I’m an only child. Surprise, I don’t like to share my toys or my food, so don’t ask. I think my parents were pretty good with trying to combat the dreaded “only child syndrome”. However, there are just some things that I’ve seemed to develop as a result of growing up as the only person under 3 feet in the house for many years. First, I hate books on tape. My parents once listened to books on tape for the entire trip from Maryland to Florida. I think I would have rather not gone to Disney World than have had to listen to Dean Koontz for 12 hours. Second, I also really enjoy time alone. I’m a very social gal, but I need some time to recharge my battery. I think that’s one reason I enjoy my time in the kitchen so much, it’s focused and quiet.
When it comes to my workouts, however I am NOT a lone wolf. I like a partner to compete with, to push me to take it beyond my comfort zone. So, I have a fun partner work-out to share that you can complete in under 30 minutes. This can be done at home, (esp. if you have TRX straps and a resistance band to help modify the pull-ups) or at the training room at your gym. Just turn up your music and prepare to sweat.
*In case it’s not clear – the total number of reps for each exercise is split between the two partners (100 burpees = 50 each partner)**
We did this work-out at boot camp today, followed by 50 massive tire flips. NBD. Stretcher, please.
After doing all that work, I wanted to keep it clean and delicious for dinner so I whipped up a Very Veggie Turkey Bowl. This recipe makes more than enough for 4. I’m going to freeze the leftovers or use them for lunches… that I won’t share with anyone for obvious reasons.
Clean Eating Very Veggie Turkey Bowls:
- 1 lb. lean ground turkey
- 2T olive oil
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1 medium yellow squash, halved and sliced
- 1 tomato, chopped
- 1 green/orange pepper, chopped
- 1 carrot, chopped
- 1/4 pound of mushrooms – or 1/4 little package of mushrooms
- 1 cup instant brown rice
- 1.5 cups of chicken broth
- 4 cups fresh spinach
Cook turkey in a non-stick skillet until no longer pink, breaking up as you go (about 8 minutes). Drain and set aside.
Heat oil in the same skillet over medium heat. Add onions and garlic, cook and stir for about 5 minutes until tender. Add squash, tomato, pepper, mushroom and carrot. Cook for 5 minutes until tender-crisp.
Return turkey to the pan. Add rice and broth. Bring to boil. Reduce heat to low, cover and simmer for 15 minutes or until rice has softened. Stir in spinach. Cook, stirring, about 1 minute, until spinach is wilted.