On the way home from work tonight, I started debating if I even wanted to go to yoga or not. It was a Yoga 101 class and I figured it would be a good one to start with at my gym, since I wasn’t sure about their yoga class levels yet, but after reading the description again I thought that it might be a little too beginner for me. I decided to get home and get dinner and see how I was feeling after before making a final decision.
Since yoga was still tentatively on the agenda, I got to making dinner as soon as I was home from work. I had chicken, asparagus and red potatoes. All prepared in individuals ways.
- 2 tbsp. raspberry jelly
- 4 oz. chicken
- 2 tbsp. coconut flakes
- 15g panko
- 1 tbsp. whole wheat flour
I began by combining the coconut flakes, panko and whole wheat flour in the food processor and chopped it until it was a smooth bread crumb consistency.
After cutting the chicken into nugget sized pieces, I coated all of the nuggets with 1 tbsp. of the raspberry jelly that I had melted in the microwave for 30 seconds.
Once all nuggets were coated, I rolled them in the coconut, panko, flour mix and added them to a sprayed baking pan covered with foil.
I put them in the oven (preheated to 350º) for 12 minutes. After they were cooked through, I plated them and topped them with the second tablespoon of melted raspberry jelly.
- About 10 asparagus stalks
- 1 tbsp. Tastefully Simple Bold and Bossy Mustard
After trimming the ends off of the asparagus stalks, I placed them on a piece of foil and covered with a the bold and bossy mustard. I rolled the stalks around to be sure all were coated.
I then folded the foil to make a pouch around the asparagus and added it to the oven that was preheated to 350º. I put the asparagus in about 7 minutes before the chicken so it was in the oven for about a total of 20 minutes.
For the potatoes, I simply steamed them and added some Tastefully Simple Seasoned Salt for flavor.
Add it all together on one plate and it made for a tasty dinner.
A little more melted raspberry jelly on the tenders could definitely be added but I was too lazy to hit the fridge and get some more
The asparagus was awesome with the mustard…spicy! Definitely Bold and Bossy!
After cleaning up the kitchen from dinner, I made the decision to go to yoga. I figured even if the class was “too” beginner for me, I would still get in a nice stretch and my muscles would appreciate that.
Turns out that I was right, the class was way too slow-paced for me and was seriously just the basics of yoga. It was a lot of talking by the instructor…and laughing. She giggled after just about everything she said…I wasn’t really a fan.
In the end, I’m happy that I went because my body definitely did appreciate the stretch but I will be finding another, more advanced, yoga class to be working into my weekly workout schedule from here on out. Live and learn!
One thing I was looking forward to after yoga?? Dessert!
Dessert tonight was actually a smoothie bowl. A chocolate chip smooth bowl to be more specific.
In the mix:
- 1 scoop vanilla protein powder
- 1/2 frozen banana
- splash of vanilla
- 1/2 tbsp. ground flax seed
- 6 oz. almond milk
- ice cubes
I put everything into my Magic Bullet and let it do its thing! The result was a perfect vanilla smoothie. That I topped with chocolate chips to make it a Chocolate Chip Smoothie Bowl!
Get in my belly!!!
Off to enjoy the end of American Idol before bed!
Hope hump day treated everyone well!!