Carefree summer days may be behind us, but that doesn’t mean you can’t get excited to go back to school…after all, it means back to volleyball! Here is a puzzle to get your brain back into the swing of things. Plus it is volleyball themed = bonus! Enjoy it now or save it for the bus ride to your first away game!
Workout Tip: remember to reward yourself! Making small goals can help keep you motivated and positive, which will help you reach your ultimate goal. Once of my favorite things to do is treat myself with a new workout outfit. It is cute, yet practical and I know it is something I will use. Plus, I can mix and match with my other fitness fashions or wear it running errands to put a little cute in my chores.
My newest obsession? Tanks with legging capris! Get this outfit exclusively from All Volleyball – in our St. Louis store or www.allvolleyball.com – and take your workout to functionally fashionable!
1/2 cup water
1/2 cup instant brown rice
2 teaspoons sesame oil
1 pound 93%-lean ground turkey
1 tablespoon minced fresh ginger
1 large red bell pepper, finely diced
1 8-ounce can water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce, (see Note)
1 teaspoon five-spice powder, (see Note)
1/2 teaspoon salt
2 heads Boston lettuce, leaves separated
1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
1 large carrot, shredded
1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.
Notes: Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.
Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
MAKE AHEAD TIP: Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave.
Courtesy of www.fitnessmagazine.com.
Carefree summer days may be behind us, but that doesn’t mean you can’t get excited to go back to school…after all, it means back to volleyball! Here is another puzzle to get your brain back into the swing of things. Plus it is volleyball themed = bonus! Enjoy it now or save it for the bus ride to your first away game!
1 large carrot, peeled and shredded
2 tablespoons rice vinegar
1/3 cup chopped fresh cilantro
2 1/2 tablespoons reduced-fat mayonnaise
2 1/2 tablespoons low-fat plain yogurt
3/4 teaspoon fish sauce, (see Ingredient note)
1 tablespoon lime juice
1/4 teaspoon cayenne pepper
3 12-inch baguettes, halved lengthwise
1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed (see Tip)
18 thin slices cucumber
3 scallions, thinly sliced lengthwise and cut into 2-inch pieces
1. Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
2. Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Ingredient Note: Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.
Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed.
Courtesy of www.fitnessmagazine.com