How are you today? I feel like this week started out moving at light speed. It is only 3:30pm on Monday, and I have already taught 3 classes, walked champ, worked on presents for some special people, and practiced choreography and playlists for upcoming classes. I did take a small break at lunch time to whip up some scrambled eggs with leftover chicken sausage from dinner last night with butternut squash on the side. All though it might not sound like much, it was delicious and filling! I had a big bowl of watermelon for dessert and it was pure heaven.
This weekend was full of teaching as well. I taught 2 spin classes Saturday morning and then E and I headed over to the baseball game. It was absolutely perfect baseball weather - sunny but not too hot.
We had a blast at the game. Don't get me wrong, I am counting down the days until football season, but there is something special about spending all afternoon at the ball park. :) Sunday was back to teaching. I subbed a barre, zumba, mat Pilates, and yoga class. I was one tired cookie afterwards, but they were all so much fun!
Last week I tried out a new recipe that I ended up really liking (and E did too)! It's perfect for busy weekday nights where you need something super quick but don't want to succumb to the drive through. I found the recipe in the AllRecipes magazine and altered it to make it a bit healthier.
- 3 tbsp gluten free soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp coconut oil
- 1/2 tbsp ginger
- 1/2 tbsp onion powder
- 1/2 tbsp red pepper flakes
- 1 tbsp minced garlic
- 1 pound lean beef round steak, cut into 1 inch chunks
- 15 oz of your favorite stir fry veggies (I chose broccoli, carrots, and water chestnuts)
- salt and pepper to taste
- In a small bowl, stir together soy sauce and rice wine.
- Heat coconut oil in a large skillet over medium heat. Stir-fry minced garlic for about 30 seconds. Add steak, onion powder, red pepper flakes, ginger, and salt and pepper. Cook for 2 minutes on each side or until browned.
- Add in vegetables and toss for 3 minutes. Add the soy sauce mixture and bring to a boil. Lower heat and simmer for 1-2 additional minutes or until vegetables have softened.
All in all, I think it took less than 15 minutes from start to finish and tasted extremely fresh and delicious. I topped mine with a little avocado for a little extra something something.
We will definitely be doing this one again soon. Next time I think I will add in some mushrooms for more vegetable variation.
I'm off to do a little work and then teach my last cycle class of the day. I hope you all have a great Monday!
How was your weekend?
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