April 4, 2011 by Dana
This morning I woke up early. 6:00 AM, to be precise…
Ok, ok. Maybe I hit the snooze once or twice. But still!
For those of you that have been keeping up with my posts (or for those of you that know me in real life and have ever tried to talk to me before 9:00), you already know that I am NOT a morning person. At all. I refuse to get out of bed before the very last second that I need to. Ever.
But this morning Hell did not freeze over. Nor did pigs fly. The reason for this early rise was to work out.
Unbelievable, I know.
I’ve decided that I am going to start doing the Insanity program by Beachbody again. And since I have school several days per week after work, or tend to make excuses about being tired, bored, or just not feeling like it after work, I have designated the morning as my new workout time.
Last summer, I did the program, and I was literally in the best shape of my life. I did the workouts every single day, without fail. I had been determined to get in shape for one of my girlfriends’ bachelorette party in Las Vegas, and it worked. I felt great, and I looked great (if I do say so myself.)
But when I got back from Vegas, I started getting lazy. I started skipping workouts, adding extra snacks, and eventually, was no longer as toned.
Now, with the summer approaching and two more friends’ bacheloette parties coming up in Cabo and Vegas, I am determined to get back into great shape. And now that you know about it, you can help hold me accountable!
Today’s recipe is a tasty and filling lunch designed to give me the energy I need to keep up with the workouts and stick to my healthy eating plan. It’s actually adapted from a recipe in the P90X nutrition guide, not the Insanity one, but since they are both from the same company, I figure it works.
4 medium potatoes
20 oz frozen chopped spinach
20 oz frozen chopped broccoli
4 oz lowfat shredded cheddar cheese
dash garlic powder
The original recipe was for one potato, but I modified it slightly to make four potatoes for my lunches for the week. Making them all before the week begins leaves no excises for getting off track!
1. Bake the potatoes at 425 degrees Fahrenheit for 45 to 60 minutes. Remove from oven and let stand for 3 to 5 minutes.
2. Defrost spinach and broccoli in the microwave, and squeeze to remove any excess water.
3. Cut potatoes in half and scoop the insides into a mixing bowl, removing the skin.
4. Add the spinach, broccoli, 2 oz of the cheese, and seasonings to the potato insides. Mash the ingredients together and mix well.
5. Divide the mixture into the four potato skins. Top each potato with the remaining cheese and bake in the oven for 10 additional minutes. Top with low fat sour cream, if desired.
These potatoes are very tasty and super filling. This is the perfect healthy lunch to keep me on track without feeling like I’m eating “diet” food.