ABW1D3: January Progress & Vegetarian Fail

I know the month started last week, but I think I’m a Monday starter because I didn’t really feel ON until yesterday.

I like the workouts I’m doing this month a lot; I wasn’t sure if I would, but they are essentially a hybrid of traditional gym lifts and the Red Carpet Ready moves using heavier loads. I will probably go heavier on many of the weights on Build days, but the overall flow is not bad. I will be designating this workout block the Action Babe program, or “AB” for shot in my logs.

Diet-wise, I am still not ready to tofu it up, mostly because I wasn’t able to get to the Asian grocery this weekend for cheap bean curd. I’ll go sometime this week, but until then, I’m still a practicing omnivore. In fact, I went grocery shopping Monday night, scoring some seriously cheap protein–split chicken breast for 88 cents/pound and pork roast (for Chinese BBQ pork) for 98 cents/pound. I think I picked up close to 25 pounds of meat combined.

I know, I know…I am already a failure as a vegetarian, and I am less than a week into the new year.

Frozen veggies were also on sale, so I loaded up on those as well. I am starting to think that I should have bought myself a new chest freezer last month instead of the K2 Alexis inline skates and Panasonic TZ5 camera.

As far as some of my other January mini-goals go, I did successfully clear out my belongings from Mom and Dad’s house Saturday and help them take down the Christmas tree, and Sunday DH and I cleaned up the vegetable garden. We WERE going to hack down the out of control banana tree, but lo and behold, the contrary thing went and popped out a massive appendage loaded with beautiful green bananas while we weren’t paying attention. DH wanted to cut it down anyway, but I argued that we should give the bananas a chance to ripen. There are enough on the tree to freeze up for a year of green smoothies! (Oh hey…another reason I need a chest freezer!)

I also dug up a colander full of homegrown sweet potatoes, harvested some sweet potato vine leaves for stir fry — which came out very tasty with a faint floral note — and reseeded my square foot garden with fancy lettuces, kohlrabi (I have no idea how to eat this so tried and true recipe suggestions are welcome), radishes, sugar snap peas, snow peas, purple dragon carrots, edamame, Swiss chard, and spinach. It’s probably too late in the season to start some of these, but we really haven’t had much of a winter so far, and all those leafy greens would have bolted if I’d planted them earlier.

And before I forget, here’s an amazing protein smoothie I just whipped up this morning. Squeeze in a full serving of fruit, over 20g of protein, and a serving of dark green veggies all in one shot! For all of you veggie-phobes out there, don’t worry–you cannot taste the spinach at all.

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Ruby Red Green Smoothie

Ingredients:
1 c. light soy milk
1/2 c. light ruby red grapefruit juice
3/4 scoop chocolate or vanilla protein powder
1/2-2/3 c. chopped frozen spinach
3 wedges frozen peaches
4 strawberries
1/2 small banana

Directions: Throw all of the ingredients into a blender and mix on your frozen drink/smoothie setting until well-blended. Some ground flax seeds or flax seed oil can be added for a boost of healthy fat.

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WORKOUT
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– Action Babe circuit B
– YF Yoga

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NUTRITION
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M1: 3 white/1 whole egg spinach and jalapeno omelette, 1.5 slices WW French bread, 1 t. pumpkin butter
M2: Ruby red grapefruit green smoothie
M3: 3 white/1 whole egg spinach, mushroom, and jalapeno omelette, 3/4 c. asparagus veggie mix, tangerine
M4: 14g raw almonds, 20g raisins
M5: 4 oz. chicken breast, 2 corn tortillas, 2 c. salad mix, 2 T. salsa
M6: 1/2 c. soy milk, 3/4 scoop protein powder, 1/2 T. cocoa, 1/2 oz. pistachios

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