So I thought that Spring was finally here in Michigan since we had some 60+ and 70+ degree days recently…but I woke up this morning to see snow on the cars and grass. Oh well, I suppose the snow and cold won’t stick around for too long, right?!?
A couple days ago we received our latest RunnerBox. RunnerBox is a Dewitt, MI based business – so it’s right in our neck of the woods which is really cool! This is our second box and all the stuff inside was just as neat as the stuff in the first box. Inside this mini shoe box of goodies were: 4 energy bars, some protein chips, quinoa bites, 2 energy gels/bites, lip balm, a Klitch footwear clip, some coconut water electrolyte drink powder, and a discount code for MixMyOwn (to create your own healthy breakfast mix). Super excited to try all the treats in this latest box!
After work yesterday I came home and dusted off a couple of exercise DVDs for my workout. I did the 10 minute glute challenge on Bob Harper’s Ultimate Cardio Body and the 15 minute yoga abs workout on his Yoga for the Warrior. My bum and abs are certainly sore this morning so I know they worked, and just goes to show me how out of shape I really am…
Last night for dinner I wanted something quick and easy so I made turkey, spinach, and cheese quesadillas. These were really yummy with the fresh guacamole I made as well!
We also watched the most recent episode of Game of Thrones last night – good riddance, Joffrey! I was not sad to see that little twerp go.
Several weeks ago I made this Italian Sausage Fried Rice. It comes together pretty quickly and the method is really all you need – you could switch it up and add whatever veggies you like. And the bonus is that the leftovers are probably better than the first serving.
Italian Sausage Fried Rice
Ingredients
3 links Italian Sausage
1 large carrot, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1 small onion (or half a large onion), chopped
2 cloves garlic, minced
1 tsp vegetable oil
1 tsp sesame oil
½ tsp salt
½ tsp black pepper
1 C frozen green peas (or peas and carrots mixture – if so, omit fresh carrots above)
14.5 oz can diced tomatoes, drained
1 tsp soy sauce
1 tsp Worcestershire sauce
1 tsp hot sauce – Louisiana/Frank’s or Sriracha will work
4 C cooked rice – I used a mixture of wild and brown
Directions
1) Cook Italian Sausage over medium heat, breaking into crumbles, until no longer pink. Remove from heat, drain on a paper towel lined plate.
2) Heat large sauté pan/wok over medium heat. Add both oils. Once oil is hot, add carrots and celery. Sauté for about 3 minutes until carrots start to soften. Add peppers and onions. Cook for 2 minutes more. Add garlic and cook for 1 minute. Add salt and pepper.
3) Add frozen peas and cook for 3 minutes. Increase heat to medium-high. Add tomatoes, rice, soy sauce, Worcestershire Sauce, and hot sauce. Cook until heated through. And done! Enjoy!
Off to make a smoothie for breakfast and get the day started! Happy Tuesday!
Live Well with Alison 