Hooooly. Today was 'one of those days'; repeated this one in my head a few times:
There were moments when I actually felt like a zookeeper, chasing around animals who've escaped their enclosures. Anyway, I made it out alive and still somewhat sane. I ran a fitness class for some of my coworkers after school. It's funny how physical activity can just wipe away the insanity of a day and make you feel like a million bucks.
In between the choreographed warm up/cardio increment tracks and the glute/core/stretch ending, we did this interval circuit:
Triple Circuit Workout: 30 minutes (with set-up)
1:45-minutes per
station
15 second rest between each
You can make substitutions for the stairs if you are in a gym (i.e.: Stair Master)
Circuit One
1. Treadmill Sprint/Run
- pushing it between an 8-9 on a 10-point scale
2. Bicep Curls w/ stability ball wall squat
3. Run the Stairs
4. Tricep Extensions (single arms for 50'ish seconds each)
* Two minute rest
Circuit Two
1. Treadmill Sprint/Run
2. Plie squats w/ weight
3. Stairs
4. Lunges on bosu ball w/ weights
* Two minute rest
Circuit Three
1. Treadmill Sprint/Run
2. W-Shoulder Press with Leg Extension
3. Stairs
4. Push-up Rows (can take out the push up if necessary)
Cardio Countdown
(One Rotation)
50- Jumping Jacks
40- High Knees
30- Skaters
20- Mountain
Climbers
10- Side to side squat
leaps
We all had a good time, and it's always fun to socialize with your coworkers in an active environment! I then made my way home and whipped up some dinner. It was one of those moments when I had a whole bunch of random things that needed to be eaten, so I invented my own version of a fish quesadilla and hoped for the best.
Tilapia Quesadillas
*Makes two large quesadillas
Ingredients:
- Fresh or frozen tilapia (2-3 fillets depending on size)
- Multigrain tortilla wraps (4)
- Reduced fat TexMex grated cheese
- Red pepper, diced (1 cup)
- Tomato, diced (medium)
- Red onion, diced (3/4 cup)
- Avocado, diced (1 whole)
- Olive Oil (1 tbsp + 1/8x4 tsp)
- Chili Powder (1/4 tsp)
- Juice squeezed from 1/2 a lime
- Cilantro (1/8 tsp)
- Salt & Pepper to taste
- Salsa
Cut fresh or thawed tilapia into 1" pieces and toss with olive oil, chili powder, lime juice, salt and pepper.
Grill on medium-high heat until cooked throughout. Should be tender and flake easily. Drain any excess juices. Set aside.
Immediately grill peppers and tomatoes in same grill (after removing tilapia) for 4 minutes and remove from heat.
Rub 1/8 tsp olive oil on one side of each tortilla.
Spread a small amount of salsa on one tortilla (oiled side face down).
Sprinkle 1 handful of cheese overtop.
Heat large skillet on low-medium heat.
Spread out tilapia, peppers & tomatoes, avocado, and onion.
Pick up and place on skillet.
Place 2-handfuls (yes, to me a handful is a very credible measurement!) of cheese on top of fish and veggies.
Place second tortilla on top and press down with spatula.
Flip after 5-6 minutes (or until golden brown).
My Flipping Tip:
I am the worst quesadilla flipper of life, so I put a circular plate upside down in the skillet, hold my hand flat on the plate, lift skillet and flip it onto the plate, replace skillet onto stovetop, and then slide the un-grilled side back onto the skillet for another 5 minutes.
You could also do sour cream (light/fat free).
It turned out really well- light/not greasy, and super filling! I was stuffed after 1/2 of a quesadilla (Adam ate all of his).
It took about 45 minutes from start to finish, but made for a great Wednesday dinner.
Tomorrow I'm at the gym bright and early, at work all day teaching, and staying all evening for a school function. Have a great Thursday!
