Tag Archives: Stairmaster

I cooked about 4 days worth of food yesterday, so I could save some prep time on my meals during the week.  It seems to be working!  I prepared my meals for tomorrow in what seemed like record time!  I think I might have time to relax a little bit before I get to bed!                                                                                                                                                                                   

Tonight I went to the gym,  I workout on the ”Stairmaster” for 30 mins and then I did a circuit of push ups along with different ab work, sling sit ups, reverse crunches, bicycles, crunches on the stability ball, then  I stretched out for about 15 mins. 

Stairmaster

Tomorrow I workout with my trainer, its legs  & abs day.  I love leg workouts!  It’ one my favorite along with bench presses.

I found this recipe in Clean Eating Magazine and wanted to share it with you.  Try it and remember train hard and stay focused on your goals!!

Cod with Spicy Orange & Black Cherry Sauce & Couscous

INGREDIENTS:

• 10 oz couscous
• Olive oil cooking spray
• 1 medium yellow onion, thinly sliced, divided
• 4 cloves garlic, finely minced, divided
• 2 large carrots, peeled and diced
• 4 green onions, diced, divided
• 1 tsp dried cilantro
• Sea salt and fresh ground black pepper, to taste
• 2 large navel oranges
• 4 tbsp no-sugar-added all-fruit black cherry jam
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cayenne pepper
• 4 4-oz cod fillets or other whitefish of your choice (1 lb)
• 1/2 tsp Spanish paprika

INSTRUCTIONS:

1. Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Stir in couscous, cover and remove from heat. Let sit for 5 minutes, then fluff with a fork and set aside.
2. Heat a large nonstick or cast-iron skillet over medium-high heat for 1 minute. Mist with cooking spray, add half of yellow onion and 2 cloves garlic and sauté for 2 minutes. Add carrots and sauté for another 2 minutes. Add all but 2 tbsp green onions and sauté for another minute. Add couscous, sauté for 1 minute more, then remove from heat. Season with cilantro, salt and black pepper.
3. In a small bowl, zest 1 orange, then squeeze juice from orange over zest. Slice remaining orange in half, then cut orange slices in half, leaving the peel intact. Set orange slices aside.
4. Heat a medium-sized saucepan over medium-high heat for 1 minute. Mist with cooking spray, add remaining onion and remaining 2 cloves garlic, and sauté for 2 minutes. Add juice-zest mixture and jam, bring to a simmer, then reduce heat to medium-low. Stir in cinnamon and cayenne. Cook for an additional 2 to 3 minutes or until sauce is thickened just enough so it will coat the back of a spoon.
5. Preheat broiler on high. Line a cookie sheet or shallow baking pan with aluminum foil and arrange fillets on top of foil. Sprinkle paprika over fillets, then top each with 1 orange piece. Broil for 8 to 10 minutes or until fillets are cooked through and flaky.
6. To serve, place 1 cup couscous-veggie mixture on a plate with 1 fillet, still topped with orange piece. Pour 2 tbsp sauce overtop of each fillet, followed by 2 tsp green onions and 2 to 3 additional orange pieces. (You will have 1 cup couscous and about 1/4 to 1/3 cup sauce left over.)