From Monday: Back in Action + Sauted Green Beans

Well, I wrote this post yesterday, but my camera battery died and I couldn't post the pictures!  Better late than never, I guess :)

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Happy Monday, everyone!  Apparently, when I took a break from exercise, a break from the blog unintentionally followed.

Quick Update on my Goings-On: 

I rested on Wednesday and Thursday to try and get my heel back to normal.  

On Friday, Joe and I headed to Tampa to visit some friends. We had a great night just talking and catching up!(no pictures, sadly)

On Saturday, we headed to Orlando for Monster Jam.  After an all-day tailgate, we saw some very loud trucks doing all sorts of crazy jumps.

On Sunday, we slept in, got stuff done for school this week, then went to Winghouse to watch the WWE pay-per-view.  Joe is a huge fan, so I inevitably watch it with him.  I wound up predicting all the winners (except one, sort of).  Go me!

Joe and I referred to this weekend as the "redneck" weekend.  Not quite my cup of tea, but it's fun to try out some new things!

Ok, now on to the usual stuff:

Today's Training

I decided to use my TV time wisely again tonight and completed Workout A from BBB 4, Phase 2 during The Bachelor.  Before completing the strength circuit workout, I did a 20-minute interval workout on the treadmill.  It felt great to get back in to the gym.  And, a bonus was that my heel didn't hurt!  

Diet Tip of the Day

I had some fresh green beans that I wanted to incorporate in to dinner tonight and tried a new cooking method to make them!

Saute-ing!

Here's what I did:

• I started by cutting the ends off the beans and cutting them in half.
• Then, I boiled the green beans in salt-and-peppered water for about 10 minutes.
• Afterward, I put them in a pan with enough EVOO to barely cover the bottom of the pan and some minced garlic for about 5-7 minutes.

I served them with lemon pepper chicken and a pasta side.

What a tasty way to cook green beans!  They were so soft and very flavorful.  In the future, I think I'll use less olive oil, as they were pretty well-coated with it.  Definitely a cooking method I'll use again.