Itz Wednesday and you know what that means! WIAW party at Peas and Crayons! Since it is February, we are showing our love a bit more towards veggies and VEG-ifying (that’s a real word, did you know?) our eats! I have worked extra hard this week to get veggies in at every meal.
My day started with an intense legs workout that looked like this:
Week 5 Day 3: Legs (original workout found here)
- Leg Extensions (warm up): 2 sets of 15 reps (45 pounds)
- Wide Stance Barbell Squat: 2 light sets of 15 reps (50 pounds)
- Wide Stance Barbell Squat: 2 heavy sets, lift to failure (70 pounds)
- Leg Press: 4 sets of 8 reps (120 pounds)
- Walking Barbell Lunge: 3 sets of 20 reps (30 pounds)
- Barbell Step-Ups: 3 sets of 10 reps (40 pounds)
- Plie Barbell Squat: 3 sets of 15 reps (50 pounds)
- Standing Calf-Raises: 3 sets of 20 reps (70 pounds)
- Calf Press on Leg Machine: 3 sets of 20 (105 pounds)
Yowza! I’m kind of worried about how I am going to get around later today. This workout was HARD and I lifted HEAVY. Naturally, I was ravenous when I got home so I prepared myself breakfast of eggs, spinach, and toast.
2 egg whites + 1 whole egg + Trader Joe’s spicy black bean dip on top. Steamed spinach on the stove top, covered with nutritional yeast (nooch) for an added punch of protein and vitamins. And toasted Ezekiel bread with peanut butter and blueberry chia jam. Lunch consisted of some homemade broccoli salad.
On my day off, I made this broccoli salad using recipes I found on the internet. Basically it included red onion, bacon bits, sunflower seeds, raisins, nutritional yeast (I love this stuff!), celery, and was tossed in a reduced-fat mayonnaise and white wine vinegar dressing. I also had another almond butter, strawberry chia jam, Ezekiel sandwich for some added carbs, fat, and protein. (Yes, I had this twice today.)
Dinner was definitely veg-ified with some spaghetti squash and vegetarian chili including black beans, vegetable broth, onion, celery, carrots, corn, and tomatoes.
And a buttload of sriracha! Woo-wee was it spicy! Spicy and awesome. The dollop of whiteness on top is nonfat greek yogurt. Best replacement for sour cream EVER. We needed some greenery with our dinner, so I made a batch of kale chips.
Kale chips: throw on a baking sheet, spray with olive oil, add salt and peppa to taste, and roast in the oven on 425 for 20 minutes. Light, crunchy, green, nutritious, deliciousness!
How’d I do on the veggies? What veggies have YOU been loving lately?