Last week I went to Yoga Fest. It was my first time going there. I am not good at finding new places so when my husband said he was going, yay! So I signed up and we did not take the same classes because we have different interest. We met up with some of the yoga teachers from the YMCA and some of my friends from Arrichion Hot Yoga. It was real fun!
This week is also the last week of the NO Boundaries 5K running program. I enjoyed myself very much to motivate others and encourage them. It was fun to have Pam and Crystal there because my group one by one did not come anymore so it was left just us. I did not go to the 5K race because it was raining and plus noone from our group went otherwise I would have gone to lend moral support. This Thurs, there will be a celebration.
I am enjoying classes at Marvel Strength and Conditioning. I like Ashely very much. I like her way of coaching and she watches everyone and she know exactly how to correct you and knows exactly how to scale things. In as much I feel frustrated every time she said "Lower Sue, look forward" ,etc. I know eventually this will all make sense. Right now, I am on the 1 month of class with Living Social. I am looking forward for more.
I am also cancelling my personal training at Fitness Connection. With the busy schedule, I just can't get to training and even though I can accumulate sessions and saved, I just feel I can't get there when i want to. At least this week, I was able to meet up with my trainer.
So this week, I got to do some cooking. Since my husband is thinking of going off his diet plan, I am going to go back and make foods with more spices instead of bland foods.
This week's menu I made:
Salmon with spicy Thai Basil Garlic Sauce -
chili sauce, minced garlic, minced onions, basil, fish sauce, fig preserves, black pepper, lime juice, lemon and lime zest, cooking wine. I spooned that on top of the salmon filets and broil them for 15 minutes
Curry Roasted Cauliflower florets
Indian curry powder, tumeric, onion, lemon zest, garlic powder. I cut up head of cauliflower into small size florets, wet it with some chicken broth, and some cooking wine. sprinkle dry mixture and coat and roast on cookie sheet at 450 degrees until tender
Brown Rice with ginger and tumeric cooked in chicken broth
Since tumeric is good for you as well as ginger. I sliced some fresh ginger and cut into small slices and add tumeric along with chicken broth.
Asparagus with garlic cloves and nutritional yeast
Toss in cooking wine, broth, garlic cloves and nutritional yeast and cook in oven
Here is the finished product:
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