Peanut Butter Noodles

by Meg on February 27, 2012

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I had an amazing workout after Class Day with Bex tonight at Wellbridge. We did a cardio together, and then I went off to do a couple circuits!  It is SO nice to start of the week with a good workout with a buddy!

My workout tonight:

Cardio: 26 minutes on the elliptical [note by this time I had already fast walked home from the hospital & walked to the gym]

Strength:

  • 12 pushups (on smith machine)
  • 10 smith lunges on each leg
  • 12 lat pull downs
  • 10 reverse lunges to a step up and shoulder press

REPEAT 3x

HEAVY SET-20lbs dumbbells!!

  • 12 chest presses with legs in the air
  • 10 deadlifts
  • 10 single leg lunges on each leg
  • 10 reverse grip rows

REPEAT 2x

30lbs. & 25lbs. kettlebells!

  • 12 kettlebell swings
  • 5 kettlebell presses

REPEAT 3x

I got home right in time to meet Dave coming home from his FIRST day at his new job! Yeah! He took Luna on a walk while I got dinner ready- peanut butter noodles. A couple of you have sent me emails asking for this recipe, and when you ask you shall receive Winking smile 

Peanut Butter Noodles

  • 1 package of Tinkyada fettucine, cooked
  • 1/3 cup creamy peanut butter
  • 1/2 cup light coconut milk
  • 1 tsp. Bragg’s amino acids
  • 1 tsp. fresh grated ginger
  • 1 tsp. of agave nectar
  • 1 tsp. Sriracha 
  • large red pepper, diced
  • small onion, diced
  • 2 cup frozen peas & carrots
  • medium sweet potato[cooked in the microwave for 6 minutes], peeled and diced
  • tofu croutons (marinated in olive oil, tsp. of amino acids, and garlic powder).
  • 1 tsp. olive oil
  • 1 cup fresh cilantro, chopped[optional]

In a large sauté pan on medium high heat, add olive oil, onions, and red pepper. Sauté for 5 minutes until the onions are translucent. Add the pea & carrots and cook for 3 minutes. Take the pan off the heat. In a small bowl, mix together coconut milk, peanut butter, ginger, amino acids, agave nectar and Sriracha, set aside. In a large bowl, add the cooked Tinkyada noodles, vegetables from the sauté pan, sweet potato, tofu croutons, and peanut sauce. Mix well and add the cilantro. Makes 6 healthy servings!

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{ 1 comment }

Julie February 28, 2012 at 4:09 pm

Oh jeez, me and the kids are drooling over this picture. Like we need another reason to love peanutbutter!! Just finished a peanutbutter yogurt snack. Thanks for the idea – going to try it, minus the tofu croutons, which they all groaned at :)

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