Today I had the Soup for Lunch and 1 servings of pretzle chips. I cheated again and had 3 chocolate chip cookies.
I just got back from the gym and my training session with the trainor.
We did a full body work out.
3 minutes on the stairflex
lying lifts(laid on the bench with 20 lb weights in each hand, lifted 15 times up and down; like using a bar bell)
Lateral raises with 5-10lb weight 15 times
cardio for 60 second(over bench jumps,jogging in place)
repeat 2 more times
Then we did leg raises on a machine at 90lbs 15 times
Stairmaster at 11 for 2 minutes
Walking Lunges(8 on each side)
repeat 2 more times
squat raises, squat with a barbell(my weight was 10lbs) and on the way up you lift it up above your head
bear crawl down the room and back(I hate these)
squat raises
Rope flings(60 seconds)
squat raises
arc trainor 2 minutes
LAST BUT NOT LEAST
PULL UPS! 4 sets of 10
For dinner I made Orange Chicken(HEALTHY)
Orange
Chicken
(on the lighter
side)
This was found in Eating
Well Living Thin. I LOVE CHINESE FOOD
This recipe has no sugar,
it is lower in sodium, high in protein and not deep fried like most Orange
Chicken recipes
The reviews are that
good.
Orange Chicken
Recipe
Marinade:1/2
cup orange juice
1 teaspoon orange zest
2 teaspoons low-sodium soy sauce
1/4 teaspoon sesame seed oil
1/2 teaspoon salt
1 teaspoon orange zest
2 teaspoons low-sodium soy sauce
1/4 teaspoon sesame seed oil
1/2 teaspoon salt
1 pound chicken breast tenders, cut into
1-inch chunks
1/2 cup cornstarch
1/2 cup cornstarch
Sauce:
3/4 cup orange juice
1 teaspoon orange zest
1/2 cup low-sodium chicken broth
5 teaspoons Splenda granular
4 teaspoons sugar-free OR regular honey OR Agave
1 tablespoon low-sodium soy sauce
2 teaspoons vegetable oil
2 cloves garlic, minced
2 teaspoons apple cider vinegar
Pinch red pepper flakes
2 teaspoons cornstarch
Kosher salt
3/4 cup orange juice
1 teaspoon orange zest
1/2 cup low-sodium chicken broth
5 teaspoons Splenda granular
4 teaspoons sugar-free OR regular honey OR Agave
1 tablespoon low-sodium soy sauce
2 teaspoons vegetable oil
2 cloves garlic, minced
2 teaspoons apple cider vinegar
Pinch red pepper flakes
2 teaspoons cornstarch
Kosher salt
Sliced green onions
Sesame seeds
Sesame seeds
Marinade: In a medium bowl combine orange juice,
orange zest, soy sauce, sesame oil, and salt. Add chicken tenders and stir to
coat. Allow to marinate for 25-30 minutes.
Sauce: In a small saucepan combine orange juice,
orange zest, chicken broth, Splenda, honey, soy sauce, oil, garlic, and apple
cider vinegar. Bring to a boil; lower heat to a simmer and cook until liquid is
reduced by 1/4. Season with salt to taste. Stir the 2 teaspoons cornstarch with
a small amount of cold water and add to the sauce. Bring back to a boil and cook
for 1-2 minutes, or until thickened. Set aside, but keep
warm.
In a large bowl or ziplock bag add the 1/2
cup of cornstarch. Drain the chicken and toss with the cornstarch, shaking off
excess. In a large skillet heat 2 tablespoons vegetable oil over medium-high.
Add chicken and cook until golden and meat is cooked through. Gently toss cooked
chicken with the sauce and serve.