Hey Guys! It doesn’t seem like 5 minutes since last week’s Friday Round-Up. I feel like I haven’t done anything meaningful this week, but maybe I’m just waiting until next Saturday and our holiday!
It’s been 2 years since we last went on a holiday of more than 3 days, so I’m really looking forward to just spending time on the beach and by the pool with my family. Unplugging, ignoring emails, eating LOADS of ice cream and soaking up the Vitamin D!
I’ve been to both Clubbercise and Zumba this week, and they helped somewhat in easing up my work-related anxiety. I’m so unhappy at work at the moment, so I’ve put in a flexible working request and if that doesn’t pan out, I guess I’ll move onto plan B.
I wore my fancy new Marks and Spencer tights and still love them! They are thick without being hot, have a great pattern and a drawstring – 10/10!
I’m feeling very grateful at the moment, grateful for my family and friends, for being in steady employment (and the recent raise, whoop!), for owning my own home and for my hubby and toddler especially! I’m also grateful for everyone who had liked a post on this blog or started following my posts. I’m definitely not the best example of a healthy lifestyle blog, as I fall off the wagon more times than not, but I hope that I represent a realistic account of what so many people go through when trying to get and stay fit/healthy/lose excess weight…
Anyway, enough of all that emotional stuff, here’s what I’ve been up to this week…
I had a very rare girls night out on Saturday with a meal at pizza Express (yum) and some prosecco/gin. I was very sensible and mixed my alcohol with water every other glass, and I think I danced off a lot of the booze! Apart from the dancing, I wasn’t all that active, so I squeezed in a 1 mile run on Monday, between putting the toddler to bed and then doing the ‘big’ food shop. Not much but a mile is a mile!
Zumba was my other workout so far this week, and I’ll try to squeeze in some Davin HIIT and another short run this weekend hopefully.
I’ve tried to stick to healthy eating for the most part this week, so I’ve been having balanced meals and lots of fruit for snacks. As the title of the post alludes to, I’m really digging cauliflower rice at the moment! This week I had cauliflower rice with garlic chili, baby spinach, smoked bacon and topped with an egg – so tasty!
It seems to be paying off as I’m down another 1lb this week to 161lb, wahoo!
What are your favourite weekend workouts, and have you tried cauliflower rice yet?
This is a recipe I’ve used and changed fairly regularly as an alternative to Chinese takeaway as it’s low in fat and starchy carbs.
This was the first time that I’d used cauliflower rice rather than standard long grain or wholewheat rice, and I loved it!
I didn’t use a recipe book for this, it was pretty much just using the spices and sauces I had in my cupboard, so you might want to put your own take on it! If you do, make sure you let me know!
Ingredients (serves 2):
1 large head of cauliflower (I grate the cauliflower to make rice but you could use a processor, just google ‘cauliflower rice’ for a method)
300g chicken breast, cut into small mouth-size chunks
150g frozen peas
1 large carrot – grated
handful of cashew nuts – optional extra – I would dry roast these, chop them finely and sprinkle on top at the end.
1 x tbsp. soy sauce (any type)
1 x tbsp. sweet chilli sauce (I use the hot version)
pinch of dry chilli flakes
1 x tbsp. runny honey
1 x tbsp. vegetable oil
You want to marinate your chicken first to get all the yummy flavours combined. In a bowl, add the chopped chicken, the oil, soy sauce, chilli sauce, honey and chilli flakes (if you don’t like too much spice, leave out the flakes and just use the sauce)
Cover and refrigerate for at least 30 minutes but longer if possible
Cook the cauliflower rice in frying pan, use a little oil if it isn’t non-stick. You’ll want to use a low-medium heat and stir every so often to prevent it from burning.
Put the rice aside in 2 bowls that can be kept warm or microwaved.
Turn the heat on the pan up to high until its smoking. Add the chicken and marinade and cook, stirring regularly.
When the chicken is almost cooked through and the marinade has reduced, add the frozen peas and grated carrot to the pan.
The vegetables will expel some water but that’s OK as it will combine with the marinade to make the sauce.
Cook for 2 minutes, make sure the chicken is cooked through and divide between two bowls.
If the rice had been sitting, you might want to warm it in the microwave for 30 seconds before adding the meat.
Add your chopped nuts if you want at this point and serve!
This meal is super easy to make and you can do a lot of prep work ahead of time. For example, you can grate the cauliflower and freeze it, then all you have to do is give it a couple of minutes extra on a low heat during step 3.
I hope you enjoy the recipe and if you make it let me know!