There’s certainly no denying that autumn is here. Leaves are starting to look precarious. Its pitch black by 8pm. And yesterday I busted out my Woolrich for the first time this season. (For the record, flannel button-ups are to fall what denim cutoffs are to summer. Non-optional hipster attire.)
As much as I have enjoyed all my gallavanting this summer – to Prince Edward Island, Chicago, Ottawa and Muskoka – I am excited to get back into a normal routine this September. Here’s a little taste of what that’s been looking like so far…
Movin’ and Shakin’
Yesterday’s trip to the Y was a nice mix of tough and relaxed. Started out with some standard cardio intervals followed by some stretching, a lil strength training followed by some sprawling out on the mats with my workout buddy checking out boys and ipod apps.
- Warm up/20 min treadmill intervals/Cool down
- 3 sets of 12 tricep rope pull downs (with machine)
- 2 sets of 12 bicep curls (free weights)
- 1 minute plank
- 1 minute seated oblique twists with 6 lb medicine ball
- 2 minutes medicine ball sit-ups with a partner (passing back and forth) – ouccch
- Donkey Kicks (1 min/leg)
- Lightly sautee yellow zucchini in a little olive oil, garlic and salt-free herb mix until just softened. Add chopped chard leaves for the last 2-3 minutes of cooking.
- Sprinkle thawed halibut fillet with salt, pepper and garlic powder. Fry in a little olive oil or cooking spray until cooked through, about 2-3 minutes per side.
- Spread a brown rice tortilla (or your favourite kind of wrap) with 1 portion of laughing cow cheese or 1 tbsp of veganaise. Top with a thin layer of dijon and a few dashes of hot sauce if desired.
- Add veggies and fish, wrap and slice in half to serve.
I paired mine with some chopped carrot sticks and peppers and a bowl of soy yogurt with fruit to round out the meal.
- In a medium saucepan add a little olive oil, 1/4 red onion, 2 cloves garlic garlic and 1 diced tomato. Cook until fragrant.
- Then add small handful of cauliflower, the stems of 1 bunch of chard (reserve leaves for later) and half a zucchini and a splash of water. Cook on medium heat, stirring often, until vegetables begin to soften and combine.
- Add 1 tbsp balsamic vinegar, a few dashes of soy sauce, garlic powder, italian seasonings and a handful of chopped black olives. Stir to combine and simmer. Add around 1/4 cup water and chopped chard leaves. Cover and simmer for about 5 more minutes. Serve over cous cous or pasta.
Whole Wheat Cous Cous
- Prepare by adding cous cous to boiling water in a 1:1 ratio and letting it sit for 5 minutes. Toss with walnut or flax oil, salt, pepper and a sprinkle of nutritional yeast or parmesan.
- Marinate chicken breasts in lemon juice, garlic, salt and pepper for as long as time allows. Sear marinated chicken on both sides then wrap in tin foil and bake at approx. 425 for an additional 15 minutes (time varies depending on size and thickness). Sprinkle with salt and lemon juice immediately before serving.