Getting Back on the Horse

Well I’m back!

Namon and I had a family thing in Indiana, and once there I really didn’t have much time for posting… or exercise. 😣

I was totally off the wagon, and ate some deliciously awful things for me! Fries, burgers, and in my special case some amazing full gluten bread that ruined two full days for me and still has my gut twisted up. 

Bread, why won’t you let me love you?

When you fall off the workout wagon it is extra hard to climb back on. You know that it is gonna hurt, and you’ve tasted the sweet life of Netflix and pizza. This is when you need to grit your teeth and push yourself.

The day after we got home I went right back to P90X3.

Thankfully the four days I missed were recovery days, so mostly stretching and light cardio.

Yesterday was Isometrics (which felt so impossible when the week before it felt easy) and today was Dynamics which went better.

At least, once you started a habit, getting back into it doesn’t take as long as it did when you first began.

It was wonderful to see family and pick up Mjulnir, the newest fur baby, but it was also good to get back to my routine.

Hang in there folks! And know that you can always get back on the wagon after a fall. It happens to all of us!

Here is Mjulnir, after his first vet visit, poor baby!

One of those days

Guess what I’m having!

I forgot to set my alarm, so I got a late start to my day. Normally this isn’t that big of a deal when Namon is out of town, but today I was planning to make a crockpot meal to celebrate his return.

I love the crockpot because usually it is very easy.

This meal was not. At least, not when you are fighting the clock because it needs six hours to cook and today was a long workout day!

Eccentric Lower, and Ab Ripper X3. 

I didn’t even shower, I just started to prep in my workout clothes!

I made a HUGE mess in the kitchen! It is pretty much covered in grease, I will have to mop, and I made a ton of dishes. I even broke a tablespoon while trying to get my honey out of the jar. This had better be the best meal ever.

We all have those days, guys! All of us! I’m gonna do my best to shake this off, clean my kitchen, and turn this day around.

If the meal turns out I will glad share my video (I look so over everything in the video, but hey!) and post the recipe.

Good luck out there! I’m gonna shower!

Umbrian Chicken

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Tonight, Namon was amazing and made three videos for me. He has to go out of town soon, so he wanted to make sure I had a few more videos to post while he is gone.  He also made a bunch of Umbrian Chicken for me to have as leftovers. 😀  I am spoiled.  Here is a photo of the recipe he used to make this:

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Complete with Namon notes! This can be found originally from this website: New York Times Cooking: Umbrian Chicken

Namon never sticks to a recipe fully.  But thank you New York Times for posting such awesome recipes for free. Y’all rock!

Okay, so here is the video of Namon making this dish:

We LOVE this dish! It is amazing!

I will post the video for the risotto tomorrow, and the chicken stock recipe I’ll post on Monday!

Happy Saturday night, y’all!

Chicken and Mushrooms!

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And we are back!

Sorry no post yesterday. It’s been kind of a busy week, and so we did a meal that I had already blogged about because it was easy. Steak with Leeks.  It is VERY good, and very quick.  Anyway, today we have a Chicken and Mushrooms dish served over gluten free pasta! This too is a pretty easy dish to make.  In fact, here is the video:

So, let me see if I can remember everything.

You will need:

2 Chicken thighs (or breasts, but the dark meat stays juicy)

mushrooms

Fresh Thyme

Fresh Oregano

Chicken stock

Dry red wine ( optional, you can use more stock)

Olive oil

Salt and Pepper

Noodles (with or without gluten)

You see the steps in the video!  This one is really all Namon. I have NO clue what he does. Tomorrow will be chicken too, and one of my favorites!  I hope you enjoyed the video, and let us know if you try the recipe, what you think, and how you would improve upon it!

Happy Friday!  I’m off to watch Riverdale (or as I call it, Dark Archie) while Namon plays Battlefield One with friends! 🙂

 

Goodbye, Oh Cheese, I Shall Miss You…


Abs? Are you there yet? 

So close, guys! So close!

Today, as I continue with P90X3, was Eccentric Lower and Ab Ripper X3… sphinx crunches and a move called bridge burner get me every time! 

To help this ab process along I’m gonna dump the dairy. It’s not going to be easy, I love cheese. 

So much. 

But I also want to see what happens when I stick to no gluten (not a choice, it wrecks my stomach!) and remove dairy too. 

Dairy won’t be a forever deal, just an experiment. 

Now off to do some push-ups because I’m ridiculous and I volunteered to join this push-ups challenge! I volunteered! As tribute apparently.

Tonight we are cooking steak! I’ll film this one 😉. Sorry I was absent the last two dinner days. It’s been a busy week.

Have a wonderful Thursday, y’all!

Six Eggs Shy of a Frittata 

The beacons are lit!!!

We need more sun on these pasty bodies!

This morning was a tough one! We had MMX and Ab Ripper X3! I was drenched in sweat by the end! 

I love MMX! I feel like Black Widow, punching out the bad guys! 

Granted I look more like a skinny English teacher who thinks she looks like Black Widow, but who cares! I’m in my own living room and if Namon judges he never tells me! 😉

Perks of the weekend workout, Namon makes breakfast. 

