I really wish I was someone that loved to run. Or exercise for that matter. Granted, I love the feeling afterward. But everyone loves that feeling. You know why? Because you're DONE!
Hi, I'm Ashley and I am a personal trainer that does not like working out.
I've been consistently running for a little over a year and a half now. Yea, sometimes I take off a week here or there. But for the most part, I consistently run 3 - 4 times a week. And when I don't run, I do the elliptical, sometimes bike, and a lot of Jillian Michaels workout videos (god, I love her). But in the end, I still do not really enjoy any of these things. I'd much rather be drinking a glass of wine on the couch watching Vampire Diaries, Grey's Anatomy, Flipping Out....you get the picture.
So how about those people that love running or working out? Do they ACTUALLY like it? Or do they just like the results? Or, are they naturally competitive and just want to prove to themselves that they are a faster runner than their best friend?
I know I'm supposed to chose an exercise I enjoy to have lasting results. But what happens if I don't really enjoy any of it? Granted, I don't ALWAYS hate running. And sometimes I enjoy a nice long hike. But 9 times out of 10...exercising is not what I describe as fun.
Why do I still put myself through something I don't necessary enjoy 4 -5 hours a week? Because I want to live long. And in order to live long, I need good health. In order to have good health, I need to exercise. It's not a beauty thing. Or a competitive thing. Or even a results thing. In the end, consistent exercise = more years to enjoy with the people I love. I'm running for my brothers. My boyfriend. My future kids.
So if you see someone jogging on the side of the street, pouring sweat, grumpy as hell, and looking like they may pass out. That's me. Just getting through another run.
Cheesecake Factory: Bang-Bang Chicken & Shrimp(adapted by "Top Secret Restaurant Recipes 2")
Curry Sauce:
1 tsp chile oil
1/4 cup diced onion
2 tbsp diced garlic
2 tsp ginger
1/2 cup chicken broth
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp paprika
pinch of salt and pepper
1 cup light coconut milk
1 medium carrot, sliced
1 small zucchini, sliced
1/4 cup frozen peas
Peanut Sauce-1 tbsp smooth peanut butter
1 tbsp water
2 tbsp splenda
1 tbsp soy sauce
2 tsp rice vinegar
1 tsp lime juice
2 4oz chicken breasts
8 raw shrimp
2 tbsp cornstarch
pam
1 1/3 cup cooked brown rice
Garnish-
1/2 cup shredded coconut
1 green onion
Directions:
1. To make the curry sauce, heat oil in sauce pan. Add onion, garlic and ginger and saute for 1 minute. Then add chicken broth and spices. Stir well and simmer for 5 minutes.
2. Add coconut milk. Bring to boil then let simmer for another 15 minutes. Then add carrots, zucchini and peas. Let simmer for another 15 minutes.
3. For peanut sauce, combine all ingredients in small sauce pan over medium heat. Heat for 2 - 3 minutes and then set aside to chill.
4. Toast shredded coconut on baking sheet in 300 degree oven for about 15 minutes. Check every 5 minutes or so and stir coconut around to let brown evenly. Remove from heat.
5. Cut chicken into bite size pieces. Toss chicken and shrimp in cornstarch. Saute chicken in pan. Then when chicken is almost done, add shrimp. Cook for 3 more minutes until all meat is completely cooked.
6. Divide rice into 2 portions (about 2/3 cup each). Scoop rice into bowl or measuring cup. Place rice onto plate, trying to keep shape of the bowl.
1. To make the curry sauce, heat oil in sauce pan. Add onion, garlic and ginger and saute for 1 minute. Then add chicken broth and spices. Stir well and simmer for 5 minutes.
2. Add coconut milk. Bring to boil then let simmer for another 15 minutes. Then add carrots, zucchini and peas. Let simmer for another 15 minutes.
3. For peanut sauce, combine all ingredients in small sauce pan over medium heat. Heat for 2 - 3 minutes and then set aside to chill.
4. Toast shredded coconut on baking sheet in 300 degree oven for about 15 minutes. Check every 5 minutes or so and stir coconut around to let brown evenly. Remove from heat.
5. Cut chicken into bite size pieces. Toss chicken and shrimp in cornstarch. Saute chicken in pan. Then when chicken is almost done, add shrimp. Cook for 3 more minutes until all meat is completely cooked.
6. Divide rice into 2 portions (about 2/3 cup each). Scoop rice into bowl or measuring cup. Place rice onto plate, trying to keep shape of the bowl.
7. Then add chicken and shrimp around the rice. Spoon curry sauce and vegetables onto chicken. Top with toasted coconut. Spoon peanut sauce onto rice. Sprinkle with green onions.Servings: 2
Nutritional Info: 607 cals, 26g fat, 54g carbs, 40g protein
Cheesecake Factory's Original Nutritional Info: 1380 cals
