Yesterday was a physically tiring day for me yesterday. Between all those wall ball shots at CrossFit and all the squats I did at physical therapy, I was wiped out! I’m pretty sure I did more than 300 squats yesterday.
Physical therapy has been going pretty well. I’ve been working hard and I’m hoping to be back out on the road soon. I think I might actually try running today! Woot! *fingers crossed* I feel like I’m ready to try it but I’m also a little nervous. The last thing I want to do is try it and not be ready so, of course, I’m going to defer to Ken (my PT). I’ll let you know what happens!
I’m meeting some friends after work for dinner so I decided to go to CrossFit this morning instead of riding my spin bike and hitting CrossFit tomorrow. I’m not sure what time I’ll get home and, since I turn into a pumpkin at 8:30 on most nights, I didn’t want to try and get up at 3:30 tomorrow morning and make it to the box. I need my beauty sleep! 🙂
CrossFit this morning was …. MORE SQUATS! And, some other stuff. No, I didn’t run the warm-up – I rowed 1600m instead. I really gotta get one of those!
I was pretty stoked with my work this morning! I only scaled the C2B (chest to bar, aka pull-ups and scaled means I used bands) – the rest I did Rx. That means I did 30 shoulder-to-overhead (S2O) with 65#!! That’s a PR for me! I broke them up into 6 sets of 5 to get them done. It took me a little extra time but made them more manageable. I was working really hard to lock my arms out on reps 4 and 5. But, I got them done! Finished the whole thing in 13:19. Yes! 🙂
I was a hot mess when I finished, though.
I love shrimp scampi. I love Italian food. Hell, I just love food in general! Except for Brussels sprouts. I’m not even in like with those.
Anyway, scampi is more a style of cooking and if you order it in a restaurant, that style is “drowned in butter.” Delicious? Oh, definitely! Healthy? Um, not so much. So, when I came across this light version of scampi, I knew I had to make it!
Using heart-healthy olive oil instead of butter, this dish is one of my new favorites. Seasoned with garlic and crushed red pepper, this dish is so good you’ll never even notice the butter and excess fat are gone – but your waistline will! Win! And, per serving, making this at home will save you money, too. Double win! Win win! Om nom nom!
What’s your favorite Italian dish on the menu?
As a runner, I’m pretty partial to plain old spaghetti with marinara sauce.
What’s your “go-to” Italian dish that you make at home?
1 tablespoon olive oil
3 cloves garlic, minced
Red pepper flakes
1 small red onion, sliced
1 pound medium shrimp, peeled and deveined
Salt and black pepper to taste
Chopped flat-leaf parsley
Zest and juice from one lemon
1. Heat the olive oil in a large skillet or saute pan over medium heat. Add the garlic and pepper flakes and cook until the garlic is light brown, about 30 seconds. (Careful! Garlic burns and turns bitter easily.) Add the onion and continue cooking until it is translucent.
2. Season the shrimp with a pinch of salt and add to the pan. Cook, stirring occassionally, until the shrimp are pink and lightly caramelized. Remove from the heat, stir in the parsley, lemon zest and lemon juice. Season with salt and pepper. Serve as is or on top of a small portion of buttered linguine, quinoa, or couscous.
Per serving (nutrition content does not include pasta, quinoa, or couscous):
Calories 170; Fat 6g (saturated 1g); Sodium 470mg
Recipe from Cook This, Not That!