Lemon garlic tempeh cooked in coconut oil and served with blanched kale. This meal is 21 Day Fix approved and counts for 1 red container, 1 green container and 1 teaspoon of oil.
I haven’t talked about my fitness routine in quite a while so I figured I would fill ya in on it today. As you may remember (or not), back in December I started doing Focus T25. I did the 8 week challenge on my own and then did an additional 4 weeks starting from the beginning with Isaac. I fell in love with the short, intense workouts and found Shaun T to be really motivating. It was nice to have a quick workout that Isaac and I could do together at home. And not having to drive to the gym when it was literally freezing outside this winer was pretty amazing!
The program is similar to Insanity with a large focus on cardio and body weight exercises. A few of the videos in the second (beta) portion of the program do include weights and there’s an extension to the program (gamma) with more focus on strength training but we didn’t buy the additional package. Given that the workouts are only 25 minutes, they are really fast paced, involve lots of jumping and leg exercises (for maximum calorie burn) and there’s no resting. The time goes by really quickly and by the end of the workouts we were always super sweaty. There were definitely times where I had to modify the exercises or go slower than Shaun T but overall, I found the workouts challenging but still doable.
In terms of following the full program, I was super diligent about getting the workouts in each day but I wasn’t following the eating plan. I was eating healthfully (per the usual) but it was throughout the holidays so I was also indulging quite a bit. That said, after 12 weeks of doing T25 workouts, I could definitely tell that I gained quite a bit of strength and muscle in my legs, which was awesome, but I didn’t see much change elsewhere.
Once I completed the alpha round for a second time, I decided not to do beta again. The videos can get a little repetitive and I was ready for a change. We joined a new gym so I started doing more strength training with weights while attending two cycle classes a week at Tidal Wheel. It was a good change of pace.
About a month ago, I saw that Beachbody had released a new program called the 21 Day Fix.
I’ve said this before, but the one area I tend to struggle with in terms of healthy eating is portion control. The 21 Day Fix hones in on this issue by providing a meal plan and containers to keep track of your portions. It also includes a workout plan with 30 minute workouts. I liked the idea of doing a challenge that focused on clean eating/portion control while also providing a good workout plan so I figured I would give it a try.
I started the program last Monday and so far I’m loving it! I’m eating all the foods I normally eat, I’m just more aware of the portions and keeping myself accountable with the group. The workouts have been awesome as well. Autumn Calabrese is tough, motivating (I mean, look at her abs!) and has a “no bs” attitude that I like! She also says, “Drop it like it’s hot” during several of the videos, which makes me love her even more. <— If you’ve ever been out dancing with me, you’ll know that this song is my jam and I’m a pro at doing the move. 😉
Whew, okay so now that I’ve explained what I’ve been doing lately in terms of fitness, I’ve got a 21 Day Fix approved recipe to share. If you like this one, let me know and I’ll try to most more of my 21 Day Fix approved meals throughout the next two-three weeks.
If you make this lemon garlic tempeh be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
Lemon Garlic Tempeh cooked in coconut oil and served with blanched kale. This meal is 21 Day Fix approved and counts for 1 red container, 1 green container and 1 teaspoon of oil.
2 teaspoons coconut oil
1 (8 oz) package tempeh, thinly sliced into strips
1 lemon, juiced
4 cloves of garlic, minced
1/4 teaspoon fresh ginger, grated
1/4 teaspoon ground cumin
1/4 teaspoon dried Italian seasoning
4 drops of liquid stevia
2 cups blanched kale
dash of sea salt and fresh ground pepper
Blanch your kale if you haven’t already: Place de-stemmed and chopped kale in boiling water for 3 minutes. Remove with a slotted spoon and place the kale in a bowl of ice water. Drain well. Sometimes I actually squeeze the kale to wring out all the extra liquid.
Melt coconut oil in a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes or until both sides of the tempeh slices are brown.
While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and stevia in a small bowl.
Once tempeh has browned, add blanched kale and the lemony garlic mixture. Stir to coat. Cook for 2-3 minutes. Remove from heat. Add salt and ground pepper to taste and serve.