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A recipe, confession and early-morning box-kickin' -- Week 4, Day 2
Published: 1/26/2010 3:54 PM
Last Modified: 1/26/2010 3:54 PM


I'm assuming tomorrow's kickboxing class will resemble this one. But I also assumed two sets of 10 pushups this morning would be easy, so what do I know ...

Batten down the hatches, y'all, the end is nigh!!!

OK, so the sky's supposed to fall some time on Thursday through Friday, with measurements like "8 inches to 1 foot" being thrown about. I'm fittingly white with panic at the new prospect of a wintry Armageddon about 48 hours away.

That's why I made sure to work out this morning -- upper body weight stuff, followed by 30 minutes on the treadmill, of which I ran 25. Not bad, considering I haven't run since Dec. 26. I can feel the difference 13 pounds makes because my knees and ankles didn't hurt afterward.

Get this: I'm supposed to do kickboxing tomorrow! I'm excited despite the fact it's at FIVE FORTY FIVE in the MORNING! That just sounds painful.

Speaking of, I have a slight confession from yesterday's mostly healthy vittle intake:

Monday breakfast: Three scrambled egg whites with non-fat cheese (glad it's officially gone now, to be honest) and spinach, plus oatmeal with blueberries and cinnamon.
Monday morning snack: I think I had a banana. I honestly don't remember, sorry.
Monday lunch: Chicken salad on raw spinach (see recipe below -- I just made it up Monday morning as I went) and an apple.
Monday afternoon snack: Nectarine and an orange -- I was hungry, apparently.
Monday dinner (8 p.m.-ish): Half a chicken breast, a couple pieces of deli turkey and half a red bell pepper.

OK, here's where the confession comes in: I went to Lord V's to watch a movie, and he ordered Mazzio's. I gave in and had one piece -- JUST ONE, though. Still, I went to bed feeling guilty. Perhaps I should be eating more for dinner than a few pieces of turkey and half a vegetable.

But life goes on. Here's my recipe for ... Let's call it Psuedo-Oriental Chicken Salad

1 grilled chicken breast
1 orange, peeled
1/3 cup of baby carrots
1-2 teaspoons soy sauce (or somewhere in between -- more like three or four quick unmeasured dashes, but whatever)
1/2 red bell pepper, seeded
2-3 cups raw spinach
2 tablespoons roasted red bell pepper vinaigrette (I used a bottled one, of course, from Reasor's)

1. Being lazy, I kinda finely chopped the chicken, orange and carrots in my food processor.
2. Combined that mixture with the soy sauce and vinaigrette, mixed well.
3. Then, I served it on the spinach, adding thinly sliced bell pepper on top of it).

If I had to do this over again, I would've added a little onion and definitely some cilantro -- mental note. Ooooh, yeah, and some seasoning of some sort. Cumin? I love cumin, but like more than the average person should.

Less than two hours to anti-smoking class, woohoo! Hopefully, if we have a meditation exercise, I won't envision a tsunami like I did last week.

Peace, love and pseudo-Oriental salads ... j.a.w.


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Living Wright

While other kids were watching "The Smurfs," Scene Writer Jason Ashley Wright was tuned in to "Style with Elsa Klensch." By fourth grade, he knew he wanted to write, and spent almost three years publishing a weekly teen-oriented magazine, Teen-Zine -- circulation: 2. After earning a degree in journalism from the University of Southern Mississippi, he became the medical reporter and teen board coordinator for the Hattiesburg (Miss.) American, a Gannett newspaper. Eight months later, with visions of Elsa dancing in his head, he applied for the fashion writer position at the Tulsa World, where he began working on Aug. 3, 1998. He is now a general assignment reporter for Scene.

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