Sometimes life gets in the way of our best intentions and this week that very thing happened in my household. Life stressors and crappy weather won over the goals I had set for myself.
Fitness wise, I managed several walks, and 2 strength training sessions, but a bruised toe nail kept me from running, and all I can do is chalk it up to a bad week. I’m human. As I watched everyone posting “snow runs” this week I had to slap the envy away…I hate the cold, snow and winter. I want to embrace it and the beauty of a fresh snowfall…but instead, I embraced an extra glass or two of wine, LOL.
Decluttering wise, I did manage to really clean my house well yesterday, as well as food shop for healthy eats…I cleaned out my fridge which is always a great feeling.
Tonight, I decided Sunday Supper would be a healthful, Spanish inspired meal filled with summer dishes of gazpacho and pan seared Ahi tuna. Winter denial at it’s best? You betcha…
I started the gazpacho at around noon today to allow it ample time to chill in the fridge.
And while cooking, I watched my kids enjoy the first snow fall of the year. I can’t express the happiness I get from watching them play…together.
Gazpacho:
1st part-
Place all of these ingredients in a large bowl:
6 vine ripe tomatoes, boiled for 1 minute and peeled/seeded, then chopped finely
1 large cucumber, diced
1 red pepper, diced
3 cloves of garlic, minced
2 green onions, just the white parts, diced
Salt, pepper, cumin, oregano, cayenne pepper to taste
2nd part:
Get out your blender next:
Add in 2 cups of cherry tomatoes
Splash of Worcestershire sauce
Splash of balsamic vinegar
The juice and zest of half of a lime
Glug of extra virgin olive oil
Blend until liquefied
Strain
Add the mixture back into your blender, and add in the diced veggies, pulse a few times to your desired consistency
To make a yummy garnish, take cucumber rolls and let them sit in rice wine vinegar for about 30 minutes. Drain and rinse, and you’ve got a beautiful, elegant garnish for your gazpacho.
Ahi tuna:
Next, while this was chilling in the fridge, I prepared the Ahi tuna. I made a simple marinade of lime juice, rice wine vinegar, Dijon mustard, garlic, saffron, salt, pepper, and cilantro. Whisk in some extra virgin olive oil, and pour over your tuna steaks. Marinate in the fridge for one hour, allowing yourself time to have the fish sit at room temperature for about 30 minutes. Pan sear for about 2 minutes in a screaming hot pan that has EVOO in it, and flip only once. Set aside to plate.
I made sautéed spinach and mushrooms for a side dish, along with roasted baby Yukon potatoes. It was a win all around, and healthy to boot.
The key is to have the center still pink, as this cut of tuna is just divine. Cooking it well done would take away from the beauty of this fish.
So my goals this week, are to make more time for working out, and eating lower fat/higher protein meals.
What is on your agenda this week? Any tips on staying motivated in the winter months when it’s too cold to get outside for a run?
Have a great week, Movers!
❤ Michelle
Movin' it with Michelle 