Sure I knew this bodybuilding challenge would be a journey, but I truly under estimated it in so many ways. I never expected it to help me mend a broken heart, make new friends...ok maybe just one, challenge myself physically, mentally and emotionally and just make me commit to a healthier lifestyle in general. Granted I am far from accomplishing the end result, but I am progressing and I am learning and I am winning and for that I am forever grateful.



In the last few weeks of this journey I have:


1. Entered the angry phase...interpret that any way you would like...

2. Continued to spend more time with my trainer than anyone else in my life, which has been a blessing....no really...well most of the time.  We even went to a hot yoga class together...and yes I should have taken a picture of the two of us after because we were dead sexy. Imagine trying to do "poses" in a steam room, with sweaty and hairy topless men surrounding you while trying not to make eye contact with anyone as you put yourself in positions that make you look like you are having a seizure. Yummy!!

3. Drank less than I ever thought was possible. The last time I was this sober was when I was 12.

4. Felt like crying on several occasions, however my happy place has become the gym and my therapy has become the weight machines. I have found that lifting allows me to get rid of my anger, sadness, frustration and aggression and it is a beautiful and positive thing. I crave and use it everyday.


5. Truly started to discover feminine power, both inside and outside the weight room. I have started to discover my own strength in every aspect of my life and I am surrounded by incredibly amazing and strong women. And by strong I am not just talking about physical strength...there is truly no limit to what women can accomplish and I am blessed to have such incredible mentors, coaches, friends and role models.

6. Continued to be the epitome of smooth and sexy in everything I do in the weight room....such as doing push-ups off a step and hitting my head on a free weight that happened to be in front of me...clearly visible I might add. Hmmm I also almost fell over while bending over and doing lawnmowers, have a bruised knee from going down too far doing lunges and plowing into the ground and having marks on my shoulders that look like hickeys but they are actually from weight machines. My trainer does an incredible job of trying not to laugh...trying being the key phrase...and the laughter is completely justified!!

I am also continuing to eat more protein than I ever thought was possible for one person to consume. And because I am so over the moon sick of chicken I made this tofu recipe the other day. Yes, I know, the very fact that I am celebrating eating tofu is a tragedy in and of itself, but no really this recipe has a lot of flavor, a hint of spice and it is healthy!!

Here is the recipe:

1/2 cup chopped fresh cilantro
2 tablespoons chopped peeled fresh ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
8 garlic cloves, peeled
3 small serrano chiles, seeded
2 large shallots, coarsely chopped
4 cups coarsely chopped broccoli florets (about 1 head)
2 cups (1/2-inch-thick) slices baby bok choy
2 teaspoons dark sesame oil
4 teaspoons sugar
1 tablespoon lower-sodium soy sauce
3/4 teaspoon kosher salt
3 Kaffir lime leaves
1 (13.5-ounce) can light coconut milk
1 (14-ounce) package water-packed organic firm tofu, drained and cut into 3/4-inch cubes
1/4 cup fresh lime juice
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh mint
Preparation

1. Combine first 7 ingredients in a food processor; process until smooth. Set aside.


2. Cook broccoli florets in boiling water in a large Dutch oven 3 minutes or until crisp-tender. Remove broccoli from water with a slotted spoon; drain and rinse with cold water. Drain; set aside. Return water to a boil. Add baby bok choy to pan; cook 1 minute. Drain and rinse with cold water. Drain; set aside.

3. Heat Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add cilantro mixture to pan; sauté 1 minute, stirring constantly.


Add sugar and next 4 ingredients (through coconut milk) to pan; bring to a boil. Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick. Add broccoli, bok choy, and juice; cook 1 minute or until heated, tossing to combine.


Discard lime leaves. Place 1/2 cup rice in each of 4 bowls; spoon 1 1/2 cups tofu mixture over each serving. Sprinkle 1 tablespoon basil and 1 1/2 teaspoons mint over each serving.

Doesn't a "frittata" sound so classy, sexy, sophisticated and well just plain sensual? I have always loved saying the word and ordering one in a restaurant just makes me smile....until recently. I was at breakfast a few weeks ago and I was talking about ordering a frittata. Since I am on this high protein diet it is a pretty safe bet since it is primarily eggs and a few vegetables. Well my breakfast companion decided to share some random knowledge and says to me,"do you know what the word frittata means?" For a second I felt all cocky thinking I totally know what it means...hell I have been to Sicily...so of course I know what it means...oh wait yeah I had no idea. Frittata means fried. That is it! How boring, unexciting and well just plain. I have to admit I was pretty disappointed and dismayed, but it did at least inspire me to try making one at home. So the other night after work I decided to try and make a frittata.




This frittata looks glamorous, tastes incredible and is so easy that it is perfect for entertaining, a lazy Sunday brunch where you are trying to impress someone or for breakfast for dinner like I did.  It is also pretty healthy...I know this because I figured out the calorie and fat content...ugh.



To begin with, I love the multi-colored roasted veggies. The zucchini, red and yellow pepper and red onion provide an incredible color contrast, which definitely makes this frittata aesthetically pleasing. So to begin with chop the veggies and roast in a 450 degree oven drizzled in olive oil, salt and pepper for 15 minutes. Add 2 cloves of chopped garlic and roast for another 15 minutes. This makes the house smell incredible!!


Next in a mixing bowl, whisk a dozen eggs, half and half, Parmesan cheese, salt and pepper.



In a pan, melt the butter and sauté chopped green onions for 1 minute. Add the roasted vegetables and toss with the green onions.

Pour in the egg mixture and cook for 2 minutes and do not touch it. This was seriously the hardest part of the recipe for me because I love to stir, touch, move the pan...hell I don't know I just love to be actively involved in the cooking process.


Transfer the pan, still without stirring or touching, into a 350 degree oven and cook for 30 minutes, until the frittata has puffed. And believe me it seriously puffs!! Sprinkle with gruyere cheese and cook for another 3 minutes.

Here is the actual recipe from Food Network:
Ingredients
1 small zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2-inch diced
1 yellow bell pepper, seeded and 1 1/2-inch diced
1 red onion, 1 1/2-inch diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated gruyere cheese

Directions
Preheat the oven to 425 degrees F.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

This recipe has a great earthy flavor from the roasted vegetables and it pairs well with the nutty flavor of the cheese. The texture of the eggs is perfect, almost dense like a cheesecake but a little more airy and light. This recipe is great leftover cold or warm straight out of the oven. Pure and simple, although I am disappointed in the translation of the word frittata, this frittata does not disappoint. By the way, it would be incredible with a crisp cold white wine or a glass of champagne. Cheers!!

I am sitting here on a Saturday morning in pain, but good pain. My muscles feel tight and I plan on heading to the gym after I write this. I am so proud of my shoulders and arms and the definition that is starting to appear. I am struggling with transforming my legs, my butt and abs. After years of being a runner my legs are strong, which is a great thing, but it seems like I live on a leg press and I am constantly doing lunges and squats to no avail.