Today he wanted to attempt a frittata. He asked, “So, it’s like scrambled eggs without being scrambled right?”

“Sure,” I said, with a LOT more confidence than I actually had. (I never had a frittata much less made one) “I think you scramble the eggs in a bowl and pour it over things in a pan?”

“Like an omelette but not folded?”

“You got it!” I assured him, and then ran away to put the living room back together.

What resulted was kind of like a tasty egg pizza? It was really thin, with zucchini, onion, spinach, tomato and four eggs. (Hence thin!)

We looked up frittata recipes afterward and discovered he was six eggs shy. 

Six eggs shy of a frittata is now our new band name, if I ever gain musical talent.

It was tasty though!

Happy Saturday, everyone!

Italian Chicken Stuff on Rice (and Quinoa)

chicken stuff

We have a video this week! You can watch Namon prepare this, and learn how to properly cut an onion.

This meal may need some adjustments…

Hello, and welcome to another Cooking with Namon!  Today, Namon wanted to take an Italian recipe and try to make it healthier. It turned out a LITTLE bland, so you have room to play with this one.  Here is Namon’s recipe:

Ingredients:

1 Carrot

1 Stalk Celery

1 small Onion

1 Chili Pepper

2 cloves Garlic

Thyme bunch

Bay Leaf

2 Chicken Breasts

1.5 cup Chicken Stock

1 ¼ cup White Wine

Brown Rice/Quinoa Blend

Olive Oil

Salt/pepper to taste

Instructions:

Finely dice carrot, celery, onion, chili pepper

Dice Chicken

Cook the Rice (we used a rice cooker, but if you are using a pot start now!)

Meanwhile –

In a large pan on medium heat:

Sautee onion, celery, carrot, chili, thyme, bay leaf – sweat them well

Add chicken, cook until no pink visible.

Add wine, cook for about 30 seconds while mixing well

Add chicken stock.  Combine and simmer for ~20 minutes.  Reduce heat to low. Halfway, add salt/pepper to taste.

Serve on rice.

Optional – this recipe is really intended for adding a lot of parmesan cheese and mixing with pasta.  I recommend the cheese.  I also recommend the pasta.  But in an effort to be healthy, both were skipped and substituted with rice.  If you need additional flavor, add some siracha.

Here is the video, so you can see how Namon did everything!

Italian Chicken Stuff on Rice and Quinoa

As always, thank you for watching, and let us know what YOU did to improve upon this recipe!

Green Bean Zucchini Salad with Panfries Tilapia 

No video tonight, but Namon typed out what he did so I could share the recipe.

This was a very fresh, summer salad! It was absolutely delicious and hit the spot on a warm (not really hot, too north) summer day.

You will need:

1-2 zucchinis

½ lemon

Fresh raw green beans

1 chili pepper

Fresh mint

Olive oil

Salt

Pepper

Instructions –

Use a peeler (or mandolin) and slice your zucchini. Place in large bowl.

Trim the ends of your green beans and cut into chunks, about 1 inch.

In a small bowl, zest half a lemon and add lemon juice. 

Add about double that amount in olive oil to the small bowl

In another small bowl, take about 5 or 6 mint leaves, add a pinch of salt, about a tablespoon of the dressing you just made, and muddle.

Add the dressing and the muddle to the large bowl. Add more mint leaves. Mix. Serve.

For the Tilapia:

Take tilapia fillets, put Cajun seasoning on them.
Put in hot pan with rice bran oil.

Cook about 2 minutes per side.
Serve.
Haha, he is very military in his writing, you can see!

Everything was very good! ❤️

Here is the Cajun spice we used:

Casual Cooking with Namon

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I lovingly call this “fridge stir fry” because this is one of those meals where you look at what you have in the fridge that needs to be used, and you put it together in a stir fry.

Sometimes we serve it over a mix of brown rice and red quinoa, sometimes we eat it as just the meat and veggies.

Tonight was a meat and veggies night.

I wanted red meat.  I know, I know, it isn’t always the leanest, or healthiest, but maybe I really needed the iron or something. Starting with the meat, we checked to see what veggies we had.

There was some deliberation, because we have quite a few veggies, but not all flavors blend well. Keep that in mind.

Because we needed, very badly, to use the bell peppers that night or lose them forever, we tried to match what would go with bell peppers.

We had baby bok choy (because THAT is something you always have on hand?!) and spicy Hungarian peppers.  Again, I have no clue why we have such random things, that was just what we had!

We use rice bran oil when we stir fry (I say “we” like I’m cooking too!), because it has a high burn temperature, which means it takes a LOT of heat to burn this oil.  Also, it is filled with good cholesterol and healthy fats. It’s kinda awesome, you should research it.

For the rest of the cooking steps check out our very short, rather unplanned video here:

Casual Cooking With Namon!

I was GOING to cook last night, but ended up engrossed in creating a lesson about how literature reflects the time and society in which it was written, and then how societies can be influenced by literature. It ended up taking way longer than expected, so when Namon got home he offered to cook because for him it is very zen.  Have I mentioned how lucky I am?