In fact, I remember when I was in high school there would be some mornings where I just didn’t want to crawl out from under the covers (did anyone else have to wake up at like 5:30??) so I used to identify one little thing that I was excited for that day- whether it was a new shirt that I got to wear or having lunch with a specific friend- I remember I always found something to look forward to. I am realizing that I still do that to this day, and it just helps to keep me movin’.
For this week, I have had something great to look forward to each day. Monday I was really excited to start to new bootcamp that I’m participating in. Then on Tuesday, I had dinner with my dad and last night I had dinner with my mom and stepdad.
Then today I’m going to happy hour with a bunch of friends and tomorrow I have more friends coming over to watch the Olympics and go out in D.C. Then it’s the weekend!! You can see that with all of these little happy things in my schedule, time has been flying by!
Today was another successful day with Tina’s Best Body Bootcamp. I began my morning by running with Jack and then running to the gym, where I completed another intense superset of exercises. Today’s exercises worked my upper and lower body, which felt great. I love that you can customize Tina’s moves to meet your fitness ability. Today I was really happy about this because I found that my legs are pretty strong and could handle the moves easily, whereas my arms are not as strong and I needed to use lower weights. It was another great workout!
Before leaving the gym this morning I tried out one of those rope thingys that I always see on Biggest Loser. Check it out!
Today’s recipe is something that I actually alluded to a while ago but never got around to posting. Sorry about that! No time like the present though, right?
Anyway, I created this recipe during the awkward time when I had nothing in my freezer because I had to throw everything out after not having power for five days. When Fabio and I finally were able to restock our fridge, we wanted to wait for a Cosco trip before buying any chicken breasts. However, since we didn’t have any chicken in the house (and that’s pretty much my main protein source) we bought some drumsticks.
I searched around online for some recipe inspiration and after looking at a few different recipes (like this one, this one, and this one) I came up with a yummy sticky Asian drumstick recipe. Yum! Here’s how it came together…
First I created a marinade by adding garlic, ginger, soy sauce, balsamic vinegar, honey, and siracha hot sauce into a large Ziploc bag.
Then I poured the rest of the marinade in a small saucepan over medium-high heat until it reduced down into a thicker, sticky sauce. As the marinade was reducing, I used a pastry brush to brush the cooking chicken with the sauce.
I served these with my favorite cauliflower fried rice for some veggies and enjoyed a great easy and flavorful meal! Yum!
|Sticky Asian Drumsticks||
- 5 chicken drumsticks
- 1/2 tsp. minced garlic
- 1/2 tsp. minced ginger
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tsp. siracha sauce
- 1 tsp. sesame seeds
- Place first seven ingredients (through siracha sauce) into a large Ziploc bag and marinade for at least two hours.
- Remove chicken from bag and place on a wire rack on top of a foil-lined cookie sheet.
- Set oven to broil and place chicken in the oven. Cook for about 12 minutes, rotating every few minutes so the chicken doesn’t burn.
- Meanwhile, place the rest of the marinade in a saucepan over medium-high heat. Allow the marinade to reduce to half its original size.
- While the chicken is cooking, use a pastry brush to coat the chicken in the sauce.
- When the chicken is almost done, place the sesame seeds into a small pan and toast on medium-high heat until lightly browned.
- When the chicken is done, remove it from the oven and coat in extra sauce and toasted seeds.
So, what are your favorite Asian foods? This was a good one for me because I don’t cook dark meat like drumsticks very often and I wasn’t really sure what I should do with it. This recipe turned out great though, and I will definitely make it again!