A never-ending journey in making health way more awesome than you'd ever think.
Roasted pork tenderloin atop arugula and endive with a walnut-garlic-red wine vinaigrette.
Orzo with orange vinaigrette, fennel and green onion.
This was seriously one of the BEST dinners I have ever made. I am not even kidding. The vinaigrette for the pork was made from the pan jus drippings, and was topped with more toasted walnuts, so that part had a uniform spicy/meaty/nutty flavor that matched well with the spicy arugula greens and the tender pork. The orzo was just softer than al dente which went well with the warm, but still raw, fennel and green onion and the bright-tasting sections of orange. They paired well together: Spicy, savory and slightly spicy flavors with the pork and greens, and the bright citrus of the orzo. Perfect.
Today I did the Bill Phillips 5-25 core workout, as a quick improvisation because when I got to the gym the weight section was PACKED. Call me a prima donna but I like to have a couple feet of open space around me when I do circuit training. The core workout KILLED. Five exercises, 10 reps of each, repeated five times over. I was aerobically exhausted by the end; tried to get in a mild-pace run afterward for a cooldown but could barely muster an 11:00 mile for more than five minutes, so I called it at 15 and most of that was walking. Phew.
Tomorrow, a 25 minute HIIT cardio session while fasting for 9x the fat burn. Because I had an ice cream sandwich after dinner. Don’t judge.