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Tuesday, August 5, 2014

Weekly Weigh In



Hi! Robyn's on vacation this week but will be back to share soon enough. Let's get into my story for this week. I saw an article the other day about the 5 reasons to skip a workout. They include:

You had a bad night’s sleep.

You have a case of the sniffles.

You are stressed (excessive stress not the stress that you can kick with a good workout).

You’re invited to a friend’s birthday dinner (or other special activities).

You are injured.  

During this year’s “get healthy” journey, I’ve certainly skipped workouts for many of these reasons. Today, however, I don’t have a legitimate excuse and I don’t want to go to the gym. Maybe I had a bad night’s sleep but that excuse isn’t legitimate for the girl who regularly goes to sleep after 2:00 a.m.

So here I stand excuse-less with no motivation to go to the gym.  I’ve been feeling this way for the last couple of weeks. It doesn’t mean I have given in to it. In fact, I’ve been fighting against it with a variety of workouts but, despite my determination to jump back in with both feet running, I dread every workout.  It comes at a bad time because I’ve hit another plateau and have attended a slew of barebeques (seriously, I went to 3 last weekend). NOTHING I ate (or drank) was waistline friendly.  

So, what’s a girl to do? I guess the only answer is to keep going. That’s the point of this whole journey, right?

What do you do when you’ve lost your joy for the gym?

Today’s meal is Summer Cold Noodle Salad by KendraVaculin of Food 52. This week’s workout will be up in tomorrow’s “Work.Out.” post. You can check out last week's here

Credit
Summer Cold Noodle Salad
Makes 3 servings
Ingredients

For the salad:
½ pound (usually half a package) noodles
Salt
¼ cup thinly sliced red pepper
¼ cup shredded or thinly sliced carrots
¼ cup shredded cabbage (or chopped spinach, or some other green)
Sesame seeds

For dressing:
2 teaspoons peanut butter
1 teaspoon honey
2 tablespoons olive oil, plus more for tossing the noodles
1 tablespoon sesame oil (see note)
1 teaspoon rice wine vinegar (see note)
1 clove garlic, minced
½ teaspoon minced ginger
Salt, to taste

Directions
A note regarding noodle choice: Any long, thin pasta will do in this recipe, but if you want to go the rice noodle route (for taste and/or gluten reasons), vermicelli and other, wider rice noodles (like those pictured here) hold up much better than brown rice noodles when cooked and then chilled. Regular spaghetti, in my opinion, is also a heroic move.

Cook noodles in salted water according to package instructions. Drain, toss warm noodles in a dash of olive oil to keep them from sticking, and store them in the fridge to cool. The noodles can be made in advance and kept in the fridge for a few days, for a throw-together salad that's ready in minutes.
Assemble the dressing and mix-ins while the pasta is chilling: Whisk dressing ingredients together in a small bowl, and add salt to taste. When the noodles are cold, toss together with red pepper, carrots, cabbage, and as much dressing as you like. Top with a sprinkling of sesame seeds.

Note: You might not have sesame oil and rice vinegar just hanging around, but you really should. One bottle will last you a long time, and I have found that being able to recreate Asian flavor profiles in my own kitchen means that I will do that all the time. Stir fries, salad dressings -- whatever.

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