More time for working out, weighlifting, more time to learn new things, hip pain, need new doctor, cooking , love it!

It has been forever since I posted! I just keep forgetting to post my thoughts and my creation of recipes. I really need to write them down because some of them came out real, real good.

This month has flew by so quickly and summer is almost gone and I have not gone anywhere just to relax a few days. The mere fact that I don't have to work tremendous amount of overtime I am happy about that. It gives me actual breathing time to read and learn things and also for me to get to my workouts. So for that I am happy.

I was so happy that Jackie came to Arrichion and we took classes together. Sparta and Tiger's Eye are her kind of classes and she liked it a lot - so I am hoping she will be able to come to more of them. I, myself once the running program is done, I am going back to more Arrichion classes - I love Arrichion because of the people there and Ty, and them are just great people: positive, encouraging, and truly cares about you.

Meanwhile I am working my butt off at Marvel with the Squat cycle and deadlifts on Fri. Week before was combination of deadlifts and bench - and last week was deadlift deloading - this week we will figure our 1 RM. These squats are killing me -because my hip flexors and knees are so inflexible but I am making my own progress- I can get down a little lower - and I feel stronger so one day at a time. Like that movie Secret - if you think positive about things, things will work out. If nothing else, it gives me a more positive outlook of anything.

My hip and right butt is still killing me so I decided to stop seeing Dr. Josh and went ahead and make an appt to see Dr. Foglia. She does ART, Graston as well and I know I respond better to these treatments. I get up in the mornings and it is shooting pain from glute, to front, to inside to arch.

This Sat after the NCRC run there were seminars at the APC and I took advantage of it to hear about dry needling. I had the Physical therapist did some needling to my glute and you know, for that moment, it stop hurting. I might investigate and invest my time with this.

I still train with Jackie every now and then, right now in a group setting so she can fit more clients. I am OK with that as long as everyone is working out and not just dominating with talking. Oh, I talk too but when it is time for me to workout, I need to really focus or talking will easier distract me. This week I won't train with her until Thurs. I hope she got some rest and get some happy time in.

So I got lots of foods I made over the past few weeks. I will post them and hopefully I will remember all the ingredients I use, but like any of my recipes, I improvise at the moment. So here goes:

Grilled Salmon with Stuffed Portabello Mushrooms with cucumber sauce - I think I made these before so recipes are buried in the other post so I won't repeat but I will have pictures

Roasted Brussell sprouts, roasted asparagus with grilled scallops and salt and pepper shrimp

I think I like the asparagus either grilled or stir fry but brussel sprouts are great roasted- a dash of oil and pepper and whatever spice you like -shove in the over and let it burn a little

Grilled scallops - Used a little marsala, and little oil, some salt and pepper and paprika, crushed red hot peppers, rosemary, garlic, onion flakes. Heat the cast iron pan - and sear the tops and bottoms - for maybe 90 secs per side - Like in all foods, it continues to cook

Salt and Pepper Shrimp - I really liked how this turned out - I used the wild caught big shrimp - a little wine, a little corn starch to seal - run that thru very hot oil to shear the shells- yes, the shells are left on. Ingredients at very hot pan and little oil and butter mixture - red hot chiles, if not crushed red hot peppers will be OK, peppercorns, crushed garlic and scallions - I burst these so they have that burnt taste, toss the shrimp in - toss a few times, throw in the sliced scallions last!

Both of the roasted brussel sprouts and asparagus - I set the oven to high temp like 400-450, season the vegetables with little avocado oil, salt , pepper, rosemary, parsley, oregano, and basil - 

Steamed carribean snapper, with spinach, beets, balsmatic rice and avocado

This was a request from my husband. He said all the other recipes are great but he feels my steamed fish is the best. He asked if I can make them.

I won't write about how I made the beets or rice

Spinach - was basicaly steamed with crushed garlic, sea salt and avocado/coconut oil combinatiion. Heated up oil, add garlic, - hot - toss spinach - 30 secs later DONE

Steamed Carribean snapper - diced shitake mushrooms, chopped ginger, capers, chopped scallions - lay these ingredients on top of fish - sprinkle with white pepper, dash of gluten free tamari, 2-3 shakes of olive oil, little bit of cooking wine - place on rack and steam - 5-10 mins - I think it was 5 for me - unless it will get tough.

Exhausting but productive week - work is busy, weightlifting tiring but rewarding - cooking - just love doing it!

Work is still busy and I think it will just get more busy. It will mean lots of time spent at work. That part I am not really looking forward to since I feel so exhausted from the last 2 projects. I have not really taken a long vacation. Maybe this month, I will take a trip to the beach or the mountains just to get some relaxation. Meanwhile this week, was 3 days of meetings. It is very tiring just sitting there and listening the programmers and whoever is involved with the decision making.

Right now the good thing, work is manageable and I am able to leave work at a decent time to do what I have been missing- working out. For the last few weeks, I have been pretty religious about attending classes at Marvel. I am determined to stick with the regime because I want to have a goal of building strength with doing squats and deadlifts. I am slowly improving and on Fri, Ashley wanted me to try to get to the wall and do a headstand. It took a bit but I did it. Now, I don't feel so scared and might try it again.

By the time Friday rolls around, I am dead tired but it is a good feeling. Sat bootcamp was cancelled because of the wet grounds. So, I went and did Warrior and it was great - Nancy taught class and it was very energetic. This week, I went to see Vince, my hip is killing me once again - What he is doing is helping but I will be glad to see Dr. Josh and see if it is any other undelying issues.

Sunday, I went to Sparta and it was so great to have Jackie come to class. She is really enjoying the class. I am hoping she will try out some yoga so she can have a calm mind and I think Arrichion as a whole is very positive. You just feel so much better when you go. After class, Jackie and I had lunch. It was great, just getting to know her better and just for us to have a girly conversation.

This week's menu is grilled salmon, cucumber sauce, and stuffed mushrooms

Grilled Salmon - seasoned with salt and white pepper, asian seasoning, paprika, basil, parsley, ginger, rosemary and garlic, brush with butter and pepper jelly. Grill for 4 mins. One piece was tougher probably because it was thinner. Others OK!

Stuffed Mushrooms - mushroom stems chopped, chopped spinach, chopped kalmata olives, chopped artichoke hearts, chopped shallots, avocados - mash all together. Add mustard, lemon juice, nutritional yeast, garlic, cinnamon, black pepper, avocado oil, sweet chili sauce - this  is the stuffing I made to put on top of the mushrooms. Bake for 15 mins.

Cucumber sauce - for the fish! chopped cucumbers, chopped shallots, lemon and lime juice, dash of cinnamon, salt, pepper, vegan mayonnaise and unsweetened coconut yogurt.

Here is the finished product - dinner/lunch ready for Jackie to try