2 on Tuesday
I had every intention of getting up this morning for a "get myself moving" kickboxing workout with abs. However, that did not happen. I just felt so worn out, so I slept another hour. I seriously think that I am just not destined to morning workouts. You'd think I was going to bed really late. But, that's not the case. I'm typically in bed reading by 8:30 and lights out by 9:30. Sigh. Anyway, I was feeling super fatigued most of the morning to be honest. I did take a Zyrtec for the sinus drainage so that might be part of the cause. Sinuses are still drippy though so it's obviously not doing the job.
Anyway, Jason and I did get in a lunchtime run. I really almost backed out. But, I think it was the energy boost I desperately needed. It got me moving for starters. I spend my entire day sitting at a desk in front of a computer, most certainly not an energy boost (actually quite the opposite). It was super windy, and not quite 60 degrees when we started the run. I have no clue what happened to our warm weather, but it sure doesn't feel like the end of April now.
I got in my kickboxing and abs after work. I didn't want anything long or super intense, just something to keep the legs loosened up and work the abs. I picked Kick, Punch and Crunch. I actually don't have too many kickboxing DVDs to choose from.
If anyone has suggestions for advanced kickboxing DVDs, please share. I will say that I am not exactly an Amy Bento fan though.
Over the weekend, I picked up some kale and Pink Lady apples. How I have missed out on those my entire life is beyond me. They are sooo good. Anyway, I decided to make the Sauteed Citrus Kale and Apples again to go along with Smashed Cauliflower and Barley Black Bean and Lentil Loaf. I have been wanting to try a lentil loaf for ages. I have no real reason for putting it off. Since it's cool again, I thought a warmer dinner would work. I had some leftover Spicy Black Bean Barley and thought I could easily incorporate that into a lentil loaf.
Barley Black Bean and Lentil Loaf
2 cups lentils
8 cups water
1 cup leftover Spicy Black Bean Barely (or just use 1 cup barley and 1/2 can black beans with 1/2 can drained diced tomatoes)
1/2 onion, finely diced
1/2 green bell pepper, finely diced
1 carrot, finely diced
2 tbsp minced garlic
1 tbsp ground flax seed mixed with 3 tbsp warm water (replaces 1 egg)
To taste: salt, pepper, cumin, chili powder, thyme, parsley, balsamic vinegar, hot sauce, liquid smoke
1/2 cup rolled oats
Spelt flour (this was adding in until reached desired consistency)
1 6oz can tomato paste
1-2 tbsp agave nectar
1 tbsp apple cider vinegar
1 tbsp onion flakes
1 tsp garlic powder
In large pot, cook lentils until soft and liquid absorbed (do not add salt while cooking).
Meanwhile, saute onions, bell pepper, carrot, and garlic until soft.
In large bowl, mash the lentils and black bean barley then stir in remaining ingredients adding in spelt flour in small amounts until desired consistency.
Preheat oven to 375 degrees.
To make the tomato topping, simply whisk ingredients together in small bowl.
Pour into a prepared loaf pan and bake approximately 30 minutes. Remove and add topping and bake another 20 minutes.
1/2 head cauliflower, rough chop
To taste: salt, pepper, garlic powder, nutritional yeast flake, parsley
To consistency almond, soy, or rice milk
Steam cauliflower until soft. Transfer to food processor and add all ingredients and pulse until desired consistency.