/2 of an avocado, 1 tomato, and 1 cup frozen corn, thawed – all chopped and mixed together. I juiced the other half of the lime and added some fresh chopped cilantro, too.
Once the salad was prepared, I preheated the broiler to high, and laid the shrimp out on the broiling pan over foil.
Into the broiler for 2 minutes, flipped and then back in for 2 more = 4 minutes and shrimp cooked!
Served with two toasted corn tortillas.
DELICIOUS. I don’t know why I don’t broil more often – it heats up way quicker than the oven (mine does, anyway!) and it makes preparing meals take so much less time!
Head-On Shrimp kind of scare people. I used to be one of them. Then Wil made a seafood risotto one night a few years ago with mussels, clams, and head on shrimp on top and I made a face at the bowl but he said just try it, so the obedient girlfriend that I am, I did. Leaving the heads on adds SO much flavor to the shrimp, and now I try to buy head-on shrimp anytime I can find them. These ones are usually 12.99 a pound at my store, but were on sale for 5.99 a pound, so I could not refuse!
Are you a fan of shellfish or fish in general? What’s your favorite type? Have you ever had shrimp with the head on it before or is that just not your thing?
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