Yesterday was a pretty good day.

The rundown:

  • Physical therapy
  • Grocery shopping
  • Work from home
  • Gym with Slesh
  • New recipe for dinner
  • Dishes / cleaning
  • Circuit class planning
  • Catching up on “Catching Fire”

Not too shabby!

Wednesday’s Workout

For a workout, Slesh and I did a 35 minute elliptical workout.  Slesh told me she’s been swearing by my “How to Pass 35 Minutes on the Elliptical” workout, which I posted so long ago that I forgot what it entailed.  So we did it.  And I was reminded of how sweaty it made me when I did it last November.  So seriously, if you are looking for an elliptical workout try this one out!

After my sweat sesh, we headed downstairs.  I did the series of five stretches my physical therapist gave me for homework, two times each.  Quads, hams, hip flexors, IT band, glutes.

Then did the following three ab tabatas (20 seconds on/10 seconds off):

  • Bosu Plank (did all 8 rounds of this)
  • Medicine Ball Sitbacks / Medicine Ball Seated Side to Side Twists (alternated, so 4 rounds of each)
  • Supine Medicine Ball Overhead + Leg Lift Combo / Heel Taps (alternated, so 4 rounds of each)

Then foam rolled FOREVER.

Watch your eyes!

Crotch shot + blinding pale legs.  Awesome, Athena.

Here’s a better one:

Hurts so good!

For dinner, I tried out a new recipe that I stumbled upon on The Healthy Happy Wife.  It’s SUPER easy to make, and I adapted it a bit based on the ingredients I had on hand.  I’ve made (and posted) a recipe for turkey loaf before, but the addition of quinoa in this one intrigued me.

Turkey Quinoa Meatloaf


  • 1 cup cooked quinoa
  • 1.25 pounds of ground turkey
  • 1/2 small yellow onion, chopped
  • 2 cloves minced garlic
  • 2 teaspoons extra virgin olive oil
  • 1 cup diced mushrooms
  • 1 cup oats
  • 1 egg
  • 1/4 cup water
  • Ground pepper, to taste
  • Sea salt, to taste
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley
  • 1/2 teaspoon rosemary


  1. Preheat oven to 375.
  2. Grease a loaf pan.
  3. Cook quinoa according to package directions.  A general rule of thumb for cooking 1 cup of quinoa is to bring 1.5 cups of water to a boil, add the quinoa, then let simmer for 15 minutes or until soft.
  4. In a separate pan, add extra virgin olive oil.  Cook the onion with oil, then add minced garlic for 2-3 minutes.  Finally, add the mushrooms and cook until golden brown.
  5. In a large bowl, mix the quinoa, the raw turkey, the onion sauté, and the rest of the ingredients.  Mix with your hands until well combined.
  6. Place in pan and cook for 45 minutes or until cooked all the way through.

I enjoyed my slice with a little side salad consisting of spinach leaves, chopped red pepper, 1 tablespoon of goat cheese crumbles, and 1/2 a tablespoon of raw sunflower seeds.

Speaking of sunflower seeds:  Slesh, I now owe you half a tablespoon of sunflower seeds!  😉

Great tasting, low-cal, and filling.  I like it.

What are your fav great tasting, low-cal, and filling dinners lately?  Any other turkey loaf recipes out there I can try? 

I’m off to my last Wellcoaches class – can you believe it?  Guess I’ll be studying for another test soon enough.

Have a wonderful night, everyone!